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Effect of ethanol pretreatment on melon convective drying
Renata Masur Carneiro da Cunha1, Shirley Clyde Rupert Brandão2, Rafael Augusto Batista de Medeiros1
1Universidade Federal de Pernambuco, Departamento de Nutrição, Av. Moraes Rego, s/n, Cidade Universitária, Recife, PE 50670-901, Brazil.
Food Chemistry
|July 20, 2020
Summary
Pretreating melon with ethanol and ultrasound significantly reduced drying time. However, 50% ethanol pretreatment minimized the loss of beneficial bioactive compounds during drying.
Area of Science:
- Food Science
- Agricultural Engineering
- Biotechnology
Background:
- Melon drying is crucial for preservation but can degrade nutritional quality.
- Pretreatment methods are explored to enhance drying efficiency and quality retention.
Purpose of the Study:
- To evaluate ethanol, ultrasound, and vacuum pretreatments for melon drying.
- To analyze the impact of these pretreatments on drying kinetics and quality attributes.
Main Methods:
- Melon samples underwent eight pretreatment variations using 50% and 100% ethanol with immersion, ultrasound (US), vacuum (VC), or combined USVC.
- Drying was conducted at 60°C, followed by mathematical modeling of drying curves and quality analysis.
Main Results:
- Ultrasound pretreatment in 100% ethanol yielded the shortest drying time.
- Drying decreased bioactive compounds and altered color parameters.
- 50% ethanol pretreatment resulted in minimal losses of total phenolics, carotenoids, and ascorbic acid.
Conclusions:
- Ethanol and ultrasound pretreatments can optimize melon drying efficiency.
- 50% ethanol pretreatment is recommended for preserving bioactive compounds in dried melon.
