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

Abstract Drying is one of the most used options for stabilization surpluses resulting from kiwifruit industrialization their upcycling. However, drying conditions, such as temperature or ultrasound application during to intensify process, can highly affect its final quality. Thus, with aim assess combined influence and in process kiwifruit, ultrasonically assisted experiments were performed at 40, 50, 60 70 ºC. The kinetics was greatly dependent on temperature, shown by activation energy value obtained, 30.95 kJ/mol. Ultrasound increased kinetics, being more marked lowest temperatures tested. increase effective diffusivity mass transfer coefficient induced similar an 10 caused a significant change color although use helped preserve it higher temperatures. Antioxidant capacity vitamin C content decreased after drying, but total phenolic increased. greatest retention antioxidant properties observed samples dried highest In case fiber properties, best results obtained intermediate ones. ºC could serve means balancing fast good