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

[EN] A study on the quality parameters of strawberries dehydrated by convection assisted by power ultrasound (US) at 40 70 C and 30 and 60W 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 co...

Descripción completa

Detalles Bibliográficos
Autores: Gamboa-Santos, Juliana, Montilla, Antonia, Cortijo Soria, Ana, Villamiel, Mar, Carcel, J. A.|||0000-0002-3796-6146, Garcia-Perez, J.V.|||0000-0002-9993-4246
Tipo de recurso: artículo
Fecha de publicación:2014
País:España
Institución:Universitat Politècnica de València (UPV)
Repositorio:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
Idioma:inglés
OAI Identifier:oai:riunet.upv.es:10251/68171
Acceso en línea:https://riunet.upv.es/handle/10251/68171
Access Level:acceso abierto
Palabra clave:Strawberry
Ultrasound
Convective dehydration
Quality parameters
Vitamin C
Maillard reaction
TECNOLOGIA DE ALIMENTOS
id ES_ae76540dbf4bbfa91ef7cea14d20dbbe
oai_identifier_str oai:riunet.upv.es:10251/68171
network_acronym_str ES
network_name_str España
repository_id_str
spelling Impact of power ultrasound on chemical and physicochemical quality indicators of strawberries dried by convectionGamboa-Santos, JulianaMontilla, AntoniaCortijo Soria, AnaVillamiel, MarCarcel, J. A.|||0000-0002-3796-6146Garcia-Perez, J.V.|||0000-0002-9993-4246StrawberryUltrasoundConvective dehydrationQuality parametersVitamin CMaillard reactionTECNOLOGIA DE ALIMENTOS[EN] A study on the quality parameters of strawberries dehydrated by convection assisted by power ultrasound (US) at 40 70 C and 30 and 60W 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.This work has been funded by Ministry of Economy and Competitiveness of Spain and ERDF (FEDER) (Project DPI2012-37466-C03-03), Fun-c-Food (CSD2007-00063 Consolider-INGENIO 2010), CYTED IBEROFUN (P109AC0302) and Comunidad de Valencia, Project PROMETEO/2010/062. J.G.S. also thanks CSIC and the EU for a predoctoral JAE grant. A.C.S. thanks the Spanish Ministry of Economy and Competitiveness for a Ramon y Cajal contract.ElsevierDepartamento de Tecnología de AlimentosInstituto Universitario de Ingeniería de Alimentos (FoodUPV)Escuela Técnica Superior de Ingeniería Agronómica y del Medio NaturalGrupo de Análisis y Simulación de Procesos AgroalimentariosMinisterio de Educación y CienciaMinisterio de Economía y CompetitividadCYTED Ciencia y Tecnología para el DesarrolloGeneralitat ValencianaConsejo Superior de Investigaciones CientíficasRepositorio Institucional de la Universitat Politècnica de València Riunet20142014-10-15journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfapplication/pdfhttps://riunet.upv.es/handle/10251/68171reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valénciainstname:Universitat Politècnica de València (UPV)InglésengMinisterio de Economía y Competitividad http://dx.doi.org/10.13039/501100003329 DPI2012-37466-C03-03 APLICACION DE LOS ULTRASONIDOS DE POTENCIA EN LA INTENSIFICACION DE PROCESOS DE SECADO A BAJA TEMPERATURA. ANALISIS DEL PROCESO Y EFICACIA ENERGETICAMinisterio de Educación y Ciencia https://doi.org/10.13039/501100008743 CSD2007-00063 Nuevos Ingredientes de Alimentos Funcionales para Mejorar la SaludCYTED Ciencia y Tecnología para el Desarrollo https://doi.org/10.13039/501100008441 P109AC0302Generalitat Valenciana https://doi.org/10.13039/501100003359 PROMETEO%2F2010%2F062 ESTUDIO CONJUNTO DE LOS PROCESOS DE SECADO Y EXTRACCION DE COMPONENTES BIOACTIVOS CONSIDERANDO PARAMETROS DE CALIDAD, CONSUMO ENERGETICO Y ECO-EFICIENCIAopen accesshttp://purl.org/coar/access_right/c_abf2Reserva de todos los derechoshttp://rightsstatements.org/vocab/InC/1.0/info:eu-repo/semantics/openAccessoai:riunet.upv.es:10251/681712026-06-13T07:49:27Z
dc.title.none.fl_str_mv Impact of power ultrasound on chemical and physicochemical quality indicators of strawberries dried by convection
title Impact of power ultrasound on chemical and physicochemical quality indicators of strawberries dried by convection
