Effects of ultrasound-assisted air-drying on vitamins and carotenoids of cherry tomatoes

References

• Ball, G.F.M. Vitamins in Foods: Analysis, Bioavailability, and Stability; CRC Press: Boca Raton, FL, 2006.
   Google Scholar
• Delgado, A.E.; Zheng, L.; Sun, D.W. Influence of ultrasound on freezing rate of immersion-frozen apples. Food and Bioprocess Technology 2009, 2, 263–270.
   Web of Science ®Google Scholar
• Fernandes, F.A.N.; Rodrigues, S.; Law, C.L.; Mujumdar, A.S. Drying of exotic tropical fruits: a comprehensive review. Food and Bioprocess Technology 2010, 4, 163–185.
   Web of Science ®Google Scholar
• García-Pérez, J.V.; Cárcel, J.A.; Fuente-Blanco, S.; Riera, E. Ultrasonic drying of foodstuff in a fluidized bed: parametric study. Ultrasonics 2006, 44(Suppl 1), e539–e543.
   PubMed Web of Science ®Google Scholar
• Cárcel, J.A.; García-Pérez, J.V.; Riera, E.; Mulet, A. Influence of high intensity ultrasound on drying kinetics of persimmon. Drying Technology 2007, 25, 185–193.
   Web of Science ®Google Scholar
• Ortuño, C.; Pérez-Munuera, I.; Puig, A.; Riera, E. Influence of power ultrasound application on mass transport and microstructure of orange peel during hot air drying. Physics Procedia Elsevier 2010, 3, 153–159.
   Google Scholar
• Mothibe, K.J.; Zhang, M.; Mujumdar, A.S.; Wang, Y.C.; Cheng, X. Effects of ultrasound and microwave pretreatments of apple before spouted bed drying on rate of dehydration and physical properties. Drying Technology 2014, 32, 1848–1856.
   Web of Science ®Google Scholar
• Witrowa-Rajchert, D.; Wiktor, A.; Sledz, M.; Nowacka, M. Selected emerging technologies to enhance the drying process: a review. Drying Technology 2014, 32, 1386–1396.
   Web of Science ®Google Scholar
• Rodrigues, S.; Fernandes, F.A.N. Use of ultrasound as pretreatment for dehydration of melons. Drying Technology 2007, 25, 1791–1796.
   Web of Science ®Google Scholar
• Rodrigues, S.; Oliveira, F.I.P.; Gallão, M.I.; Fernandes, F.A.N. Effect of immersion time in osmosis and ultrasound on papaya cell structure during dehydration. Drying Technology 2009, 27, 220–225.
   Web of Science ®Google Scholar
• An, K.; Li, H.; Zhao, D.; Ding, S.; Tao, H.; Wang, Z. Effect of osmotic dehydration with pulsed vacuum on hot-air drying kinetics and quality attributes of cherry tomatoes. Drying Technology 2013, 31, 698–706.
   Web of Science ®Google Scholar
• Hossain, M.A.; Amer, B.M.A.; Gottschalk, K. Hybrid solar dryer for quality dried tomato. Drying Technology 2008, 26, 1591–1601.
   Web of Science ®Google Scholar
• Goula, A.M.; Adamopoulos, K.G. Retention of ascorbic acid during drying of tomato halves and tomato pulp. Drying Technology 2006, 24, 57–64.
   Web of Science ®Google Scholar
• AOAC. Official Methods of Analysis; Association of Official Analytical Chemists: Arlington, TX, 1997.
   Google Scholar
• Cunha, L.M.; Oliveira, F.A.R.; Oliveira, J.C. Optimal experimental design for estimating the kinetic parameters of processes by the Weibull probability distribution function. Journal of Food Engineering 1998, 37, 175–191.
   Web of Science ®Google Scholar
• Corzo, O.; Bracho, N.; Pereira, A.; Vásquez, A. Weibull distribution for modeling air drying of coroba slices. LWT - Food Science and Technology 2008, 41, 2023–2028.
   Web of Science ®Google Scholar
• Lipson, C.; Sheth, N. J. Statistical Design and Analysis of Engineering Experiments. McGraw-Hill: New York, 1973.
   Google Scholar
• Rizzolo, A.; Polesello, S. Chromatographic determination of vitamins in foods. Journal of Chromatography 1992, 624, 103–152.
   PubMed Web of Science ®Google Scholar
• Jedlicka, A.; Klimes, J. Determination of water- and fat-soluble vitamins in different matrices using high-performance liquid chromatography. Chemical Papers 2005, 59, 202–222.
   Web of Science ®Google Scholar
• Fernandes, F.A.N.; Rodrigues, S.; Cárcel, J.A.; García-Pérez, J.V. Ultrasound-assisted air-drying of apple (Malus domestica L.) and its effects on the vitamin of the dried product. Food and Bioprocess Technology 2015, 8, 1503–1511.
   Web of Science ®Google Scholar
• Rodriguez-Amaya, D. A Guide to Carotenoids Analysis in Food; International Life Sciences Institute Press: Washington DC, 2001.
   Google Scholar
• García-Pérez, J.V.; Cárcel, J.A.; Fuente-Blanco, S.; Mulet, A. Effect of air temperature on convective drying assisted by high power ultrasound. Defect and Diffusion Forum 2006, 258–260, 563–574.
   Google Scholar
• Merrill Jr, A.H.; Lambeth, J.D.; Edmondson, D.E.; McCormick, D.B. Formation and mode of action of flavoproteins. Annual Reviews in Nutrition 1981, 1, 281–317.
   PubMed Web of Science ®Google Scholar
• Ghosh, H.P.; Sarkar, P.K.; Guha, B.C. Distribution of the bound form of nicotinic acid in natural materials. Journal of Nutrition 1963, 79, 451–453.
   PubMed Web of Science ®Google Scholar
• Wall, J.S.; Carpenter, K.J. Variation in availability of niacin in grain products. Food Technology 1988, 42, 198–204.
   Web of Science ®Google Scholar
• Plesovsky-Vig, N. Pantothenic acid. In Modern Nutrition in Health and Disease, Edition 9; Shils, M.E. Olson, J.A. Shike, M. Ross, A.C. Eds. Lippincott Williams and Wilkins: Philadelphia, PA, 1999; 423.
   Google Scholar
• Gregory III, J.F.; Hiner, M. Thermal stability of vitamin B6 compounds in liquid model food systems. Journal of Food Science 1983, 48, 1323–1327.
   Web of Science ®Google Scholar