Influence of Ultrasound and the Conditions of Convective Drying with Dehumidified Air on the Course of the Process and Selected Properties of Apple Tissue
The conditions of convective drying induce a negative effect on the quality of the dried products, and thus, innovative solutions, such as the utilization of ultrasound and dehumidified air are gaining importance. Therefore, the aim of this study was to evaluate the impact of ultrasound pretreatment...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-08-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/8/1840 |
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| author | Aleksandra Matys Artur Wiktor Magdalena Dadan Dorota Witrowa-Rajchert |
| author_facet | Aleksandra Matys Artur Wiktor Magdalena Dadan Dorota Witrowa-Rajchert |
| author_sort | Aleksandra Matys |
| collection | DOAJ |
| description | The conditions of convective drying induce a negative effect on the quality of the dried products, and thus, innovative solutions, such as the utilization of ultrasound and dehumidified air are gaining importance. Therefore, the aim of this study was to evaluate the impact of ultrasound pretreatment and variable air temperature on the kinetics of convective drying with dehumidified air and the quality of dried apples. Apples were dried with dehumidified and non-dehumidified air at 55, 70 and 85 °C. Preliminary ultrasound treatment was conducted by immersion for 60 min. The effect of both ultrasound and dehumidified air utilization was more prominent in the terms of drying time reduction, when lower drying temperatures were used. Drying of apples with dehumidified air, preceded by ultrasound pretreatment, resulted in a greater rehydration capacity of the products, and limited the browning process. Dehumidified air increased the lightness of the dried products, while sonication darkened them. The use of ultrasound before drying coupled with a drying with dehumidified medium at a temperature of 70 °C reduced the exposure of the product to a high temperature and oxygen. Products treated before dehumidified air drying with ultrasounds were characterized by high total phenolic content and the greatest antioxidant activity. This was because such technological treatment reduced exposure of the product to a high temperature and oxygen. |
| first_indexed | 2024-03-10T08:48:46Z |
| format | Article |
| id | doaj.art-76e1e16212d243d59ac88db0e795a259 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T08:48:46Z |
| publishDate | 2021-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-76e1e16212d243d59ac88db0e795a2592023-11-22T07:39:34ZengMDPI AGFoods2304-81582021-08-01108184010.3390/foods10081840Influence of Ultrasound and the Conditions of Convective Drying with Dehumidified Air on the Course of the Process and Selected Properties of Apple TissueAleksandra Matys0Artur Wiktor1Magdalena Dadan2Dorota Witrowa-Rajchert3Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-787 Warsaw, PolandDepartment of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-787 Warsaw, PolandDepartment of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-787 Warsaw, PolandDepartment of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-787 Warsaw, PolandThe conditions of convective drying induce a negative effect on the quality of the dried products, and thus, innovative solutions, such as the utilization of ultrasound and dehumidified air are gaining importance. Therefore, the aim of this study was to evaluate the impact of ultrasound pretreatment and variable air temperature on the kinetics of convective drying with dehumidified air and the quality of dried apples. Apples were dried with dehumidified and non-dehumidified air at 55, 70 and 85 °C. Preliminary ultrasound treatment was conducted by immersion for 60 min. The effect of both ultrasound and dehumidified air utilization was more prominent in the terms of drying time reduction, when lower drying temperatures were used. Drying of apples with dehumidified air, preceded by ultrasound pretreatment, resulted in a greater rehydration capacity of the products, and limited the browning process. Dehumidified air increased the lightness of the dried products, while sonication darkened them. The use of ultrasound before drying coupled with a drying with dehumidified medium at a temperature of 70 °C reduced the exposure of the product to a high temperature and oxygen. Products treated before dehumidified air drying with ultrasounds were characterized by high total phenolic content and the greatest antioxidant activity. This was because such technological treatment reduced exposure of the product to a high temperature and oxygen.https://www.mdpi.com/2304-8158/10/8/1840appleultrasoundconvective dryingdehumidified airquality |
| spellingShingle | Aleksandra Matys Artur Wiktor Magdalena Dadan Dorota Witrowa-Rajchert Influence of Ultrasound and the Conditions of Convective Drying with Dehumidified Air on the Course of the Process and Selected Properties of Apple Tissue Foods apple ultrasound convective drying dehumidified air quality |
| title | Influence of Ultrasound and the Conditions of Convective Drying with Dehumidified Air on the Course of the Process and Selected Properties of Apple Tissue |
| title_full | Influence of Ultrasound and the Conditions of Convective Drying with Dehumidified Air on the Course of the Process and Selected Properties of Apple Tissue |
| title_fullStr | Influence of Ultrasound and the Conditions of Convective Drying with Dehumidified Air on the Course of the Process and Selected Properties of Apple Tissue |
| title_full_unstemmed | Influence of Ultrasound and the Conditions of Convective Drying with Dehumidified Air on the Course of the Process and Selected Properties of Apple Tissue |
| title_short | Influence of Ultrasound and the Conditions of Convective Drying with Dehumidified Air on the Course of the Process and Selected Properties of Apple Tissue |
| title_sort | influence of ultrasound and the conditions of convective drying with dehumidified air on the course of the process and selected properties of apple tissue |
| topic | apple ultrasound convective drying dehumidified air quality |
| url | https://www.mdpi.com/2304-8158/10/8/1840 |
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