The Experts below are selected from a list of 19704 Experts worldwide ranked by ideXlab platform
J.v. Santacatalina - One of the best experts on this subject based on the ideXlab platform.
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Ultrasonically assisted Low-Temperature Drying of desalted codfish
LWT - Food Science and Technology, 2016Co-Authors: J.v. Santacatalina, Antonio Mulet, José V. García-pérez, M.e. Guerrero, Juan A. CárcelAbstract:Abstract Low-Temperature Drying (LTD) constitutes an interesting means of dehydrating foodstuffs, thus preserving the quality of the product. Power ultrasound (US) generates several mechanical effects that could help to shorten the long Drying times associated with LTD. In this work, the feasibility of using US in LTD of desalted cod was assessed. For this purpose, desalted cod slices (50 × 30 × 5 mm) were dried (2 m/s) at different Temperatures (10, 0 and −10 °C) without (AIR) and with (AIR + US, 20.5 kW/m 3 ) US application. Afterwards, the dried samples were rehydrated in distilled water (25 °C). A diffusion model was used to describe both Drying and rehydration kinetics. The color and hardness of both dried and rehydrated cod samples were also measured. The application of US increased the Drying rate at every Temperature tested, shortening the Drying time by 16% at 0 °C and up to 60% at −10 °C. The ultrasonically assisted dried samples presented a rehydration rate which was slightly Lower than that of those that had been conventionally dried, but they were harder and whiter, which is more suited to consumer preferences. Therefore, power ultrasound could be considered an affordable technology with which to accelerate LTD of desalted cod, providing high quality dried products.
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Influence of air velocity and Temperature on ultrasonically assisted Low Temperature Drying of eggplant
Food and Bioproducts Processing, 2016Co-Authors: J.v. Santacatalina, Juan A. Cárcel, J.r. Soriano, José V. García-pérezAbstract:Abstract The aim of this work was to evaluate the feasibility of power ultrasound (US) application during the Low Temperature Drying (LTD) of eggplant, analyzing the influence of the process variables linked to the air fLow (velocity and Temperature) on the Drying kinetics and different quality aspects of the dehydrated product. For that purpose, eggplant ( Solanum melongena var. Black Enorma) cubes (8.6 mm side) were dried at different air velocities (1, 2, 4 and 6 m/s) and Temperatures (10, 0 and −10 °C) without (AIR) and with (AIR + US) US application. The rise in the air velocity and Temperature led to an increase in the Drying rate in AIR experiments. US application accelerated the Drying process under every experimental condition tested, shortening the Drying time by up to 87%. As for the quality parameters, no remarkable influence of the process variables (US application, air velocity and Temperature) on the rehydration, reconstitution in olive oil or hardness of the rehydrated product was observed.
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Impact of applied ultrasonic power on the Low Temperature Drying of apple
Ultrasonics Sonochemistry, 2016Co-Authors: J.v. Santacatalina, Juan A. Cárcel, Maria F. Contreras, S. Simal, José V. García-pérezAbstract:Low Temperature Drying (LTD) alLows high-quality dried products to be obtained, preserving the nutritional properties of fresh foods better than conventional Drying, but it is a time-consuming operation. Power ultrasound (US) could be used to intensify LTD, but it should be taken into account that process variables, such as the level of applied power, have an influence on the magnitude and extension of the ultrasonic effects. Therefore, the aim of this work was to assess the influence of the level of applied ultrasonic power on the LTD of apple, analyzing the Drying kinetics and the quality of the dried product. For that purpose, apple (Malus domestica cv. Granny Smith) cubes (8.8mm side) were dried (2m/s) at two different Temperatures (10 and -10°C), without and with (25, 50 and 75 W) US application. In the dried apple, the rehydration kinetics, hardness, total phenolic content, antioxidant capacity and microstructure were analyzed to evaluate the impact of the level of applied ultrasonic power. At both Temperatures, 10 and -10°C, the higher the ultrasonic power level, the shorter the Drying time; the maximum shortening of the Drying time achieved was 80.3% (at -10°C and 75 W). The ultrasonic power level did not significantly (p
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impact of applied ultrasonic power on the Low Temperature Drying of apple
