In this study, the effect of ultrasound and osmotic dehydration pretreatments before convective drying persimmon fruit was assessed via their behavior quality properties. Ultrasound-assisted (30 °C, 45 °Brix) performed at 35 kHz for 10, 20, 30 min. Afterward, samples were placed first in then 70 °Brix sucrose solutions; solutions next shaken 100 rpm. The control group without treatment dehydrated osmotically. dried a tray drier temperature 60 °C an air velocity 1.5 m/s. treatments increased...

Lycopene and β-carotene were extracted from tomato paste waste using supercritical carbon dioxide (SC-CO2). To optimize fluid extraction (SFE) results for the isolation of lycopene β-carotene, a factorial designed experiment was conducted. The factors assessed temperature extractor (35, 45, 55, 65 °C), pressure (200, 250, 300 bar), addition cosolvent (5, 10, 15% ethanol), time (1, 2, 3 h), CO2 flow rate (2, 4, 8 kg/h). total amounts in waste, extracts, residues determined by HPLC. A maximum...

Ultrasound techniques find use in the food industry both analysis and modification of foods. Microbial enzyme inactivation are other applications ultrasound processing. The on its own for bacterial destruction is currently unfeasible; however, combination pressure and/or heat shows considerable promise. future bactericidal purposes lie thermosonication, manosonication, manothermosonication, as they more energy-efficient result reduction microbial activity when compared to conventional...

Abstract This study was evaluated the use of a novel concentration technique, vacuum microwave evaporator (VME) in production clear apple juice concentrate and investigation its effects on quality characteristics juice. The optimum processing conditions VME for were determined using response surface methodology. produced by VME, rising film (RFE), rotary (RE) at process conditions. results show that evaporation rate three times higher than RE two RFE. minimum changes color juices (L*, a*,...

This study purposed to determine the impacts of chitosan film (CF) (2%, w/v) coating combined with thyme oil (TO) (0.2%, 0.5%, 1%, (v/v)) on quality properties black olives during storage (3 months, +4 and 25°C). In study, (color, elongation at break, tensile strength, Young’s modulus, scanning electron microscope (SEM)) were analyzed. second stage, table olive samples assessed for physicochemical (% moisture, pH, titratable acidity, color (L*, a*, b* ∆E*), microbiological (yeast–mold total...

ABSTRACT Application of radio frequency, microwave, microwave‐steam and infrared energy for blanching leafy vegetables (endive spinach) was studied compared with conventional hot water steam blanching. The quality both frozen sterilized evaluated by instrumental sensory analysis. Effects methods were most pronounced in products. No differences occurred frequency treatments. However, microwave alone or combination the process improved vitamin C retention, gave higher Instron force values...

Abstract In this study, effects of different drying techniques (open‐air [AD], hot air [HAD], microwave [MWD], and freeze‐drying [FD]) on quality properties volatile compound profiles in lemon peels were examined. For those purpose, water‐holding capacity, water activity, bulk density, color, pH, titratable acidity, total phenolic content, antioxidant ascorbic acid carotenoid compounds dried determined. Among the methods, highest retention phenolics, acid, carotenoids provided by FD. A 56...