Effect of acoustically assisted treatments on vitamins, antioxidant activity, organic acids and drying kinetics of pineapple

Rodrı́guez, Óscar; Gomes, Wesley Faria; Rodrigues, Sueli

doi:10.1016/j.ultsonch.2016.09.006

Cited by 61 publications

(54 citation statements)

References 47 publications

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“…Besides, the reflection of the acoustic waves in the ultrasonic bath makes the repeatability and scalability of the process very difficult . Ultrasonic baths have been used in the pretreatment of banana, pineapple, guava, carrot, apple, blueberry, cherry, malay apple, melon, mushrooms, papaya and strawberry . A direct application of PU on liquid media can be achieved using ultrasonic probes.…”

Section: Devicesmentioning

confidence: 99%

Application of power ultrasound on the convective drying of fruits and vegetables: effects on quality

et al. 2017

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Drying gives rise to products with a long shelf life by reducing the water activity to a level that is sufficiently low to inhibit the growth of microorganisms, enzymatic reactions and other deteriorative reactions. Despite the benefits of this operation, the quality of heat sensitive products is diminished when high temperatures are used. The use of low drying temperatures reduces the heat damage but, because of a longer drying time, oxidation reactions occur and a reduction of the quality is also observed. Thus, drying is a method that lends itself to being intensified. For this reason, alternative techniques are being studied. Power ultrasound is considered as an emerging and promising technology in the food industry. The potential of this technology relies on its ability to accelerate the mass transfer processes in solid-liquid and solid-gas systems. Intensification of the drying process with power ultrasound can be achieved by modifying the product behavior during drying, using pre-treatments such as soaking in a liquid medium assisted acoustically or, during the drying process itself, by applying power ultrasound in the gaseous medium. This review summarises the effects of the application of the power ultrasound on the quality of different dried products, such as fruits and vegetables, when the acoustic energy is intended to intensify the drying process, either when the application is performed before pretreatment or during the drying process. © 2017 Society of Chemical Industry.

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Section: Devicesmentioning

confidence: 99%

Application of power ultrasound on the convective drying of fruits and vegetables: effects on quality

et al. 2017

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“…It is a nonthermal method in which the physical and sensory properties of food are preserved and applied to assess the food properties. Through this method, processing time is reduced and integrated by other methods, then efficiency of the method will be increased (Arvanitoyannis, Kotsanopoulos, & Savva, ; Colucci, Fissore, Rossello, & Carcel, ; Fan, Zhang, & Mujumdar, ; Mothibe, Zhang, Mujumdar, Wang, & Cheng, ; Rodríguez, Eim, et al, 2017; Rodríguez, Gomes, Rodrigues, & Fernandes, ).…”

Section: Introductionmentioning

confidence: 99%

The effect of ultrasound pre‐treatment on quality, drying, and thermodynamic attributes of almond kernel under convective dryer using ANNs and ANFIS network