Ultrasonics Sonochemistry, 2016Co-Authors: J.v. Santacatalina, Susana Simal, Maria F. Contreras, J A Carcel, J V GarciaperezAbstract:Low Temperature Drying (LTD) alLows high-quality dried products to be obtained, preserving the nutritional properties of fresh foods better than conventional Drying, but it is a time-consuming operation. Power ultrasound (US) could be used to intensify LTD, but it should be taken into account that process variables, such as the level of applied power, have an influence on the magnitude and extension of the ultrasonic effects. Therefore, the aim of this work was to assess the influence of the level of applied ultrasonic power on the LTD of apple, analyzing the Drying kinetics and the quality of the dried product. For that purpose, apple (Malus domestica cv. Granny Smith) cubes (8.8mm side) were dried (2m/s) at two different Temperatures (10 and -10°C), without and with (25, 50 and 75 W) US application. In the dried apple, the rehydration kinetics, hardness, total phenolic content, antioxidant capacity and microstructure were analyzed to evaluate the impact of the level of applied ultrasonic power. At both Temperatures, 10 and -10°C, the higher the ultrasonic power level, the shorter the Drying time; the maximum shortening of the Drying time achieved was 80.3% (at -10°C and 75 W). The ultrasonic power level did not significantly (p<0.05) affect the quality parameters analyzed. Therefore, US could be considered a non-thermal method of intensifying the LTD of fruits, like apple, with only a mild impact on the quality of the dried product.
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Ultrasonically enhanced Low-Temperature Drying of apple: Influence on Drying kinetics and antioxidant potential
Journal of Food Engineering, 2014Co-Authors: J.v. Santacatalina, Óscar Rodríguez, Juan A. Cárcel, Antonio Mulet, S. Simal, José V. García-pérezAbstract:Abstract Low-Temperature air Drying represents an alternative means to hot air Drying of better retaining the sensory, nutritional and functional properties of foods. However, reducing the air Temperature to figures beLow the product’s freezing point involves Low Drying rates, which largely places constraints on any further industrial application. The main aim of this work was to evaluate the feasibility of using power ultrasound to improve the Low-Temperature Drying of apple, considering not only the kinetic effects but also the influence on the antioxidant potential of the dried apple. For that purpose, apple (Malus domestica cv. Granny Smith) cubes (8.8 mm side) were dried (2 m/s and a relative humidity of under 10%) at Low Temperatures (−10, −5, 0, 5 and 10 °C) with (20.5 kW/m3) and without ultrasound application. The Drying kinetics were modeled by considering the diffusion theory, negligible shrinkage and cubic geometry. In the dried apple, total phenolic and flavonoid contents and antioxidant capacity were measured. The application of power ultrasound sped up the Drying kinetics at every Temperature tested, achieving Drying time reductions of up to 77%, which was linked to the improvement in diffusion and convective mass transport. In overall terms, ultrasound application involved a greater degradation of polyphenol and flavonoid contents and a reduction of the antioxidant capacity, which was related to the cell disruption caused by the mechanical stress of acoustic waves.
José V. García-pérez - One of the best experts on this subject based on the ideXlab platform.
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Ultrasonically assisted Low-Temperature Drying of desalted codfish
LWT - Food Science and Technology, 2016Co-Authors: J.v. Santacatalina, Antonio Mulet, José V. García-pérez, M.e. Guerrero, Juan A. CárcelAbstract:Abstract Low-Temperature Drying (LTD) constitutes an interesting means of dehydrating foodstuffs, thus preserving the quality of the product. Power ultrasound (US) generates several mechanical effects that could help to shorten the long Drying times associated with LTD. In this work, the feasibility of using US in LTD of desalted cod was assessed. For this purpose, desalted cod slices (50 × 30 × 5 mm) were dried (2 m/s) at different Temperatures (10, 0 and −10 °C) without (AIR) and with (AIR + US, 20.5 kW/m 3 ) US application. Afterwards, the dried samples were rehydrated in distilled water (25 °C). A diffusion model was used to describe both Drying and rehydration kinetics. The color and hardness of both dried and rehydrated cod samples were also measured. The application of US increased the Drying rate at every Temperature tested, shortening the Drying time by 16% at 0 °C and up to 60% at −10 °C. The ultrasonically assisted dried samples presented a rehydration rate which was slightly Lower than that of those that had been conventionally dried, but they were harder and whiter, which is more suited to consumer preferences. Therefore, power ultrasound could be considered an affordable technology with which to accelerate LTD of desalted cod, providing high quality dried products.
