naa a22 4500 510725171 CHVBK 20180411082932.0 cr unu---uuuuu 180411e20131201xx s 000 0 eng 10.1007/s11947-012-1030-3 doi (NATIONALLICENCE)springer-10.1007/s11947-012-1030-3 Combined Drying Technologies for High-Quality Kiwifruit Powder Production [Elektronische Daten] [María Benlloch-Tinoco, Gemma Moraga, María del Mar Camacho, Nuria Martínez-Navarrete] Freeze-drying is a dehydration technique which, from a sensory, nutritional and functional point of view, provides high-quality powder products. Nevertheless, both long processing times and high economic costs are required. In this study, pre-drying the samples using hot air or microwave has been considered in order to reduce the initial product's water content thereby shortening the freeze-drying time so as to obtain high value products at a reduced cost. The effect of dehydration pre-treatments on the kinetics, antioxidant activity and solubility of freeze-dried kiwifruit products was evaluated. Nine different thin-layer semi-theoretical models were used to fit the drying data. According to the obtained results, the pre-treated samples exhibited higher drying rates than the fresh sample. In turn, the dehydration pre-treatments used did not affect the solubility or the antioxidant activity of the samples. Springer Science+Business Media New York, 2012 Freeze-drying nationallicence Microwave nationallicence Hot air nationallicence Drying kinetics nationallicence Antioxidant capacity nationallicence Solubility nationallicence Benlloch-Tinoco María Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain aut Moraga Gemma Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain aut del Mar Camacho María Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain aut Martínez-Navarrete Nuria Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/12(2013-12-01), 3544-3553 1935-5130 6:12<3544 2013 6 11947 https://doi.org/10.1007/s11947-012-1030-3 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-1030-3 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Benlloch-Tinoco María Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain aut NATIONALLICENCE 700 1- Moraga Gemma Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain aut NATIONALLICENCE 700 1- del Mar Camacho María Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain aut NATIONALLICENCE 700 1- Martínez-Navarrete Nuria Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/12(2013-12-01), 3544-3553 1935-5130 6:12<3544 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer