- -

Combined Effect of Airborne Ultrasound and Temperature On the Drying Kinetics and Quality Properties of Kiwifruit (Actinidia Deliciosa)

RiuNet: Repositorio Institucional de la Universidad Politécnica de Valencia

Compartir/Enviar a

Citas

Estadísticas

  • Estadisticas de Uso

Combined Effect of Airborne Ultrasound and Temperature On the Drying Kinetics and Quality Properties of Kiwifruit (Actinidia Deliciosa)

Mostrar el registro sencillo del ítem

Ficheros en el ítem

dc.contributor.author Llavata-Cabrero, Beatriz es_ES
dc.contributor.author Femenia, A. es_ES
dc.contributor.author Clemente Polo, Gabriela es_ES
dc.contributor.author Carcel, J. A. es_ES
dc.date.accessioned 2024-06-11T18:19:12Z
dc.date.available 2024-06-11T18:19:12Z
dc.date.issued 2024-02 es_ES
dc.identifier.issn 1935-5130 es_ES
dc.identifier.uri http://hdl.handle.net/10251/205010
dc.description.abstract [EN] Drying is one of the most used options for the stabilization of the surpluses resulting from kiwifruit industrialization for their upcycling. However, drying conditions, such as drying temperature or ultrasound application during drying to intensify the process, can highly affect its final quality. Thus, with the aim to assess the combined influence of temperature and ultrasound application in the drying process of kiwifruit, ultrasonically assisted drying experiments were performed at 40, 50, 60 and 70 oC. The process kinetics was greatly dependent on the temperature, as shown by the activation energy value obtained, 30.95 kJ/mol. Ultrasound application increased the drying kinetics, with its influence being more marked at the lowest temperatures tested. The increase in effective diffusivity and the mass transfer coefficient induced by ultrasound application was similar to the increase induced by an increase of drying temperature of 10 oC. Drying caused a significant change in the color although the use of ultrasound helped to preserve it at the higher temperatures. Antioxidant capacity and vitamin C content decreased after drying, but the total phenolic content increased. The greatest retention of the antioxidant properties was observed in ultrasonically assisted samples dried at the highest temperatures. In the case of fiber properties, the best results were obtained at intermediate ones. Drying kiwifruit at 60 oC with ultrasound application could serve as a means of balancing a fast drying process and good final quality. es_ES
dc.description.sponsorship Open Access funding provided thanks to the CRUE-CSIC agreement with Springer Nature. This work was supported by the grants PID2019-106148RRC42 and PID2019-106148RRC43 funded by MCIN/AEI/10.13039/501100011033 and the PhD grant of Beatriz Llavata and funding for open access charge from the Universitat Politecnica de Valencia (PAID-01-19). es_ES
dc.language Inglés es_ES
dc.publisher Springer-Verlag es_ES
dc.relation.ispartof Food and Bioprocess Technology es_ES
dc.rights Reconocimiento (by) es_ES
dc.subject Airbone ultrasound es_ES
dc.subject Drying process es_ES
dc.subject Modeling es_ES
dc.subject Antioxidants es_ES
dc.subject Fiber properties es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Combined Effect of Airborne Ultrasound and Temperature On the Drying Kinetics and Quality Properties of Kiwifruit (Actinidia Deliciosa) es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1007/s11947-023-03138-6 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2019-106148RR-C42/ES/INTEGRACION DE SUBPRODUCTOS AGROALIMENTARIOS REVALORIZADOS EN UN MODELO DE ECONOMIA CIRCULAR: INTENSIFICACION DE PROCESOS Y EVALUACION DE SOSTENIBILIDAD/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2019-106148RR-C43/ES/INTEGRACION DE SUBPRODUCTOS AGROALIMENTARIOS REVALORIZADOS EN UN MODELO DE ECONOMIA CIRCULAR. ALIMENTOS VEGANOS CON VALOR AÑADIDO PARA LOS SECTORES AGROINDUSTRIAL Y HORECA/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/UPV//PAID-01-19/ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.description.bibliographicCitation Llavata-Cabrero, B.; Femenia, A.; Clemente Polo, G.; Carcel, JA. (2024). Combined Effect of Airborne Ultrasound and Temperature On the Drying Kinetics and Quality Properties of Kiwifruit (Actinidia Deliciosa). Food and Bioprocess Technology. 17(2):440-451. https://doi.org/10.1007/s11947-023-03138-6 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1007/s11947-023-03138-6 es_ES
dc.description.upvformatpinicio 440 es_ES
dc.description.upvformatpfin 451 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 17 es_ES
dc.description.issue 2 es_ES
dc.relation.pasarela S\497157 es_ES
dc.contributor.funder AGENCIA ESTATAL DE INVESTIGACION es_ES
dc.contributor.funder Agencia Estatal de Investigación es_ES
dc.contributor.funder Universitat Politècnica de València es_ES
dc.subject.ods 12.- Garantizar las pautas de consumo y de producción sostenibles es_ES


Este ítem aparece en la(s) siguiente(s) colección(ones)

Mostrar el registro sencillo del ítem