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Influence of air velocity and Temperature on ultrasonically assisted Low Temperature Drying of eggplant
Food and Bioproducts Processing, 2016Co-Authors: J.v. Santacatalina, Juan A. Cárcel, J.r. Soriano, José V. García-pérezAbstract:Abstract The aim of this work was to evaluate the feasibility of power ultrasound (US) application during the Low Temperature Drying (LTD) of eggplant, analyzing the influence of the process variables linked to the air fLow (velocity and Temperature) on the Drying kinetics and different quality aspects of the dehydrated product. For that purpose, eggplant ( Solanum melongena var. Black Enorma) cubes (8.6 mm side) were dried at different air velocities (1, 2, 4 and 6 m/s) and Temperatures (10, 0 and −10 °C) without (AIR) and with (AIR + US) US application. The rise in the air velocity and Temperature led to an increase in the Drying rate in AIR experiments. US application accelerated the Drying process under every experimental condition tested, shortening the Drying time by up to 87%. As for the quality parameters, no remarkable influence of the process variables (US application, air velocity and Temperature) on the rehydration, reconstitution in olive oil or hardness of the rehydrated product was observed.
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Impact of applied ultrasonic power on the Low Temperature Drying of apple
Ultrasonics Sonochemistry, 2016Co-Authors: J.v. Santacatalina, Juan A. Cárcel, Maria F. Contreras, S. Simal, José V. García-pérezAbstract:Low Temperature Drying (LTD) alLows high-quality dried products to be obtained, preserving the nutritional properties of fresh foods better than conventional Drying, but it is a time-consuming operation. Power ultrasound (US) could be used to intensify LTD, but it should be taken into account that process variables, such as the level of applied power, have an influence on the magnitude and extension of the ultrasonic effects. Therefore, the aim of this work was to assess the influence of the level of applied ultrasonic power on the LTD of apple, analyzing the Drying kinetics and the quality of the dried product. For that purpose, apple (Malus domestica cv. Granny Smith) cubes (8.8mm side) were dried (2m/s) at two different Temperatures (10 and -10°C), without and with (25, 50 and 75 W) US application. In the dried apple, the rehydration kinetics, hardness, total phenolic content, antioxidant capacity and microstructure were analyzed to evaluate the impact of the level of applied ultrasonic power. At both Temperatures, 10 and -10°C, the higher the ultrasonic power level, the shorter the Drying time; the maximum shortening of the Drying time achieved was 80.3% (at -10°C and 75 W). The ultrasonic power level did not significantly (p
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Ultrasonically enhanced Low-Temperature Drying of apple: Influence on Drying kinetics and antioxidant potential
Journal of Food Engineering, 2014Co-Authors: J.v. Santacatalina, Óscar Rodríguez, Juan A. Cárcel, Antonio Mulet, S. Simal, José V. García-pérezAbstract:Abstract Low-Temperature air Drying represents an alternative means to hot air Drying of better retaining the sensory, nutritional and functional properties of foods. However, reducing the air Temperature to figures beLow the product’s freezing point involves Low Drying rates, which largely places constraints on any further industrial application. The main aim of this work was to evaluate the feasibility of using power ultrasound to improve the Low-Temperature Drying of apple, considering not only the kinetic effects but also the influence on the antioxidant potential of the dried apple. For that purpose, apple (Malus domestica cv. Granny Smith) cubes (8.8 mm side) were dried (2 m/s and a relative humidity of under 10%) at Low Temperatures (−10, −5, 0, 5 and 10 °C) with (20.5 kW/m3) and without ultrasound application. The Drying kinetics were modeled by considering the diffusion theory, negligible shrinkage and cubic geometry. In the dried apple, total phenolic and flavonoid contents and antioxidant capacity were measured. The application of power ultrasound sped up the Drying kinetics at every Temperature tested, achieving Drying time reductions of up to 77%, which was linked to the improvement in diffusion and convective mass transport. In overall terms, ultrasound application involved a greater degradation of polyphenol and flavonoid contents and a reduction of the antioxidant capacity, which was related to the cell disruption caused by the mechanical stress of acoustic waves.
