Enhancing carrot convective drying combining ethanol and ultrasound as pre-treatments: effect on product structure, quality, energy consumption, drying and rehydration kinetics

Detalhes bibliográficos
Autor(a) principal: Santos, Karoline Costa dos
Data de Publicação: 2021
Tipo de documento: Dissertação
Idioma: eng
Título da fonte: Biblioteca Digital de Teses e Dissertações da USP
Texto Completo: https://www.teses.usp.br/teses/disponiveis/11/11141/tde-27052021-143809/
Resumo: This work evaluated pre-treatments with ethanol and/or ultrasound to the convective drying of carrots, also evaluating structural changes, technological and nutritional quality parameters and describing the involved mechanisms. The pre-treatments with ethanol and ethanol+ultrasound modified both carrot microstructure (cell wall modifications of parenchymatic tissue) and macrostructure (shrinkage and resistance to perforation). Differently, ultrasound in water resulted in cellular swelling and texture behaviour similar to the control. After drying, no differences in shrinkage ratio were observed in all treatments. However, pre-treatments with ethanol and ethanol+ultrasound improved the drying kinetics, reducing the processing time (∼50%) and the energy consumption (42- 62%). These pre-treatments also enhanced rehydration, whose initial rate and water retention were higher than the control. In addition, the carotenoid content was preserved after drying, for all the treatments. Therefore, this study describe an alternative to increase the production of stable foods with improved drying and rehydration processes, without compromising quality.
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spelling Enhancing carrot convective drying combining ethanol and ultrasound as pre-treatments: effect on product structure, quality, energy consumption, drying and rehydration kineticsMelhorando a secagem convectiva de cenoura combinando etanol e ultrassom como pré-tratamentos: efeito na estrutura, qualidade do produto, energia consumida, cinética de secagem e reidrataçãoConvective dryingEtanolEthanolRehydrationReidrataçãoSecagem convectivaUltrasoundUltrassomThis work evaluated pre-treatments with ethanol and/or ultrasound to the convective drying of carrots, also evaluating structural changes, technological and nutritional quality parameters and describing the involved mechanisms. The pre-treatments with ethanol and ethanol+ultrasound modified both carrot microstructure (cell wall modifications of parenchymatic tissue) and macrostructure (shrinkage and resistance to perforation). Differently, ultrasound in water resulted in cellular swelling and texture behaviour similar to the control. After drying, no differences in shrinkage ratio were observed in all treatments. However, pre-treatments with ethanol and ethanol+ultrasound improved the drying kinetics, reducing the processing time (∼50%) and the energy consumption (42- 62%). These pre-treatments also enhanced rehydration, whose initial rate and water retention were higher than the control. In addition, the carotenoid content was preserved after drying, for all the treatments. Therefore, this study describe an alternative to increase the production of stable foods with improved drying and rehydration processes, without compromising quality.Este trabalho avaliou pré-tratamentos com etanol e/ou ultrassom para a secagem convectiva de cenouras, avaliando também mudanças estruturais, parâmetros de qualidade tecnológica e nutricional e descrevendo os mecanismos envolvidos. Os pré-tratamentos com etanol e etanol + ultrassom modificaram tanto a microestrutura da cenoura (modificações da parede celular do tecido parenquimático) quanto a macroestrutura (contração e resistência à perfuração). Diferentemente, do ultrassom em água que resultou em um inchaço celular e comportamento de textura semelhante ao controle. Após a secagem, não foram observadas diferenças na taxa de retração em todos os tratamentos. Os pré-tratamentos com ethanol e etanol + ultrassom melhoraram a cinética de secagem, reduzindo o tempo de processamento (∼50%) e o consumo de energia (42- 62%). Esses pré-tratamentos também aumentaram a reidratação, cuja taxa inicial e retenção de água foram maiores que o controle. Além disso, o conteúdo de carotenóide foi preservado após a secagem, para todos os tratamentos. Portanto, este estudo aponta uma alternativa para aumentar a produção de alimentos estáveis com melhores processos de secagem e reidratação, sem comprometer a qualidade.Biblioteca Digitais de Teses e Dissertações da USPAugusto, Pedro Esteves DuarteSantos, Karoline Costa dos2021-02-26info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfhttps://www.teses.usp.br/teses/disponiveis/11/11141/tde-27052021-143809/reponame:Biblioteca Digital de Teses e Dissertações da USPinstname:Universidade de São Paulo (USP)instacron:USPLiberar o conteúdo para acesso público.info:eu-repo/semantics/openAccesseng2021-05-27T23:28:02Zoai:teses.usp.br:tde-27052021-143809Biblioteca Digital de Teses e Dissertaçõeshttp://www.teses.usp.br/PUBhttp://www.teses.usp.br/cgi-bin/mtd2br.plvirginia@if.usp.br|| atendimento@aguia.usp.br||virginia@if.usp.bropendoar:27212021-05-27T23:28:02Biblioteca Digital de Teses e Dissertações da USP - Universidade de São Paulo (USP)false
