SECAGEM CONVECTIVA DE MELÃO (Cucumis melo L.) COM E SEM PRÉ-TRATAMENTO ULTRASSONICO

Silva, J. H. F.; Galvão, Chesque Cavassano; Silva, E. S.; Cavalcanti, D. E. S.; Rocha, Otidene Rossiter Sá da; Azoubel, Patrı́cia Moreira; Benachour, M.

doi:10.5151/cobeq2018-pt.0752

Cited by 2 publications

(1 citation statement)

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“…For drying, the pulp was cut into slices of various thicknesses (Table 1) on a Moulinex DJ-905832 electric multi-cutter. After that, the sliced melon pulp segments were soaked in absolute ethanol (99.5%) [34].…”

Section: Description Of the Experiments Preparation Of Raw Materialsmentioning

confidence: 99%

The mathematical model of drying melon pulp by the convective method

Kizatova¹,

Baikenov²,

Baigenzhinov³

et al. 2022

Potr. S. J. F. Sci.

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Melon is a dessert loved by many, captivating with its thick aroma and delicate honey taste. The juicy, fragrant pulp is not only delicious but also very useful for dietary purposes, with a therapeutic effect on diseases of the liver and kidneys, anaemia, rheumatism and cardiovascular disorders. This storehouse of vitamins is especially rich in potassium and iron salts, pectins, fibre, easily digestible sugars, proteins, starch and other elements necessary for health. This article presents the results of a study of the Myrzachulskaya melon variety and establishes the optimal parameters for drying the pulp, pre-treating melons with 99.5% ethanol before drying. Twenty drying experiments were carried out, in which the parameters of the operating variables, namely temperature, air velocity and sample size, were varied according to the compiled mathematical processing planning matrix. Drying caused a decrease in biologically active compounds, affecting some antioxidant properties (vitamin C content, total phenol content and antioxidant capacity) of melon pulp. As a result, the optimal parameters were established, at which samples of dried melon pulp showed insignificant losses (up to 1%) in the total content of phenolic compounds, carotenoids and ascorbic acid. The optimal parameters for drying melon fruits are a temperature of 55 °C, a drying time of 11 h and a slice thickness of not more than 0.5 cm.

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Section: Description Of the Experiments Preparation Of Raw Materialsmentioning

confidence: 99%

The mathematical model of drying melon pulp by the convective method

Kizatova¹,

Baikenov²,

Baigenzhinov³

et al. 2022

Potr. S. J. F. Sci.

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Evaluation of Organic Acids and Ultrasound as Pretreatment in Convective Drying Kinetics and Quality Parameters of Pumpkin

Moura,

de Morais,

da Silva

et al. 2024

Foods

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There is a growing interest in the food industry in new drying technologies that reduce the time required for dehydration, combined with low energy consumption, low environmental impact, and maintenance of the overall quality of the product. This work investigated convective drying of pumpkin with and without ultrasound-organic (citric or acetic) acid pretreatment for different durations (10, 20, and 30 min). Drying was carried out at 60 °C, and the Wang and Singh model had the best fit for the experimental data. Samples pretreated for 30 min had the shortest drying times. Water diffusivities ranged from 6.68 × 10−8 m2/s to 7.31 × 10−8 m2/s, with the pretreated samples presenting the highest values. The dried pumpkin water activity values were below 0.60. Regarding color parameters, there was a slight increase in luminosity, a slight reduction in a*, and a significant increase in b*. Drying resulted in the loss of ascorbic acid and phenolic compounds, but the samples pretreated with citric acid showed better retention. There was also a reduction in the total carotenoid content, but samples pretreated with acetic acid for 10 and 20 min showed the best retention.

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SECAGEM CONVECTIVA DE MELÃO (Cucumis melo L.) COM E SEM PRÉ-TRATAMENTO ULTRASSONICO

Cited by 2 publications

References 0 publications

The mathematical model of drying melon pulp by the convective method

The mathematical model of drying melon pulp by the convective method

Evaluation of Organic Acids and Ultrasound as Pretreatment in Convective Drying Kinetics and Quality Parameters of Pumpkin

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