Effects of pretreatment ultrasound bath and ultrasonic probe, in osmotic dehydration, in the kinetics of oven drying and the physicochemical properties of beet snacks
Osmotic dehydration and ultrasound are pretreatments used in order to reduce costs and processing time in the drying of food. We investigated the effect of the ultrasonic bath and an ultrasonic probe in osmotic solution, as a pretreatment of the drying process in an oven, for beet snacks. Different...
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Published in | Journal of food processing and preservation Vol. 42; no. 1; pp. e13393 - n/a |
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Main Authors | , , , , |
Format | Journal Article |
Language | English |
Published |
01.01.2018
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Online Access | Get full text |
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Summary: | Osmotic dehydration and ultrasound are pretreatments used in order to reduce costs and processing time in the drying of food. We investigated the effect of the ultrasonic bath and an ultrasonic probe in osmotic solution, as a pretreatment of the drying process in an oven, for beet snacks. Different conditions of pretreatments (TP: ultrasonic probe treatment; TB: ultrasonic bath treatment) were performed and analyzed for water loss (WL) and solid gain (SG). After the snacks were ready, we evaluated the drying kinetics, aw, Brix, color, texture, and anthocyanin content. No difference was observed between treatments for SG and WL. The pretreatments TP5, TP10 and TB20 decreased by 22.2% the drying time in the oven. Regarding the snacks, there was no difference in texture. The colors of TP5, TP10, and TB10 were similar to the control, as well as the aw value of the TP5 and TP10. The TP5 had the highest anthocyanin content. The use of ultrasound probe in osmotic solution for 5 min, as a predrying treatment, is a viable technology as it reduces pretreatment and drying time without impairing the quality of the final product.
Practical applications
The use of ultrasound as a pretreatment in the drying of fruits reduces the drying time. Drying is an important process in obtaining new products, in addition to increasing shelf‐life. |
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Bibliography: | Funding information Coordination of Improvement of Higher Education Personnel (CAPES); Department of the Chemical Engineering, the Federal University of Santa Maria, Brazil |
ISSN: | 0145-8892 1745-4549 |
DOI: | 10.1111/jfpp.13393 |