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Low-Temperature Drying of salted cod (Gadus morhua) assisted by high power ultrasound: Kinetics and physical properties
Innovative Food Science & Emerging Technologies, 2014Co-Authors: César Ozuna, Juan A. Cárcel, Per M. Walde, José V. García-pérezAbstract:Abstract Low-Temperature convective Drying could be considered an affordable alternative to conventional freeze-Drying for foodstuffs. The process intensification should be based on non-thermal technologies, such as power ultrasound. Thereby, the aim of this work was to evaluate the air-borne application of power ultrasound on the Low-Temperature Drying of salted cod. For that purpose, Drying experiments were carried out at − 10, 0, 10 and 20 °C on salted cod slices at 2 m/s with (AIR + US, 20.5 kW/m 3 ) and without ultrasonic application (AIR). In the dried-salted cod, its rehydration capacity was analyzed, as were the microstructural, textural and color changes. At every Temperature tested, ultrasound application increased the Drying rate; thus, an average increase of 74% was observed in the effective diffusivity. AIR + US dried samples were softer and exhibited a higher rehydration capacity than AIR ones, which was linked to the microstructural changes produced by ultrasound. In addition, color changes were induced by ultrasound application. Industrial relevance Nowadays, Low-Temperature convective Drying represents a promising alternative for the production of high-quality dried products. However, this technology is mostly limited by the Low Drying rate, which retards the dehydration process and directly increases the processing costs. Power ultrasound, a non-thermal technology, represents an interesting alternative means of improving Low-Temperature convective Drying due to the fact that acoustic (mechanical) waves may affect water removal during Drying with a Low heating capacity. Thereby, the ultrasonically enhanced Low-Temperature convective Drying could constitute an affordable alternative to lyophilization (or freeze-Drying), which is mainly restricted to high-quality food commodities.
Juan A. Cárcel - One of the best experts on this subject based on the ideXlab platform.
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Ultrasound assisted Low-Temperature Drying of kiwifruit: Effects on Drying kinetics, bioactive compounds and antioxidant activity
Journal of the Science of Food and Agriculture, 2019Co-Authors: Francisca Vallespir, Óscar Rodríguez, Juan A. Cárcel, Carmen Rosselló, Susana SimalAbstract:BACKGROUND Low-Temperature Drying is considered to be a promising technique for food processing. It preserves thermolabile compounds and might be intensified by acoustic assistance. The effect of acoustic assistance (20.5 kW m-3 ) during Low-Temperature Drying of kiwifruit (at 5, 10 and 15 °C, and 1 m s-1 ) on Drying kinetics, bioactive compounds (such as ascorbic acid, vitamin E, and total polyphenols), and antioxidant activity was studied. RESULTS Drying time was shortened by 55-65% when using power ultrasound. A diffusion model was used to evaluate the Drying kinetics. The effective diffusion coefficient increased by 154 ± 30% and the external mass transfer coefficient increased by 158 ± 66% when ultrasound was applied during Drying, compared with Drying without ultrasound application. With regard to bioactive compounds and antioxidant activity, although samples dried at 15 °C presented significantly higher (P < 0.05) losses (39-54% and 57-69%, respectively) than samples dried at 5 °C (14-43% and 23-50%, respectively) when ultrasound was not applied, the application of ultrasound during Drying at 15 °C significantly reduced (P < 0.05) those losses in all quality parameters (15-47% and 47-58%, respectively). CONCLUSION Overall, Low-Temperature Drying of kiwifruit was enhanced by acoustic assistance preserving bioactive compounds and antioxidant activity, especially at 15 °C. © 2018 Society of Chemical Industry.
