Fernanda Rezende Abrahão, Jefferson Luiz Gomes Corrêa, Arlley de Brito Magalhães Sousa, Paula Giarolla Silveira, Renata Nepomuceno da Cunha
{"title":"超声波和渗透脱水作为预处理对香蕉片红外干燥的影响","authors":"Fernanda Rezende Abrahão, Jefferson Luiz Gomes Corrêa, Arlley de Brito Magalhães Sousa, Paula Giarolla Silveira, Renata Nepomuceno da Cunha","doi":"10.17113/ftb.62.03.24.8409","DOIUrl":null,"url":null,"abstract":"<p><strong>Research background: </strong>There is a growing interest in foods with added nutritional value and extended shelf life. This study investigates the use of infrared technology in the drying of banana slices to improve their stability and quality by minimizing moisture content and water activity.</p><p><strong>Experimental approach: </strong>The drying experiments were carried out at a temperature of 70 °C, using the following pretreatments: ultrasound-assisted (UA) immersion in water for 20 and 30 min, osmotic dehydration (OD) and ultrasound-assisted osmotic dehydration (UAOD) for 20, 30 and 40 min. The osmotic process consisted of immersing the samples in the isomaltulose solution (40.0 g/100 g deionized water) for 60 min.</p><p><strong>Results and conclusions: </strong>All mathematical models used to describe the drying process showed a good fit with high R<sup>2</sup> values (>0.98) and low value of the relative mean error E (%), the sum of squared error and the root mean squared error. The Fick's diffusion coefficient (<i>D</i> <sub>eff</sub>) was higher for the samples previously treated with ultrasound for 20 and 30 min. The ultrasonic treatment resulted in shorter drying times with a reduction in average time of up to 29 %. OD was not efficient in reducing drying time, resulting in samples with lower drying rates. The samples treated with ultrasound showed less isotropic shrinkage and better color parameters. The osmotic process resulted in samples with greater rehydration capacity.</p><p><strong>Novelty and scientific contribution: </strong>The impregnation of a carbohydrate with low glycemic index in banana slices was achieved by the osmotic pretreatment, resulting in a new food product with attractive nutritional properties. This advancement represents not only a significant step in the development of functional foods, but also a major innovation in terms of processing technologies. The OD was combined with infrared drying, a method known for its superior drying rates, high heat transfer coefficient and energy efficiency. The synergy of these promising techniques not only shortens the processing times but also ensures more uniform dehydration of food products, resulting in end products that not only maintain but also optimize their nutritional value. These advances offer innovative solutions to improve food quality and also minimize environmental impact through low-energy technologies such as ultrasound and infrared treatment.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"62 3","pages":"384-396"},"PeriodicalIF":2.3000,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11531682/pdf/","citationCount":"0","resultStr":"{\"title\":\"Effect of Ultrasound and Osmotic Dehydration as Pretreatments on the Infrared Drying of Banana Slices.\",\"authors\":\"Fernanda Rezende Abrahão, Jefferson Luiz Gomes Corrêa, Arlley de Brito Magalhães Sousa, Paula Giarolla Silveira, Renata Nepomuceno da Cunha\",\"doi\":\"10.17113/ftb.62.03.24.8409\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><strong>Research background: </strong>There is a growing interest in foods with added nutritional value and extended shelf life. This study investigates the use of infrared technology in the drying of banana slices to improve their stability and quality by minimizing moisture content and water activity.</p><p><strong>Experimental approach: </strong>The drying experiments were carried out at a temperature of 70 °C, using the following pretreatments: ultrasound-assisted (UA) immersion in water for 20 and 30 min, osmotic dehydration (OD) and ultrasound-assisted osmotic dehydration (UAOD) for 20, 30 and 40 min. The osmotic process consisted of immersing the samples in the isomaltulose solution (40.0 g/100 g deionized water) for 60 min.</p><p><strong>Results and conclusions: </strong>All mathematical models used to describe the drying process showed a good fit with high R<sup>2</sup> values (>0.98) and low value of the relative mean error E (%), the sum of squared error and the root mean squared error. The Fick's diffusion coefficient (<i>D</i> <sub>eff</sub>) was higher for the samples previously treated with ultrasound for 20 and 30 min. The ultrasonic treatment resulted in shorter drying times with a reduction in average time of up to 29 %. OD was not efficient in reducing drying time, resulting in samples with lower drying rates. The samples treated with ultrasound showed less isotropic shrinkage and better color parameters. The osmotic process resulted in samples with greater rehydration capacity.</p><p><strong>Novelty and scientific contribution: </strong>The impregnation of a carbohydrate with low glycemic index in banana slices was achieved by the osmotic pretreatment, resulting in a new food product with attractive nutritional properties. This advancement represents not only a significant step in the development of functional foods, but also a major innovation in terms of processing technologies. The OD was combined with infrared drying, a method known for its superior drying rates, high heat transfer coefficient and energy efficiency. The synergy of these promising techniques not only shortens the processing times but also ensures more uniform dehydration of food products, resulting in end products that not only maintain but also optimize their nutritional value. 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Effect of Ultrasound and Osmotic Dehydration as Pretreatments on the Infrared Drying of Banana Slices.
Research background: There is a growing interest in foods with added nutritional value and extended shelf life. This study investigates the use of infrared technology in the drying of banana slices to improve their stability and quality by minimizing moisture content and water activity.
Experimental approach: The drying experiments were carried out at a temperature of 70 °C, using the following pretreatments: ultrasound-assisted (UA) immersion in water for 20 and 30 min, osmotic dehydration (OD) and ultrasound-assisted osmotic dehydration (UAOD) for 20, 30 and 40 min. The osmotic process consisted of immersing the samples in the isomaltulose solution (40.0 g/100 g deionized water) for 60 min.
Results and conclusions: All mathematical models used to describe the drying process showed a good fit with high R2 values (>0.98) and low value of the relative mean error E (%), the sum of squared error and the root mean squared error. The Fick's diffusion coefficient (Deff) was higher for the samples previously treated with ultrasound for 20 and 30 min. The ultrasonic treatment resulted in shorter drying times with a reduction in average time of up to 29 %. OD was not efficient in reducing drying time, resulting in samples with lower drying rates. The samples treated with ultrasound showed less isotropic shrinkage and better color parameters. The osmotic process resulted in samples with greater rehydration capacity.
Novelty and scientific contribution: The impregnation of a carbohydrate with low glycemic index in banana slices was achieved by the osmotic pretreatment, resulting in a new food product with attractive nutritional properties. This advancement represents not only a significant step in the development of functional foods, but also a major innovation in terms of processing technologies. The OD was combined with infrared drying, a method known for its superior drying rates, high heat transfer coefficient and energy efficiency. The synergy of these promising techniques not only shortens the processing times but also ensures more uniform dehydration of food products, resulting in end products that not only maintain but also optimize their nutritional value. These advances offer innovative solutions to improve food quality and also minimize environmental impact through low-energy technologies such as ultrasound and infrared treatment.
期刊介绍:
Food Technology and Biotechnology (FTB) is a diamond open access, peer-reviewed international quarterly scientific journal that publishes papers covering a wide range of topics, including molecular biology, genetic engineering, biochemistry, microbiology, biochemical engineering and biotechnological processing, food science, analysis of food ingredients and final products, food processing and technology, oenology and waste treatment.
The Journal is published by the University of Zagreb, Faculty of Food Technology and Biotechnology, Croatia. It is an official journal of Croatian Society of Biotechnology and Slovenian Microbiological Society, financed by the Croatian Ministry of Science and Education, and supported by the Croatian Academy of Sciences and Arts.