spellingShingle Impact of power ultrasound on chemical and physicochemical quality indicators of strawberries dried by convection
Gamboa-Santos, Juliana
Strawberry
Ultrasound
Convective dehydration
Quality parameters
Vitamin C
Maillard reaction
TECNOLOGIA DE ALIMENTOS
title_short Impact of power ultrasound on chemical and physicochemical quality indicators of strawberries dried by convection
title_full Impact of power ultrasound on chemical and physicochemical quality indicators of strawberries dried by convection
title_fullStr Impact of power ultrasound on chemical and physicochemical quality indicators of strawberries dried by convection
title_full_unstemmed Impact of power ultrasound on chemical and physicochemical quality indicators of strawberries dried by convection
title_sort Impact of power ultrasound on chemical and physicochemical quality indicators of strawberries dried by convection
dc.creator.none.fl_str_mv Gamboa-Santos, Juliana
Montilla, Antonia
Cortijo Soria, Ana
Villamiel, Mar
Carcel, J. A.|||0000-0002-3796-6146
Garcia-Perez, J.V.|||0000-0002-9993-4246
author Gamboa-Santos, Juliana
author_facet Gamboa-Santos, Juliana
Montilla, Antonia
Cortijo Soria, Ana
Villamiel, Mar
Carcel, J. A.|||0000-0002-3796-6146
Garcia-Perez, J.V.|||0000-0002-9993-4246
author_role author
author2 Montilla, Antonia
Cortijo Soria, Ana
Villamiel, Mar
Carcel, J. A.|||0000-0002-3796-6146
Garcia-Perez, J.V.|||0000-0002-9993-4246
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Departamento de Tecnología de Alimentos
Instituto Universitario de Ingeniería de Alimentos (FoodUPV)
Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural
Grupo de Análisis y Simulación de Procesos Agroalimentarios
Ministerio de Educación y Ciencia
Ministerio de Economía y Competitividad
CYTED Ciencia y Tecnología para el Desarrollo
Generalitat Valenciana
Consejo Superior de Investigaciones Científicas
Repositorio Institucional de la Universitat Politècnica de València Riunet
dc.subject.none.fl_str_mv Strawberry
Ultrasound
Convective dehydration
Quality parameters
Vitamin C
Maillard reaction
TECNOLOGIA DE ALIMENTOS
topic Strawberry
Ultrasound
Convective dehydration
Quality parameters
Vitamin C
Maillard reaction
TECNOLOGIA DE ALIMENTOS
description [EN] A study on the quality parameters of strawberries dehydrated by convection assisted by power ultrasound (US) at 40 70 C and 30 and 60W 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.
publishDate 2014
dc.date.none.fl_str_mv 2014
2014-10-15
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://riunet.upv.es/handle/10251/68171
url https://riunet.upv.es/handle/10251/68171
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.relation.none.fl_str_mv Ministerio de Economía y Competitividad http://dx.doi.org/10.13039/501100003329 DPI2012-37466-C03-03 APLICACION DE LOS ULTRASONIDOS DE POTENCIA EN LA INTENSIFICACION DE PROCESOS DE SECADO A BAJA TEMPERATURA. ANALISIS DEL PROCESO Y EFICACIA ENERGETICA
Ministerio de Educación y Ciencia https://doi.org/10.13039/501100008743 CSD2007-00063 Nuevos Ingredientes de Alimentos Funcionales para Mejorar la Salud
CYTED Ciencia y Tecnología para el Desarrollo https://doi.org/10.13039/501100008441 P109AC0302
Generalitat Valenciana https://doi.org/10.13039/501100003359 PROMETEO%2F2010%2F062 ESTUDIO CONJUNTO DE LOS PROCESOS DE SECADO Y EXTRACCION DE COMPONENTES BIOACTIVOS CONSIDERANDO PARAMETROS DE CALIDAD, CONSUMO ENERGETICO Y ECO-EFICIENCIA
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reserva de todos los derechos
http://rightsstatements.org/vocab/InC/1.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reserva de todos los derechos
http://rightsstatements.org/vocab/InC/1.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname:Universitat Politècnica de València (UPV)
instname_str Universitat Politècnica de València (UPV)
reponame_str RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
collection RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869416564029128704
score 15.300724

Similares en LA Referencia