Revista de Gestão Social e Ambiental,
Год журнала:
2024,
Номер
18(6), С. e08269 - e08269
Опубликована: Авг. 1, 2024
Purpose:
This
study
aims
at
optimizing
a
process
for
apricot
fruit
drying,
in
order
to
understand
the
effects
and
interactions
of
studied
parameters,
namely
concentration
sodium
metabisulfite,
soaking
time,
temperature,
air
flow.
Theoretical
Framework:
The
theoretical
foundation
relating
different
forms
water
(free
or
bound).
Water
removal
mechanisms
are
cited,
providing
solid
basis
understanding
drying
phenomenon.
Method:
experimental
methodology
adopted
this
research
includes
an
optimization
method
based
on
use
design.
design
developed
was
16
experiments
duplicated
twice.
response
functions
(Y)
alteration
percentage
(Yalt)
residual
contents
(Yhum).
Results
Discussion:
obtained
results
revealed
that
time
flow
rate
determining
factors
apricots.
framework
cited
above
supports
results.
These
findings
agree
with
those
reported
literature.
Research
Implications:
practical
is
well
supported
by
concepts
highlight
laws
transfer
matter
energy.
has
shown
possibility
automating
process.
realization
will
provide
Morocco
competition
establish
its
place
market.
Originality/Value:
contributes
database
Morocco,
which
does
not
produce
any
quantity
industrial
dried
development
dryer
currently
possible.
relevance
value
demonstrated
purely
academic
studies.
Comprehensive Reviews in Food Science and Food Safety,
Год журнала:
2025,
Номер
24(1)
Опубликована: Янв. 1, 2025
Abstract
Many
proteins
are
essential
food
components
but
also
major
allergens.
Reducing
protein
allergenicity
while
preserving
its
nutritional
value
and
technofunctional
properties
has
always
been
the
goal
of
industry.
Ultrasound
(US)
is
a
green
processing
method
for
modifying
proteins.
In
addition,
US
pretreatment
combined
with
other
techniques
(USPCT)
increasingly
used
in
Therefore,
this
review
presents
an
overview
recent
advances
impact
USPCT
(US‐combined
enzymatic
hydrolysis
[USCE],
US‐combined
glycation
[USCG],
polyphenol
conjugation
[USCP])
on
allergenicity,
value,
We
discuss
potential
mechanisms,
advantages,
limitations
these
technologies
improving
analyze
their
safety,
challenges,
corresponding
solutions.
It
was
found
that
can
improve
efficiency
effectiveness
different
methods,
which
turn
be
more
effective
reducing
functional
processed
products.
Future
research
should
start
new
optimization
process
conditions,
industrial
production,
use
to
promote
technical
progress.
This
paper
expected
provide
reference
development
high‐quality
hypoallergenic
raw
materials.
Ultrasonics Sonochemistry,
Год журнала:
2023,
Номер
101, С. 106670 - 106670
Опубликована: Ноя. 1, 2023
Thermoultrasound
(USB)
as
a
promising
alternative
to
traditional
hot
water
(HWB)
blanching
was
employed
blanch
sweet
potatoes
and
its
influence
on
enzyme
activity,
drying
behavior,
energy
consumption
physiochemical
properties
of
were
investigated.
Results
showed
that
successive
increases
in
temperature
time
resulted
significant
(p
<
0.05)
decreases
PPO
POD
activities.
Compared
HWB,
USB
led
more
effective
by
promoting
texture
softening,
moisture
diffusion,
microstructure
alterations,
microchannels
formation,
which
significantly
reduced
improved
the
overall
quality
dried
sample.
Specifically,
at
65
°C
for
15
min
holding
capacity
ABTS,
while
30
color
(more
red
yellow),
total
phenolic
content,
carotenoid
DPPH.
Unfortunately,
process
detrimental
effects
amino
acid
composition
samples.
Overall,
development
thermoultrasound
assisted
has
potential
revolutionize
processing
production
high-quality
potato
products,
also
improving
sustainability
food
operations.
Food Reviews International,
Год журнала:
2023,
Номер
40(8), С. 2188 - 2226
Опубликована: Сен. 27, 2023
ABSTRACTBanana
is
one
of
the
most
important
crops
produced
globally.
It
contains
a
wide
variety
valuable
compounds
and
has
interesting
functional
properties.
Moreover,
many
by-products
wastes
are
generated
from
its
collection
to
consumption.
Bananas
highly
perishable
due
their
high
moisture
content
an
appropriate
post-harvest
technology
agricultural
engineering
would
prolong
shelf
life.
Drying
widely
used
method
food
processing.
In
addition,
drying
can
also
promote
development
value-added
products.
