Supercritical CO2 Drying of Red Bell Pepper
Само за регистроване кориснике
2020
Аутори
Zambon, AlessandroTomić, Nikola
Đekić, Ilija
Hofland, Gerard
Rajković, Andreja
Spilimbergo, Sara
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Supercritical CO2 food drying technique was investigated on red bell pepper with a lab-scale reactor equipped with CO2 recirculation. Box-Behnken design was used as experimental design to analyze the impact of temperature (313-333 K), pressure (10-14 MPa), CO2 flow rate (80-220 kg/h), and treatment time (6 and 16 h) on the final water activity. The results demonstrated that temperature was the most influential variable, reaching the lowest value of water activity (a(w) = 0.262) at 333 K, 12 MPa, and 100 kg/h. Efficient drying with a similar final water activity could be achieved at the lowest temperature considered (313 K) and longer drying time (16 h) with an appropriate combination of pressure (14 MPa) and flow rate (160 kg/h). Sc-CO2 samples showed similar values of color changes compared with freeze-dried samples with main differences corresponding to the "a" and "b" axes, i.e., in red and yellow. Textural properties of Sc-CO2 dried samples were not statistically different compared... with freeze-drying. Sensory evaluation showed promising evidence for the use of supercritical CO2 as an alternative drying method to produce dried bell pepper products.
Кључне речи:
Drying / Supercritical carbon dioxide / Water activity / Red bell pepper / Sensory analysis / Consumer acceptanceИзвор:
Food and Bioprocess Technology, 2020, 13, 5, 753-763Издавач:
- Springer, New York
Финансирање / пројекти:
- European Community's Horizon 2020, Call H2020SFS-2014-2 "Future Food" project
- Progetto Strategico di Dipartimento SID of the Department of Industrial Engineering (University of Padua)
DOI: 10.1007/s11947-020-02432-x
ISSN: 1935-5130
WoS: 000520817100001
Scopus: 2-s2.0-85082811986
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Zambon, Alessandro AU - Tomić, Nikola AU - Đekić, Ilija AU - Hofland, Gerard AU - Rajković, Andreja AU - Spilimbergo, Sara PY - 2020 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/5378 AB - Supercritical CO2 food drying technique was investigated on red bell pepper with a lab-scale reactor equipped with CO2 recirculation. Box-Behnken design was used as experimental design to analyze the impact of temperature (313-333 K), pressure (10-14 MPa), CO2 flow rate (80-220 kg/h), and treatment time (6 and 16 h) on the final water activity. The results demonstrated that temperature was the most influential variable, reaching the lowest value of water activity (a(w) = 0.262) at 333 K, 12 MPa, and 100 kg/h. Efficient drying with a similar final water activity could be achieved at the lowest temperature considered (313 K) and longer drying time (16 h) with an appropriate combination of pressure (14 MPa) and flow rate (160 kg/h). Sc-CO2 samples showed similar values of color changes compared with freeze-dried samples with main differences corresponding to the "a" and "b" axes, i.e., in red and yellow. Textural properties of Sc-CO2 dried samples were not statistically different compared with freeze-drying. Sensory evaluation showed promising evidence for the use of supercritical CO2 as an alternative drying method to produce dried bell pepper products. PB - Springer, New York T2 - Food and Bioprocess Technology T1 - Supercritical CO2 Drying of Red Bell Pepper EP - 763 IS - 5 SP - 753 VL - 13 DO - 10.1007/s11947-020-02432-x ER -
@article{ author = "Zambon, Alessandro and Tomić, Nikola and Đekić, Ilija and Hofland, Gerard and Rajković, Andreja and Spilimbergo, Sara", year = "2020", abstract = "Supercritical CO2 food drying technique was investigated on red bell pepper with a lab-scale reactor equipped with CO2 recirculation. Box-Behnken design was used as experimental design to analyze the impact of temperature (313-333 K), pressure (10-14 MPa), CO2 flow rate (80-220 kg/h), and treatment time (6 and 16 h) on the final water activity. The results demonstrated that temperature was the most influential variable, reaching the lowest value of water activity (a(w) = 0.262) at 333 K, 12 MPa, and 100 kg/h. Efficient drying with a similar final water activity could be achieved at the lowest temperature considered (313 K) and longer drying time (16 h) with an appropriate combination of pressure (14 MPa) and flow rate (160 kg/h). Sc-CO2 samples showed similar values of color changes compared with freeze-dried samples with main differences corresponding to the "a" and "b" axes, i.e., in red and yellow. Textural properties of Sc-CO2 dried samples were not statistically different compared with freeze-drying. Sensory evaluation showed promising evidence for the use of supercritical CO2 as an alternative drying method to produce dried bell pepper products.", publisher = "Springer, New York", journal = "Food and Bioprocess Technology", title = "Supercritical CO2 Drying of Red Bell Pepper", pages = "763-753", number = "5", volume = "13", doi = "10.1007/s11947-020-02432-x" }
Zambon, A., Tomić, N., Đekić, I., Hofland, G., Rajković, A.,& Spilimbergo, S.. (2020). Supercritical CO2 Drying of Red Bell Pepper. in Food and Bioprocess Technology Springer, New York., 13(5), 753-763. https://doi.org/10.1007/s11947-020-02432-x
Zambon A, Tomić N, Đekić I, Hofland G, Rajković A, Spilimbergo S. Supercritical CO2 Drying of Red Bell Pepper. in Food and Bioprocess Technology. 2020;13(5):753-763. doi:10.1007/s11947-020-02432-x .
Zambon, Alessandro, Tomić, Nikola, Đekić, Ilija, Hofland, Gerard, Rajković, Andreja, Spilimbergo, Sara, "Supercritical CO2 Drying of Red Bell Pepper" in Food and Bioprocess Technology, 13, no. 5 (2020):753-763, https://doi.org/10.1007/s11947-020-02432-x . .