CIFICEN   24414
CENTRO DE INVESTIGACIONES EN FISICA E INGENIERIA DEL CENTRO DE LA PROVINCIA DE BUENOS AIRES
Unidad Ejecutora - UE
artículos
Título:
Ultrasound-assisted Dehydration Process Applied to Red Globe Grapes for Producing Low Calorie Raisins
Autor/es:
GASTÓN BARRETO; MARIANA LABORDE; ANA PAGANO
Revista:
American Journal of Food Science and Technology,
Editorial:
Science Publications (SciPub)
Referencias:
Año: 2018 vol. 6 p. 209 - 209
ISSN:
2333-4835
Resumen:
In this paper the application of ultrasound was investigated as a method for improving mass transfer during the first stage of a process of osmosis combined with dehydration drying to obtain grapes reduced in high calorie sugars. Fresh grapes (Vitis vinífera L.) Red Globe variety were subjected to immersion in distilled water at room temperature with assistance ultrasound (40 kHz) using a weight ratio fruit: solvent of 1: 4, during regularly spaced intervals in the range 0-30 minutes; comparatively a control treatment without application of ultrasound (0 kHz) was conducted. Subsequently, the grapes were stabilized by drying at 70°C. The analysis of variance showed significant influence of treatment on the soluble solids content and gain at all times. The greatest sugars reductions were achieved when ultrasound was used. Process monitoring was conducted by assessing the change in the sugar content of grapes by refractometry (°Brix), and confirming the results by HPLC. The best treatment that significantly reduced (p
rds']