Effect of CO2 Laser Microperforation Pretreatment on the Dehydration of Apple Slices during Refractive Window Drying
Year: 2023
Type: article
Abstract: This research studied the use of CO2 LASER microperforation as a pretreatment for the refractive window (RW) drying of apple slices with respect to total polyphenol content (TPC), antioxidant capacity, color ΔE, and product stability under accelerated storage. For this purpose, the processing variables assessed were pore size (200–600 µm), pore density (9–25 pores/cm2), and drying temperature (70–90 °C). As baseline criteria, a comparison with respect to the control without microperforations and samples subjected to conventional tunnel and lyophilization were also considered. The increase in the pore size from 200 to 600 µm resulted in shorter drying times (≤40 min), minimal change in color (ΔE) and loss of TPC, while DPPH was negatively affected by the combined effect of the pore density and the drying temperature. In general, the use of RW with CO2 resulted in apples of higher quality than those obtained in conventional drying and comparable to those obtained through the use of freeze-drying. Finally, during accelerated storage, quality attributes decreased significantly for samples dried at 90 °C regardless of whether microperforations were used, suggesting that a compromise between drying temperature and pore size must be weighed to reduce processing time and to avoid further quality losses during storage.
Source: Foods
Language: English
Topic: Food Drying and Modeling
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $2,669
Awards: G1259731492, G1390613954, G2097643713, G4249880743, G441973669, G5372504508, ENABLING TIME-REDUCED FREEZE-DRYING PROCESSING NOVEL COMBINATION OF OPTICAL FIBER TECHNOLOGY CO2-LASER MICRO-PERFORATION AND AGGRESSIVE PROCESSING THROUGH OPTIMAL CONTROL., G6745091861, DESIGN AND OPTIMIZATION OF COUPLED DRYING TECHNOLOGIES BASED ON REFRACTANCE WINDOW (RW™) FOR THE DEVELOPMENT OF A SUPER-FINE FRUIT POWDER WITH HIGH IN VITRO BIOACCESIBILTY AND MINIMUM FURAN CONTENT.
OpenAlex ID: W4380225122