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Ultrasonically assisted Low-Temperature Drying of desalted codfish
LWT - Food Science and Technology, 2016Co-Authors: J.v. Santacatalina, Antonio Mulet, José V. García-pérez, M.e. Guerrero, Juan A. CárcelAbstract:Abstract Low-Temperature Drying (LTD) constitutes an interesting means of dehydrating foodstuffs, thus preserving the quality of the product. Power ultrasound (US) generates several mechanical effects that could help to shorten the long Drying times associated with LTD. In this work, the feasibility of using US in LTD of desalted cod was assessed. For this purpose, desalted cod slices (50 × 30 × 5 mm) were dried (2 m/s) at different Temperatures (10, 0 and −10 °C) without (AIR) and with (AIR + US, 20.5 kW/m 3 ) US application. Afterwards, the dried samples were rehydrated in distilled water (25 °C). A diffusion model was used to describe both Drying and rehydration kinetics. The color and hardness of both dried and rehydrated cod samples were also measured. The application of US increased the Drying rate at every Temperature tested, shortening the Drying time by 16% at 0 °C and up to 60% at −10 °C. The ultrasonically assisted dried samples presented a rehydration rate which was slightly Lower than that of those that had been conventionally dried, but they were harder and whiter, which is more suited to consumer preferences. Therefore, power ultrasound could be considered an affordable technology with which to accelerate LTD of desalted cod, providing high quality dried products.
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Influence of air velocity and Temperature on ultrasonically assisted Low Temperature Drying of eggplant
Food and Bioproducts Processing, 2016Co-Authors: J.v. Santacatalina, Juan A. Cárcel, J.r. Soriano, José V. García-pérezAbstract:Abstract The aim of this work was to evaluate the feasibility of power ultrasound (US) application during the Low Temperature Drying (LTD) of eggplant, analyzing the influence of the process variables linked to the air fLow (velocity and Temperature) on the Drying kinetics and different quality aspects of the dehydrated product. For that purpose, eggplant ( Solanum melongena var. Black Enorma) cubes (8.6 mm side) were dried at different air velocities (1, 2, 4 and 6 m/s) and Temperatures (10, 0 and −10 °C) without (AIR) and with (AIR + US) US application. The rise in the air velocity and Temperature led to an increase in the Drying rate in AIR experiments. US application accelerated the Drying process under every experimental condition tested, shortening the Drying time by up to 87%. As for the quality parameters, no remarkable influence of the process variables (US application, air velocity and Temperature) on the rehydration, reconstitution in olive oil or hardness of the rehydrated product was observed.
