This work has examined the influence of
ultrasonic-assisted air-drying on the dehydration of apple
(Malus domestica L. var Royal Gala) and its influence
in the availability of vitamins A, B1, B2, B3, B5,
B6, and E of the dried product. This study also has
estimated the effective water diffusivity in air-drying
process subjected to ultrasonic waves. The water effective
diffusivity increased by up to 79 % by ultrasound
application, which caused a reduction of about 35 % in
the total drying time compared to the air-drying without
sonication. The application of ultrasound increased the
availability of vitamins B1, B2, B3, and B6 in the dried
product. A loss of vitamins B5 and E were observed for
all studied drying conditions.The authors thank the financial support of the Brazilian funding agency CNPq and the Spanish Ministerio de Economia y Competitividad and FEDER (Ref. DPI2013-37466-C03-03).Fernandes, FA.; Rodrigues, S.; Cárcel Carrión, JA.; García Pérez, JV. (2015). Ultrasound-Assisted Air-Drying of Apple (Malus domestica L.) and Its Effects on the Vitamin of the Dried Products. Food and Bioprocess Technology. 8(7):1503-1511. https://doi.org/10.1007/s11947-015-1519-7S1503151187Ball, G. F. M. (2006). Vitamins in foods: Analysis, bioavailability, and stability (p. 785). Boca Raton: CRC Press.Cárcel, J. A., Benedito, J., Rosselló, C., & Mulet, A. (2007a). Influence of ultrasound intensity on mass transfer in apple immersed in a sucrose solution. Journal of Food Engineering, 78(2), 472–479. doi: 10.1016/j.jfoodeng.2005.10.018 .Cárcel, J. A., García-Pérez, J. V., Riera, E., & Mulet, A. (2007b). Influence of high intensity ultrasound on drying kinetics of persimmon. 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