کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8415307 | 1545519 | 2018 | 35 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Ethanol and ultrasound pre-treatments to improve infrared drying of potato slices
ترجمه فارسی عنوان
اتانول و سونوگرافی قبل از درمان برای بهبود خشک شدن مادون قرمز از قطعات سیب زمینی
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
Ethanol and ultrasound (US) were applied as pre-treatments to improve the infrared (IR) drying of potato slices. Pre-treatments included Control samples (Without any pre-treatment), samples immersed in ethanol (Ethanol treated) and treated with US using ethanol (Ethanolâ¯+â¯US) and water medium (Waterâ¯+â¯US). Effects on microstructure, drying, rehydration, and viscoelasticity were studied. Microstructure analyses suggested that ethanol affected the potato cell wall. The Waterâ¯+â¯US pre-treatment impacted the starch granules dispersion inside cells. However, higher modifications were observed when Ethanolâ¯+â¯US was applied. Compared to the Control, all pre-treatments decreased the drying time, while Ethanolâ¯+â¯US provided the highest reduction. In contrast, a slight decrease in rehydration properties was observed. The dried and rehydrated samples presented similar viscoelasticity among them but differed significantly with the in-natura (fresh potato) samples. Possible mechanisms were discussed. The results open new perspectives about an innovative method to improve drying.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Innovative Food Science & Emerging Technologies - Volume 49, October 2018, Pages 65-75
Journal: Innovative Food Science & Emerging Technologies - Volume 49, October 2018, Pages 65-75
نویسندگان
Meliza Lindsay Rojas, Pedro E.D. Augusto,