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Impact of applied ultrasonic power on the Low Temperature Drying of apple
Ultrasonics Sonochemistry, 2016Co-Authors: J.v. Santacatalina, Juan A. Cárcel, Maria F. Contreras, S. Simal, José V. García-pérezAbstract:Low Temperature Drying (LTD) alLows high-quality dried products to be obtained, preserving the nutritional properties of fresh foods better than conventional Drying, but it is a time-consuming operation. Power ultrasound (US) could be used to intensify LTD, but it should be taken into account that process variables, such as the level of applied power, have an influence on the magnitude and extension of the ultrasonic effects. Therefore, the aim of this work was to assess the influence of the level of applied ultrasonic power on the LTD of apple, analyzing the Drying kinetics and the quality of the dried product. For that purpose, apple (Malus domestica cv. Granny Smith) cubes (8.8mm side) were dried (2m/s) at two different Temperatures (10 and -10°C), without and with (25, 50 and 75 W) US application. In the dried apple, the rehydration kinetics, hardness, total phenolic content, antioxidant capacity and microstructure were analyzed to evaluate the impact of the level of applied ultrasonic power. At both Temperatures, 10 and -10°C, the higher the ultrasonic power level, the shorter the Drying time; the maximum shortening of the Drying time achieved was 80.3% (at -10°C and 75 W). The ultrasonic power level did not significantly (p
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Ultrasonically enhanced Low-Temperature Drying of apple: Influence on Drying kinetics and antioxidant potential
Journal of Food Engineering, 2014Co-Authors: J.v. Santacatalina, Óscar Rodríguez, Juan A. Cárcel, Antonio Mulet, S. Simal, José V. García-pérezAbstract:Abstract Low-Temperature air Drying represents an alternative means to hot air Drying of better retaining the sensory, nutritional and functional properties of foods. However, reducing the air Temperature to figures beLow the product’s freezing point involves Low Drying rates, which largely places constraints on any further industrial application. The main aim of this work was to evaluate the feasibility of using power ultrasound to improve the Low-Temperature Drying of apple, considering not only the kinetic effects but also the influence on the antioxidant potential of the dried apple. For that purpose, apple (Malus domestica cv. Granny Smith) cubes (8.8 mm side) were dried (2 m/s and a relative humidity of under 10%) at Low Temperatures (−10, −5, 0, 5 and 10 °C) with (20.5 kW/m3) and without ultrasound application. The Drying kinetics were modeled by considering the diffusion theory, negligible shrinkage and cubic geometry. In the dried apple, total phenolic and flavonoid contents and antioxidant capacity were measured. The application of power ultrasound sped up the Drying kinetics at every Temperature tested, achieving Drying time reductions of up to 77%, which was linked to the improvement in diffusion and convective mass transport. In overall terms, ultrasound application involved a greater degradation of polyphenol and flavonoid contents and a reduction of the antioxidant capacity, which was related to the cell disruption caused by the mechanical stress of acoustic waves.
J V Garciaperez - One of the best experts on this subject based on the ideXlab platform.
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impact of applied ultrasonic power on the Low Temperature Drying of apple
Ultrasonics Sonochemistry, 2016Co-Authors: J.v. Santacatalina, Susana Simal, Maria F. Contreras, J A Carcel, J V GarciaperezAbstract:Low Temperature Drying (LTD) alLows high-quality dried products to be obtained, preserving the nutritional properties of fresh foods better than conventional Drying, but it is a time-consuming operation. Power ultrasound (US) could be used to intensify LTD, but it should be taken into account that process variables, such as the level of applied power, have an influence on the magnitude and extension of the ultrasonic effects. Therefore, the aim of this work was to assess the influence of the level of applied ultrasonic power on the LTD of apple, analyzing the Drying kinetics and the quality of the dried product. For that purpose, apple (Malus domestica cv. Granny Smith) cubes (8.8mm side) were dried (2m/s) at two different Temperatures (10 and -10°C), without and with (25, 50 and 75 W) US application. In the dried apple, the rehydration kinetics, hardness, total phenolic content, antioxidant capacity and microstructure were analyzed to evaluate the impact of the level of applied ultrasonic power. At both Temperatures, 10 and -10°C, the higher the ultrasonic power level, the shorter the Drying time; the maximum shortening of the Drying time achieved was 80.3% (at -10°C and 75 W). The ultrasonic power level did not significantly (p<0.05) affect the quality parameters analyzed. Therefore, US could be considered a non-thermal method of intensifying the LTD of fruits, like apple, with only a mild impact on the quality of the dried product.
Susana Simal - One of the best experts on this subject based on the ideXlab platform.