dc.title.none.fl_str_mv Enhancing carrot convective drying combining ethanol and ultrasound as pre-treatments: effect on product structure, quality, energy consumption, drying and rehydration kinetics
Melhorando a secagem convectiva de cenoura combinando etanol e ultrassom como pré-tratamentos: efeito na estrutura, qualidade do produto, energia consumida, cinética de secagem e reidratação
title Enhancing carrot convective drying combining ethanol and ultrasound as pre-treatments: effect on product structure, quality, energy consumption, drying and rehydration kinetics
spellingShingle Enhancing carrot convective drying combining ethanol and ultrasound as pre-treatments: effect on product structure, quality, energy consumption, drying and rehydration kinetics
Santos, Karoline Costa dos
Convective drying
Etanol
Ethanol
Rehydration
Reidratação
Secagem convectiva
Ultrasound
Ultrassom
title_short Enhancing carrot convective drying combining ethanol and ultrasound as pre-treatments: effect on product structure, quality, energy consumption, drying and rehydration kinetics
title_full Enhancing carrot convective drying combining ethanol and ultrasound as pre-treatments: effect on product structure, quality, energy consumption, drying and rehydration kinetics
title_fullStr Enhancing carrot convective drying combining ethanol and ultrasound as pre-treatments: effect on product structure, quality, energy consumption, drying and rehydration kinetics
title_full_unstemmed Enhancing carrot convective drying combining ethanol and ultrasound as pre-treatments: effect on product structure, quality, energy consumption, drying and rehydration kinetics
title_sort Enhancing carrot convective drying combining ethanol and ultrasound as pre-treatments: effect on product structure, quality, energy consumption, drying and rehydration kinetics
author Santos, Karoline Costa dos
author_facet Santos, Karoline Costa dos
author_role author
dc.contributor.none.fl_str_mv Augusto, Pedro Esteves Duarte
dc.contributor.author.fl_str_mv Santos, Karoline Costa dos
dc.subject.por.fl_str_mv Convective drying
Etanol
Ethanol
Rehydration
Reidratação
Secagem convectiva
Ultrasound
Ultrassom
topic Convective drying
Etanol
Ethanol
Rehydration
Reidratação
Secagem convectiva
Ultrasound
Ultrassom
description This work evaluated pre-treatments with ethanol and/or ultrasound to the convective drying of carrots, also evaluating structural changes, technological and nutritional quality parameters and describing the involved mechanisms. The pre-treatments with ethanol and ethanol+ultrasound modified both carrot microstructure (cell wall modifications of parenchymatic tissue) and macrostructure (shrinkage and resistance to perforation). Differently, ultrasound in water resulted in cellular swelling and texture behaviour similar to the control. After drying, no differences in shrinkage ratio were observed in all treatments. However, pre-treatments with ethanol and ethanol+ultrasound improved the drying kinetics, reducing the processing time (∼50%) and the energy consumption (42- 62%). These pre-treatments also enhanced rehydration, whose initial rate and water retention were higher than the control. In addition, the carotenoid content was preserved after drying, for all the treatments. Therefore, this study describe an alternative to increase the production of stable foods with improved drying and rehydration processes, without compromising quality.
publishDate 2021
dc.date.none.fl_str_mv 2021-02-26
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/masterThesis
format masterThesis
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://www.teses.usp.br/teses/disponiveis/11/11141/tde-27052021-143809/
url https://www.teses.usp.br/teses/disponiveis/11/11141/tde-27052021-143809/
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv
dc.rights.driver.fl_str_mv Liberar o conteúdo para acesso público.
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Liberar o conteúdo para acesso público.
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.coverage.none.fl_str_mv
dc.publisher.none.fl_str_mv Biblioteca Digitais de Teses e Dissertações da USP
publisher.none.fl_str_mv Biblioteca Digitais de Teses e Dissertações da USP
dc.source.none.fl_str_mv
reponame:Biblioteca Digital de Teses e Dissertações da USP
instname:Universidade de São Paulo (USP)
instacron:USP
instname_str Universidade de São Paulo (USP)
instacron_str USP
institution USP
reponame_str Biblioteca Digital de Teses e Dissertações da USP
collection Biblioteca Digital de Teses e Dissertações da USP
repository.name.fl_str_mv Biblioteca Digital de Teses e Dissertações da USP - Universidade de São Paulo (USP)
repository.mail.fl_str_mv virginia@if.usp.br|| atendimento@aguia.usp.br||virginia@if.usp.br
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