Abstract
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.
| Original language | English |
|---|---|
| Pages (from-to) | 65-75 |
| Number of pages | 11 |
| Journal | Innovative Food Science and Emerging Technologies |
| Volume | 49 |
| DOIs | |
| State | Published - Oct 2018 |
| Externally published | Yes |
Keywords
- Drying
- Microstructure
- Rehydration
- Texture
- Viscoelastic properties
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