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From impregnation to drying: Unraveling the complexities of apple processing for enhanced efficiency and product quality

cris.virtual.author-orcid0000-0002-9279-2572
cris.virtual.author-orcid0000-0002-3734-4806
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cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcidc17a2ff0-a029-4abe-988a-802db4d700a2
cris.virtualsource.author-orcid372e02fe-c83b-4eaa-8b1b-c477cd88147f
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
dc.abstract.enThe study’s purpose was to assess ultrasound’s effectiveness in vacuum impregnating apples with ascorbic acid, and to evaluate the effects of drying conditions on ascorbic acid retention. Drying kinetics, water activity, and color of the dried products were also analyzed in relation to drying conditions. Ultrasound (35 kHz, 240 W) was used during individual impregnation phases (30 min) and also throughout the process (70 min). Drying was conducted using free and forced convection (2 m/s) at 40, 50, and 70 °C, and microwave-assisted forced convection (2.45 GHz, 100 W). It was found that ultrasound did not affect impregnation, as a similar content of ascorbic acid was observed in the products regardless of the ultrasound’s phase or duration. Drying conditions significantly influenced drying kinetics and ascorbic acid stability, with higher air temperatures accelerating drying but reducing ascorbic acid content. Excessive ultrasound exposure during impregnation further decreased ascorbic acid content. The most successful method was impregnation under forced convection drying at 50 °C without ultrasound.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.contributor.authorSzadzińska, Justyna
dc.contributor.authorRadziejewska-Kubzdela, Elżbieta
dc.contributor.authorBiegańska-Marecik, Róża
dc.contributor.authorMierzwa, Dominik
dc.date.access2025-01-20
dc.date.accessioned2025-01-20T10:26:14Z
dc.date.available2025-01-20T10:26:14Z
dc.date.copyright2024-12-08
dc.date.issued2025
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if2,7
dc.description.number1-2
dc.description.points100
dc.description.reviewreview
dc.description.versionfinal_published
dc.description.volume43
dc.identifier.doi10.1080/07373937.2024.2436502
dc.identifier.eissn1532-2300
dc.identifier.issn0737-3937
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/2382
dc.identifier.weblinkhttps://www.tandfonline.com/doi/full/10.1080/07373937.2024.2436502
dc.languageen
dc.pbn.affiliationfood and nutrition technology
dc.relation.ispartofDrying Technology
dc.relation.pages426-438
dc.rightsCC-BY
dc.sciencecloudsend
dc.share.typeOTHER
dc.subject.enascorbic acid
dc.subject.enfood preservation
dc.subject.enwater activity
dc.subject.encolor change
dc.subject.enbrowning index
dc.subject.enconvective drying
dc.titleFrom impregnation to drying: Unraveling the complexities of apple processing for enhanced efficiency and product quality
dc.title.volumeA Special Issue to Commemorate the 80th Birthday of Prof. Arun S. Mujumdar and 50 Years of His Dedication and Excellence in Global Drying Research and Innovation
dc.typeJournalArticle
dspace.entity.typePublication