An Investigation of the Use of Microwaves and Airborne Ultrasound in the Convective Drying of Kale: Process Efficiency and Product Characteristics

Abstract

This study evaluated different hybrid drying modes, combining traditional convective drying with microwave radiation and airborne ultrasound for the dehydration of green leafy vegetables. The central composite design method was used to analyze the impact of microwave and ultrasonic waves on kinetics, energy consumption, and various quality parameters, like color, ascorbic acid, polyphenol, carotenoid, and chlorophyll content in Brassica oleracea, var. acephala. The results of the applied experimental design, i.e., the surface response methodology, showed that the application of microwaves and ultrasound decreased the drying time considerably and enhanced the moisture evaporation from the kale leaves, significantly improving the drying rate and energy efficiency. The drying rate increase demonstrated varying results with changes in air temperature. Specifically, ultrasound resulted in a 69–100% increase, microwaves in a 430–698% increase, and a combination of ultrasound and microwaves in a 463–950% increase at 70 and 50 °C, respectively. Specific energy consumption decreased by 42–51% for ultrasound, 80–87% for microwaves, and 82–90% for ultrasound and microwaves at 70 and 50 °C, respectively. The drying parameters were also found to be better at a higher temperature, but the increase in the drying rate caused by microwaves and ultrasound was notably lower. Moreover, the analysis of the key kinetic parameters and material qualities led to the conclusion that the synergistic action of microwave- and ultrasound-assisted convection contributes to better drying effectiveness and product quality, demonstrating greater retention of vitamin C, phenolics, and natural dyes of up to 90%.

Impact of Thermosonication Treatment on Parsley Juice: Particle Swarm Algorithm (PSO), Multiple Linear Regression (MLR), and Response Surface Methodology (RSM)

“…This result shows that thermosonication application provides advantages in terms of ascorbic acid and total chlorophyll content compared with pasteurization application. Mierzwa and Szadzińska found that combining hot air, microwaves, and ultrasound significantly increased vitamin C levels . We may obtain different results from our study due to the synergistic effect of the combination of other treatments.…”

“…Mierzwa and Szadzińska found that combining hot air, microwaves, and ultrasound significantly increased vitamin C levels. 45 We may obtain different results from our study due to the synergistic effect of the combination of other treatments. Similar to the present study, another study found that the application of ultrasound did not cause a significant change in the chlorophyll content of parsley.…”

“…Thermosonication Treatment. For thermosonication treatment (TS), 100 mL of P-PJ was processed using a ultrasonic processor (Hielscher Ultrasonics Model UP200 St, Berlin, Germany) at a frequency of 26 kHz and 200 W. Ultrasound parameters studied included amplitude (60, 70, 80, 90, and 100%), processing duration (4, 6, 8, 10, and 12 min), and temperature (40,45,50,55, and 60 °C) in constant mode. An ice−water bath was used to prevent overheating during ultrasound processing.…”