Journal of Food Process Engineering, ( ISI ), Volume (43), No (2), Year (2019-12)

Title : ( Hot air drying kinetics of novel functional carrot snack: Impregnated using polyphenolic rich osmotic solution with ultrasound pretreatment )

Authors: mohammad malekiayask , Fakhri Shahidi , Mohammad Javad Varidi , Elham Azarpazhooh ,

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Abstract

In this study, osmotic impregnation technique combined with ultrasonic pretreatment was applied to carrot slices followed by hot air drying in order to production of functional and healthy snack enriched with polyphenolic compounds derived from roselle extract (at least 400 ppm). The purposes of osmotic impregnation-dehydration process were the maximum amount of dehydration and phenolic compounds diffusion along with the minimum sugar gain. Results revealed that increasing osmotic solution concentration and process time over optimal points, resulted in reduction of phenolic compounds saturation inside the samples. Also, it was found that prolonged ultrasound pretreatment had a damaging effect on fruit tissue microchannels and led to a decrease in the mass transfer rate. The optimal conditions of this stage were osmotic solution concentration of 60% and the process time of 60 min without ultrasonic pretreatment. In the second stage, the results of hot air drying showed that the highest amount in the total phenolic content was achieved at 70 C. Furthermore, among the several models evaluated, Jena & Das model with a determination coefficient of 0.99 and minimum error indexes, was the best fitted to drying experimental data and activation energy for effective diffusivity coefficient was calculated as 35.987 kJ/mol.

Keywords

Hot air drying kinetics of novel functional carrot snack: Impregnated using polyphenolic rich osmotic solution with ultrasound pretreatment
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@article{paperid:1078227,
author = {Malekiayask, Mohammad and Shahidi, Fakhri and Varidi, Mohammad Javad and الهام آذرپژوه},
title = {Hot air drying kinetics of novel functional carrot snack: Impregnated using polyphenolic rich osmotic solution with ultrasound pretreatment},
journal = {Journal of Food Process Engineering},
year = {2019},
volume = {43},
number = {2},
month = {December},
issn = {0145-8876},
keywords = {Hot air drying kinetics of novel functional carrot snack: Impregnated using polyphenolic rich osmotic solution with ultrasound pretreatment},
}

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%0 Journal Article
%T Hot air drying kinetics of novel functional carrot snack: Impregnated using polyphenolic rich osmotic solution with ultrasound pretreatment
%A Malekiayask, Mohammad
%A Shahidi, Fakhri
%A Varidi, Mohammad Javad
%A الهام آذرپژوه
%J Journal of Food Process Engineering
%@ 0145-8876
%D 2019

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