Publicación:
Ethanol and ultrasound pre-treatments to improve infrared drying of potato slices
Ethanol and ultrasound pre-treatments to improve infrared drying of potato slices
| dc.contributor.author | Rojas M.L. | es_PE |
| dc.contributor.author | Augusto P.E.D. | es_PE |
| dc.date.accessioned | 2024-05-30T23:13:38Z | |
| dc.date.available | 2024-05-30T23:13:38Z | |
| dc.date.issued | 2018 | |
| dc.description | The authors are grateful to the São Paulo Research Foundation (FAPESP, Brazil) for funding the project n° 2016/18052-5; to the National Council for Scientific and Technological Development (CNPq, Brazil) for funding the project n° 401004/2014-7 and the productivity grant of P.E.D. Augusto (306557/2017-7); and to Cienciactiva for the M.L. Rojas Ph.D. scholarship (CONCYTEC, Peru; Contract 087-2016-FONDECYT), from the “Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica”. | |
| dc.description.abstract | 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 (Ethanol + US) and water medium (Water + US). Effects on microstructure, drying, rehydration, and viscoelasticity were studied. Microstructure analyses suggested that ethanol affected the potato cell wall. The Water + US pre-treatment impacted the starch granules dispersion inside cells. However, higher modifications were observed when Ethanol + US was applied. Compared to the Control, all pre-treatments decreased the drying time, while Ethanol + 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. | |
| dc.description.sponsorship | Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - Concytec | |
| dc.identifier.doi | https://doi.org/10.1016/j.ifset.2018.08.005 | |
| dc.identifier.scopus | 2-s2.0-85051120702 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12390/598 | |
| dc.language.iso | eng | |
| dc.publisher | Elsevier Ltd | |
| dc.relation.ispartof | Innovative Food Science and Emerging Technologies | |
| dc.rights | info:eu-repo/semantics/openAccess | |
| dc.subject | Water treatment | |
| dc.subject | Drying | es_PE |
| dc.subject | Ethanol | es_PE |
| dc.subject | Microstructure | es_PE |
| dc.subject | Textures | es_PE |
| dc.subject | Ultrasonics | es_PE |
| dc.subject | Viscoelasticity | es_PE |
| dc.subject | Control samples | es_PE |
| dc.subject | Innovative method | es_PE |
| dc.subject | Microstructure analysis | es_PE |
| dc.subject | Possible mechanisms | es_PE |
| dc.subject | Rehydration | es_PE |
| dc.subject | Starch granules | es_PE |
| dc.subject | Ultrasound pre treatments | es_PE |
| dc.subject | Viscoelastic properties | es_PE |
| dc.subject | Infrared drying | es_PE |
| dc.subject.ocde | https://purl.org/pe-repo/ocde/ford#2.09.00 | |
| dc.title | Ethanol and ultrasound pre-treatments to improve infrared drying of potato slices | |
| dc.type | info:eu-repo/semantics/article | |
| dspace.entity.type | Publication | |
| oairecerif.author.affiliation | #PLACEHOLDER_PARENT_METADATA_VALUE# | |
| oairecerif.author.affiliation | #PLACEHOLDER_PARENT_METADATA_VALUE# |