TY - JOUR
T1 - Ethanol and ultrasound pre-treatments to improve infrared drying of potato slices
AU - Rojas, Meliza Lindsay
AU - Augusto, Pedro E.D.
N1 - Publisher Copyright:
© 2018 Elsevier Ltd
PY - 2018/10
Y1 - 2018/10
N2 - Ethanol and ultrasound (US) were applied as pre-treatments to improve the infrared (IR) drying of potato slices. Pre-treatments included Control samples (Without any pre-treatment), samples immersed in ethanol (Ethanol treated) and treated with US using ethanol (Ethanol + US) and water medium (Water + US). Effects on microstructure, drying, rehydration, and viscoelasticity were studied. Microstructure analyses suggested that ethanol affected the potato cell wall. The Water + US pre-treatment impacted the starch granules dispersion inside cells. However, higher modifications were observed when Ethanol + US was applied. Compared to the Control, all pre-treatments decreased the drying time, while Ethanol + US provided the highest reduction. In contrast, a slight decrease in rehydration properties was observed. The dried and rehydrated samples presented similar viscoelasticity among them but differed significantly with the in-natura (fresh potato) samples. Possible mechanisms were discussed. The results open new perspectives about an innovative method to improve drying.
AB - Ethanol and ultrasound (US) were applied as pre-treatments to improve the infrared (IR) drying of potato slices. Pre-treatments included Control samples (Without any pre-treatment), samples immersed in ethanol (Ethanol treated) and treated with US using ethanol (Ethanol + US) and water medium (Water + US). Effects on microstructure, drying, rehydration, and viscoelasticity were studied. Microstructure analyses suggested that ethanol affected the potato cell wall. The Water + US pre-treatment impacted the starch granules dispersion inside cells. However, higher modifications were observed when Ethanol + US was applied. Compared to the Control, all pre-treatments decreased the drying time, while Ethanol + US provided the highest reduction. In contrast, a slight decrease in rehydration properties was observed. The dried and rehydrated samples presented similar viscoelasticity among them but differed significantly with the in-natura (fresh potato) samples. Possible mechanisms were discussed. The results open new perspectives about an innovative method to improve drying.
KW - Drying
KW - Microstructure
KW - Rehydration
KW - Texture
KW - Viscoelastic properties
UR - http://www.scopus.com/inward/record.url?scp=85051120702&partnerID=8YFLogxK
U2 - 10.1016/j.ifset.2018.08.005
DO - 10.1016/j.ifset.2018.08.005
M3 - Article
AN - SCOPUS:85051120702
SN - 1466-8564
VL - 49
SP - 65
EP - 75
JO - Innovative Food Science and Emerging Technologies
JF - Innovative Food Science and Emerging Technologies
ER -