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Intensification of Low-Temperature Drying of Mushroom by Means of Power Ultrasound: Effects on Drying Kinetics and Quality Parameters
Food and Bioprocess Technology, 2019Co-Authors: Francisca Vallespir, Óscar Rodríguez, Laura Crescenzo, Francesco Marra, Susana SimalAbstract:The aim of this study was to assess the effects of ultrasonic assistance on Low-Temperature Drying of mushroom. For this purpose, mushroom caps slices Drying kinetics at 5, 10, and 15 °C without and with ultrasound application (at 20.5 kW/m3) were analyzed, together with the dried product microstructure and some quality parameters (ergosterol and total polyphenol contents, antioxidant activity, color, hydration properties, and fat adsorption capacity). Ultrasound application promoted Drying time reductions of 41% at 5 °C, 57% at 10 °C, and 66% at 15 °C, compared with Drying without ultrasound. After Drying at each Temperature, mushroom microstructure presented remarkable tissue shrinkage. Moreover, when ultrasound was also applied, micro-channels were observed. When Drying was carried out with ultrasound application, no significant (p ≥ 0.05) differences or significantly higher (p
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Ultrasound assisted Low-Temperature Drying of kiwifruit: Effects on Drying kinetics, bioactive compounds and antioxidant activity
Journal of the Science of Food and Agriculture, 2019Co-Authors: Francisca Vallespir, Óscar Rodríguez, Juan A. Cárcel, Carmen Rosselló, Susana SimalAbstract:BACKGROUND Low-Temperature Drying is considered to be a promising technique for food processing. It preserves thermolabile compounds and might be intensified by acoustic assistance. The effect of acoustic assistance (20.5 kW m-3 ) during Low-Temperature Drying of kiwifruit (at 5, 10 and 15 °C, and 1 m s-1 ) on Drying kinetics, bioactive compounds (such as ascorbic acid, vitamin E, and total polyphenols), and antioxidant activity was studied. RESULTS Drying time was shortened by 55-65% when using power ultrasound. A diffusion model was used to evaluate the Drying kinetics. The effective diffusion coefficient increased by 154 ± 30% and the external mass transfer coefficient increased by 158 ± 66% when ultrasound was applied during Drying, compared with Drying without ultrasound application. With regard to bioactive compounds and antioxidant activity, although samples dried at 15 °C presented significantly higher (P < 0.05) losses (39-54% and 57-69%, respectively) than samples dried at 5 °C (14-43% and 23-50%, respectively) when ultrasound was not applied, the application of ultrasound during Drying at 15 °C significantly reduced (P < 0.05) those losses in all quality parameters (15-47% and 47-58%, respectively). CONCLUSION Overall, Low-Temperature Drying of kiwifruit was enhanced by acoustic assistance preserving bioactive compounds and antioxidant activity, especially at 15 °C. © 2018 Society of Chemical Industry.
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impact of applied ultrasonic power on the Low Temperature Drying of apple
Ultrasonics Sonochemistry, 2016Co-Authors: J.v. Santacatalina, Susana Simal, Maria F. Contreras, J A Carcel, J V GarciaperezAbstract:Low Temperature Drying (LTD) alLows high-quality dried products to be obtained, preserving the nutritional properties of fresh foods better than conventional Drying, but it is a time-consuming operation. Power ultrasound (US) could be used to intensify LTD, but it should be taken into account that process variables, such as the level of applied power, have an influence on the magnitude and extension of the ultrasonic effects. Therefore, the aim of this work was to assess the influence of the level of applied ultrasonic power on the LTD of apple, analyzing the Drying kinetics and the quality of the dried product. For that purpose, apple (Malus domestica cv. Granny Smith) cubes (8.8mm side) were dried (2m/s) at two different Temperatures (10 and -10°C), without and with (25, 50 and 75 W) US application. In the dried apple, the rehydration kinetics, hardness, total phenolic content, antioxidant capacity and microstructure were analyzed to evaluate the impact of the level of applied ultrasonic power. At both Temperatures, 10 and -10°C, the higher the ultrasonic power level, the shorter the Drying time; the maximum shortening of the Drying time achieved was 80.3% (at -10°C and 75 W). The ultrasonic power level did not significantly (p<0.05) affect the quality parameters analyzed. Therefore, US could be considered a non-thermal method of intensifying the LTD of fruits, like apple, with only a mild impact on the quality of the dried product.
