Polytechnic University of Valencia Congress, 21st International Drying Symposium

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The influence of ethanol on the convective drying and on the nutritional quality of dekopon slices
Ronaldo Elias de Mello-Júnior, Nathane Silva Resende, Jefferson Luiz Gomes Corrêa, Leila Aparecida Salles Pio, Elisângela Elena Nunes Carvalho

Last modified: 02-01-2019

Abstract


Dekopon or Hallabong (Citrus reticulate “Shiranui”) is a hybrid fruit that belongs to the citrus fruits. The scientific and commercial interests in dekopon is due to its nutritional composition. The objective of the study was to verify the influence of ethanol as a pretreatment in reducing drying time as well as maintaining nutritional quality (vitamin C, total phenolic compounds, and antioxidant activity) of dekopon slices. The drying with ethanol at 70 °C promoted the greatest reduction in drying time, but the processed pretreated samples at 50 °C presented the highest level of nutritional quality parameters.

Keywords: drying time; vitamin C; phenolic compounds; antioxidant activity

 


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