Influence of ultrasound application on both the osmotic pretreatment and subsequent convective drying of pineapple (Ananas comosus)

Corrêa, Jefferson Luiz Gomes; Rasia, Mercedes C.; Mulet, A.; Cárcel, Juan A.

doi:10.1016/j.ifset.2017.04.002

Cited by 81 publications

(43 citation statements)

References 41 publications

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“…Prosapio and Norton (2017) reported that the application of OD pretreatment prior to oven and freeze drying lessened the drying time and preserved the bioactive compounds and the nutritional properties. Osmotic dehydration has been used as pretreatment process for various crops such as guavas (Vieira, Pereira, & Hubinger, 2012), pineapple (Corrêa, Rasia, Mulet, & Cárcel, 2017), and carrot (Kaur & Sogi, 2017).…”

Section: Introductionmentioning

confidence: 99%

Effects of ultrasound, osmotic dehydration, and osmosonication pretreatments on bioactive compounds, chemical characterization, enzyme inactivation, color, and antioxidant activity of dried ginger slices

Osae

Zhou

et al. 2019

J Food Biochem

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The effect of ultrasound (US), osmotic dehydration (OD), and osmosonication (OS) pretreatments on total phenolic content (TPC), total flavonoids content, (TFC), phytochemical constituents (gingerol derivatives and diarylheptanoids), polyphenol oxidase (PPO), peroxidase (POD), 2,2‐azino‐bis‐(3‐ethylbenzothiazoline‐6‐sulfonic acid (ABTS), cupric ion reducing capacity (CUPRAC), 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH), ferric reducing antioxidant power capacity (FRAP), and color of ginger slices dried under relative humidity convective dryer was investigated. OS pretreatment improved the preservation of TPC (13.80–34.79 mg GAE/g d.w), TFC (26.46–62.16 mg CE/g d.w), ABTS (30.37%–86.10%), CUPRAC (36.89–73.97 mg/g), DPPH (50.57%–92.60%), FRAP (26.44‐83 mg/g), and phytochemical constituents than US and OD. The OS‐treated sample was more effective in inactivating both PPO (12.09%–35.93%) and POD (16.21%–39.58%) enzymes compared to US and OD‐treated samples. However, US pretreatment retained the color quality of dried ginger slices than the OS and OD treatments. OS pretreatment (5.43) also increased the total color change (ΔE) of the dried ginger samples compared to US (2.81) and OD (4.60). Practical applications Ginger is commonly used in the food, beverage, and pharmaceutical industries owing to their distinctive flavor and various health potentials. However, its high moisture content makes its inappropriate for long‐term storage which results in its high perishability. Drying is one of the most common techniques to prolong its shelf life. Hence, any pretreatment for ginger that reduces the moistures content and lessens the drying time by preserving the quality of the crop is of vital importance. Ultrasound, osmotic dehydration, and osmosonication are novel pretreatment techniques that are widely used prior to drying of various agricultural products due to its numerous advantages over conventional methods. Its application in drying of foods could help shorten the drying time, reduce processing costs, improve energy consumption and efficiency, and preserve the physical and nutritional properties of the dried product. The current findings will also offer more information for selecting pretreatment techniques for ginger drying.

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Section: Introductionmentioning

confidence: 99%

Effects of ultrasound, osmotic dehydration, and osmosonication pretreatments on bioactive compounds, chemical characterization, enzyme inactivation, color, and antioxidant activity of dried ginger slices

Osae

Zhou

et al. 2019

J Food Biochem

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“…The increase in air temperature resulted in larger driving forces for heat transfer and water evaporation [24]. This effect was observed by [5,10] during the drying process of pineapple and banana, respectively. The use of reduced pressures in vacuum drying improves the drying time (C80 and V80).…”

Section: Experimental Dryingmentioning

confidence: 98%

“…Besides reducing water activity, drying also reduces the volume and weight of products, leading to lower costs of packaging, transport and storage [5]. Convective drying is the most common and easily utilized drying method [6][7][8].…”

