The Impact of the Pre-Treatment in Ethanol Solution on the Drying Kinetics and Selected Properties of Convective Dried Apples

被引：22

作者：

Zubernik, Joanna ^{[1
]}

Dadan, Magdalena ^{[1
]}

Cichowska, Joanna ^{[1
]}

Witrowa-Rajchert, Dorota ^{[1
]}

机构：

[1] Warsaw Univ Life Sci, Inst Food Sci, Dept Food Engn & Proc Management, Nowoursynowska 159c, PL-02776 Warsaw, Poland

来源：

INTERNATIONAL JOURNAL OF FOOD ENGINEERING | 2020年 / 16卷 / 1-2期

关键词：

apple; ethanol; ultrasound; drying kinetics; mathematical modelling; polyphenols; hygroscopicity; BLANCHING PRETREATMENTS; ULTRASOUND; MICROWAVE; DEHYDRATION; PARSLEY; AIR;

D O I：

10.1515/ijfe-2018-0338

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of this study was to investigate the effects of pre-treatment in ethanol solution carried out in variable time with and without ultrasound (US) assistance on convective drying kinetics, total phenolic content (TPC) and hygroscopicity of an apple. The drying time after immersion in ethanol solution was shorter up to 13.4 (without US) and 18.3 % (with US) in comparison to intact slices. The most appropriate model that described kinetics of drying was the one proposed by Sledz et al. Drying of the untreated apple resulted in a decrease of the TPC by 18 %, compared with raw apples and the pre-treatment led to further losses. The tissue after ethanol pre-treatment was less hygroscopic, which proves the possibility to maintain a characteristic texture of the dried apple with prolonged storage stability. The best quality of dried apples was obtained after 1 min of ethanolic pre-treatment with US.

引用

页数：11

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