Impact of power ultrasound on chemical and physicochemical quality indicators of strawberries dried by convection

JULIANA GAMBOA SANTOS; ANTONIA MONTILLA; ANA CRISTINA SORIA; JUAN ANDRÉS CÁRCEL; JOSE VICENTE GARCIA PEREZ; MAR VILLAMIEL

FOOD CHEMISTRY

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2014 p. 40 - 46

0308-8146

A study on the quality parameters of strawberries dehydrated by convection assisted by power ultrasound (US) at 40-70 C and 30 and 60W has been carried out for the first time. In general, the quality of US-treated samples was higher than that of commercial samples. Even under the most severe conditions used (US at 70 C and 60 W), high values of vitamin C retention (>65%) and scarce advance of Maillard reaction (2-furoylmethyl derivatives of Lys and Arg < 90 mg 100 g1 protein) were observed. Rehydration ratio was not affected by the power applied and the obtained values were similar to those of convectively-treated samples. According to the results here presented, US is a suitable example of an emerging and environmentally friendly technology that accelerates convective drying, allowing the obtainment of dried strawberries with premium quality.