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Influence of temperature and ultrasound on drying kinetics and antioxidant properties of red pepper

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Influence of temperature and ultrasound on drying kinetics and antioxidant properties of red pepper

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Carcel, JA.; Castillo, D.; Simal, S.; Mulet Pons, A. (2019). Influence of temperature and ultrasound on drying kinetics and antioxidant properties of red pepper. Drying Technology. 37(4):486-493. https://doi.org/10.1080/07373937.2018.1473417

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Título: Influence of temperature and ultrasound on drying kinetics and antioxidant properties of red pepper
Autor: Carcel, Juan A. Castillo, D. Simal, S. Mulet Pons, Antonio
Entidad UPV: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Fecha difusión:
Resumen:
[EN] Red pepper samples (1 m/s) were dried at different temperatures (30, 50, 70 degrees C) without and with (20.5 kW/m(3); 21.7 kHz) ultrasound application. The antioxidant capacity (AC), the total phenolic content (TPC), ...[+]
Palabras clave: Dehydration , Effective diffusivity , Drying time , Modeling , Quality
Derechos de uso: Reserva de todos los derechos
Fuente:
Drying Technology. (issn: 0737-3937 )
DOI: 10.1080/07373937.2018.1473417
Editorial:
Taylor & Francis
Versión del editor: https://doi.org/10.1080/07373937.2018.1473417
Código del Proyecto:
info:eu-repo/grantAgreement/MINECO//RTA2015-00060-C04-03/ES/Revalorización integral de subproductos en función de sus usos potenciales. Extracción de compuestos de interés mediante aplicación de Ultra Sonidos de Potencia y estudios de bioaccesibilidad in vitro/
info:eu-repo/grantAgreement/GVA//PROMETEOII%2F2014%2F005/ES/Alimentos saludables y competitivos: intensificación de procesos de obtención%2Fpreservación de compuestos bioactivos. Secado e inactivación microbiana/enzimática asistida por ultrasonidos/
info:eu-repo/grantAgreement/MINECO//RTA2015-00060-C04-02/
Descripción: This is an Author's Accepted Manuscript of J. A. Cárcel, D. Castillo, S. Simal & A. Mulet (2019) Influence of temperature and ultrasound on drying kinetics and antioxidant properties of red pepper, Drying Technology, 37:4, 486-493, DOI: 10.1080/07373937.2018.1473417 [copyright Taylor & Francis], available online at: http://www.tandfonline.com/10.1080/07373937.2018.1473417
Agradecimientos:
The authors acknowledge the financial support from Generalitat Valenciana [PROMETEOII/2014/005] and INIA [RTA2015-00060-C04-02 and RTA2015-00060-C04-03].
Tipo: Artículo

References

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