Abstract:
Abstract: The research work investigates the effect of different pretreatment conditions (osmotic dehydration [OD], ultrasound [US], and ultrasound-assisted osmotic dehydration [UOD]) on the drying kinetics modeling, thermodynamics, weight reduction, degradation kinetics of vitamin C, and color of apple slices under pulsed vacuum dryer (PVD). The findings showed that UOD pretreatment significantly improved drying time and increased weight reduction comparative to OD, US, and the control sample. Drying kinetics modeling revealed that the Hii model better described the drying kinetic behavior of the apple slices than the other nine mathematical models based on higher coefficient of determination (R2), root mean square error (RMSE), and reduced chi-square (?2). Analysis of vitamin C content revealed a 46.05%, 31.28%, and 25.95% retention for UOD, US, and OD, respectively, after drying. Second-order kinetics could accurately predict the degradation kinetics of vitamin C compared to first-order kinetics. Vitamin C degradation kinetics showed lower k-value, higher D-value (time required for 90% degradation), and half-life indicating a higher retention of vitamin C content for UOD pretreatment compared to OD and US during drying. L*, b*, and chroma values of UOD were significantly (P <�0.05) higher compared to US, OD, and the control sample. Practical Application: The findings of this study revealed that ultrasonic-aided osmotic dehydration is a unique and novel pretreatment technique prior to drying, which significantly shortens drying time as a result of faster moisture/mass transfer, improves processing efficiency thereby reducing processing cost, improves quality parameters, and preserve phytochemicals. This makes the business operations of food processors competitive and as well provide value for customers. � 2020 Institute of Food Technologists�
Description:
Amanor-Atiemoh, R., School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China; Zhou, C., School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China, School of Biological and Food Engineering, Chuzhou University, Chuzhou, 239000, China; Wahia, H., School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China; Mustapha, A.T., School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China; Rashid, M.T., School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China; Sampson, G., Department of Hospitality and Tourism Education, University of Education-Winneba, Kumasi, Ghana; Amoa-Owusu, A., Council for Scientific and Industrial Research (CSIR)-Crop Research Institute, Kumasi, Ghana; Ma, H., School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China; Zhou, R., School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China