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Improvement of Mass Transfer by Freezing Pre-treatment and Ultrasound Application on the Convective Drying of Beetroot (Beta vulgaris L.)

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A Correction to this article was published on 03 October 2018

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Abstract

The effects of freezing pre-treatment and ultrasound application during drying on microstructure, drying curves, and bioactive compounds of beetroot have been evaluated. Raw and previously frozen (at − 20 °C) beetroots were convectively dried (40 °C and 1 m/s) with and without ultrasound application using two acoustic densities (16.4 and 26.7 kW/m3), and a diffusional model was proposed to simulate the drying curves. Freezing pre-treatment and ultrasound application caused significant disruptions in the beetroot microstructure and reduced the drying time, enhancing the mass transfer. The external mass transfer coefficient significantly (p < 0.05) increased by 28–49% when ultrasound was applied; moreover, the effective diffusion coefficient significantly (p < 0.05) increased by 60–73% and 204–211%, respectively, due to the ultrasound application on the drying of raw and pre-frozen samples. Freezing caused significant (p < 0.05) increases in betalain and total polyphenol contents and antioxidant activity compared with the raw sample (16–57%), probably due to the release of free forms from the food matrix; meanwhile, drying had the opposite effect (8–54% decrease). Significantly (p < 0.05) higher decreases (32–81%) in bioactive compounds and antioxidant activity were observed when drying was assisted by ultrasound compared with dying without ultrasound. Therefore, freezing pre-treatment and ultrasound application enhanced mass transfer during drying. However, significant changes in quality parameters of the final product were observed.

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Change history

  • 03 October 2018

    The original version of this article unfortunately contained an error in the Acknowledgements section.

Abbreviations

AD:

acoustic density (kW/m3)

D e :

effective water diffusion coefficient (m2/s)

dm:

dry matter (kg)

h m :

external mass transfer coefficient (kg/m2 s)

L:

half of the length (m)

n:

number of experimental data

MRE:

mean relative error (%)

S x :

moisture content standard deviation (sample) (kg H2O/kg dm)

S yx :

moisture content standard deviation (calculated) (kg H2O/kg dm)

t:

time (s)

Var:

percentage of explained variance (%)

W:

moisture content (kg H2O/kg dm)

x,y,z:

spatial coordinates (m)

ρ dm :

dry matter density (kg dm/m3)

φ :

relative humidity

0:

initial

∞:

drying air

cal:

calculated

e:

equilibrium

exp:

experimental

l:

local

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Authors and Affiliations

  1. Department of Chemistry, University of the Balearic Islands, Ctra Valldemossa km 7.5, 07122, Palma de Mallorca, Spain

    Francisca Vallespir, Valeria S. Eim & Susana Simal

  2. ASPA Group, Food Technology Department, Polytechnic University of Valencia, Cno Vera s/n, 46021, Valencia, Spain

    Juan A. Cárcel

  3. Dipartimento di Ingegneria Industriale, Università degli Studi di Salerno, Via Giovanni Paolo II 132, 84084, Fisciano, SA, Italy

    Francesco Marra

Authors
  1. Francisca Vallespir
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  2. Juan A. Cárcel
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  3. Francesco Marra
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  4. Valeria S. Eim
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  5. Susana Simal
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Correspondence to Susana Simal.

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Vallespir, F., Cárcel, J.A., Marra, F. et al. Improvement of Mass Transfer by Freezing Pre-treatment and Ultrasound Application on the Convective Drying of Beetroot (Beta vulgaris L.). Food Bioprocess Technol 11, 72–83 (2018). https://doi.org/10.1007/s11947-017-1999-8

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