Ultrasound and ethanol pre-treatments to improve convective drying: Drying, rehydration and carotenoid content of pumpkin

Rojas, Meliza Lindsay; Silveira, Isabela; Augusto, Pedro Esteves Duarte

doi:10.1016/j.fbp.2019.10.008

Cited by 107 publications

(100 citation statements)

References 54 publications

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“…Considering the final moisture of 20% as the target, the drying time required was 51 and 50% less for the Ethanol and Ethanol + US treatments, respectively, than the required by Control. This result is similar to the reported for pumpkin cylinders [4] .…”

Section: Resultssupporting

confidence: 92%

“…The carrot slices were submerged in ethanol (99.8% v/v) for 30 min (Ethanol). The ethanol and ultrasound action time were chosen based on the work Rojas et al [4] that obtained the highest drying time reduction with combination Ethanol + US for 30 min. After the immersion time, the samples were removed from ethanol, which was drained, and the samples were superficially dried with absorbent paper.…”

Section: Methodsmentioning

confidence: 99%

“…An estimative of the total energy consumption (TEC) (Eq. (3) ) during processing (including pre-treatment and drying) was calculated according to Motevali et al [2] ; Onwude et al [15] and Rojas et al [4] . It is important to mention this approach does not consider the strict energy consumption during processing, being an estimative of the energy consumption by considering the performed pre-treatments.…”

Section: Methodsmentioning

confidence: 99%

“…However, the combination of both approaches (conducting ultrasound processing with ethanol) was only recently proposed. Rojas et al [4] conducted a work combining ethanol and ultrasound (Ethanol + US) pre-treatments to convective drying of pumpkin. The combined treatment reduced the drying time and the energy consumption during processing, improved the rehydration and avoid carotenoid degradation.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Enhancing carrot convective drying by combining ethanol and ultrasound as pre-treatments: Effect on product structure, quality, energy consumption, drying and rehydration kinetics

Santos

Guedes

Rojas

et al. 2021

Ultrasonics Sonochemistry

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Section: Resultssupporting

confidence: 92%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Enhancing carrot convective drying by combining ethanol and ultrasound as pre-treatments: Effect on product structure, quality, energy consumption, drying and rehydration kinetics

Santos

Guedes

Rojas

et al. 2021

Ultrasonics Sonochemistry

Self Cite

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“…The results open new perspectives about an innovative method to not only improve the convective drying process, but also the product quality by combining ethanol and ultrasound. This study is described in the article "Ultrasound and ethanol pre-treatments to improve convective drying: Drying, rehydration and carotenoid content of pumpkin", which was published in the Food and Bioproducts Processing Journal (Rojas, Silveira, & Augusto, 2020), shown in Appendix V.…”

mentioning

confidence: 99%

Emerging technologies to improve food drying: ultrasound and ethanol on convective and infrared drying

Rojas¹,

Lindsay²

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A novel two‐step process to produce high‐quality basil flavoured chicken powder: Effect of ultrasonication followed by microwave vacuum and hot air drying

Zhang

Mujumdar

et al. 2020

Flavour & Fragrance J

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The objective of this experimental investigation was to develop a novel two‐step process for production of high‐quality chicken powder infused with basil. The first step consists of ultrasonication of an aqueous chicken pieces mixed with chopped basil leaves to enhance extraction of basil flavour and also pretreat the chicken microstructure to intensify the drying kinetics in the second step. The drying was carried out using microwave vacuum followed by hot air. The results showed that the drying time of chicken was the shortest (110 minutes) after US 40 minutes. In terms of product quality, the best rehydration (136.18%), the lowest hygroscopicity (3.84%) and the best colour of basil chicken powder were obtained after US 40 minutes. In the aspect of flavour addition, the content of linalool, estragole and eucalyptol in the chicken powder treated by US 40 minutes was the highest, and these three compounds were the main flavour substances of basil. At the same time, the content of some substances with bad smell, such as benzaldehyde, was greatly reduced after adding basil flavour. The overall quality of chicken powder produced by this novel process was found to be superior to that of commercially available spray‐dried chicken powder.

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Ultrasound and ethanol pre-treatments to improve convective drying: Drying, rehydration and carotenoid content of pumpkin

Cited by 107 publications

References 54 publications

Enhancing carrot convective drying by combining ethanol and ultrasound as pre-treatments: Effect on product structure, quality, energy consumption, drying and rehydration kinetics

Enhancing carrot convective drying by combining ethanol and ultrasound as pre-treatments: Effect on product structure, quality, energy consumption, drying and rehydration kinetics

Emerging technologies to improve food drying: ultrasound and ethanol on convective and infrared drying

A novel two‐step process to produce high‐quality basil flavoured chicken powder: Effect of ultrasonication followed by microwave vacuum and hot air drying

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