Moisture loss kinetics and microstructural changes in eggplant (Solanum melongena L.) during conventional and ultrasonically assisted convective drying

Abstract

20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 2 ABSTRACTThe overall aim of this study was to assess the moisture loss kinetics and the structural changes induced by both conventional and ultrasonically assisted convective drying of eggplant tissue. Three sets of drying experiments (at 40 ºC and 1 m/s) were carried out:conventional air drying and ultrasonically assisted drying at two different levels of applied ultrasonic power, 45 and 90 W. The microstructure of the dried samples was studied by Scanning Electron Microscopy.The application of ultrasound during the convective drying of eggplant led to a significant reduction of the drying time. The ultrasonic effect was dependent on the power applied, thus, the higher the power, the faster the moisture loss. The microstructure of eggplant endocarp was greatly affected during conventional air drying, probably due to the long drying times. This microstructure was better preserved after the application of a moderate ultrasonic power (45 W), due to the shorter drying time and the mild mechanical effects of ultrasound on the endocarp cells.

Diversity in composition of scarlet (S. aethiopicum) and gboma (S. macrocarpon) eggplants and of interspecific hybrids between S. aethiopicum and common eggplant (S. melongena)

“…Scarlet eggplant parents had less moisture content than common eggplant parents, indicating that the former species may be of interest to increase the dry matter content of common eggplant, which is a trait of interest for the processing industry (Raigón et al, 2008;Puig et al, 2012).…”

Análise Da Secagem Convectiva De Fatias De Berinjela

“…Uma alternativa para favorecer a estabilidade do produto e prolongar a vida útil é através da secagem (Ertekin e Yaldiz, 2004;Reis et al 2006;Puig et al 2012).…”

Instant vegetable from osmo-air drying of jimikand (A. campanulatus) in NaCl solution: nutritional, functional, micro-structural and other quality aspects

“…The microstructure of fresh jimikand was affected strongly by hot-air drying, but cell damage was less when OD was used as a pre-treatment prior to hot-air drying. This may be due to reduction in length of exposure to hot-air drying, which reduced the structural damage associated with hot-air drying (Puig et al 2012). More dense and shrunken cell structure was observed for jimikand samples dried without OD as compared to osmo-air-dried samples.…”