Ultrasonically enhanced low-temperature drying of apple: Influence on drying kinetics and antioxidant potential

Santacatalina, J.V.; Rodrı́guez, Óscar; Simal, Susana; Cárcel, Juan A.; Mulet, A.; García-Pérez, J.V.

doi:10.1016/j.jfoodeng.2014.04.003

Cited by 84 publications

(93 citation statements)

References 48 publications

(65 reference statements)

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“…As regards US application, slightly less TPC degradation was observed at the highest US power tested (75 W), but the differences were not significant (p<0.05). These results were not consistent with those previously published by Santacatalina et al [10], who found greater TPC degradation at temperatures below freezing point, and even greater when US was applied. The different results could be ascribed to the solvent used for extracting the polyphenols closed in the solid matrix, methanol in the case of Santacatalina et al [10] and a solution of ethanol-water (80:20, v/v) in this study.…”

Section: Antioxidant Potentialcontrasting

confidence: 99%

“…Thus, applying a power level of 75 W at -10ºC, the drying time was shortened by 80.3% compared to experiments without US application (0 W) ( Table 1). In previous works carried out with the same experimental set-up, Santacatalina et al [10] and Garcia-Perez et al [20] obtained similar drying time reductions by applying US (50 W) during apple drying at -10ºC (77%) and -14ºC (70%), respectively. Using a contact ultrasonic system, Schössler et al [30] reported that the drying time in the freeze-drying of red bell pepper cubes was shortened by 11.5%.…”

Section: Drying Experimentsmentioning

confidence: 56%

“…Low temperature drying (LTD) was defined as a convective drying process carried out at temperatures below standard room conditions (20ºC) [10]. Thereby, the temperature range covered by LTD covers figures both above and below the product's freezing point [11].…”

Section: Introductionmentioning

confidence: 99%

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Impact of applied ultrasonic power on the low temperature drying of apple

Santacatalina

Contreras

Simal

et al. 2016

Ultrasonics Sonochemistry

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Low temperature drying (LTD) allows high-quality dried products to be obtained, preserving the nutritional properties of fresh foods better than conventional drying, but it is a time-consuming operation. Power ultrasound (US) could be used to intensify LTD, but it should be taken into account that process variables, such as the level of applied power, have an influence on the magnitude and extension of the ultrasonic effects. Therefore, the aim of this work was to assess the influence of the level of applied ultrasonic power on the LTD of apple, analyzing the drying kinetics and the quality of the dried product. For that purpose, apple (Malus domestica cv. Granny Smith) cubes (8.8mm side) were dried (2m/s) at two different temperatures (10 and -10°C), without and with (25, 50 and 75 W) US application. In the dried apple, the rehydration kinetics, hardness, total phenolic content, antioxidant capacity and microstructure were analyzed to evaluate the impact of the level of applied ultrasonic power. At both temperatures, 10 and -10°C, the higher the ultrasonic power level, the shorter the drying time; the maximum shortening of the drying time achieved was 80.3% (at -10°C and 75 W). The ultrasonic power level did not significantly (p<0.05) affect the quality parameters analyzed. Therefore, US could be considered a non-thermal method of intensifying the LTD of fruits, like apple, with only a mild impact on the quality of the dried product.

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Section: Antioxidant Potentialcontrasting

confidence: 99%

Section: Drying Experimentsmentioning

confidence: 56%

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Impact of applied ultrasonic power on the low temperature drying of apple

Santacatalina

Contreras

Simal

et al. 2016

Ultrasonics Sonochemistry

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“…Moreover, at solid-air interfaces, ultrasound generates a micro-stirring of the gas medium and pressure variations. All these effects improve the water transfer between the solid surface and the surrounding air by the decreasing the thickness of the boundary layer and, consequently, reducing of the external resistance [9,10,25,42,48]. Therefore, the ultrasound affected both internal and external resistance that caused an increase of the drying rate.…”

Section: Influence Of Ultrasound Application During Dryingmentioning

confidence: 99%

Use of Ultrasound in the Distilled Water Pretreament and Convective Drying of Pineapple

Corrêa

Rasia

García-Pérez

et al. 2015

Advanced Structured Materials

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Convective drying is a time-consuming process. Pretreatments in distilled water assisted with ultrasound, or the application of ultrasound during convective drying itself, could improve the mass transfer. In this work, the influence of pretreatment using distilled water (20 or 40 min at 25°C) assisted with ultrasound (55.5 W L −1 , 40 kHz) on convective drying kinetics (40 and 70°C, 1 m s −1 ) of pineapple slices (2.0 cm diameter, 0.5 cm thickness) was studied. The drying was carried out with (31 kWm −3 ; 21.8 kHz) and without ultrasound application being the kinetics simulated using a diffusive model. The results showed that pretreatment, the use of high drying temperatures, and the application of ultrasound during drying accelerated the drying process. The effective diffusivity identified by the model allowed the quantification of the effects of each of the studied variables on the drying rate of pineapple slices.

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“…Thus, when US was applied to the drying of eggplant, carrot, and apple at À14 C, García-Pérez et al [15] found that, on average, the drying time was between 65 and 70% shorter. Santacatalina et al [24] applied US during the drying of apple cubes at 0 C and obtained a drying time reduction of around 60%.…”

Section: Apple Dryingmentioning

confidence: 99%