Kaveh

Jahanbakhshi

Abbaspour‐Gilandeh

et al. 2018

J Food Process Engineering

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In this study, different drying conditions were investigated on quality and thermodynamic properties of almond kernel. Experiments were performed using a convection dryer with ultrasound pretreatment in 40, 50, 60, and 70 °C air temperature, 1 m/s air velocity, and duration of ultrasonic pre‐treatment of 0 min (for control sample), 10, 20, and 40 min. The drying kinetic of the almond kernel was estimated by 15 mathematical models. Furthermore, Artificial Neural Networks (ANNs) and Adaptive Neuro‐Fuzzy Inference Systems (ANFIS) were applied to fit the experimental data on the thin layer drying. The lowest and highest values of the effective moisture diffusivity (Deff) was 1.81 × 10−9 and 9.70 × 10−9 m2/s, respectively. Activation energy (Ea) of the samples was obtained between 26.35 and 36.44 kJ/mol. The highest and lowest values of specific energy consumption (SEC) were calculated 561.72 and 169.88 kW hr/kg, respectively. Maximum (13.14%) and the minimum (7.1%) values of shrinkage were achieved at air temperatures of 70 and 40 °C, respectively. The color changing of dried samples was obtained between 9.14 and 17.96. Furthermore, results revealed that the ANFIS model had the high ability to predict the moisture ratio (R2 = 0.9998 and MSE = 0.0003) during drying. As a result, ANFIS model has the highest ability to evaluate all output as compared with other models and ANNs method. Practical applications Algorithms are modern methods that have been successfully applied to solve the various problems and modeling in engineering and science. Drying is one of the oldest procedures to preserve the food quality. Reduction of moisture content to a certain value can be caused to decay and minimize the microbiological activity and deteriorating chemical reactions in agricultural products, respectively. Determination of almond drying process under convective with ultrasound pre‐treatment dryer in terms of desirable thermal properties (effective moisture diffusivity and energy consumption) provides the high‐quality products. Furthermore, this research can be able to provide a technical basis for almond drying and the related equipment designing.

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“…The most significant difference between convective drying and freeze‐drying was noticed in the level of concentration of l ‐ascorbic acid and total anthocyanins. This was expected as long drying time and high air temperatures have negative effects on these components . After freeze‐drying, 115.48 ± 2.29 mg/100g d.b.…”

Section: Resultsmentioning

confidence: 97%

“…The antioxidant activity was determined by the DPPH method described by Espín and coworkers, 44 and the obtained results are presented as dry matter that is necessary for inhibition of 50% of DPPH (IC 50…”

Section: Determination Of Chemical Propertiesmentioning

confidence: 99%

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Ranking and multicriteria decision making in optimization of raspberry convective drying processes

Stamenković

Radojčin

Pavkov

et al. 2020

Journal of Chemometrics

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Serbia is one of the leading producers and exporters of raspberry in the world, and considering the short shelf life of raspberry, the processing, storage, and transport are some of the main issues to be addressed. A comparative experiment was conducted in order to find the suitable process parameters for convective drying that may be considered as the alternatives to freeze‐drying, which is a widely used preservation method for raspberry even though it is a costly and energy‐consuming method. Twelve convective drying regimens were applied with a combination of three influencing factors: air temperature (60°C, 70°C, and 80°C), air rate (0.5 and 1.5 m·s−1), and stage of raspberry (fresh and frozen). The final product, a dried raspberry, was assessed for chemical, physical, and mechanical properties and rehydration capacity. Deep ranking analysis by power eigenvectors (DRAPE) and sum of ranking differences (SRD) were used to uncover the differences and similarities between the applied drying methods. SRD showed that convective drying of fresh raspberries proved to be more similar to freeze‐dried raspberries than convective drying of frozen ones. Fresh samples dried at 60 °C air temperature and 1.5 m·s−1 air flow proved to be the most similar to the reference freeze‐drying method. This convective regimen gives samples with the lowest color change, shrinkage, and shape deformation. With the mechanical and chemical properties of these samples being observed, statistical Duncan's test show that there is no significant difference (P < .05) in terms of hardness, shear force resistance, total phenolic, and total flavonoid preservation, compared with freeze‐dried samples. DRAPE gave similar results, but it added the variable importance in ranking as well, and total phenol reduction was defined as the most important variable. These results can help practitioners to develop cheaper and simpler drying methods that would replace the freeze‐drying but keep the same quality of the dried products.

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Effect of acoustically assisted treatments on vitamins, antioxidant activity, organic acids and drying kinetics of pineapple

Cited by 61 publications

References 47 publications

Application of power ultrasound on the convective drying of fruits and vegetables: effects on quality

Application of power ultrasound on the convective drying of fruits and vegetables: effects on quality

The effect of ultrasound pre‐treatment on quality, drying, and thermodynamic attributes of almond kernel under convective dryer using ANNs and ANFIS network

Ranking and multicriteria decision making in optimization of raspberry convective drying processes

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