PEF as pretreatment to ultrasound-assisted convective drying: Influence on quality parameters of orange peel
نویسندگان
چکیده
Pulsed electric field (PEF) pretreatments and ultrasound (US) application are techniques previously used to enhance the drying operation, not only increasing kinetics but improving product quality. Because PEF could affect structure US influence depends on internal of products, combination both have a synergistic effect. Thus, combined pulsed during color, total phenolic content, ascorbic acid antioxidant activity orange peel was studied. To this end, series experiments (50 °C) performed without with (20.5 kW/m 3 ) (1.20 kV/cm) for two different times, 200 ?s (0.37 kJ/kg) 600 (1.12 kJ/kg). when individually applied, significantly shortened time, slightly extended process. However, shortest time observed combining pretreatment ultrasound. This also provided more similar color parameter fresh samples increased percentage compound retention. In addition, every treatment exhibited retention, longer (600 ?s) produced reduction in Therefore, use can lead an interesting way shorten process preserve important compounds. • Combination ultrasound-assisted investigated. Ultrasound reduced time. effects depended strength: existence suitable range. contributed properties. be complementary technologies improve processes.
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ژورنال
عنوان ژورنال: Innovative Food Science and Emerging Technologies
سال: 2021
ISSN: ['1466-8564', '1878-5522']
DOI: https://doi.org/10.1016/j.ifset.2021.102753