Llavata B, Picinelli A, Simal S, Cárcel J A
Analysis and Simulation of Agro-food Processes Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
Area of Food Technology, SERIDA, 33300 Villaviciosa, Asturias, Spain.
Food Chem X. 2022 Jul 26;15:100403. doi: 10.1016/j.fochx.2022.100403. eCollection 2022 Oct 30.
Apple pomace, the by-product of the cider industry, contains a high content of antioxidant compounds and dietary fiber. Drying would allow its preservation for a later use. The aim of this study was to evaluate the effect of the drying temperature on the drying kinetics, antioxidant properties and the fiber characteristics. For this, drying experiments were performed at different temperatures (40-120 °C). The increase in temperature enhanced the drying rate, as was shown by the effective diffusivity and mass transfer coefficient identified by modelling. The influence of temperature was quantified through the activation energy (38.21 kJ/mol). Regarding the retention of antioxidant properties, the best results were found at 80-100 °C while 40-60 °C was the best temperature range for the fiber characteristics. Therefore, 80 °C could be an adequate temperature for drying of cider apple pomace, as it represents a good balance between kinetics, and antioxidant and fiber properties.
苹果渣是苹果酒酿造工业的副产品，含有高含量的抗氧化化合物和膳食纤维。干燥可使其保存以备后用。本研究的目的是评估干燥温度对干燥动力学、抗氧化性能和纤维特性的影响。为此，在不同温度（40 - 120°C）下进行了干燥实验。温度升高提高了干燥速率，这通过建模确定的有效扩散系数和传质系数得以体现。温度的影响通过活化能（38.21 kJ/mol）进行了量化。关于抗氧化性能的保留，在80 - 100°C时效果最佳，而对于纤维特性，40 - 60°C是最佳温度范围。因此，80°C可能是苹果酒苹果渣干燥的适宜温度，因为它在动力学、抗氧化和纤维性能之间实现了良好的平衡。
