Drying represents a viable unit operation for the preservation of food. Convective drying is the most used method for plant materials. However, it can result in negative changes in food nutrient composition, and other quality parameters, besides requiring high energy consumption. Pretreatments can represent an alternative to minimise these negative aspects of dried materials. This work aims to evaluate the use of ethanol and ultrasound before pineapple convective drying and its effect on the product´s colour, water activity, ascorbic acid and total carotenoid contents.

中文翻译：

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乙醇和超声预处理对菠萝对流干燥的影响。

干燥是食品保存的可行单元操作。对流干燥是植物材料最常用的方法。然而，除了需要高能耗外，它还可能导致食品营养成分和其他质量参数的负面变化。预处理可以代表一种替代方法，以尽量减少干燥材料的这些负面影响。这项工作旨在评估在菠萝对流干燥之前使用乙醇和超声波及其对产品颜色、水分活度、抗坏血酸和总类胡萝卜素含量的影响。