Section: Introductionmentioning

confidence: 99%

The Influence of Ethanol and Vacuum on Okara Drying

Souza¹,

Corrêa²,

Oliveira³

et al. 2018

J Food Chem Nanotechol

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Okara is a coproduct of processing soy milk and tofu. It is often discarded but has a great potential for use in the food industry due to its high content of fiber and protein. The aim of this study was to evaluate the drying of okara by natural convection and by vacuum drying (10 kPa). The tested temperatures were 80 and 100 °C. The samples were fresh, or their surface was pretreated with ethanol. The kinetics of drying were fitted with empirical models from the literature. The following three factors improved drying and reduced drying time, 1) the use of ethanol as pretreatment, 2) vacuum application and 3) temperature. Among these factors, a greater reduction in time was observed when ethanol was used, followed by temperature and vacuum, in this order. Page's model showed the best fitness (r²>0.98, RMSE<0.05 and MAE<0.11).

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“…Перспективными направлениями в области создания ресурсосберегающих технологий в сушке растительного сырья являются инфракрасная сушка и сушка в поле действия ультразвука. Анализируя труды российских и зарубежных ученых в данной области, авторами статьи было решено использовать ультразвук для достижения цели исследования, а именно уменьшение потери витаминов за счет применения современных ультразвуковых технологий, позволяющих снизить температурный режим и сократить время сушки, а также улучшить качественные показатели высушенного продукта [4,11,[13][14][15][16][17][18][19][20].…”

Section: Introductionunclassified

Ultrasound Drying of Rose Hips: a Process Study

Verboloz

Ivanova

Demchenko

et al. 2020

Food Processing: Techniques and Technology

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Introduction. Rose hips are rich in macro- and micronutrients. Unfortunately, heat treatment destroys most nutrients. Ultrasonic technologies make it possible to reduce the drying time and lower the temperature regime. The research objective was to adjust ultrasound technology to rose hip production in order to reduce the loss of vitamins and improve the quality indicators of the dried product. Study objects and methods. The research featured rose hips of the Rosa canina species collected in the south of Kazakhstan. This subspecies of wild rose is poor in vitamin C. Nevertheless, this shrub is extremely common in Russia and other countries of the Commonwealth of Independent States. The raw material was dried according to standard methods. One group of samples was treated with ultrasound, while the other served as control. Both groups underwent a sensory evaluation and were tested for moisture and vitamin C. Results and discussion. The rose hips were dried in a combination steam oven with a built-in ultrasonic wave generator. The research revealed the following optimal parameters of the ultrasound drying process: frequency of ultrasonic vibrations – 22 kHz, processing time – 2.5 h, temperature in the combination steam oven – +56°C, initial moisture content – 30%. The resulting product met the requirements of State Standard. The loss of moisture was 57%. According to State Standard 1994-93, the initial moisture content should be 15% or less. Time decreased from 360 min to 160 min, and the initial moisture was 13%. The experiment confirmed the initial hypothesis that ultrasonic treatment improves the drying process by improving quality indicators and preserving vitamin C in raw materials using. Conclusion. Ultrasound treatment during moisture removal from rose hips provides a resource-saving technology that fulfills an economically and socially important function.

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Influence of ultrasound application on both the osmotic pretreatment and subsequent convective drying of pineapple (Ananas comosus)

Cited by 81 publications

References 41 publications

Effects of ultrasound, osmotic dehydration, and osmosonication pretreatments on bioactive compounds, chemical characterization, enzyme inactivation, color, and antioxidant activity of dried ginger slices

Effects of ultrasound, osmotic dehydration, and osmosonication pretreatments on bioactive compounds, chemical characterization, enzyme inactivation, color, and antioxidant activity of dried ginger slices

The Influence of Ethanol and Vacuum on Okara Drying

Ultrasound Drying of Rose Hips: a Process Study

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