{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,13]],"date-time":"2026-10-13T22:44:40Z","timestamp":1791931480517,"version":"4.3.4"},"reference-count":0,"publisher":"Faculty of Food Technology and Biotechnology - University of Zagreb","issue":"3","license":[{"start":{"date-parts":[[2019,10,1]],"date-time":"2019-10-01T00:00:00Z","timestamp":1569888000000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.ftb.com.hr\/info-for-authors\/oa-copyright-and-archiving"}],"funder":[{"DOI":"10.13039\/501100002322","name":"Coordena\u00e7\u00e3o de Aperfei\u00e7oamento de Pessoal de N\u00edvel Superior","doi-asserted-by":"publisher","award":["001"],"award-info":[{"award-number":["001"]}],"id":[{"id":"10.13039\/501100002322","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100003593","name":"Conselho Nacional de Desenvolvimento Cient\u00edfico e Tecnol\u00f3gico","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100003593","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100004901","name":"Funda\u00e7\u00e3o de Amparo \u00e0 Pesquisa do Estado de Minas Gerais","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100004901","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Food Technol. Biotechnol. (Online)"],"published-print":{"date-parts":[[2024,10,31]]},"abstract":"<jats:p>Research background. There is a growing interest in foods with added nutritional value and extended shelf life. This study investigates the use of infrared technology in the drying of banana slices to improve their stability and quality by minimizing moisture content and water activity.\nExperimental approach. The drying experiments were carried out at a temperature of 70 \u00b0C, using the following pretreatments: ultrasound-assisted (UA) immersion in water for 20 and 30 min, osmotic dehydration (OD) and ultrasound-assisted osmotic dehydration (UAOD) for 20, 30 and 40 min. The osmotic process consisted of immersing the samples in the isomaltulose solution (40.0 g\/100 g deionized water) for 60 min.\nResults and conclusions. All mathematical models used to describe the drying process showed a good fit with high R\u00b2 values (&gt;0.98) and low value of the relative mean error E (%), the sum of squared error and the root mean squared error. The Fick\u2019s diffusion coefficient (Deff) was higher for the samples previously treated with ultrasound for 20 and 30 min. The ultrasonic treatment resulted in shorter drying times with a reduction in average time of up to 29 %. OD was not efficient in reducing drying time, resulting in samples with lower drying rates. The samples treated with ultrasound showed less isotropic shrinkage and better color parameters. The osmotic process resulted in samples with greater rehydration capacity.\nNovelty and scientific contribution. The impregnation of a carbohydrate with low glycemic index in banana slices was achieved by the osmotic pretreatment, resulting in a new food product with attractive nutritional properties. This advancement represents not only a significant step in the development of functional foods, but also a major innovation in terms of processing technologies. The OD was combined with infrared drying, a method known for its superior drying rates, high heat transfer coefficient and energy efficiency. The synergy of these promising techniques not only shortens the processing times but also ensures more uniform dehydration of food products, resulting in end products that not only maintain but also optimize their nutritional value. These advances offer innovative solutions to improve food quality and also minimize environmental impact through low-energy technologies such as ultrasound and infrared treatment.<\/jats:p>","DOI":"10.17113\/ftb.62.03.24.8409","type":"journal-article","created":{"date-parts":[[2024,10,31]],"date-time":"2024-10-31T11:59:07Z","timestamp":1730375947000},"page":"384-396","source":"Crossref","is-referenced-by-count":16,"title":["Effect of Ultrasound and Osmotic Dehydration as Pretreatments on the Infrared Drying of Banana Slices"],"prefix":"10.17113","volume":"62","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-2718-6573","authenticated-orcid":false,"given":"Fernanda Rezende","family":"Abrah\u00e3o","sequence":"first","affiliation":[{"name":"Department of Food Science, Federal University of Lavras, 37.200-900 Lavras, MG, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6818-6927","authenticated-orcid":false,"given":"Jefferson Luiz Gomes","family":"Corr\u00eaa","sequence":"additional","affiliation":[{"name":"Department of Food Science, Federal University of Lavras, 37.200-900 Lavras, MG, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2817-3926","authenticated-orcid":false,"given":"Arlley de Brito Magalh\u00e3es","family":"Sousa","sequence":"additional","affiliation":[{"name":"Laboratory of Chemical Engineering, University Center of Patos de Minas, 38.702-054 Patos de Minas, MG, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3409-8267","authenticated-orcid":false,"given":"Paula Giarolla","family":"Silveira","sequence":"additional","affiliation":[{"name":"Department of Food Science, Federal University of Lavras, 37.200-900 Lavras, MG, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9925-6924","authenticated-orcid":false,"given":"Renata","family":"Nepomuceno da Cunha","sequence":"additional","affiliation":[{"name":"Laboratory of Chemical Engineering, University Center of Patos de Minas, 38.702-054 Patos de Minas, MG, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"6678","published-online":{"date-parts":[[2024,9]]},"container-title":["Food Technology and Biotechnology"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.ftb.com.hr\/images\/pdfarticles\/2024\/July-September\/FTB-62-384.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/www.ftb.com.hr\/images\/pdfarticles\/2024\/July-September\/FTB-62-384.pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,6,23]],"date-time":"2026-06-23T09:34:28Z","timestamp":1782207268000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.ftb.com.hr\/archives\/1898-effect-of-ultrasound-and-osmotic-dehydration-as-pretreatments-on-the-infrared-drying-of-banana-slices"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2024,9]]},"references-count":0,"journal-issue":{"issue":"3","published-online":{"date-parts":[[2024,8]]},"published-print":{"date-parts":[[2024,9]]}},"URL":"https:\/\/doi.org\/10.17113\/ftb.62.03.24.8409","relation":{},"ISSN":["1334-2606","1330-9862"],"issn-type":[{"value":"1334-2606","type":"electronic"},{"value":"1330-9862","type":"print"}],"subject":[],"published":{"date-parts":[[2024,9]]}}}