Work

Impact of Ultrasound Pretreatment and Temperature on Drying Kinetics and Quality Characteristics of Blood Orange Slices: Comparison with Different Drying Methods

Year: 2025

Type: article

Abstract: This study aimed to investigate the impact of ultrasonic pretreatment vacuum drying (UAVD) and temperature on drying kinetics and qualitative attributes of blood oranges, in comparison to several drying methods: hot air drying (HAD), vacuum drying (VD), and freeze drying (FD). The drying kinetics and modeling, total phenolic content (TPC), anti-oxidant capability (assessed using DPPH and ABTS tests), individual phenolic profiles, vitamin C concentration, and color factors were meticulously examined. The HAD, VD, and UAVD procedures were conducted at 50, 60, and 70°C, resulting in reduced drying periods with increasing temperature. The integration of ultrasound markedly lowered drying durations. Eleven thin-layer drying models were utilized to recreate the drying process precisely. Among the desiccated blood orange slices, the greatest total phenolic content (TPC) was observed in freeze-dried samples (131.27 mg GAE/100g), followed by those dried using ultrasonic-assisted vacuum drying (UAVD) at 50°C (128.77 mg GAE/g DM). Dried blood orange slices have a vitamin C content of 29.79 to 49.01 mg/100. The drying process substantially impacted the color parameters L*, a*, and b*. These findings highlight the efficacy of ultrasound-assisted drying in decreasing drying duration while improving the retention of bioactive components in blood orange slices.

Source: Processes

DOI: 10.3390/pr13051596

Authors: Damla Yılmaz, Zeynep Hazal TEKIN-CAKMAK, Salih Karasu

Institution: Yıldız Technical University

Language: English

Topic: Food Drying and Modeling

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: gold

Estimated APC paid: $2,896