Abstract
The aim of the study was to evaluate the effect of sonication (S), microwave-vacuum (MWV), convective freezing (F), cryogenic freezing (N), and their combinations, as well as pulsed vacuum osmotic dehydration (PVOD) on the drying kinetics, bioactive compounds, texture and color of whole cranberries during combined hot air convective drying, and microwave-vacuum drying (HACD+MWVD). Drying of berries took from 20 to 493 min. Drying rate was enhanced by 23% and drying time of non-osmotically dehydrated fruits was shortened by 33% using F treatment, while MWV decreased moisture content before drying by 68% and shortened the drying time of PVOD berries by 96%. Generally, total phenolic (TP) content increased during processing, total flavonoids (TF), and total monomeric anthocyanins (TMA) contents decreased, while the values of ferric reducing antioxidant power (FRAP) of dried fruits depended on the initial pretreatment. F and HACD+MWVD yielded fruits of the highest L* (33.8 ± 0.7), a* (25.2 ± 1.0), and b* (7.3 ± 0.6), inflated oval shape, and a small amount of wrinkles on the surface. PVOD and HACD+MWVD resulted in flat and wrinkled fruits.
Highlights
Cranberries (Vaccinium macrocarpon) contain high level of bioactive compounds, which poses health-promotingFood Bioprocess Technol (2020) 13:1848–1856Initial treatment and dehydration Parameters Devices Sonication SSonication+convective freezing S+FMicrowave-vacuum pretreatment MWVMicrowave-vacuum pretreatment +convective freezing MWV + FConvective freezing F Cryogenic freezing NPulsed vacuum osmotic dehydration pulsed vacuum osmotic dehydration (PVOD)
The objective of this study was to investigate the effects of sonication (S), microwave-vacuum (MWV), cryogenic freezing (N), convective freezing (F), convective freezing preceded by sonication (S + F) or convective freezing preceded by microwave-vacuum treatment (MWV + F) as well as PVOD on the HACD+MWVD drying kinetics, Table 2 Effect of initial treatments, PVOD, and HACD+MWVD on the contents of total phenolic (TP), total flavonoids (TF), total monomeric anthocyanins (TMA), and ferric reducing antioxidant power (FRAP) of cranberries
The fruits subjected to MWV and PVOD did not require HACD stage, and MWVD took in this case only 20 min
Summary
The aim of the study was to evaluate the effect of sonication (S), microwave-vacuum (MWV), convective freezing (F), cryogenic freezing (N), and their combinations, as well as pulsed vacuum osmotic dehydration (PVOD) on the drying kinetics, bioactive compounds, texture and color of whole cranberries during combined hot air convective drying, and microwave-vacuum drying (HACD+MWVD). The objective of this study was to investigate the effects of sonication (S), microwave-vacuum (MWV), cryogenic freezing (N), convective freezing (F), convective freezing preceded by sonication (S + F) or convective freezing preceded by microwave-vacuum treatment (MWV + F) as well as PVOD on the HACD+MWVD drying kinetics,
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