Influence of high hydrostatic pressure (HHP) pretreatment on plum (Prunus salicina) drying: Drying approach, physical, and morpho‐structural properties of the powder and total phenolic compounds

• Published in: Journal of food processing and preservation Vol. 46; no. 11
• Main Authors: Santos, Newton Carlos, Almeida, Raphael Lucas Jacinto, Silva, Gabriel Monteiro, Monteiro, Shênia Santos, Alcântara Ribeiro, Victor Herbert, França Silva, Aline Priscila, Alcântara Silva, Virgínia Mirtes, Sousa Rodrigues, Larissa Monique, André, Anastácia Maria M. C. N., Almeida Mota, Mércia Melo
• Format: Journal Article
• Language: English
• Published: 01.11.2022
• ISSN: 0145-8892; 1745-4549
• DOI: 10.1111/jfpp.16968

This study aimed to evaluate the influence of high hydrostatic pressure (HHP) pretreatment (200 MPa (HHP1) and 400 MPa (HHP 2)) on the drying of plum slices and on the physical, morphostructural and total phenolic compounds of its dust. Drying was carried out at a temperature of 70°C and an air velocity of 2.0 m s−1. The application of 400 MPa (HHP2) promoted a 34% reduction in drying time (210 min), higher drying rate, and variation in effective diffusivity from 6.703 to 14.273 × 10−4 m2 min−1 between the terms of the Check The GAB model was more suitable to determine the equilibrium moisture content (R2 > 0.99 and p < 10%). The plum powders showed a water activity lower than 0.22 (p ≥ .05), the increase in HHP promoted an increase in the water solubility index and total phenolic compounds. Larger irregularities such as pores and cavities were observed on the powder surface for HHP2 and the spectra indicated that the intensities of the characteristic bands were significantly altered with the application of HHP. Therefore, the results of this study provide information for the potential application of HHP as a drying pretreatment. Practical applications High hydrostatic pressure (HHP) as a pretreatment for convective drying of plums is a promising technology. This study was based on pretreatment with HHP, for which we investigated changes in drying parameters, physical, and morphostructural properties of the powder. Through this study, we hope to provide a theoretical basis for the application of HHP with pre‐drying treatment and consequently industrial development of plum powder.