Ethanol and ultrasound pre-treatments to improve infrared drying of potato slices

Rojas, Meliza Lindsay; Augusto, Pedro Esteves Duarte

doi:10.1016/j.ifset.2018.08.005

Cited by 88 publications

(71 citation statements)

References 58 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In fact, this can be a simple but clever approach to enhance potato drying. Although similar results were obtained by combining ultrasound and ethanol (Rojas & Augusto, ), it is worth mentioning how simple and practical the perforation approach is in relation to the ultrasound technology. In fact, it can be a promising technique, from small farmers/producers, to the most elaborate possibilities—such as food processing outside the Earth.…”

Section: Resultssupporting

confidence: 69%

“…During ethanol pretreatment structural modifications occurs, mainly on the cell wall composition and structure (intercellular air expelling, extraction of superficial compounds, and cell thinning; Rojas & Augusto, ). These modifications make the tissue and components (in special starch) more exposed and susceptible to heat effects such as crust formation.…”

Section: Resultsmentioning

confidence: 99%

“…During ethanol pretreatments, some considerations should be observed, once samples simultaneously lose water and solids, as well as they absorb ethanol (Rojas & Augusto, , ; Silva et al, ). Therefore, the sample “moisture” after pretreatments includes both the mass of the remaining water and the gained ethanol, which are considered together as a lumped parameter ( L p ).…”

Section: Methodsmentioning

confidence: 99%

“…Although originally empiric, the Peleg model was recently studied by Simpson, Ramírez, Nuñez, Jaques, and Almonacid () with a phenomenological interpretation: According to the authors, n is related to the “type of diffusion,” defining the conditions of super‐diffusion ( n > 1), and subdiffusion ( n < 1). Therefore, when n ≠ 1, other mechanisms of water transport than diffusion are important (Rojas & Augusto, , ):

MR ((), t) = e^{- k \cdot t^{n}}

…”

Section: Methodsmentioning

confidence: 99%

“…Among the possible mechanisms to improve food drying, the Marangoni effect is important, in special considering the capillarity flow (Rojas & Augusto, ; Silva, Braga, & Santos, ). Therefore, based on the ultrasound and ethanol effects, one interesting possibility was their combined application, where the ethanol promoted the water flow through the channels created by ultrasound (Rojas & Augusto, ).…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Improving the infrared drying and rehydration of potato slices using simple approaches: Perforations and ethanol

Rojas

Silveira

Augusto

2019

J Food Process Engineering

Self Cite

View full text Add to dashboard Cite

The objective of this work was use ethanol and perforations as simple approaches to improve the infrared drying and rehydration of potato slices. Perforations were performed to study the effect of promoting routes to capillarity flow, while ethanol was impregnated in the samples to evaluate the effect of Marangoni flow. All pretreatments reduced the drying time compared to control treatment. However, a great time reduction was observed with P + E pretreatment: The synergistic combination of both treatments increased the drying rate in more than four times, reducing both drying time and the necessary energy by 44%. The samples with perforations (P and P + E) increased their rehydration rate as well as the water retention capacity. However, the pretreated samples with ethanol shows poor rehydration properties. Possible mechanisms were discussed. These results show simple approaches to enhance food drying and rehydration.

show abstract

Section: Resultssupporting

confidence: 69%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

MR ((), t) = e^{- k \cdot t^{n}}

…”

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Improving the infrared drying and rehydration of potato slices using simple approaches: Perforations and ethanol

Rojas

Silveira

Augusto

2019

J Food Process Engineering

Self Cite

View full text Add to dashboard Cite

show abstract

Effects of physical and chemical pretreatments on drying and quality properties of blackberry (Rubus spp.) in hot air dryer

Kaveh

Taghinezhad

Aziz

2020

Food Science & Nutrition

View full text Add to dashboard Cite

This research examines the impact of various pretreatments on effective moisture diffusivity coefficient ( D eff ), activation energy ( E a ), specific energy consumption ( SEC ), color, and shrinkage of blackberry ( Rubus spp.). Hot air drying experiments were conducted under three different temperatures (50, 60, and 70°C) and four pretreatments, including thermal pretreatment by hot water blanching at 70, 80, and 90°C, pulse pretreatment with microwave having power of 90, 180, and 360 W, chemical pretreatment using ascorbic acid (1% in distilled water), and mechanical pretreatment using ultrasonic vibration with working frequency of 28 ± 5% kHz for 15, 30, and 45 min. The results show that the highest D eff value, which was 1.00 × 10 –8 m 2 /s, could be achieved by using a microwave pretreatment with power and drying temperature of 360 W and 70°C͘, respectively. Moreover, the lowest D eff value obtained from this similar pretreatment condition was 3.10 × 10 –9 m 2 /s at a drying temperature of 50°C, while E a ranged from 13.61 to 26.02 kJ/mol. The highest and lowest SECs were 269.91 kW hr/kg for the control sample and 75.63 kW hr/kg for the microwave pretreatment, respectively. Furthermore, the largest color change and shrinkage were detected in ascorbic acid pretreatment and control sample, respectively.

show abstract

Combining ethanol pre‐treatment and ultrasound‐assisted drying to enhance apple chips by fortification with black carrot anthocyanin

2020

Self Cite

View full text Add to dashboard Cite

BACKGROUND An interesting approach to improve dried foods nutritional properties, functionality, and sensorial attributes, is by taking advantage of pre‐treatments for incorporating components into the food matrix. Based on this, this work studied the incorporation of black carrot anthocyanins in apple tissue by using ethanol (concentrations 0–300 mL L−1) as a pre‐treatment to ultrasound‐assisted convective drying. Samples were pre‐treated in acidified ethanol solutions, with and without anthocyanins, and then dried (50 °C, 1 m s−1) by convective and ultrasound‐assisted convective (21.77 kHz, 20.5 kW m−3) drying. Both the drying process improvement and the obtained product properties were studied. RESULTS The anthocyanins did not influence the drying kinetics. In contrast, time reduction was > 50% by using both ethanol pre‐treatments and ultrasound. Ethanol pre‐treatments decreased the external resistance to mass transfer, while ultrasound decreased both internal and external resistances. The impregnation increased the anthocyanins (above 947%), which were retained after drying. Colour modifications after pre‐treatments and after drying (L*, b*, h° decrease, and a* increase), and antioxidant capacity retention were observed in samples with anthocyanin addition. CONCLUSION The results point that ethanol pre‐treatments and ultrasound application can accelerate drying, and through the natural colouring incorporation during pre‐treatments, the nutritional properties of dried samples were better retained. © 2020 Society of Chemical Industry

show abstract

Ethanol and ultrasound pre-treatments to improve infrared drying of potato slices

Cited by 88 publications

References 58 publications

Improving the infrared drying and rehydration of potato slices using simple approaches: Perforations and ethanol

Improving the infrared drying and rehydration of potato slices using simple approaches: Perforations and ethanol

Effects of physical and chemical pretreatments on drying and quality properties of blackberry (Rubus spp.) in hot air dryer

Combining ethanol pre‐treatment and ultrasound‐assisted drying to enhance apple chips by fortification with black carrot anthocyanin

Contact Info

Product

Resources

About