Work

The Physical, Optical and Reconstitution Properties of Apples Subjected to Ultrasound Before Drying

Year: 2017

Type: article

Abstract: The purpose of the study was to present the influence of ultrasound pre-treatment on the physical, optical and reconstitution properties before convective drying of apple slices. The apples were subjected to ultrasonic treatment (35 kHz) for 10, 20 and 30 minutes and dried at a temperature of 70°C and at an air velocity of 2 m/s. The ultrasonic waves reduced the drying time by 5-13% and affected the properties of dried apples. The longest pre-treatment resulted in colour changes and increased the porosity of dried apples. It also decreased the density, hardness and hygroscopic properties of dried apples.

Source: Italian Journal of Food Science

DOI: 10.14674/1120-1770/ijfs.v642

Authors: A. Fijałkowska, Małgorzata Nowacka, Dorota Witrowa‐Rajchert

Institution: Warsaw University of Life Sciences

Language: English

Topic: Food Drying and Modeling

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $1,100