Ultrasound-Assisted Air-Drying of Apple (Malus domestica L.) and Its Effects on the Vitamin of the Dried Product

被引：0
作者：
Fabiano A. N. Fernandes
Sueli Rodrigues
Juan A. Cárcel
José V. García-Pérez
机构：
[1] Universidade Federal do Ceara,Departamento de Engenharia Química
[2] Universidade Federal do Ceara,Departamento de Tecnologia dos Alimentos
[3] Universitat Politècnica de València,Grupo de Análisis y Simulación de Procesos Agroalimentarios, Food Technology Department
来源：
Food and Bioprocess Technology | 2015年 / 8卷
关键词：
L.; Apple; Drying; Ultrasound; Vitamins;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
This work has examined the influence of ultrasonic-assisted air-drying on the dehydration of apple (Malus domestica L. var Royal Gala) and its influence in the availability of vitamins A, B1, B2, B3, B5, B6, and E of the dried product. This study also has estimated the effective water diffusivity in air-drying process subjected to ultrasonic waves. The water effective diffusivity increased by up to 79 % by ultrasound application, which caused a reduction of about 35 % in the total drying time compared to the air-drying without sonication. The application of ultrasound increased the availability of vitamins B1, B2, B3, and B6 in the dried product. A loss of vitamins B5 and E were observed for all studied drying conditions.
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页码：1503 / 1511
页数：8
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