Food Science and Technology

Effect of freeze-thaw and PEF pretreatments on the kinetics and microstructure of convective and ultrasound-assisted drying of orange peel

B. Llavata, R. E. Mello, et al.

Discover how combining freeze-thaw and pulsed electric field pretreatments with ultrasound-assisted drying can significantly enhance the drying efficiency and structural preservation of orange peels. This research was conducted by Beatriz Llavata, Ronaldo E. Mello, Amparo Quiles, Jefferson L. G. Correa, and Juan A. Cárcel.

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Abstract

This study investigated the impact of freeze-thaw and pulsed electric field (PEF) pretreatments on the drying kinetics and microstructure of orange peels using conventional and ultrasound-assisted drying methods. While neither pretreatment alone significantly reduced drying time, their combination with ultrasound-assisted drying led to a substantial reduction, particularly with lower-intensity PEF. Microstructure analysis revealed that ultrasound-assisted drying better preserved the sample structure. The integration of pretreatments with ultrasound-assisted drying offers a promising approach for efficient and structure-preserving drying of orange peels.

Publisher

npj Science of Food

Published On

Aug 08, 2024

Authors

Beatriz Llavata, Ronaldo E. Mello, Amparo Quiles, Jefferson L. G. Correa, Juan A. Cárcel

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