Data/hora: 03/06/2024 18:41:27

Provedor de dados: | 42
País: | Brazil
Título: | Ultrasonic pretreatment of carrot slices: Effects of sonication source on drying kinetics and product quality
Autores: | YILMAZ,BURCIN; CAKMAK,HULYA; TAVMAN,SEBNEM.
Data: | 2019-01-01
Ano: | 2019
Palavras-chave: | Carrot; Ultrasound; Β-carotene; Rehydration; Modelling.
Resumo: | Abstract: In this study effects of ultrasonic pretreatment with different sonication sources on drying behavior of carrot slices were evaluated. Fresh carrot slices were pretreated with ultrasonic probe at 65, 75 and 85 W or ultrasonic bath at 10, 20 and 30°C for 3, 5 and 10 min before air drying. Water gain % and solid loss % of pretreated samples were calculated and color values, β-carotene content and rehydration ratios of dried samples were determined. Drying behavior of the pretreated samples was evaluated and the drying data were fitted to thin layer drying models. Constant drying rate period was not observed for the carrot slices; however two definite falling-rate periods having different slopes were obtained. Drying time was significantly reduced (up to 20%) depending on the type of pretreatment. The redness value, total color difference and Chroma values of pretreated and control samples were in the same group (p&gt;0.05). β-carotene content of ultrasonic bath pretreated samples were significantly higher than the samples pretreated with ultrasonic probe and the sample dried without any pretreatment as well (p&lt;0.05). Also rehydration ratios of control samples were found lower than the ultrasound pretreated samples.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652019000500905
Editor: | Academia Brasileira de Ciências
Relação: | 10.1590/0001-3765201920180447
Formato: | text/html
Fonte: | Anais da Academia Brasileira de Ciências  v.91 n.3 2019
Fonte: | info:eu-repo/semantics/openAccess