Kinetics of<scp>L</scp>-Ascorbic Acid Degradation in Pineapple Drying under Ethanolic Atmosphere

Santos, Paulo S.; Silva, M. A.

doi:10.1080/07373930902901950

Cited by 43 publications

(27 citation statements)

References 15 publications

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“…The ascorbic acid was more at the temperature of 55 °C whereas less at 75 °C. These results are in consistent with previous reports by Santos & Silva (2009) for pineapple and Kaya et al (2010) for kiwi fruit. Moreover, it is observed from the results, the temperature effect on vitamin C was more important than the time effect on the ascorbic acid degradation during drying process.…”

Section: Effect Of Drying Air Temperature On Ascorbic Acidsupporting

confidence: 83%

Mathematical modelling and estimation of effective moisture diffusivity and activation energy, exergy analysis of thin layer drying of pineapple

Ravula¹,

Munagala²,

Arepally³

et al. 2017

jebas

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The aim of the present study was to investigate the drying characteristics of pineapple at various temperatures of 55, 60, 65, 70 and 75 °C by keeping air velocity constant and best drying model was selected to describe the drying behaviour. Moreover, the energy requirement, exergy efficiency was also evaluated. Results of study revealed that the ascorbic acid content of dried pineapple was significantly reduced with increase in drying air temperatures. The effective moisture diffusivity, energy requirement and exergy efficiency during entire process of drying varied with the temperatures, in the range of 5.

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Section: Effect Of Drying Air Temperature On Ascorbic Acidsupporting

confidence: 83%

Mathematical modelling and estimation of effective moisture diffusivity and activation energy, exergy analysis of thin layer drying of pineapple

Ravula¹,

Munagala²,

Arepally³

et al. 2017

jebas

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“…According to Novagrim [40], 20 % of the world production of tropical fruits is represented by pineapple, being the greatest production from Brazil (2.12 × 10 6 t in 2010) and the greatest exportation is from Costa Rica (1.51 × 10 6 t in 2009). The pineapple drying has been studied using several techniques [15,45,49,50], both with or without pretreatment [15,21]. Although the fresh pineapple presents high content of vitamin C, the presence of this nutrient was reported to be very low in the commercial dried pineapple [36], what suggests studies for improving the drying processes.…”

Section: Introductionmentioning

confidence: 98%

“…The production of dried fruits is crescent and promissory [41]. The pineapple is a great source of vitamin C and fibers [45,49]. According to Novagrim [40], 20 % of the world production of tropical fruits is represented by pineapple, being the greatest production from Brazil (2.12 × 10 6 t in 2010) and the greatest exportation is from Costa Rica (1.51 × 10 6 t in 2009).…”

Section: Introductionmentioning

confidence: 99%

Use of Ultrasound in the Distilled Water Pretreament and Convective Drying of Pineapple

Corrêa

Rasia

García-Pérez

et al. 2015

Advanced Structured Materials

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Convective drying is a time-consuming process. Pretreatments in distilled water assisted with ultrasound, or the application of ultrasound during convective drying itself, could improve the mass transfer. In this work, the influence of pretreatment using distilled water (20 or 40 min at 25°C) assisted with ultrasound (55.5 W L −1 , 40 kHz) on convective drying kinetics (40 and 70°C, 1 m s −1 ) of pineapple slices (2.0 cm diameter, 0.5 cm thickness) was studied. The drying was carried out with (31 kWm −3 ; 21.8 kHz) and without ultrasound application being the kinetics simulated using a diffusive model. The results showed that pretreatment, the use of high drying temperatures, and the application of ultrasound during drying accelerated the drying process. The effective diffusivity identified by the model allowed the quantification of the effects of each of the studied variables on the drying rate of pineapple slices.

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“…It is based on the moisture removal by the contact of the wet food with a heated air current. It is widely used for drying fruits like pineapple (SANTOS & SILVA, 2009;CORRÊA et al, 2011CORRÊA et al, , 2012RAMALHO & MASCHERONI, 2012). However, convective drying involves the exposure of the food to high temperature for a long time with consequent degradation of quality characteristics as nutrient contents, color and mechanical properties (CORRÊA et al, 2012;KUROZAWA et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Influence of Ultrasound Pretreatment on Convective Drying of Pineapple

Corrêa¹,

Rasia²,

García-Pérez³

et al. 2015

Anais Do XX Congresso Brasileiro De Engenharia Química

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-The convective drying is a slow operation. Several techniques has been studied to increase the kinetics of process such as the pretreatments in liquids or the application of high intensity ultrasound during both, pretreatment or convective drying. In this work, the influence of the pretreatment (with distilled water (20 and 40 min at 25 °C) on convective drying (40 °C, 1 m s -1 ) of pineapple slices (2.0 cm diameter, 0.5 cm thickness) was studied. The application of ultrasound during pretreatment (55.5 W/L, 40 kHz) or during convective drying (31 kW m −3 ; 21.8 kHz) was also addressed. The results showed that the application of ultrasound during the pretreatment and during drying increased water transport and reduced the drying time. The use of ultrasound in the pretreatment or in the convective drying could improve drying processes.

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Kinetics ofL-Ascorbic Acid Degradation in Pineapple Drying under Ethanolic Atmosphere

Cited by 43 publications

References 15 publications

Mathematical modelling and estimation of effective moisture diffusivity and activation energy, exergy analysis of thin layer drying of pineapple

Mathematical modelling and estimation of effective moisture diffusivity and activation energy, exergy analysis of thin layer drying of pineapple

Use of Ultrasound in the Distilled Water Pretreament and Convective Drying of Pineapple

Influence of Ultrasound Pretreatment on Convective Drying of Pineapple

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