Drying of ultrasound pretreated apple and its selected physical properties

Effects of Ultrasound on Polyphenol Retention in Apples After the Application of Predrying Treatments in Liquid Medium

“…To improve dried product quality, certain types of pretreatments of fruit prior to drying are practiced, such as osmotic dehydration or, more recently, application of ultrasound (US). Both osmotic dehydration and ultrasound sonication of plant tissue before drying are considered effective forms of biomaterial pretreatment (Lenart 1996;Nowacka et al 2012), which can greatly reduce drying time, especially when applied together (Cárcel et al 2007;Fernandes and Rodrigues 2008). During tissue sonication, ultrasound affects the matrix structure by formation of microscopic channels that favor both mass transfer intensification during osmotic treatment, and higher water diffusivity during subsequent air-drying (Nowacka et al 2014).…”

“…From a technological point of view, the ultrasound seemed to be very promising, but unfortunately, in some cases, especially when a liquid medium during sonication was applied, substantial losses of bioactive compounds were reported (Stojanovic and Silva 2007;Opalić et al 2009;Pingret et al 2013). Although the available literature presents many experiments with ultrasound application before and during fruit and vegetable dehydration process (Siucińska and Konopacka 2014), the majority of them focus on monitoring the dynamics of mass transfer or physical properties, such as sugar gain, water loss, or changes in color or microstructure of plant tissue (Cárcel et al 2007;Deng and Zhao 2008;Garcia-Perez et al 2012;Nowacka et al 2012;Schössler et al 2012). With regard to phenolic compound retention during ultrasound-assisted fruit tissue treatment, the reports on negative effect of sonication on phenolic compound content and antioxidant activity (Stojanovic and Silva 2007;Opalić et al 2009), more often than not, indicate a positive influence (Keenan et al 2012).…”

Assessment of Changes in Structure of Dried Tissue of Sour Cherry Pretreated Using Ultrasound-Assisted Osmotic Dehydration

“…Wspomaganie ultradźwiękowe operacji odwadniania owoców i warzyw jest postrzegane jako efektywny i perspektywiczny sposób intensyfikacji procesów wymiany masy, sprzyjający skróceniu czasu zarówno niezbędnej obróbki wstępnej, jak i etapu suszenia [3,6,7,8,11,17,23]. Oprócz możliwych korzyści energetycznych skrócenie czasu procesu sprzyja lepszemu zachowaniu składników bioaktywnych [22].…”

“…Zbliżone wyniki otrzymali Nowacka i wsp. [17] oraz Deng i Zhao [2] -dłuższe traktowanie próbek jabłka ultradźwiękami skutkowało większą destrukcją struktury suszu. Zastosowanie US w procesie suszenia skórki pomarańczowej również wywołało podobne rezultaty [9,18].…”

Effect of Physical Osmosis Methods on Quality of Tilapia Fillets Processed by Heat Pump Drying

“…Moreover, ultrasound leads to cavitation which is helpful to remove attached moisture [Fernandes & Rodrigues, 2007]. As a pretreatment method, ultrasound is widely used for fruits like Malay apple, apple, strawberry [Oliveira et al, 2011;Nowacka et al, 2012; Gamboa- Santos et al, 2014] and for vegetables [Schössler et al, 2012a,b] as well.…”