Effect of Selected Pretreatments on Convective Drying Process of Blueberries (var. O鈥檔eil)

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• 作者：Antonio Vega-G谩lvez (12)
  Elena Lara (1)
  Veronica Flores (1)
  Karina Di Scala (34)
  Roberto Lemus-Mondaca (15) rlemus@userena.cl
• 关键词：High hydrostatic pressure – ; Blueberry – ; Pretreatments – ; Drying kinetics – ; Mathematical modeling
• 刊名：Food and Bioprocess Technology
• 出版年：2012
• 出版时间：October 2012
• 年：2012
• 卷：5
• 期：7
• 页码：2797-2804
• 全文大小：249.5 KB
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• 作者单位：1. Department of Food Engineering, Universidad de La Serena, Av. Ra煤l Bitr谩n s/n, Box 599, La Serena, Chile2. CEAZA, Universidad de La Serena, Av. Ra煤l Bitr谩n s/n, Box 599, La Serena, Chile3. Food Engineering Research Group, Universidad Nacional de Mar del Plata, Av. Juan Justo 4302, Mar del Plata, Argentina4. CONICET (Consejo Nacional de Investigaciones Cient铆ficas y T茅cnicas), Buenos Aires, Argentina5. Department of Mechanical Engineering, Universidad de Santiago de Chile, Av. Bdo. O鈥橦iggins 3363, Santiago, Chile
• ISSN：1935-5149

文摘

The effects of different pretreatments on the convective drying kinetics of blueberries (var. O’Neil) at 70 掳C were investigated. The sodium hydroxide, enzymatic, microwaves, and high hydrostatic pressure pretreatments were applied and compared with control samples (non-pretreated). In order to simulate experimental drying data, the following mathematical models were selected: logarithmic, two terms, modified Henderson–Pabis, Midilli–Kucuk, and Weibull. Fick’s second law of diffusion was applied to determine the water diffusion coefficient for all the treatments. All pretreatments decreased significantly the drying time of the control samples. High hydrostatic pressures together with microwave pretreatments presented lower drying times than non-pretreated samples. Moreover, based on statistical test results, Weibull and modified Henderson–Pabis models presented the best fit for the experimental drying curves. Thus, both models can be satisfactorily applied to estimate the drying time of blueberries as well as to evaluate the effects of different pretreatments on fruit drying rates.