Abstract
Pretreatments of fruits before drying have been proposed as alternative way to improve the quality of dried fruits and reduce drying time. In the present study, the effects of different pretreatments (ultrasound and microwave) on apple cubes prior to spouted bed drying were investigated. Ultrasound pretreatment resulted in a great loss of sugars (25.7% for 15 min) compared to microwave pretreatment, where little rise in sugar content was observed (1.6% at 300 W). Ultrasound pretreatment improved the drying rate more than microwave pretreatment. Nevertheless, microwave-pretreated dried apples were harder and had lower water activity than ultrasound-pretreated ones. Low-frequency nuclear magnetic resonance (LF-NMR) analysis was used to study the water state and revealed that all pretreatments promoted redistribution of water among apple cell compartments and showed that most of the water lost was from the vacuoles. If dried low-calorie fruits are required then ultrasound pretreatment would be preferred.
Published Version
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