Pretreatments for melon drying implementing ultrasound and vacuum

Silva, Gabriella Dias da; Barros, Zilmar Meireles Pimenta; Medeiros, Rafael Augusto Batista de; Carvalho, Carlos Brian Oliveira de; Brandão, Shirley Clyde Rupert; Azoubel, Patrı́cia Moreira

doi:10.1016/j.lwt.2016.07.039

Cited by 85 publications

(33 citation statements)

References 40 publications

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“…This might be because ultrasound destruction of cells released enzymes responsible for browning to the surface, leading to a dark color. In the convective drying of melon at 60 °C, acoustically pretreated (25 kHz, 4780 W m –2 ) samples using distilled water led to brighter (lower L * values) samples than those dried without pretreatment; however, regarding the ΔE value, no significant differences were observed . Stojanovic et al .…”

Section: Colormentioning

confidence: 99%

“…One of the most common solutions for osmotic pretreatments of fruits is sucrose dissolved in distilled water . Thus, the osmotic dehydration of banana, pineapple, guava, blueberry, cherry, melon, papaya, malay apple, apple, strawberry and carrot has been carried out using sugar solutions ranging from 30 to 70 °Brix. In these studies, the acoustic assistance was mainly achieved using ultrasonic baths and the applied ultrasonic power varied from 60 to 2500 W operated at 25 or 40 kHz.…”

Section: Propagation Mediummentioning

confidence: 99%

“…They are very stable in the fresh tissue but unstable as a result of the action of heat, light and oxygen. Carotenoid content has been measured in papaya, carrot and melon when PU was applied during pretreatment. Azoubel et al .…”

Section: Bioactive Compoundsmentioning

confidence: 99%

“…A sugar barrier layer can be located at the sample's surface when using osmotic solutions that limited the contact between the fruit and the oxygen during drying, reducing carotenoid oxidation. Similarly, Dias da Silva et al . applied PU (4870 W m –2 ) on melon slices using distilled water or sucrose solution (50 °Brix) for 10–30 min at 30 °C.…”

Section: Bioactive Compoundsmentioning

confidence: 99%

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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: Colormentioning

confidence: 99%

Section: Propagation Mediummentioning

confidence: 99%

Section: Bioactive Compoundsmentioning

confidence: 99%

Section: Bioactive Compoundsmentioning

confidence: 99%

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

et al. 2017

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“…In order to extract the oil from the seed of rambutan, a series of pre-treatment with the purpose to facilitate the drying process, maintain quality and ameliorate food safety are required [22]. The pre-treatment applied also help in improving extraction yield by rupturing the cell wall of oilseeds, thus, increasing the oil release from the cellular bodies [23].…”

Section: Introductionmentioning

confidence: 99%

Changes in microstructures of rambutan seed and the quality of its fat during drying

et al. 2020

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The application of pre-treatment on oilseeds prior to extraction process may exert undesirable impact towards the quality of oils as well as microstructures of seed. The objectives of this study were to evaluate the effects of three drying methods on the microstructures of rambutan seeds and its effects on physicochemical properties of rambutan seed fat (RSF). The fats that being pre-treated with three different drying methods showed shrinkage or alteration of porous structure in terms of size, shape, and diameter. The differences between the RSF pre-treated with oven-, freeze-, and cabinet drying RSF were in fatty acids (oleic and arachidic acids), and free fatty acid (1.56-1.80 mg KOH/g fat). From the results obtained, the useful information regarding to the effects of pre-treatment on RSF, which is a potent ingredient to be used as a cocoa butter substitute in the formulation of chocolate in the confectionery industries. Moreover, the outcomes of this work able to provide information for better grasp about the correlation of drying methods and quality of RSFs, as well as its applications in other food industries.

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Ultrasonic and osmotic pretreatments followed by convective and vacuum drying of papaya slices

et al. 2020

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BACKGROUND Papaya fruit is highly nutritive, but very fragile, and thus has a limited shelf life. Drying is essential to preserve it for longer durations. In this work, osmotic dehydration (OD) with and without ultrasound (US) was applied to papaya slices as a pretreatment in conjugation with vacuum (VD) and convective air drying (AD). Drying was carried out in a novel dryer. Moisture content, drying time, water activity, total color change, total phenolic content, radical scavenging activity, texture, and Fourier‐transform infrared (FTIR) spectrums were evaluated for fresh and dried papaya slices. RESULTS It was observed that US‐assisted osmotic dehydration (USOD) followed by VD had the lowest drying time with highest retention of phenols and antioxidants as compared to other drying techniques. Higher phenols and antioxidants in US‐pretreated samples were attributed to the release of trapped intra‐cellular polyphenols by cavitation. However, the color characteristics and texture of OD pretreatment followed by convective AD slices were found to be better. Color retention could be due to carotenoid preservation, which would be degraded in other treatments, whereas lower brittleness was associated with lower pectin. Infrared spectroscopy confirmed the retention of phytochemicals and antioxidants in dried papaya slices that were subjected to pretreatment. Conclusion Pretreatment before drying enhances the end product quality of dried papaya slices. The results of this study highlight that USOD‐VD is effective for nutrition preservation while OD‐AD is suitable for preserving physical characteristics. © 2020 Society of Chemical Industry

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Pretreatments for melon drying implementing ultrasound and vacuum

Cited by 85 publications

References 40 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

Changes in microstructures of rambutan seed and the quality of its fat during drying

Ultrasonic and osmotic pretreatments followed by convective and vacuum drying of papaya slices

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