Effects of aerosolized citric acid–radio frequency as a pretreatment on hot‐air drying characteristics of banana

Abstract The effects of aerosolized citric acid–radio frequency (RF) pretreatment were evaluated on the quality characteristics of hot air‐dried banana. The results showed that increasing the RF intensity elevated the total phenolic content (TPC), shrinkage, and color changes, while the TPC and colo...

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Autores principales:	Reza Ghorani, Mohammad Noshad, Behrooz Alizadeh Behbahani
Formato:	article
Lenguaje:	EN
Publicado:	Wiley 2021
Materias:	aerosolized citric acid banana drying radiofrequency Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/c4d5e3051c3446f8b561bda420ef96d8
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spelling	oai:doaj.org-article:c4d5e3051c3446f8b561bda420ef96d82021-11-04T13:06:43ZEffects of aerosolized citric acid–radio frequency as a pretreatment on hot‐air drying characteristics of banana2048-717710.1002/fsn3.2610https://doaj.org/article/c4d5e3051c3446f8b561bda420ef96d82021-11-01T00:00:00Zhttps://doi.org/10.1002/fsn3.2610https://doaj.org/toc/2048-7177Abstract The effects of aerosolized citric acid–radio frequency (RF) pretreatment were evaluated on the quality characteristics of hot air‐dried banana. The results showed that increasing the RF intensity elevated the total phenolic content (TPC), shrinkage, and color changes, while the TPC and color changes decreased with increasing the RF exposure duration. A rise in the RF intensity reduced the rehydration ratio (RR) and firmness of the samples. Aerosolization of citric acid rendered the preservation of the phenolic compounds of the samples to a higher extent, and TPC decreased from 311 ± 3.4 mg/g in fresh banana to 252.1 ± 4.24 mg/g in the samples treated with a RF of 27.12 Hz for 40 min, 280.5 ± 8.1 mg/g in the ones treated with 1% aerosolized citric acid for 40 min, and 162.5 ± 10.8 mg/g in the ones with no pretreatment. According to scanning electron microscopy (SEM), the application of aerosolized citric acid pretreatment caused tissue softening and the formation of cell holes in the samples. Cell wall collapse and damage were severe when RF was in use, which caused the blockage of some microchannels within the tissue. The Page model with the highest determination coefficient (R2) and the lowest root‐mean‐squared error (RMSE) and chi‐square (χ2) was selected as the best model.Reza GhoraniMohammad NoshadBehrooz Alizadeh BehbahaniWileyarticleaerosolized citric acidbananadryingradiofrequencyNutrition. Foods and food supplyTX341-641ENFood Science & Nutrition, Vol 9, Iss 11, Pp 6382-6388 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	aerosolized citric acid banana drying radiofrequency Nutrition. Foods and food supply TX341-641
spellingShingle	aerosolized citric acid banana drying radiofrequency Nutrition. Foods and food supply TX341-641 Reza Ghorani Mohammad Noshad Behrooz Alizadeh Behbahani Effects of aerosolized citric acid–radio frequency as a pretreatment on hot‐air drying characteristics of banana
description	Abstract The effects of aerosolized citric acid–radio frequency (RF) pretreatment were evaluated on the quality characteristics of hot air‐dried banana. The results showed that increasing the RF intensity elevated the total phenolic content (TPC), shrinkage, and color changes, while the TPC and color changes decreased with increasing the RF exposure duration. A rise in the RF intensity reduced the rehydration ratio (RR) and firmness of the samples. Aerosolization of citric acid rendered the preservation of the phenolic compounds of the samples to a higher extent, and TPC decreased from 311 ± 3.4 mg/g in fresh banana to 252.1 ± 4.24 mg/g in the samples treated with a RF of 27.12 Hz for 40 min, 280.5 ± 8.1 mg/g in the ones treated with 1% aerosolized citric acid for 40 min, and 162.5 ± 10.8 mg/g in the ones with no pretreatment. According to scanning electron microscopy (SEM), the application of aerosolized citric acid pretreatment caused tissue softening and the formation of cell holes in the samples. Cell wall collapse and damage were severe when RF was in use, which caused the blockage of some microchannels within the tissue. The Page model with the highest determination coefficient (R2) and the lowest root‐mean‐squared error (RMSE) and chi‐square (χ2) was selected as the best model.
format	article
author	Reza Ghorani Mohammad Noshad Behrooz Alizadeh Behbahani
author_facet	Reza Ghorani Mohammad Noshad Behrooz Alizadeh Behbahani
author_sort	Reza Ghorani
title	Effects of aerosolized citric acid–radio frequency as a pretreatment on hot‐air drying characteristics of banana
title_short	Effects of aerosolized citric acid–radio frequency as a pretreatment on hot‐air drying characteristics of banana
title_full	Effects of aerosolized citric acid–radio frequency as a pretreatment on hot‐air drying characteristics of banana
title_fullStr	Effects of aerosolized citric acid–radio frequency as a pretreatment on hot‐air drying characteristics of banana
title_full_unstemmed	Effects of aerosolized citric acid–radio frequency as a pretreatment on hot‐air drying characteristics of banana
title_sort	effects of aerosolized citric acid–radio frequency as a pretreatment on hot‐air drying characteristics of banana
publisher	Wiley
publishDate	2021
url	https://doaj.org/article/c4d5e3051c3446f8b561bda420ef96d8
work_keys_str_mv	AT rezaghorani effectsofaerosolizedcitricacidradiofrequencyasapretreatmentonhotairdryingcharacteristicsofbanana AT mohammadnoshad effectsofaerosolizedcitricacidradiofrequencyasapretreatmentonhotairdryingcharacteristicsofbanana AT behroozalizadehbehbahani effectsofaerosolizedcitricacidradiofrequencyasapretreatmentonhotairdryingcharacteristicsofbanana
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Effects of aerosolized citric acid–radio frequency as a pretreatment on hot‐air drying characteristics of banana

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