Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/46126
Title: Emerging technologies to improve fooddrying: ethanol,freezing, pulsed electric field and ultrasound applied to dekopon and orangepeel
Other Titles: Tecnologias emergentes para melhoraria d a secagem de alimentos: etanol, congelamento, campo elétrico pulsado e ultra-som aplicado a dekopon e cascas de laranja
Authors: Corrêa, Jefferson Luiz Gomes
Carcel, Juan Andrés
Oliveira, Letícia Fernandes de
Costa, Luiz Claudio de Melo
Oliveira, Cassiano Rodrigues de
Petri Júnior, Irineu
Keywords: Frutos cítricos - Subprodutos
Intensificação da secagem
Dekopon - Pré-tratamentos
Citrus fruits - By-products
Drying intensification
Dekopon - Pretreatments
Issue Date: 19-Feb-2021
Publisher: Universidade Federal de Lavras
Citation: MELLO JÚNIOR, R. E. de. Emerging technologies to improve fooddrying: ethanol,freezing, pulsed electric field and ultrasound applied to dekopon and orangepeel. 2020. 154 p. Tese (Doutorado em Ciência dos Alimentos) – Universidade Federal de Lavras, Lavras, 2021.
Abstract: Citrus fruits are of great importance for human consumption as well as for industrialization and to develop technologies that aim to improve their conservation and creating alternatives for the reuse of by-products of these fruits from the agro-industrial productive chain is of extreme importance in the environmental and technological axis. Therefore, this work aims to study the influence of drying techniques as well as the application of pretreatments in dehydration of dekopon (Citrus retiulata “Shinarui”) and orange peels (Citrus sinensis). In the first article, the effects of ethanol as a pretreatment to convective drying (50 and 70 °C; 2.0 m/s) of dekopon slices were studied, with reductions in drying time and total color difference, greater retention of phenolic compounds and ascorbic acid and better antioxidant capacity with ethanol application. The second article deals with the effects of convective drying (50 °C) and atmospheric freeze-drying (-10 °C) assisted by ultrasound (US; 20.5 kW/m³) on orange peel cv. Valencia Late. US significantly reduced the drying time, and drying at 50 °C showed better results of the technological properties of the alcohol insoluble residue (water and oil retention capacity and swelling capacity). In the third article, the influence of pulsed electric fields (PEF - 200 and 600 μs) and US during the drying of orange peel (50 °C) was evaluated. Shorter drying times and changes in the color of the dry samples were obtained with the application of US and PEF 200 μs, respectively. All treatments with PEF showed a similar percentage of ascorbic acid, and only at 600 μs produced a reduction in the retention of antioxidant activity. The combined effect of the techniques showed a significant increase in the retention of phenolic compounds. The fourth article studies the influence of PEF on the drying kinetics of orange peel and the parameters of the mathematical model that was used. The application of US as well as its effect associated with PEF reduced the drying time. The De coefficient was higher in the US experiments and in the combination between US and PEF. The last article discusses the influence of freezing (slow and fast) and US on the drying kinetics of orange peel and on the parameters of the mathematical model. US applications as well as their effect combined with freezing reduced the drying time. The De coefficient was statistically higher in the US experiment compared to the control.
URI: http://repositorio.ufla.br/jspui/handle/1/46126
Appears in Collections:Ciência dos Alimentos - Doutorado (Teses)



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