Effects of high-intensity ultrasound on drying kinetics and antioxidant properties of passion fruit peel

被引:114
作者
do Nascimento, Elisabete M. G. C. [1 ]
Mulet, Antonio [2 ]
Ramirez Ascheri, Jose Luis [3 ]
Piler de Carvalho, Carlos Wanderlei [3 ]
Carcel, Juan A. [2 ]
机构
[1] Univ Fed Rural Rio de Janeiro, Programa Posgrad Ciencia & Tecnol Alimentos, BR-23890000 Seropedica, Brazil
[2] Univ Politecn Valencia, Dept Food Technol, Grp Anal & Simulat Agrofood Proc ASPA, E-46022 Valencia, Spain
[3] Embrapa Food Technol, BR-23020470 Rio De Janeiro, RJ, Brazil
关键词
Ultrasonics; Convective drying; Mass transfer resistance; Diffusivity; Antioxidants; DIETARY FIBER POWDER; POWER ULTRASOUND; MICROSTRUCTURAL CHANGES; ORANGE PEEL; EXTRACT; TEMPERATURE; L; DEHYDRATION; TRANSPORT; CARROTS;
D O I
10.1016/j.jfoodeng.2015.09.015
中图分类号
TQ [化学工业];
学科分类号
0817 ;
摘要
The aim of this study was to evaluate the effect of temperature and ultrasound application on drying kinetics and antioxidant potential of passion fruit peel. To this end, drying experiments (1 ms(-1)) were carried out at 40, 50, 60 and 70 degrees C without and with ultrasound application (21,7 kHz, 30.8 kW/m(3)). Two diffusion models based on Fick's second law were used to mathematically describe the drying kinetics considering or not the external moisture transport resistance. The antioxidant capacity and the total phenolic content of dried passion fruit peels were assessed. The increase in temperature and the application of ultrasound significantly reduced the drying time. Modeling showed that the application of ultrasound increased both the effective diffusivity and the mass transfer coefficient, particularly at the mildest temperatures tested, 40 and 50 degrees C. Under these conditions, ultrasound application also reduced the loss of total phenolic content and maintained the antioxidant activity of dried passion fruit peel. (C) 2015 Elsevier Ltd. All rights reserved.
引用
收藏
页码:108 / 118
页数:11
相关论文
共 44 条
[1]  
Cárcel JA, 2014, MODERN DRYING TECHNOLOGY, VOL 5: PROCESS INTENSIFICATION, P237
[2]   Effects of drying processing on the Maillard reaction in pasta [J].
Anese, M ;
Nicoli, MC ;
Massini, R ;
Lerici, CR .
FOOD RESEARCH INTERNATIONAL, 1999, 32 (03) :193-199
[3]  
[Anonymous], 1981, Official Methods of Analysis, V13th
[4]   The ferric reducing ability of plasma (FRAP) as a measure of ''antioxidant power'': The FRAP assay [J].
Benzie, IFF ;
Strain, JJ .
ANALYTICAL BIOCHEMISTRY, 1996, 239 (01) :70-76
[5]   Influence of high-intensity ultrasound on drying kinetics of persimmon [J].
Carcel, J. A. ;
Garcia-Perez, J. V. ;
Riera, E. ;
Mulet, A. .
DRYING TECHNOLOGY, 2007, 25 (1-3) :185-193
[6]   Food process innovation through new technologies: Use of ultrasound [J].
Carel, J. A. ;
Garcia-Perez, J. V. ;
Benedito, J. ;
Mulet, A. .
JOURNAL OF FOOD ENGINEERING, 2012, 110 (02) :200-207
[7]   Production of antioxidant high dietary fiber powder from carrot peels [J].
Chantaro, Prawta ;
Devahastin, Sakamon ;
Chiewchan, Naphaporn .
LWT-FOOD SCIENCE AND TECHNOLOGY, 2008, 41 (10) :1987-1994
[8]   Effects of drying temperature on the flavonoid, phenolic acid and antioxidative capacities of the methanol extract of citrus fruit (Citrus sinensis (L.) Osbeck) peels [J].
Chen, Mei-Ling ;
Yang, Deng-Jye ;
Liu, Shih-Chuan .
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2011, 46 (06) :1179-1185
[9]   Antioxidant capacity, phenolic content and vitamin C in pulp, peel and seed from 24 exotic fruits from Colombia [J].
Contreras-Calderon, Jose ;
Calderon-Jaimes, Lilia ;
Guerra-Hernandez, Eduardo ;
Garcia-Villanova, Belen .
FOOD RESEARCH INTERNATIONAL, 2011, 44 (07) :2047-2053
[10]  
Crank J., 1975, The Mathematics of Diffusion, V2nd