Effect of Ultrasound Pretreatment on the Retention of Loquat Phenolics and Antioxidants during Tray and Freeze-Drying-Reference-Cited by-同舟云学术

Effect of Ultrasound Pretreatment on the Retention of Loquat Phenolics and Antioxidants during Tray and Freeze-Drying

Published:2024-09-04 Issue:2 Volume:22 Page:78-85
ISSN:1304-7582
Container-title:Akademik Gıda
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Author:

Öner Manolya Eser¹^ORCID,Özkan Gülay²^ORCID,Doğan İlayda²^ORCID,Esatbeyoglu Tuba³^ORCID,Çapanoğlu Güven Esra²^ORCID

Affiliation:

1. Alanya Alaaddin Keykubat University, Faculty of Engineering, Department of Food Engineering

2. İstanbul Technical University, Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering

3. Gottfried Wilhelm Leibniz University of Hannover, Institute of Food Science and Human Nutrition, Department of Food Development and Food Quality

Abstract

In this study, the effect of ultrasound (US) pretreatment (600W for 30 min) prior to tray drying (TD) (461°C at 1.10 m/s) and freeze drying (FD) (-58C at 0.001 mbar) on the quality characteristics of loquat cubes was investigated. US pretreatment in TD demonstrated a significant decrease in drying time (19.67%) and an increase in drying rates (22.23%, p

Publisher

Akademik Gida

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