Drying Kinetics and Quality of Dehydrated Cranberries Pretreated by Traditional and Innovative Techniques.

摘要: The aim of this study was to analyze the impact traditional and combined pretreatment on dehydration kinetics quality dried swamp cranberries. Fruits were blanched, cut, or treated by technique consisting blanching application pulsed electric field. Afterwards, fruits subjected for osmotic (OD; 72 hr) in 61.5% sucrose solution ternary 30% with 0.1% addition steviol glycosides ensure similar sweetness both mixtures. In case samples method, OD enhanced during first 30 min sonication. Partially dehydrated cranberries air at 70 °C. assessed means phenolics content, anthocyanin flavonoid vitamin C water activity, color. Blanching decreased drying time 48% 50% comparison cutting. Utilization method reduced up 55% cut samples. Water activity all below 0.6. Blanched blanched then field ultrasound contained more anthocyanins flavonoids less than PRACTICAL APPLICATION: According current trends food beverage industry, consumers seek products which does not contain excessive amounts sugars, salt, fats. Dried cranberry are rich bioactive compounds need be osmotically sugar solutions make taste final product acceptable. Osmotic is also carried out decrease drying, one most energy intensive processes. Therefore, there a develop technology potential maintain compounds, reduce content traditionally process fruits, enhance drying.