Effect of freeze-thaw and PEF pretreatments on the kinetics and microstructure of convective and ultrasound-assisted drying of orange peel

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

NPJ Science of Food Pub Date : 2024-08-24 DOI:10.1038/s41538-024-00301-x

Beatriz Llavata, Ronaldo E. Mello, Amparo Quiles, Jefferson L. G. Correa, Juan A. Cárcel

{"title":"Effect of freeze-thaw and PEF pretreatments on the kinetics and microstructure of convective and ultrasound-assisted drying of orange peel","authors":"Beatriz Llavata, Ronaldo E. Mello, Amparo Quiles, Jefferson L. G. Correa, Juan A. Cárcel","doi":"10.1038/s41538-024-00301-x","DOIUrl":null,"url":null,"abstract":"The main waste generated by juice industry comprises orange peels, which have a great upcycling potential once stabilized. Drying is the most used method for this purpose, but the high energy consumption prompts interest in its intensification. This study assessed the influence of freeze-thaw and pulsed electric field (PEF) pretreatments in conventional and airborne ultrasound-assisted drying (50 °C) of orange peels. None of these pretreatments alone got to reduce processing times significantly, but combined with ultrasound-assisted drying produced a significant shortening of the process. This was particularly important in the lower intensity PEF pretreatment tested (0.33 kJ/kg), indicating the existence of optimum conditions to carry out the pretreatments. Microstructure analysis revealed that the application of ultrasound during drying led to better preservation of the sample structure. Thus, the integration of pretreatment techniques to ultrasound-assisted drying may not only shorten the process but also help to preserve the original structure.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":null,"pages":null},"PeriodicalIF":6.3000,"publicationDate":"2024-08-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11344832/pdf/","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"NPJ Science of Food","FirstCategoryId":"97","ListUrlMain":"https://www.nature.com/articles/s41538-024-00301-x","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

The main waste generated by juice industry comprises orange peels, which have a great upcycling potential once stabilized. Drying is the most used method for this purpose, but the high energy consumption prompts interest in its intensification. This study assessed the influence of freeze-thaw and pulsed electric field (PEF) pretreatments in conventional and airborne ultrasound-assisted drying (50 °C) of orange peels. None of these pretreatments alone got to reduce processing times significantly, but combined with ultrasound-assisted drying produced a significant shortening of the process. This was particularly important in the lower intensity PEF pretreatment tested (0.33 kJ/kg), indicating the existence of optimum conditions to carry out the pretreatments. Microstructure analysis revealed that the application of ultrasound during drying led to better preservation of the sample structure. Thus, the integration of pretreatment techniques to ultrasound-assisted drying may not only shorten the process but also help to preserve the original structure.

Abstract Image

查看原文本刊更多论文

冻融和 PEF 预处理对橘皮对流干燥和超声波辅助干燥的动力学和微观结构的影响。

果汁工业产生的主要废物是橘子皮，一旦稳定下来，橘子皮具有很大的再循环潜力。为此，干燥是最常用的方法，但由于能耗较高，人们对其强化处理产生了兴趣。本研究评估了冻融和脉冲电场（PEF）预处理对传统和空气超声辅助干燥（50 °C）橘皮的影响。单独使用这些预处理方法都不能显著缩短加工时间，但与超声波辅助干燥结合使用则能显著缩短加工时间。这一点在强度较低的 PEF 预处理试验（0.33 kJ/kg）中尤为重要，表明存在进行预处理的最佳条件。微观结构分析表明，在干燥过程中使用超声波能更好地保存样品结构。因此，将预处理技术与超声波辅助干燥相结合，不仅可以缩短工艺流程，还有助于保留样品的原始结构。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

NPJ Science of Food FOOD SCIENCE & TECHNOLOGY-

CiteScore

7.50

自引率

1.60%

发文量

期刊介绍： npj Science of Food is an online-only and open access journal publishes high-quality, high-impact papers related to food safety, security, integrated production, processing and packaging, the changes and interactions of food components, and the influence on health and wellness properties of food. The journal will support fundamental studies that advance the science of food beyond the classic focus on processing, thereby addressing basic inquiries around food from the public and industry. It will also support research that might result in innovation of technologies and products that are public-friendly while promoting the United Nations sustainable development goals.