A novel dehydration technique for carrot slices implementing ultrasound and vacuum drying methods

Ultrasonics Sonochemistry - Tập 30 - Trang 28-34 - 2016
Zhi-Gang Chen1, Xiao-Yu Guo1, Tao Wu1
1College of Food Science &Technology, Nanjing Agricultural University, Nanjing 210095, PR China

Tài liệu tham khảo

Lin, 1998, Characterization of vacuum microwave, air and freeze dried carrot slices, Food Res. Int., 31, 111, 10.1016/S0963-9969(98)00070-2 Wu, 2014, Effect of simultaneous infrared dry-blanching and dehydration on quality characteristics of carrot slices, LWT – Food Sci. Technol., 57, 90, 10.1016/j.lwt.2013.11.035 Hiranvarachat, 2011, Effects of acid pretreatments on some physicochemical properties of carrot undergoing hot air drying, Food Bioprod. Process., 89, 116, 10.1016/j.fbp.2010.03.010 Kowalski, 2013, Non-stationary drying of carrot: effect on product quality, J. Food Eng., 118, 393, 10.1016/j.jfoodeng.2013.04.028 Frias, 2010, Influence of drying by convective air dryer or power ultrasound on the vitamin C and β-carotene content of carrots, J. Agric. Food Chem., 58, 10539, 10.1021/jf102797y Kek, 2013, Direct and indirect power ultrasound assisted pre-osmotic treatments in convective drying of guava slices, Food Bioprod. Process., 91, 495, 10.1016/j.fbp.2013.05.003 Giri, 2007, Drying kinetics and rehydration characteristics of microwave-vacuum and convective hot-air dried mushrooms, J. Food Eng., 78, 512, 10.1016/j.jfoodeng.2005.10.021 Chou, 2001, New hybrid drying technologies for heat sensitive foodstuffs, Trends Food Sci. Technol., 12, 359, 10.1016/S0924-2244(01)00102-9 Nowacka, 2012, Drying of ultrasound pretreated apple and its selected physical properties, J. Food Eng., 113, 427, 10.1016/j.jfoodeng.2012.06.013 Chemat, 2011, Applications of ultrasound in food technology: processing, preservation and extraction, Ultrason. Sonochem., 18, 813, 10.1016/j.ultsonch.2010.11.023 Carcel, 2007, Influence of high-intensity ultrasound on drying kinetics of persimmon, Dry. Technol., 25, 185, 10.1080/07373930601161070 Gallego-Juarez, 2007, Application of high-power ultrasound for dehydration of vegetables: process and devices, Dry. Technol., 25, 1893, 10.1080/07373930701677371 Garcia-Perez, 2007, Power ultrasound mass transfer enhancement in food drying, Food Bioprod. Process., 85, 247, 10.1205/fbp07010 AOAC, 1995 Dubois, 1956, Colorimetric method for determination of sugars and related substances, Anal. Chem., 28, 350, 10.1021/ac60111a017 Rayaguru, 2012, Mathematical modeling of thin layer drying kinetics of stone apple slices, Int. Food Res. J., 19, 1503 Akpinar, 2006, Determination of suitable thin layer drying curve model for some vegetables and fruits, J. Food Eng., 73, 75, 10.1016/j.jfoodeng.2005.01.007 Delgado, 2014, Shell’s influence on drying kinetics, color and volumetric shrinkage of Castanea sativa Mill. fruits, Food Res. Int., 55, 426, 10.1016/j.foodres.2013.11.043 Doymaz, 2013, Experimental study on drying of pear slices in a convective dryer, Int. J. Food Sci. Technol., 48, 1909, 10.1111/ijfs.12170 Traffano-Schiffo, 2014, Thermodynamic model of meat drying by infrared thermography, J. Food Eng., 128, 103, 10.1016/j.jfoodeng.2013.12.024 Toujani, 2013, Experimental study and mathematical modeling of silverside fish convective drying, J. Food Process. Preserv., 37, 930, 10.1111/j.1745-4549.2012.00729.x Rodríguez, 2014, Influence of high-intensity ultrasound on drying kinetics in fixed beds of high porosity, J. Food Eng., 127, 93, 10.1016/j.jfoodeng.2013.12.002 Cárcel, 2012, Food process innovation through new technologies: use of ultrasound, J. Food Eng., 110, 200, 10.1016/j.jfoodeng.2011.05.038 de la Fuente-Blanco, 2006, Food drying process by power ultrasound, Ultrasonics, 44, e523, 10.1016/j.ultras.2006.05.181 Muralidhara, 1985, Acoustic dewatering and drying (low and high frequency): state of the art review, Dry. Technol., 3, 529, 10.1080/07373938508916296 Mulet, 2003, New food drying technologies—use of ultrasound, Food Sci. Technol. Int., 9, 215, 10.1177/1082013203034641 Kadam, 2015, Effect of ultrasound pre-treatment on the drying kinetics of brown seaweed Ascophyllum nodosum, Ultrason. Sonochem., 23, 302, 10.1016/j.ultsonch.2014.10.001 Bao, 1994, Carrot juice color, carotenoids, and nonstarchy polysaccharides as affected by processing conditions, J. Food Sci., 59, 1155, 10.1111/j.1365-2621.1994.tb14665.x Nahimana, 2011, Shrinkage and color change during microwave vacuum drying of carrot, Dry. Technol., 29, 836, 10.1080/07373937.2011.573753 Wagner, 1995, Stability of spray-dried encapsulated carrot carotenes, J. Food Sci., 60, 1048, 10.1111/j.1365-2621.1995.tb06290.x Krokida, 2003, Rehydration kinetics of dehydrated products, J. Food Eng., 57, 1, 10.1016/S0260-8774(02)00214-5