The
quality
dried
banana
dependent
upon
conditions.
Conventionally,
bananas
sun-
or
hot-air-dried.
However,
these
methods
often
slow
processes
products
obtained
have
poor
quality,
so
other
alternate
technologies
been
developed.
This
review
focuses
conventional
new
pre-treatment
methods.
hybrid
techniques
minimize
undesirable
effects
on
improve
efficiency
provide
superior
products.KEYWORDS:
Bananadrying
methodspre-treatmenthybrid
technologiesblanchingvacuum
Disclosure
statementNo
potential
conflict
interest
was
reported
by
author(s).Author
contributionsS.
Martínez:
Conceptualization,
Methodology,
Investigation,
Writing
–
original,
&
editing;
J.
Carballo:
Supervision,
A.
Román:
original
draft,
Boubertakh:
draftAdditional
informationFundingThis
research
received
no
external
funding
Processes,
Год журнала:
2024,
Номер
12(6), С. 1109 - 1109
Опубликована: Май 28, 2024
This
study
investigated
the
practical
feasibility
of
synergistically
and
optimally
applying
ultrasound-assisted
osmotic
dehydration
(UAOD)
practices
for
pineapple
slice
picking
process
(in
sugar
solution),
with
potential
implications
improving
current
practices.
was
carried
out
to
evaluate
effects
different
treatment
conditions
single
(40
80
kHz)/multiple
(40/80
kHz)
frequencies,
output
powers
(300,
450,
600
W),
time
(5–40
min)
at
30,
45,
60
°Brix
applied,
respectively,
on
slices
process.
The
sound
pressure
UA
also
measured
confirm
that
it
provided
corresponding
effect
stably
under
conditions.
ideal
UAOD
operating
condition
is
a
45
solution,
frequency
multiplexing
40/80
kHz
an
power
450
W
25
min,
which
yields
optimal
solids
gain
(SG)
rate
7.58%.
above
results
this
indicated
could
improve
accelerated
quality
transfer
enhance
final
product
quality,
thereby
increasing
efficiency
saving
processing
costs
time.
Ultrasonics Sonochemistry,
Год журнала:
2024,
Номер
108, С. 106986 - 106986
Опубликована: Июль 9, 2024
This
study
employed
segmented
variable-frequency
ultrasound
synergistic
hot-air
drying
(SVFU-HAD)
for
Rhubarb
slices,
selected
two
sets
of
time
nodes
frequency
conversion
(60
min,
120
and
90
150
min),
sequences
(high-frequency
to
low-frequency,
low-frequency
high-frequency).
It
aimed
investigate
the
effects
SVFU-HAD
on
characteristics,
quality,
heat
transfer
slices.
The
findings
indicated
that
has
advantages
in
increasing
rate
improving
uniformity
cavitation
compared
constant-frequency
ultrasound.
Analysis
physical
properties
revealed
rehydration
performance
dried
products
subjected
ultrasonic
treatment
(90
min)
according
was
better
(RR
>
3.3).
transition
mode
from
high-frequency
contributes
maintaining
overall
color
Rhubarb.
chemical
unveiled
treated
with
40
kHz
(0
min)-28
min)-25
(120
contained
higher
levels
tannins,
dianthrones
free
anthraquinones
content,
which
exceeded
average
values
by
3.24%,
26.65%,
14.42%,
respectively.
In
addition,
thermal
analysis
results
based
ANSYS
Workbench
software
demonstrated
is
superior
(CFU-HAD).
Overall,
method
this
presents
an
innovative
approach
research
promising
potential
enhancing
efficiency
quality
characteristics
Current Research in Food Science,
Год журнала:
2024,
Номер
9, С. 100928 - 100928
Опубликована: Янв. 1, 2024
Polyphenols
are
the
main
group
of
phytochemicals
with
several
biological
activities.
Due
to
adverse
effects
conventional
solvent
extraction
methods,
innovative
techniques
have
been
used
as
alternatives
overcome
these
problems.
High
voltage
electric
discharge
(HVED)
is
an
eco-friendly
technique
based
on
phenomenon
electrical
breakdown
in
water.
This
induces
physical
and
chemical
processes,
leading
product
fragmentation,
cellular
damage,
liberation
bioactive
compounds.
HVED
treatment
can
extract
polyphenols
at
lower
temperatures
shorter
times
than
methods.
review
summarizes
effect
processing
parameters
recovery
stability
from
plant
sources.
Hydroethanolic
solutions
improve
HVED-assisted
compared
Moreover,
acidic
solvents
suitable
for
high
protection
during
discharges.
study
revealed
efficacy
extracting
their
utilization
food
pharmaceutical
industries.
