Valorization of Pineapple Pomace for Food or Feed: Effects of Pre-treatment with Ethanol on Convective Drying and Quality Properties

Bitencourt, Bruna Sousa; Corrêa, Jefferson Luiz Gomes; Carvalho, Gisandro Reis; Augusto, Pedro Esteves Duarte

doi:10.1007/s12649-021-01659-9

Cited by 12 publications

(6 citation statements)

References 74 publications

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“…The authors further stated that a lower relative humidity of the drying medium results in a shorter drying time. The obtained drying curves were in agreement with some published studies on the drying of various agricultural products [18,23,25,37,43,57,94,[103][104][105][106][107][108][109].…”

Section: Experimental Drying Curvessupporting

confidence: 90%

Investigation of the Effects of Infrared and Hot Air Oven Drying Methods on Drying Behaviour and Colour Parameters of Red Delicious Apple Slices

Dajbych,

Kabutey,

Mizera

et al. 2023

Processes

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This present study investigated thin-layer drying characteristics of dried apple slices for a range of temperatures from 40 °C to 80 °C at a constant drying time of 10 h under infrared (IR) and hot air oven (OV) drying methods. The fresh apples were cut into a cylindrical size of thickness of 8.07 ± 0.05 mm and a diameter of 66.27 ± 3.13 mm. Fourteen thin-layer mathematical models available in the literature were used to predict the drying process. The goodness of fit of the drying models was assessed by the root mean square error (RMSE), chi-square (c2), coefficient of determination (R2) and modelling efficiency (EF). The results showed that the lightness and greenness/redness of the dried sample, total colour change, chroma change, colour index, whiteness index, bulk density, final surface area and final volume significantly (p-value < 0.05) correlated with the drying temperature under IR. Under OV, however, only the final surface area and bulk density of the dried samples showed significant (p-value < 0.05) with the drying temperature. Shrinkage values for OV and IR methods showed both increasing and decreasing trends along with the drying temperatures. The Weibull distribution model proved most suitable for describing the drying processes based on the statistical validation metrics of the goodness of fit. In future studies, the combined effect of the above-mentioned drying methods and other drying techniques on apple slices among other agricultural products should be examined to obtain a better insight into the drying operations and quality improvement of the final product for preservation and consumer acceptability.

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Section: Experimental Drying Curvessupporting

confidence: 90%

Investigation of the Effects of Infrared and Hot Air Oven Drying Methods on Drying Behaviour and Colour Parameters of Red Delicious Apple Slices

Dajbych,

Kabutey,

Mizera

et al. 2023

Processes

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“…Furthermore, ethanol has a lower boiling point than water, thus evaporating faster during drying, leaving more water than ethanol on the surface, and promoting a gradient of surface tension (Bitencourt et al., 2022). As the ethanol concentration is reduced on the sample surface during drying, this region reaches a higher surface tension concerning the adjacent layers.…”

Section: Resultsmentioning

confidence: 99%

Innovative strategies in yacon drying: Ethanol pretreatment and intermittent microwave drying

Silveira,

Corrêa,

Silva

et al. 2024

Journal of Food Science

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The yacon roots are rich in fructooligosaccharides (FOS) and highly perishable. Drying is crucial for food quality and extending shelf life. However, preserving thermosensitive compounds, such as FOS, poses a challenge in conventional drying methods. In this regard, microwave drying and ethanol pretreatment (ET) have emerged as promising solutions for maintaining nutrients and reducing drying time (DT). The objective of this study was to assess how ET and sample temperature affect quality and process parameters during intermittent microwave drying of yacon. Drying at 52°C treated with ethanol was the one that stood out for presenting the highest fructan retention (64.1%), low DT, lower energy consumption (EC) (364.00 ± 5.03 kWh kg water−1), higher retention of antioxidant capacity (73.9%) and total phenolic content (77.5%), and slight variation in color parameters. Therefore, microwave drying with a controlled temperature of yacon pretreated with ethanol effectively reduces DT and EC by maintaining quality parameters.

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“…Furthermore, various variables can influence the content of chemical compounds in the final dried product, such as drying air temperature, ultrasound exposure time, ethanol concentration, as well as the microstructure, chemical composition, and other characteristics of the sample. Therefore, applying ultrasound and/or ethanol pre-treatment to other products or under different drying conditions is still necessary to better understand their effects on drying and the quality of dried products (BITENCOURT et al, 2022).…”

Section: Final Considerationsmentioning

confidence: 99%

Literature review: use of ultrasound and ethanol as pre-treatment in the drying of vegetable products with bioactive compounds

Albuquerque,

Ribeiro,

Melo

et al. 2024

Cad. Pedagógico

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Despite the broad therapeutic action of plant species with bioactive compounds and drying being the most recommended operation for maintaining the quality of various plant materials, the fact that these materials differ in terms of moisture content, chemical composition, and morphology makes the optimization of drying methods and parameters for each species essential tools for obtaining dried plant biomass of high commercial value. The use of ethanol as a pre-treatment for drying, through immersion, allows for the modification of the product's natural structure and improves moisture transfer, consequently increasing the drying rate (KOMPANY et al., 1990). Ultrasonic waves can increase the availability of energy and accelerate mass transfer processes in the product, preserving its main qualitative attributes without significantly raising the drying air temperature (O’DONNEL et al., 2010). Therefore, this review aimed to elucidate the use of ultrasound and/or ethanol pre-treatment in the drying of various medicinal plant species, exploring their mechanisms of action and addressing their main effects on the desorption process and the chemical composition of these materials.

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Valorization of Pineapple Pomace for Food or Feed: Effects of Pre-treatment with Ethanol on Convective Drying and Quality Properties

Cited by 12 publications

References 74 publications

Investigation of the Effects of Infrared and Hot Air Oven Drying Methods on Drying Behaviour and Colour Parameters of Red Delicious Apple Slices

Investigation of the Effects of Infrared and Hot Air Oven Drying Methods on Drying Behaviour and Colour Parameters of Red Delicious Apple Slices

Innovative strategies in yacon drying: Ethanol pretreatment and intermittent microwave drying

Literature review: use of ultrasound and ethanol as pre-treatment in the drying of vegetable products with bioactive compounds

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