Enhancing carrot convective drying combining ethanol and ultrasound as pre-treatments: effect on product structure, quality, energy consumption, drying and rehydration kinetics
Autor(a) principal: | |
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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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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 |
_version_ |
1809091123513131008 |