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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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dc.contributor.author Carcel, Juan A. es_ES
dc.contributor.author Castillo, D. es_ES
dc.contributor.author Simal, S. es_ES
dc.contributor.author Mulet Pons, Antonio es_ES
dc.date.accessioned 2020-11-24T04:32:09Z
dc.date.available 2020-11-24T04:32:09Z
dc.date.issued 2019-03-12 es_ES
dc.identifier.issn 0737-3937 es_ES
dc.identifier.uri http://hdl.handle.net/10251/155508
dc.description 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 es_ES
dc.description.abstract [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), and the ascorbic acid (AA) content of fresh and dried red pepper samples were used as indicators of the quality of the dried products. Ultrasound application significantly improved the kinetics in every case, influencing not only the effective diffusivity but also the mass transport coefficient thus implying a reduction in energy needs. Drying significantly reduced AC, TPC, and AA, this reduction being significantly smaller at 70 degrees C due to the shorter drying time. Compared with conventional drying, ultrasound application reduced the loss of antioxidant properties at 50 degrees C but produced greater degradation at 70 degrees C, which points toward an optimal drying temperature when using ultrasound. es_ES
dc.description.sponsorship The authors acknowledge the financial support from Generalitat Valenciana [PROMETEOII/2014/005] and INIA [RTA2015-00060-C04-02 and RTA2015-00060-C04-03]. es_ES
dc.language Inglés es_ES
dc.publisher Taylor & Francis es_ES
dc.relation.ispartof Drying Technology es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Dehydration es_ES
dc.subject Effective diffusivity es_ES
dc.subject Drying time es_ES
dc.subject Modeling es_ES
dc.subject Quality es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Influence of temperature and ultrasound on drying kinetics and antioxidant properties of red pepper es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1080/07373937.2018.1473417 es_ES
dc.relation.projectID 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/ es_ES
dc.relation.projectID 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/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MINECO//RTA2015-00060-C04-02/ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation 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 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1080/07373937.2018.1473417 es_ES
dc.description.upvformatpinicio 486 es_ES
dc.description.upvformatpfin 493 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 37 es_ES
dc.description.issue 4 es_ES
dc.relation.pasarela S\405578 es_ES
dc.contributor.funder Generalitat Valenciana es_ES
dc.contributor.funder Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria es_ES
dc.contributor.funder Ministerio de Economía y Competitividad es_ES
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