Effect of ethanol pretreatment on melon convective drying

Effect of ethanol pretreatment on melon convective drying

•Ethanol, ultrasound and/or vacuum was used as a pretreatment to melon drying.•Drying rates could be improved by using ethanol and ultrasound pretreatment.•Associating ethanol (50%), ultrasound and/or vacuum reduced quality loss. The aim of this study was to evaluate the effectiveness of the use of...

Full description

Saved in:
Bibliographic Details
Published in:Food chemistry Vol. 333; p. 127502
Main Authors: da Cunha, Renata Masur Carneiro, Brandão, Shirley Clyde Rupert, de Medeiros, Rafael Augusto Batista, da Silva Júnior, Edvaldo Vieira, Fernandes da Silva, João Henrique, Azoubel, Patrícia Moreira
Format: Journal Article
Language:English
Published: Elsevier Ltd 15-12-2020
Subjects:
Drying
Ethanol
Kinetics
Quality
Ultrasound
Vacuum
Vacuum
Kinetics
Ethanol
Ultrasound
Quality
Drying
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:•Ethanol, ultrasound and/or vacuum was used as a pretreatment to melon drying.•Drying rates could be improved by using ethanol and ultrasound pretreatment.•Associating ethanol (50%), ultrasound and/or vacuum reduced quality loss. The aim of this study was to evaluate the effectiveness of the use of ethanol, ultrasound and/or vacuum as a pretreatment to melon drying. Eight types of pretreatments were performed in which samples were immersed in ethanol solutions with different concentrations (50% and 100%) using four treatment conditions: immersion, immersion with ultrasound (US), with vacuum (VC) and with ultrasound and vacuum (USVC). Drying was performed at 60 °C and five different semi-theoretical drying mathematical models were examined to characterize the drying curves, and quality analyses were carried out. The condition that obtained the lower drying time was using the US pretreatment in 100% ethanol solution. Drying caused a diminution of bioactive compounds and influenced color parameters. However, the samples immersed in 50% ethanol solution and dried obtained minor losses of total phenolics, total carotenoids, and ascorbic acid contents.
Bibliography:ObjectType-Article-2
SourceType-Scholarly Journals-1
ObjectType-Undefined-1
ObjectType-Feature-3
content type line 23
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2020.127502