AI Article Synopsis
- Research focuses on reducing energy use in drying processes by switching to more efficient methods like microwave-vacuum drying.
- Unconventional pre-treatments, such as ultrasound or pulsed electric fields, can enhance drying kinetics and potentially improve the quality of dried fruits.
- The study compares the quality and properties of microwave-vacuum dried cranberries treated with these methods to traditionally dried ones, finding that alternative treatments preserve or boost beneficial compounds and overall flavor.
Article Abstract
A lot of effort is put to decrease the energy consumption of drying. This effect might be achieved by shift of a drying technology e.g. from a hot-air to a microwave-vacuum method. Moreover, an unconventional pre-treatment such as ultrasound or pulsed electric field may modify a cellular tissue, what influences drying kinetics of plant tissue. The aim of the study was to analyse the quality of microwave-vacuum dried, osmodehydrated (OD) cranberries processed by the means of blanching and ultrasound (US) or blanching followed by pulsed electric field and sonication (PEF + US) in comparison to traditionally treated material. Physical, chemical and sensorial properties of cranberry fruits were assessed. What is more, the impact of aforementioned unconventional treatments on the kinetics of microwave-vacuum dried cranberries was studied. Microwave-vacuum drying process was very short (25-38 min) in comparison to convective drying, which lasted several hours (13.2 h). Most of the samples subjected to US and PEF + US treatments before OD and drying were characterized by similar or a higher amount of bioactive compounds such as polyphenols, anthocyanins and flavonoids, and better colour and taste, as compared to cut osmodehydrated cranberry fruits subjected to convective drying (reference samples).
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| http://dx.doi.org/10.1016/j.ultsonch.2019.03.023 | DOI Listing |
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