Acoustically-aided osmo-dehydration pretreatments under pulsed vacuum dryer for apple slices: drying kinetics, thermodynamics, and quality attributes
| Autor: | Gilbert Owiah Sampson, Ruoyu Zhou, Robert Amanor-Atiemoh, Abdullateef Taiye Mustapha, Hafida Wahia, Abigail Amoa-Owusu, Haile Ma, Muhammad Tayyab Rashid, Cunshan Zhou |
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| Rok vydání: | 2020 |
| Předmět: |
Osmosis
Coefficient of determination Vacuum 030309 nutrition & dietetics Kinetics Phytochemicals Thermodynamics Color Ascorbic Acid 03 medical and health sciences 0404 agricultural biotechnology Mass transfer medicine Humans Dehydration Control sample Desiccation 0303 health sciences Moisture Chemistry Food Packaging 04 agricultural and veterinary sciences medicine.disease 040401 food science Fruit Malus Degradation (geology) Food Science Osmotic dehydration |
| Zdroj: | Journal of food scienceREFERENCES. 85(11) |
| ISSN: | 1750-3841 |
| Popis: | The research work investigates the effect of different pretreatment conditions (osmotic dehydration [OD], ultrasound [US], and ultrasound-assisted osmotic dehydration [UOD]) on the drying kinetics modeling, thermodynamics, weight reduction, degradation kinetics of vitamin C, and color of apple slices under pulsed vacuum dryer (PVD). The findings showed that UOD pretreatment significantly improved drying time and increased weight reduction comparative to OD, US, and the control sample. Drying kinetics modeling revealed that the Hii model better described the drying kinetic behavior of the apple slices than the other nine mathematical models based on higher coefficient of determination (R2 ), root mean square error (RMSE), and reduced chi-square (χ2 ). Analysis of vitamin C content revealed a 46.05%, 31.28%, and 25.95% retention for UOD, US, and OD, respectively, after drying. Second-order kinetics could accurately predict the degradation kinetics of vitamin C compared to first-order kinetics. Vitamin C degradation kinetics showed lower k-value, higher D-value (time required for 90% degradation), and half-life indicating a higher retention of vitamin C content for UOD pretreatment compared to OD and US during drying. L*, b*, and chroma values of UOD were significantly (P |
| Databáze: | OpenAIRE |
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