当前位置: X-MOL 学术J. Food Eng. › 论文详情
Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)
Ultrasound-assisted vacuum drying of nectarine
Journal of Food Engineering ( IF 5.5 ) Pub Date : 2019-04-01 , DOI: 10.1016/j.jfoodeng.2018.11.013
Edilene Souza da Silva , Shirley Clyde Rupert Brandão , Amanda Lopes da Silva , João Henrique Fernandes da Silva , Antônio Carlos Duarte Coêlho , Patrícia Moreira Azoubel

Abstract Convective drying is a widely used conservation process, and in an attempt to improve it, the use of ultrasound and/or vacuum can be an alternative. The objective of this work was to evaluate the influence of ultrasonic waves and vacuum, combined or not, on the drying kinetics at 60 °C and the impact in terms of fruit quality, through the following techniques: ultrasonic assisted drying (USD), vacuum drying (VD), ultrasonic assisted vacuum drying (USVD) and control drying (CD). Six different semi-theoretical drying mathematical models were compared based on their coefficient of determination and mean square error to characterize the drying curves. The application of the USVC technique resulted in a higher rate drying kinetics and a reduction of the process time above 50%. The dehydrated kinetics was successfully described by the Two-terms Exponential model. Effective moisture diffusivities were in the range of 10−9 m2/s and the higher value was obtained for USVD. It was verified that the use of ultrasound (USD and USVD) had a strong influence in obtaining the highest retention of polyphenols, while the use of vacuum (VD and USVD) resulted in lower color differences of processed samples in relation to fresh fruit and lower energy consumption. Thus, the combined use of ultrasound and vacuum can provide satisfactory results.

中文翻译:

超声波辅助真空干燥油桃

摘要 对流干燥是一种广泛使用的保护过程,为了改进它,可以使用超声波和/或真空作为替代方法。这项工作的目的是通过以下技术评估超声波和真空(无论是否结合)对 60 °C 干燥动力学的影响以及对水果质量的影响:超声波辅助干燥 (USD)、真空干燥 (VD)、超声波辅助真空干燥 (USVD) 和控制干燥 (CD)。六种不同的半理论干燥数学模型根据它们的决定系数和均方误差进行比较,以表征干燥曲线。USVC 技术的应用导致了更高的干燥动力学速率,并将处理时间减少了 50% 以上。脱水动力学由两项指数模型成功描述。有效水分扩散率在 10-9 m2/s 的范围内,并且 USVD 获得了更高的值。经证实,超声波(USD 和 USVD)的使用对获得最高的多酚保留率有很大影响,而真空(VD 和 USVD)的使用导致加工样品与新鲜水果的色差较小,并且较低。能源消耗。因此,超声和真空的结合使用可以提供令人满意的结果。而使用真空(VD 和 USVD)可以降低加工样品与新鲜水果的色差并降低能耗。因此,超声和真空的结合使用可以提供令人满意的结果。而使用真空(VD 和 USVD)可以降低加工样品与新鲜水果的色差并降低能耗。因此,超声和真空的结合使用可以提供令人满意的结果。
更新日期:2019-04-01
down
wechat
bug