Effects of ultrasound and microwave pretreatments of carrot slices before drying on the color indexes and drying rate

Autor: Fakhreddin Salehi, Kimia Goharpour, Helia Razavi Kamran
Jazyk: angličtina
Rok vydání: 2023
Předmět:
Zdroj: Ultrasonics Sonochemistry, Vol 101, Iss , Pp 106671- (2023)
Druh dokumentu: article
ISSN: 1350-4177
DOI: 10.1016/j.ultsonch.2023.106671
Popis: The aim of this study was to examine the impacts of microwave pretreatment (MWP) and ultrasonic pretreatment (USP) on drying time (DT), mass transfer kinetics, effective water diffusivity (Deff), rehydration rate, color index (L*, a*, b*), and the surface shrinkage of carrot slices when dried in a hot air dryer (70 °C). The microwave process was performed for 0, 15, 30, 45, and 60 s before drying of carrot slices. In addition, the ultrasound process was performed in an ultrasonic bath (40 kHz and 150 W) for 0, 5, 10, 15, and 20 min. The results confirmed that the MWP and USP decreased the DT (higher water loss) of carrot slices. Deff values for microwave-pretreated slices were considerably higher than those for nontreated carrot slices (p
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