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Osmotic dehydration combined with freeze-drying of apple cubes and comparison with microwave drying and hot air drying

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dc.contributor.authorAssis, Fernanda Rosa
dc.contributor.authorMorais, Rui Manuel Santos Costa de
dc.contributor.authorMorais, Alcina Maria Miranda Bernardo de
dc.date.accessioned2018-12-19T16:37:24Z
dc.date.available2018-12-19T16:37:24Z
dc.date.issued2018
dc.description.abstractThe effects of the pre-osmotic treatment on the mass transfer kinetics of the freeze-drying (FD) and on the water activity (aw) and the quality – colour, total phenolic content, antioxidant activity – of apple cubes were studied. The fit of the moisture content was carried out using several mathematical models. The comparison among FD, microwave drying (MWD) and hot air drying (HAD) of osmotically treated apple cubes was also performed according to the drying rate and the aw. The apple cubes were osmotically treated with 60ºBrix sucrose or sorbitol solutions at 60ºC, then frozen and freeze-dried. The FD reduced significantly the moisture content from 6.259, 1.086 and 1.031 to 0.138, 0.099 and 0.074 kgwater.kgdry matter-1 for the control and the samples osmotically pre-treated with sucrose and sorbitol, respectively. The modified Page’s model presented the highest precision of parameter estimates. The FD of samples osmotically pre-treated with the sucrose solution resulted in a higher drying rate than the others samples. The highest reduction in aw was observed in the fresh samples. After FD, the total phenolic content and the antioxidant activity of the osmotically pre-treated samples decreased around 80%, in comparison with the fresh apple, this reduction being due to the osmotic pre-treatment. The freeze-dried control samples achieved a lower aw in comparison with HAD and MWD. However, FD presented a lower drying rate.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationAssis, F.R., Morais, R.M.S.C., Morais, A.M.M.B. (2018) Osmotic dehydration combined with freeze-drying of apple cubes and comparison with microwave drying and hot air drying. Advances in Food Science and Engineering, 21(1), 38-47pt_PT
dc.identifier.doi10.22606/afse.2018.21005pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.14/26480
dc.language.isoengpt_PT
dc.publisherIsaac Scientific Publishing
dc.subjectOsmotic treatmentpt_PT
dc.subjectMathematical modelspt_PT
dc.subjectWater activitypt_PT
dc.subjectColourpt_PT
dc.subjectTotal phenolic contentpt_PT
dc.subjectAntioxidant activitypt_PT
dc.titleOsmotic dehydration combined with freeze-drying of apple cubes and comparison with microwave drying and hot air dryingpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FMulti%2F50016%2F2013/PT
oaire.citation.endPage47
oaire.citation.issue1
oaire.citation.startPage38
oaire.citation.titleAdvances in Food Science and Engineeringpt_PT
oaire.citation.volume21
oaire.fundingStream5876
person.familyNameMorais
person.familyNameBernardo
person.givenNameRui M. S. C.
person.givenNameAlcina M.M.
person.identifier143926
person.identifierM-5215-2013
person.identifier.ciencia-id541B-04AE-0686
person.identifier.ciencia-idEB10-A13C-2748
person.identifier.orcid0000-0001-5138-6941
person.identifier.orcid0000-0002-1059-9649
person.identifier.ridM-5065-2013
person.identifier.ridM-5215-2013
person.identifier.scopus-author-id7005146997
person.identifier.scopus-author-id7006325245
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationfa2b729c-8159-4a98-9bfe-0fa1e98aa9fb
relation.isAuthorOfPublication7d4bb84a-d049-417f-9d54-8b48219af15f
relation.isAuthorOfPublication.latestForDiscoveryfa2b729c-8159-4a98-9bfe-0fa1e98aa9fb
relation.isProjectOfPublication3fe5970e-de39-42f7-a29d-18521b591a09
relation.isProjectOfPublication.latestForDiscovery3fe5970e-de39-42f7-a29d-18521b591a09

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