Effect of ultrasound‐ethanol pretreatment on drying kinetics, quality parameters, functional group, and amino acid profile of apple slices using pulsed vacuum drying

Autor:	Abigail Amoa-Owusu, Frederick Sarpong, Cunshan Zhou, Li Chen, Haile Ma, Hafida Wahia, Robert Amanor-Atiemoh, Mustapha Abdullaleef Taiye
Rok vydání:	2019
Předmět:	Ethanol Moisture Food industry business.industry General Chemical Engineering Activation energy Thermal diffusivity chemistry.chemical_compound Nutrient chemistry Food processing Composition (visual arts) Food science business Food Science
Zdroj:	Journal of Food Process Engineering. 43
ISSN:	1745-4530 0145-8876
DOI:	10.1111/jfpe.13347
Popis:	The influence of ultrasound‐ethanol (US‐E) pretreatment durations (10, 20, and 30 min) on apple slices dried with varied temperatures (60, 70, and 80°C) using pulsed vacuum dryer was investigated. The results showed that untreated sample (control) took 375, 325, and 225 min to achieve a constant weight of drying whereas drying time for 30 US‐E samples were 275, 225, and 175 min, indicating that 30 US‐E reduced the total drying time by 26.66, 30.77, and 22.22% at 60, 70, and 80°C, respectively. Moisture effective diffusivity and activation energy were in the range of 1.98–4.08 × 10⁻⁸ m²/s and 12.58–23.43 kJ/mol, respectively. Color (L*, a*, b*) and texture were affected significantly (p
Databáze:	OpenAIRE
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