Impact of pretreatments and hybrid microwave assisting on drying characteristics and bioactive properties of apple slices
Fadime Begüm Tepe
Abstract
This study aimed to investigate the impact of conventional (citric acid) and novel pretreatments (ethanol solution and ultrasound) and hybrid microwave-assisted drying on the drying characteristics and bioactive compounds of the apples. Drying rate of apple slices considerably increased due to the pretreatments and hybrid microwave-assisted drying. The highest drying rate was observed in the samples dried at HMAD200. Among the pretreatments, immersing 100% ethanol solution showed the greatest effect on drying time. Parabolic model was the best model except for samples dried at HMAD200. Samples immersed in 1% citric acid solution had the lowest color loss. Additionally, immersing 50% ethanol solution caused the highest loss of TPC and AA. This study may shed light on the usage potential of novel pretreatments and hybrid microwave-assisted drying of foods with these results. Novelty Impact Statement The highest drying rate was obtained from the samples dried at HMAD200. Among the pretreatments, immersing 100% ethanol solution gave the lowest drying time. The lowest color loss occurred in the samples pretreated with 1% citric acid. The highest loss of bioactive compounds was observed in the samples pretreated with ethanol solutions.