Impact of Ultrasound Pretreatment and Temperature on Drying Kinetics and Quality Characteristics of Blood Orange Slices: Comparison with Different Drying Methods

Abstract

This study aimed to investigate the impact of ultrasonic pretreatment vacuum drying (UAVD) and temperature on drying kinetics and qualitative attributes of blood oranges in comparison to several drying methods: hot air drying (HAD), vacuum drying (VD), and freeze drying (FD). The drying kinetics and modeling, total phenolic content (TPC), antioxidant capability (assessed using DPPH and ABTS tests), individual phenolic profiles, vitamin C concentration, and color factors were meticulously examined. Drying times were recorded as 22.5 h, 12.5 h, and 9 h for HAD; 11.5 h, 9.5 h, and 8.5 h for VD; and 10 h, 8.5 h, and 7.5 h for UAVD at 50, 60, and 70 degrees C, respectively. The HAD, VD, and UAVD procedures were conducted at 50, 60, and 70 degrees C, resulting in reduced drying periods with increasing temperature. The integration of ultrasound markedly lowered drying durations. Eleven thin-layer drying models were utilized to recreate the drying process precisely. The Deff values of the HAD, VD, and UAVD dried samples varied from 9.08 x 10-6 to 2.82 x 10-5 m2/s, from 2.60 x 10-5 to 2.96 x 10-5 m2/s, and from 2.20 x 10-5 to 2.99 x 10-5, respectively. Among the desiccated blood orange slices, the greatest total phenolic content (TPC) was observed in freeze-dried samples (131.27 mg GAE/100 g), followed by those dried using ultrasonic-assisted vacuum drying (UAVD) at 50 degrees C (128.77 mg GAE/g DM). Dried blood orange slices had a vitamin C content of 29.79 to 49.01 mg/100. The drying process substantially impacted the color parameters L*, a*, and b*. These findings highlight the efficacy of ultrasound-assisted drying in decreasing drying duration while improving the retention of bioactive components in blood orange slices.