Effect of ethanol pretreatment on melon convective drying
| Autor: | Edvaldo Vieira da Silva Júnior, João Henrique Fernandes da Silva, Rafael Augusto Batista de Medeiros, Renata Masur Carneiro da Cunha, Patrícia Moreira Azoubel, Shirley Clyde Rupert Brandão |
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| Rok vydání: | 2020 |
| Předmět: |
Vacuum
Melon Color Ascorbic Acid 01 natural sciences Analytical Chemistry chemistry.chemical_compound 0404 agricultural biotechnology Phenols Drying time Food Preservation Immersion (virtual reality) Desiccation Ethanol Chromatography Chemistry 010401 analytical chemistry 04 agricultural and veterinary sciences General Medicine Ascorbic acid Carotenoids 040401 food science 0104 chemical sciences Cucurbitaceae Fruit Food Preservatives Food Science |
| Zdroj: | Food Chemistry. 333:127502 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2020.127502 |
| Popis: | 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 °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. |
| Databáze: | OpenAIRE |
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