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...
| Authors: | ; ; ; ; ; |
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| Format: | Article |
| Publication date: | 2014 |
| Country: | España |
| Institution: | Universitat Politècnica de València (UPV) |
| Repository: | RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia |
| Language: | English |
| OAI Identifier: | oai:riunet.upv.es:10251/68171 |
| Online Access: | https://riunet.upv.es/handle/10251/68171 |
| Access Level: | Open access |
| Keyword: | Strawberry Ultrasound Convective dehydration Quality parameters Vitamin C Maillard reaction TECNOLOGIA DE ALIMENTOS |
| _version_ | 1878738403655155712 |
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| author | Gamboa-Santos, Juliana |
| 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 |
| author_browse | Carcel, J. A.|||0000-0002-3796-6146 Cortijo Soria, Ana Gamboa-Santos, Juliana Garcia-Perez, J.V.|||0000-0002-9993-4246 Montilla, Antonia Villamiel, Mar |
| 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 |
| collection | RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia |
| 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. |
| eu_rights_str_mv | openAccess |
| format | article |
| id | ES_ae76540dbf4bbfa91ef7cea14d20dbbe |
| institution | Universitat Politècnica de València (UPV) |
| instname_str | Universitat Politècnica de València (UPV) |
| language | eng |
| network_acronym_str | ES |
| network_name_str | España |
| oai_identifier_str | oai:riunet.upv.es:10251/68171 |
| publishDate | 2014 |
| publishDateSort | 2014 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| reponame_str | RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia |
| spelling | Impact of power ultrasound on chemical and physicochemical quality indicators of strawberries dried by convection 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 Strawberry Ultrasound Convective dehydration Quality parameters Vitamin C Maillard reaction TECNOLOGIA 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. Elsevier https://riunet.upv.es/handle/10251/68171 |
| 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 | 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_short | 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 |
| topic | Strawberry Ultrasound Convective dehydration Quality parameters Vitamin C Maillard reaction TECNOLOGIA DE ALIMENTOS |
| topic_facet | Strawberry Ultrasound Convective dehydration Quality parameters Vitamin C Maillard reaction TECNOLOGIA DE ALIMENTOS |
| url | https://riunet.upv.es/handle/10251/68171 |