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

Abstract

Dissertation presented to obtain the degree of Master in Science. Area: Food and Science Technology Piracicaba 2021 Karoline Costa dos Santos Food Engineer Enhancing carrot convective drying by combining ethanol and ultrasound as pre-treatments: effect on product structure, quality, energy consumption, drying and rehydration kinetics versão revisada de acordo com a resolução CoPGr 6018 de 2011

Effect of gum Arabic and ethanol pretreatments on drying kinetics and quality attributes of dried carrot slices

“…Comparable results were reported by Wang et al. (2022) on ethanol pretreated pumpkin and potato slices and Santos et al. (2021) on ethanol pretreated carrot slices.…”

Determination of drying characteristics, rehydration properties, and shrinkage ratio of convective dried melon slice with some pretreatments

“…Rehydration and shrinkage ratio of dried melon are presented in the surface of samples in pretreated samples compared to untreated samples (Kaveh et al 2020). On the other hand, no statistical effect of ethanol pretreatment on shrinkage of the carrots after drying was reported by Santos et al (2021). Miano et al (2021) also stated no remarkable change in shrinkage of celery slices after drying.…”

Ultrasound processing of fruits and vegetables, structural modification and impact on nutrient and bioactive compounds: a review

“…In solid food systems processed into the water, such as carrots [US bath, 41 W L −1 , 25 kHz, 30 and 60 min, 23 °C] (Ricce et al., 2016), [US bath, 23.9 W L −1 , 25 kHz, 30 min, 20 °C] (Santos et al., 2021), potato [US bath; 91 W L −1 , 25 kHz, 30 – 120 min, 25 °C] (Miano et al., 2018), [US probe, 68 W/L, 20 kHz, 3 min; 26 °C] (Rojas & Augusto, 2018) and apple [US bath, 23.2 W L −1 , 25 kHz, 10–30 min; 30 °C] (Rodríguez et al., 2017), ultrasound promoted similar modifications in the tissue structure (as represented in Fig. 1a).…”

“…Regarding vascular tissue, no significant modifications were observed in the structure of the xylem or phloem cells of carrots [US bath, 25 kHz, 23.9 W L −1 (in water medium) and 25.7 W L −1 (in ethanol medium), 30 min at 20 ± 1 °C] (Santos et al., 2021), probably because of its inherent more rigid and compact structure of their walls. However, more studies are needed to verify possible changes inside xylem or phloem cells, such as composition due to entrance of water or in the thinning of the wall of these cells at higher processing time or power.…”