Jakubczyk Ewa, Rybak Katarzyna, Witrowa-Rajchert Dorota, Wiktor Artur, Rąbkowski Rafał, Nowacka Małgorzata
Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, Poland.
Foods. 2024 Dec 3;13(23):3893. doi: 10.3390/foods13233893.
The aim of this study was to evaluate the effect of ultrasound used as a preliminary treatment and drying temperature on the properties of dried apples (var. Golden Delicious). The aim of the work was also to optimise the process in terms of reducing the drying time and obtaining a product with specific properties. The apple tissue was sonicated for various times from 30 to 60 min. Then, the tissue was air-dried with a constant air flow of 55 to 85 °C. The work determined the dry substance content, water activity, colour parameters, content, antioxidant activity, and hygroscopicity of the dried material. The drying kinetics were also analysed. The results showed that the decrease in sonification time increased the dry matter content and reduced water activity. Also, the decrease in drying temperature caused a smaller intake of water and led to a lower hygroscopicity of dried apples. The selected parameters of the process had a positive effect on the preservation of bioactive compounds and led to an increase in antioxidant activity. Experimental results were adapted by a second-order polynomial model, where analysis of variance was utilized to define optimal drying conditions. Therefore, considering the shortest drying time, the lowest colour difference, ΔE, and the highest antioxidant activity, the best condition for the drying of apple tissue can be obtained with the application of 30 min of samples sonication and drying of apples at a temperature of 80.9 °C.
本研究的目的是评估超声预处理和干燥温度对金冠苹果干制品特性的影响。该研究的目的还包括在缩短干燥时间并获得具有特定特性的产品方面优化工艺。苹果组织进行了30至60分钟不等时间的超声处理。然后，将组织在55至85°C的恒定气流下进行风干。该研究测定了干燥物料的干物质含量、水分活度、颜色参数、含量、抗氧化活性和吸湿性。还分析了干燥动力学。结果表明，超声处理时间的减少会增加干物质含量并降低水分活度。此外，干燥温度的降低导致吸水量减少，并使苹果干的吸湿性降低。所选工艺参数对生物活性化合物的保存有积极影响，并导致抗氧化活性增加。实验结果采用二阶多项式模型进行拟合，利用方差分析来确定最佳干燥条件。因此，考虑到最短的干燥时间、最小的色差ΔE和最高的抗氧化活性，在对样品进行30分钟超声处理并在80.9°C的温度下干燥苹果的条件下，可以获得苹果组织干燥的最佳条件。
