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Impact of applied ultrasonic power on the low temperature drying of apple

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Impact of applied ultrasonic power on the low temperature drying of apple

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dc.contributor.author Contreras-Ruiz, Marina es_ES
dc.contributor.author Santacatalina Bonet, Juan Vicente es_ES
dc.contributor.author Cárcel Carrión, Juan Andrés es_ES
dc.contributor.author Simal, S. es_ES
dc.contributor.author García Pérez, José Vicente es_ES
dc.date.accessioned 2018-03-05T05:12:09Z
dc.date.available 2018-03-05T05:12:09Z
dc.date.issued 2016 es_ES
dc.identifier.issn 1350-4177 es_ES
dc.identifier.uri http://hdl.handle.net/10251/98786
dc.description.abstract [EN] 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 (8.8 mm side) were dried (2 m/s) at two different temperatures (10 and -10 degrees C), without and with (25, 50 and 75W) 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 degrees 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 degrees C and 75W). 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. (C) 2015 Elsevier B.V. All rights reserved. es_ES
dc.description.sponsorship The authors acknowledge the financial support of the Spanish Ministerio de Economia y Competitividad (MINECO) and the European Regional Development Fund (ERDF) for the project DPI2012-37466-CO3-03 and the FPI fellowship (BES-2010-033460) Granted to J.V. Santacatalina. es_ES
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation info:eu-repo/grantAgreement/MINECO//DPI2012-37466-C03-03/ES/APLICACION DE LOS ULTRASONIDOS DE POTENCIA EN LA INTENSIFICACION DE PROCESOS DE SECADO A BAJA TEMPERATURA. ANALISIS DEL PROCESO Y EFICACIA ENERGETICA/ es_ES
dc.relation.ispartof Ultrasonics Sonochemistry es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Drying kinetics es_ES
dc.subject Dehydration es_ES
dc.subject Power ultrasound es_ES
dc.subject Modeling es_ES
dc.subject Quality es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Impact of applied ultrasonic power on the low temperature drying of apple es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.ultsonch.2015.06.027 es_ES
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Contreras-Ruiz, M.; Santacatalina Bonet, JV.; Cárcel Carrión, JA.; Simal, S.; García Pérez, JV. (2016). Impact of applied ultrasonic power on the low temperature drying of apple. Ultrasonics Sonochemistry. 28:100-109. https://doi.org/10.1016/j.ultsonch.2015.06.027 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1016/j.ultsonch.2015.06.027 es_ES
dc.description.upvformatpinicio 100 es_ES
dc.description.upvformatpfin 109 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 28 es_ES
dc.relation.pasarela S\313741 es_ES
dc.contributor.funder Ministerio de Economía, Industria y Competitividad es_ES


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