Evaluation of Carbonic Maceration Effect as a Pre-Treatment on the Drying Process of Strawberry

Muhammed Mustafa Ozcelik (), Gulcan Ozkan and Erkan Karacabey
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Muhammed Mustafa Ozcelik: Department of Food Engineering, Faculty of Engineering, Suleyman Demirel University, Isparta 32260, Turkey
Gulcan Ozkan: Department of Food Engineering, Faculty of Engineering, Suleyman Demirel University, Isparta 32260, Turkey
Erkan Karacabey: Department of Food Engineering, Faculty of Engineering, Suleyman Demirel University, Isparta 32260, Turkey

Agriculture, 2022, vol. 12, issue 12, 1-19

Abstract: In the last decade, organic-based food materials have taken an increasing marketing share due to consumers’ interests. Strawberry is one of the world’s most important berry crops, with growing production. This study aimed to evaluate the drying process of organic strawberries and to determine the influences of process conditions on drying characteristics. To improve drying performance, carbonic maceration (CM) was investigated as a pre-treatment. The experimental design and the optimization of the drying with pre-treatment conditions were performed using statistical modeling (response surface method (RSM), central composite design (CCD)). Using the RSM, dependent variables such as drying time, total phenolic compound, antioxidant capacity, ascorbic acid concentration, and hue value were optimized as a function of operating conditions of CM pre-treatment and following the drying process. The results indicated that drying performance varied depending on drying temperature as well as process conditions of CM. Drying time was reduced by more than 30% with CM treatment compared to control. Furthermore, ascorbic acid content, antioxidant activity, and surface color of dried samples were protected better in the case of CM-pre-treated strawberries. Results showed that the optimum drying temperature, maceration pressure, maceration temperature, and maceration time parameters were 64.8 °C, 3.54 bar, 4.2 °C, and 4 h, respectively. The high potential of CM should be considered in terms of process improvement and product quality for drying processes. Thus, this study provides key outcomes in this respect. According to the obtained results, the CM was assessed as a promising technique applied before the drying of organic strawberries.

Keywords: drying time; drying rate; response surface methodology; Fragaria ananassa L.; carbonic maceration pre-treatment (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2022
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