Impact of power ultrasound on chemical and physicochemical quality indicators of strawberries dried by convection
A study on the quality parameters of strawberries dehydrated by convection assisted by power ultrasound (US) at 40-70 °C and 30 and 60 W has been carried out for the first time. In general, the quality of US-treated samples was higher than that of commercial samples. Even under the most severe conditions used (US at 70 °C and 60 W), high values of vitamin C retention (>65%) and scarce advance of Maillard reaction (2-furoylmethyl derivatives of Lys and Arg < 90 mg 100 g-1 protein) were observed. Rehydration ratio was not affected by the power applied and the obtained values were similar to those of convectively-treated samples. According to the results here presented, US is a suitable example of an emerging and environmentally friendly technology that accelerates convective drying, allowing the obtainment of dried strawberries with premium quality. © 2014 Elsevier Ltd. All rights reserved.
| Main Authors: | , , , , , |
|---|---|
| Other Authors: | |
| Format: | artículo biblioteca |
| Published: |
Elsevier
2014
|
| Subjects: | Strawberry, Ultrasound, Convective dehydration, Quality parameters, Vitamin C, |
| Online Access: | http://hdl.handle.net/10261/97019 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100003359 http://dx.doi.org/10.13039/501100003339 http://dx.doi.org/10.13039/501100000780 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|