Improvement of Mass Transfer by Freezing Pre-treatment and Ultrasound Application on the Convective Drying of Beetroot (Beta vulgaris L.)

The effects of freezing pre-treatment and ultrasound application during drying on microstructure, drying curves, and bioactive compounds of beetroot have been evaluated. Raw and previously frozen (at − 20 °C) beetroots were convectively dried (40 °C and 1 m/s) with and without ultrasound application...

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Bibliographic Details
Published in:Food and bioprocess technology 2018, Vol.11 (1), p.72-83
Main Authors: Vallespir, Francisca, Cárcel, Juan A., Marra, Francesco, Eim, Valeria S., Simal, Susana
Format: Article
Language:English
Subjects:
Agriculture
Antioxidants
Bioactive compounds
Biological activity
Biotechnology
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Computer simulation
Convective drying
Diffusion coefficient
Drying
Food matrix
Food Science
Freezing
Mass transfer
Microstructure
Original Paper
Pretreatment
Sugar beets
Ultrasonic imaging
Ultrasound
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Summary:The effects of freezing pre-treatment and ultrasound application during drying on microstructure, drying curves, and bioactive compounds of beetroot have been evaluated. Raw and previously frozen (at − 20 °C) beetroots were convectively dried (40 °C and 1 m/s) with and without ultrasound application using two acoustic densities (16.4 and 26.7 kW/m 3 ), and a diffusional model was proposed to simulate the drying curves. Freezing pre-treatment and ultrasound application caused significant disruptions in the beetroot microstructure and reduced the drying time, enhancing the mass transfer. The external mass transfer coefficient significantly ( p  
ISSN:1935-5130
1935-5149
DOI:10.1007/s11947-017-1999-8