Influence of the temperature and ultrasound application in drying kinetics of apple skin
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[1] Universidade de São Paulo
Universidade de São Paulo
Brasil
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[2] Universitat de les Illes Balears
Universitat de les Illes Balears
Palma de Mallorca, España
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[3] Universidad Politécnica de Valencia
Universidad Politécnica de Valencia
Valencia, España
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[4] Technological Institute of Veracruz
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- Localización: IDS2018. 21st International Drying Symposium. Proceedings / Gabriela Clemente Polo (aut.), Juan Andrés Carcel Carrión (aut.), Antoni Mulet Pons (aut.), 2018, ISBN 978-84-9048-688-7, pág. 1903
- Idioma: inglés
- Enlaces
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Resumen
The great amount of waste produced by food industry contains interesting bioactive compounds. The extraction of these compounds requires the by-products previous stabilization being the convective drying one of most used techniques to this end. Drying conditions can affect both drying kinetics and final quality of products. The apple skin, by product of apple juice or cider industries, is rich in functional compounds such as polyphenols or vitamin C. The main goal of this contribution was to quantify the influence of temperature and ultrasound application in drying kinetics of apple skin. For this purpose, drying experiments at different temperatures (-10, 30, 50 and70 ºC) and with (20.5 kW/m3 ) and without application of ultrasound were carried out. Drying kinetics were modelled by using a diffusion based model. As can be expected, the higher the temperature the faster the drying. Ultrasound application accelerated the process at every temperature tested being the influence slightly lower than found from the literature for other products. This can be attributed at the physical structure of the apple skin, less porous than the pulp. In any case, the application of ultrasound significantly reduced the drying time.
