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Impact of power ultrasound on chemical and physicochemical quality indicators of strawberries dried by convection

AutorGamboa-Santos, Juliana ; Montilla, Antonia ; Soria, Ana C. ; Cárcel, Juan A.; García-Pérez, José V.; Villamiel, Mar
Palabras claveStrawberry
Convective dehydration
Quality parameters
Vitamin C
Fecha de publicación2014
CitaciónFood Chemistry 161: 40-46 (2014)
ResumenA study on the quality parameters of strawberries dehydrated by convection assisted by power ultrasound (US) at 40-70 °C and 30 and 60 W has been carried out for the first time. In general, the quality of US-treated samples was higher than that of commercial samples. Even under the most severe conditions used (US at 70 °C and 60 W), high values of vitamin C retention (>65%) and scarce advance of Maillard reaction (2-furoylmethyl derivatives of Lys and Arg < 90 mg 100 g-1 protein) were observed. Rehydration ratio was not affected by the power applied and the obtained values were similar to those of convectively-treated samples. According to the results here presented, US is a suitable example of an emerging and environmentally friendly technology that accelerates convective drying, allowing the obtainment of dried strawberries with premium quality. © 2014 Elsevier Ltd. All rights reserved.
Identificadoresdoi: 10.1016/j.foodchem.2014.03.106
issn: 1873-7072
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