Enhancing carrot convective drying by combining ethanol and ultrasound as pre-treatments: Effect on product structure, quality, energy consumption, drying and rehydration kinetics
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Date
2020-05-08Author(s)
Costa Santos, Karoline
Souza Guedes, Jaqueline
Lindsay Rojas, Meliza
Reis Carvalho, Gisandro
Duarte Augusto, Pedro Esteves
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ABSTRACT
Ultrasound was combined with ethanol to improve different aspects of carrot convective drying, evaluating both
processing and product quality. The ultrasound in water treatment resulted in cellular swelling and small impact
on texture. Differently, the ultrasound in ethanol and ethanol treatments modified both carrot microstructure
(cell wall modifications of parenchymatic tissue) and macrostructure (shrinkage and resistance to perforation).
Pre-treatments with ultrasound in ethanol and ethanol 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. Any impact on shrinkage was observed. A mechanistic discussion, based on
structural modification (microstructure and macrostructure) and physical properties of water and ethanol, was
provided. As conclusion, this work not only described positive aspects of combining the technologies of ultrasound
and ethanol as pre-treatments to convective drying, but also proposed mechanisms to explain the phenomena.
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Bibliographic citation
Costas, K. ...[et al.]. (2021). Enhancing carrot convective drying by combining ethanol and ultrasound as pre-treatments: Effect on product structure, quality, energy consumption, drying and rehydration kinetics. Ultrasonics - Sonochemistry, 70(105304). https://doi.org/10.1016/j.ultsonch.2020.105304
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