Drying characteristics and quality attributes of apple slices dried by a non-thermal ultrasonic contact drying method
| Autor: | Luis Vargas, Ozan Kahraman, Amir Malvandi, Hao Feng |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Materials science
Acoustics and Ultrasonics Water activity Food Handling QC221-246 Color Titratable acid 02 engineering and technology 010402 general chemistry 01 natural sciences Antioxidants Inorganic Chemistry Freeze-drying Chemical Engineering (miscellaneous) Environmental Chemistry Radiology Nuclear Medicine and imaging Original Research Article Desiccation Water content QD1-999 Microstructure Total phenols Moisture business.industry Ultrasonic drying Organic Chemistry Mist Acoustics. Sound Apple Temperature Water 021001 nanoscience & nanotechnology Pulp and paper industry 0104 chemical sciences Antioxidant capacity Chemistry Ultrasonic Waves Malus Food processing Ultrasonic sensor 0210 nano-technology business |
| Zdroj: | Ultrasonics Sonochemistry Ultrasonics Sonochemistry, Vol 73, Iss, Pp 105510-(2021) |
| ISSN: | 1873-2828 1350-4177 |
| Popis: | Highlights • US-CD significantly improved antioxidant capacity and total phenolic content of dried apples. • US-CD reduced drying time by nearly 45% compared to traditional hot air drying (HAD). • US-CD reserved the micro-structure of the dried apples better than the HAD samples. • US-CD samples had improved rehydration ratio, color, and textural properties compared to the HAD treatment. Drying is one of the most prevalent methods to reduce water activity and preserve foods. However, it is also the most energy-intensive food processing unit operation. Although a number of drying methods have been proposed and tested for the purpose of achieving a time- and energy-efficient drying process, almost all current drying methods still rely on thermal energy to remove moisture from the product. In this study, a novel use of power ultrasound was explored for drying of apple slices without the application of heat. The non-thermal ultrasound contact drying (US-CD) was performed in the presence of an air stream (26–40 °C) flowing over product surface to remove mist or vapor produced by the ultrasound treatment. The effects of the non-thermal US-CD, hot-air drying (HAD), and freeze drying (FD) on the changes in rehydration ratio, pH, titratable acidity, water activity, color, glass transition temperature, texture, antioxidant capacity, total phenols, and microstructures of the samples were evaluated. The moisture content of the apple slices reached below 5% (w.b.) after 75–80 min of US-CD, which was about 45% less than that of the HAD method. The antioxidant capacity and total phenol contents of the US-CD samples were significantly higher than that of the AD samples. The non-thermal ultrasonic contact drying is a promising method which has the potential to significantly reduce drying time and improve product quality. |
| Databáze: | OpenAIRE |
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