%0 Journal Article
	%A Erika K. Méndez and  Carlos E. Orrego and  Diana L. Manrique and  Juan D. Gonzalez and  Doménica Vallejo
	%D 2015
	%J International Journal of Biotechnology and Bioengineering
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 106, 2015
	%T Power Ultrasound Application on Convective Drying of Banana (Musa paradisiaca), Mango (Mangifera indica L.) and Guava (Psidium guajava L.)
	%U https://publications.waset.org/pdf/10002639
	%V 106
	%X High moisture content in fruits generates post-harvest
problems such as mechanical, biochemical, microbial and physical
losses. Dehydration, which is based on the reduction of water activity
of the fruit, is a common option for overcoming such losses.
However, regular hot air drying could affect negatively the quality
properties of the fruit due to the long residence time at high
temperature. Power ultrasound (US) application during the
convective drying has been used as a novel method able to enhance
drying rate and, consequently, to decrease drying time. In the present
study, a new approach was tested to evaluate the effect of US on the
drying time, the final antioxidant activity (AA) and the total
polyphenol content (TPC) of banana slices (BS), mango slices (MS)
and guava slices (GS). There were also studied the drying kinetics
with nine different models from which water effective diffusivities
(Deff) (with or without shrinkage corrections) were calculated.
Compared with the corresponding control tests, US assisted drying
for fruit slices showed reductions in drying time between 16.23 and
30.19%, 11.34 and 32.73%, and 19.25 and 47.51% for the MS, BS
and GS respectively. Considering shrinkage effects, Deff calculated
values ranged from 1.67*10-10 to 3.18*10-10 m2/s, 3.96*10-10 and
5.57*10-10 m2/s and 4.61*10-10 to 8.16*10-10 m2/s for the BS, MS and
GS samples respectively. Reductions of TPC and AA (as DPPH)
were observed compared with the original content in fresh fruit data
in all kinds of drying assays.
	%P 1100 - 1105