Agriculture,
Journal Year:
2025,
Volume and Issue:
15(5), P. 480 - 480
Published: Feb. 23, 2025
The
objective
of
this
study
was
to
carry
out
a
on
continuous
and
intermittent
drying
(intermittency
ratio
α
=
2/3)
osmotically
pretreated
melon
pieces,
cut
in
the
form
parallelepiped.
An
osmotic
dehydration
pretreatment
performed
using
an
incubator
with
mechanical
shaking.
Drying
processes
were
carried
oven
forced
air
circulation
at
temperatures
50
70
°C.
data
modeled
by
means
empirical
equations,
order
compare
kinetics
analyze
impact
process
energy
savings
preservation
bioactive
compounds
final
product.
experiments
also
described
diffusion
model
Cartesian
coordinates,
third-kind
boundary
condition,
moisture
distribution
inside
each
piece
fruit
over
time.
Among
equations
analyzed,
Page’s
one
that
best
pieces.
In
obtain
dried
melon,
significantly
reduced
effective
processing
time
and,
consequently,
consumption,
preserving
more
intensely
(particularly
temperature
°C),
compared
drying.
adequately
all
experiments,
it
found
mass
diffusivity
increased
application
intermittency.
Ultrasonics Sonochemistry,
Journal Year:
2023,
Volume and Issue:
99, P. 106565 - 106565
Published: Aug. 23, 2023
The
target
of
this
study
was
to
examine
the
influence
ultrasound
pretreatment
and
edible
coatings
(xanthan,
guar,
wild
sage
seed
gums)
on
total
phenols
content,
antioxidant
potential,
mass
transfer
rate,
effective
moisture
diffusivity
(Deff),
rehydration
rate
sweet
cherries
(SC).
For
coating
SC,
a
0.2%
gum
solution
seed)
prepared
SC
were
dipped
into
aqueous
solution.
Also,
process
(40
kHz
150
W)
performed
in
an
ultrasonic
bath
for
3
minutes.
gums
increased
properties,
drying
time
decreased
Deff
values.
highest
value
DPPH
(2,2-Diphenyl-1-picrylhydrazyl)
radical
scavenging
activity
(61.04
±
2.09%)
observed
coated
by
guar
gum.
mean
times
uncoated,
xanthan
gum-coated,
gum-coated
130,
160,
175,
140
minutes,
respectively.
In
study,
as
determined
second
Fick
law
varied
from
1.39×10-9
m2/s
2.46×10-9
m2/s.
Midilli
model
gave
best
results
describing
single-layer
SC.
ratio
141.81,
167.26,
176.21,
156.87
%,
Considering
activity,
ratio,
will
be
more
promising
before
other
processes.
Food Science & Nutrition,
Journal Year:
2023,
Volume and Issue:
11(12), P. 7870 - 7876
Published: Sept. 21, 2023
The
target
of
this
work
was
to
investigate
the
influence
microwave
pretreatments
(at
five
levels
0,
30,
60,
90,
and
120
s)
on
total
phenolics
content,
antioxidant
potential,
mass
transfer
rate,
effective
moisture
diffusivity
(
Journal of Food Process Engineering,
Journal Year:
2025,
Volume and Issue:
48(1)
Published: Jan. 1, 2025
ABSTRACT
This
article
investigates
the
use
of
osmotic
dehydration
and
ultrasonic
pretreatment
to
improve
efficiency
vacuum
freeze‐drying
(FD)
microwave‐assisted
(FD‐VMD)
methods.
The
study
examines
influence
time,
solution
concentration,
power
on
moisture
content
pineapple
samples.
results
show
that
can
reduce
weight
by
up
15.2%
8.36%,
respectively,
while
increasing
sugar
7.5°Bx.
Ultrasonic
is
even
more
effective,
with
decreasing
37.5%
19.45%,
4.1°Bx.
FD
process
shows
no
significant
difference
in
curve
between
pretreated
untreated
samples,
but
samples
have
a
lower
initial
content,
leading
potential
35.01%
reduction
drying
time.
also
evaluates
quality
dried
using
eight
performance
indicators,
finding
improves
crispiness,
flavor,
whereas
enhances
rehydration
rate,
reduces
final
softer
texture.
Additionally,
significantly
time
energy
consumption,
particularly
120
W
40‐min
duration,
consumption
30.02%.
These
findings
demonstrate
positive
impact
slices
under
FD‐VMD
process.
Journal of Food Science,
Journal Year:
2025,
Volume and Issue:
90(1)
Published: Jan. 1, 2025
Abstract
Edible
coating
(EC)
can
reduce
excessive
oil
absorption
in
deep‐fat
fried
food
products.
Ultrasound
is
an
efficient
pretreatment
to
preserve
the
quality
characteristics
of
samples.
The
impact
guar
gum
based
EC
and
sonication
on
parameters
zucchini
slices
was
investigated.
frying
time,
moisture
percent,
absorption,
texture
hardness,
surface
area
change,
crust
color
(lightness,
redness,
yellowness,
total
change),
sensory
attributes
were
assessed
after
process.
with
ultrasonic
significantly
increased
time
(
p
<
0.05).
Ultrasonic
power
(75
or
150
W)
did
not
have
a
significant
changing
content
pieces
>
process
reduces
samples
by
reducing
water
evaporation.
highest
(17.87%)
lowest
(12.19%)
for
uncoated
coated‐high‐power‐sonicated
(150
slices,
respectively.
high‐power
ultrasound
decreased
hardness
High‐intensity
change
maximum
lightness
(82.54)
yellowness
(41.25)
indexes,
minimum
redness
(−7.24),
(10.68)
indexes
coated
sonicated
slices.
appearance,
odor,
texture,
flavor,
overall
acceptance
low‐power
sample.
Practical
Application
induce
various
physicochemical
effects,
which
modify
structural
properties
(5
min,
bath
40
kHz
75
dispersion
(1%,
w/v)
treatment
maintaining
combined
edible
coating‐sonication
method
be
used
improve
physical
produce
better
product
than
traditional
frying.
Ultrasonics Sonochemistry,
Journal Year:
2023,
Volume and Issue:
98, P. 106505 - 106505
Published: July 8, 2023
In
this
work,
the
novel
use
of
ultrasonic
pre-treatment
and
edible
coating
treatment
during
osmosis
dehydration
to
optimize
weight
reduction,
moisture
loss,
sucrose
gain,
rehydration,
surface
shrinkage
using
a
response
methodology
(RSM)
based
on
central
composite
design
(CCD)
technique
was
successfully
conducted
grapefruit
slices.
The
process
parameters
include
sonication
time
(5-10
min),
xanthan-gum-based
(0.1%-0.3%,
w/w),
concentration
(20-50
Brix),
were
examined
optimized
for
At
each
step,
three
slices
immersed
in
an
water
bath
at
40
kHz,
150
W,
20
C.
Then,
sonicated
placed
container
contain
xanthan,
put
50
C
water-bath
1
h.
optimum
xanthan
gum,
sucrose,
predicted
be
0.15%,
20.0
Brix,
10.0
min,
respectively.
Under
condition,
estimated
values
variables
are
as
follows:
reduction
14.14%,
loss
25.92%,
solids
gain
11.78%,
rehydration
ratio
203.40%,
2.90%.
increased
when
increased.
Results
demonstrated
that
experimental
data
could
adequately
fitted
into
linear
model
with
p-value
ranging
from
0.0001
0.0309
all
examined.
dried
samples
Also,
absorption,
declined
increasing
levels.
