Effect of ethanol pretreatment on melon convective drying

被引：72

作者：

Carneiro da Cunha, Renata Masur ^{[1
]}

Rupert Brandao, Shirley Clyde ^{[2
]}

Batista de Medeiros, Rafael Augusto ^{[1
]}

Silva Junior, Edvaldo Vieira da ^{[1
]}

Fernandes da Silva, Joao Henrique ^{[2
]}

Azoubel, Patricia Moreira ^{[2
]}

机构：

[1] Univ Fed Pernambuco, Dept Nutr, Av Moraes Rego S-N, BR-50670901 Recife, PE, Brazil

[2] Univ Fed Pernambuco, Dept Engn Quim, Av Prof Arthur Sa S-N, BR-50740521 Recife, PE, Brazil

来源：

FOOD CHEMISTRY | 2020年 / 333卷

关键词：

Drying; Ethanol; Quality; Kinetics; Ultrasound; Vacuum; OSMOTIC DEHYDRATION; ASCORBIC-ACID; ULTRASOUND PRETREATMENT; KINETICS; DEGRADATION; EXTRACTION; COLOR; REHYDRATION; TEMPERATURE; CAROTENE;

D O I：

10.1016/j.foodchem.2020.127502

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The aim of this study was to evaluate the effectiveness of the use of ethanol, ultrasound and/or vacuum as a pretreatment to melon drying. Eight types of pretreatments were performed in which samples were immersed in ethanol solutions with different concentrations (50% and 100%) using four treatment conditions: immersion, immersion with ultrasound (US), with vacuum (VC) and with ultrasound and vacuum (USVC). Drying was performed at 60 degrees C and five different semi-theoretical drying mathematical models were examined to characterize the drying curves, and quality analyses were carried out. The condition that obtained the lower drying time was using the US pretreatment in 100% ethanol solution. Drying caused a diminution of bioactive compounds and influenced color parameters. However, the samples immersed in 50% ethanol solution and dried obtained minor losses of total phenolics, total carotenoids, and ascorbic acid contents.

引用

页数：7

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