Hybrid microwave-hot air drying of the osmotically treated carrots
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFLA |
Texto Completo: | http://repositorio.ufla.br/jspui/handle/1/50828 |
Resumo: | The influence of the hot air drying (HAD) and the hybrid drying (microwave drying followed by HAD) with (MWODHAD) or without (MWHAD) previous osmotic dehydration (OD) was evaluated on the effective moisture diffusivity (Deff), volumetric shrinkage (Sh), rehydration, carotenoid content and color of sliced carrots. The OD was performed with a ternary solution of sucrose and sodium chloride (35 °C; 300 min). The HAD procedure was carried out at 70 °C (1.5 m/s) and the MWHAD was tested using three different power levels (55.7, 167.9, 336.8 W) until the final moisture content of 0.13 ± 0.01 kg H2O/kg dry matter (DM). The results showed that the use of MWHAD with the highest power, reduced (p < 0.05) the total drying time (144 min) and increased the Deff compared to the HAD. Moreover, the MWHAD treatment showed the highest values of Sh, rehydration and carotenoid content. The sliced carrots dried using these three drying arrangements had no significant differences in color. In general, the combined treatment MWHAD could improve the drying rate and the quality. |
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Hybrid microwave-hot air drying of the osmotically treated carrotsMicrowave power levelCombined dryingOsmotic dehydrationCarotenoidsThe influence of the hot air drying (HAD) and the hybrid drying (microwave drying followed by HAD) with (MWODHAD) or without (MWHAD) previous osmotic dehydration (OD) was evaluated on the effective moisture diffusivity (Deff), volumetric shrinkage (Sh), rehydration, carotenoid content and color of sliced carrots. The OD was performed with a ternary solution of sucrose and sodium chloride (35 °C; 300 min). The HAD procedure was carried out at 70 °C (1.5 m/s) and the MWHAD was tested using three different power levels (55.7, 167.9, 336.8 W) until the final moisture content of 0.13 ± 0.01 kg H2O/kg dry matter (DM). The results showed that the use of MWHAD with the highest power, reduced (p < 0.05) the total drying time (144 min) and increased the Deff compared to the HAD. Moreover, the MWHAD treatment showed the highest values of Sh, rehydration and carotenoid content. The sliced carrots dried using these three drying arrangements had no significant differences in color. In general, the combined treatment MWHAD could improve the drying rate and the quality.Elsevier2022-08-04T12:54:33Z2022-08-04T12:54:33Z2022-02-15info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfSOUZA, A. U. de et al. Hybrid microwave-hot air drying of the osmotically treated carrots. Food Science and Technology, [S.l.], v. 156, p. 1-8, Feb. 2022. DOI: 10.1016/j.lwt.2021.113046.http://repositorio.ufla.br/jspui/handle/1/50828Food Science and Technologyreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAAttribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessSouza, Amanda Umbelina deCorrêa, Jefferson Luiz GomesTanikawa, Douglas HidekiAbrahão, Fernanda RezendeJunqueira, João Renato de JesusCorona Jiménez, Editheng2022-08-04T12:54:33Zoai:localhost:1/50828Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2022-08-04T12:54:33Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false |
dc.title.none.fl_str_mv |
Hybrid microwave-hot air drying of the osmotically treated carrots |
title |
Hybrid microwave-hot air drying of the osmotically treated carrots |
spellingShingle |
Hybrid microwave-hot air drying of the osmotically treated carrots Souza, Amanda Umbelina de Microwave power level Combined drying Osmotic dehydration Carotenoids |
title_short |
Hybrid microwave-hot air drying of the osmotically treated carrots |
title_full |
Hybrid microwave-hot air drying of the osmotically treated carrots |
title_fullStr |
Hybrid microwave-hot air drying of the osmotically treated carrots |
title_full_unstemmed |
Hybrid microwave-hot air drying of the osmotically treated carrots |
title_sort |
Hybrid microwave-hot air drying of the osmotically treated carrots |
author |
Souza, Amanda Umbelina de |
author_facet |
Souza, Amanda Umbelina de Corrêa, Jefferson Luiz Gomes Tanikawa, Douglas Hideki Abrahão, Fernanda Rezende Junqueira, João Renato de Jesus Corona Jiménez, Edith |
author_role |
author |
author2 |
Corrêa, Jefferson Luiz Gomes Tanikawa, Douglas Hideki Abrahão, Fernanda Rezende Junqueira, João Renato de Jesus Corona Jiménez, Edith |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Souza, Amanda Umbelina de Corrêa, Jefferson Luiz Gomes Tanikawa, Douglas Hideki Abrahão, Fernanda Rezende Junqueira, João Renato de Jesus Corona Jiménez, Edith |
dc.subject.por.fl_str_mv |
Microwave power level Combined drying Osmotic dehydration Carotenoids |
topic |
Microwave power level Combined drying Osmotic dehydration Carotenoids |
description |
The influence of the hot air drying (HAD) and the hybrid drying (microwave drying followed by HAD) with (MWODHAD) or without (MWHAD) previous osmotic dehydration (OD) was evaluated on the effective moisture diffusivity (Deff), volumetric shrinkage (Sh), rehydration, carotenoid content and color of sliced carrots. The OD was performed with a ternary solution of sucrose and sodium chloride (35 °C; 300 min). The HAD procedure was carried out at 70 °C (1.5 m/s) and the MWHAD was tested using three different power levels (55.7, 167.9, 336.8 W) until the final moisture content of 0.13 ± 0.01 kg H2O/kg dry matter (DM). The results showed that the use of MWHAD with the highest power, reduced (p < 0.05) the total drying time (144 min) and increased the Deff compared to the HAD. Moreover, the MWHAD treatment showed the highest values of Sh, rehydration and carotenoid content. The sliced carrots dried using these three drying arrangements had no significant differences in color. In general, the combined treatment MWHAD could improve the drying rate and the quality. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-08-04T12:54:33Z 2022-08-04T12:54:33Z 2022-02-15 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
SOUZA, A. U. de et al. Hybrid microwave-hot air drying of the osmotically treated carrots. Food Science and Technology, [S.l.], v. 156, p. 1-8, Feb. 2022. DOI: 10.1016/j.lwt.2021.113046. http://repositorio.ufla.br/jspui/handle/1/50828 |
identifier_str_mv |
SOUZA, A. U. de et al. Hybrid microwave-hot air drying of the osmotically treated carrots. Food Science and Technology, [S.l.], v. 156, p. 1-8, Feb. 2022. DOI: 10.1016/j.lwt.2021.113046. |
url |
http://repositorio.ufla.br/jspui/handle/1/50828 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
Attribution 4.0 International http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Attribution 4.0 International http://creativecommons.org/licenses/by/4.0/ |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
Food Science and Technology reponame:Repositório Institucional da UFLA instname:Universidade Federal de Lavras (UFLA) instacron:UFLA |
instname_str |
Universidade Federal de Lavras (UFLA) |
instacron_str |
UFLA |
institution |
UFLA |
reponame_str |
Repositório Institucional da UFLA |
collection |
Repositório Institucional da UFLA |
repository.name.fl_str_mv |
Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA) |
repository.mail.fl_str_mv |
nivaldo@ufla.br || repositorio.biblioteca@ufla.br |
_version_ |
1815438951176994816 |