Study of Using Ultrasonic Waves in the Producing Dried Dragon Fruit Peel Processes.

Autor: Pham VT; Faculty of Food Science and Technology, Ho Chi Minh City University of Industry and Trade, Ho Chi Minh City, Vietnam., Vu ND; Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam., Nguyen TNP; Department of Natural Products, Faculty of Chemical Engineering and Food Technology, Nong Lam University, Ho Chi Minh City 700000, Vietnam., Minh Truong N; Vietnam Academy of Science and Technology (VAST), Center for Research and Technology Transfer (CRETECH), 18 Hoang Quoc Viet Road, Hanoi 100000, Vietnam., Bui QM; Vietnam Academy of Science and Technology (VAST), Center for Research and Technology Transfer (CRETECH), 18 Hoang Quoc Viet Road, Hanoi 100000, Vietnam., Bui TTT; Faculty of Food Science and Technology, Ho Chi Minh City University of Industry and Trade, Ho Chi Minh City, Vietnam., Phan NQT; Faculty of Food Science and Technology, Ho Chi Minh City University of Industry and Trade, Ho Chi Minh City, Vietnam.
Jazyk: angličtina
Zdroj: International journal of food science [Int J Food Sci] 2024 Nov 22; Vol. 2024, pp. 8619783. Date of Electronic Publication: 2024 Nov 22 (Print Publication: 2024).
DOI: 10.1155/2024/8619783
Abstrakt: In this study, ultrasound waves were successfully applied to the osmosis process of dried dragon fruit products. Additionally, this study was aimed at determining the suitable parameters for the process of drying dragon fruit peels. The parameters including the size of slices (2-5 cm), blanching time (10-25 min), ultrasonic time (10-25 min), ultrasonic temperature (45°C-60°C), ultrasonic power (100-250 W), and drying temperature (45°C-60°C) were fully investigated. The parameters including size of slices at 4 cm, blanching time of 20 min at 100°C, ultrasonic time of 15 minutes, ultrasonic temperature of 55°C, ultrasonic power of 100 W, and drying temperature of 55°C displayed the highest vitamin C (22.291 mg acid ascorbic/100 g), total polyphenol content (1096.948 mg GAE/100 g), reducing sugar (40.643 g/L), and total sugar (724.089 g/L). The obtained products were pink, soft, as well as harmonious between sweet and sour taste. This research contributes to diversifying products from dragon fruit in Vietnam.
Competing Interests: The authors declare no conflicts of interest.
(Copyright © 2024 Van Thinh Pham et al.)
Databáze: MEDLINE