Effect of Power Ultrasound on Food Quality

Lee, Hyoungill; Feng, Hao

doi:10.1007/978-1-4419-7472-3_22

Cited by 19 publications

(14 citation statements)

References 56 publications

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“…This characteristic affects the acceptability of a product by the consumer (Zapotoczny and Zielińska ; Tiwari et al . ; Lee and Feng ; Pingret et al . ).…”

Section: Resultsmentioning

confidence: 99%

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Ultrasound as a Pretreatment Method to Improve Drying Kinetics and Sensory Properties of Dried Apple

Fijałkowska

Nowacka

Wiktor

et al. 2015

J Food Process Engineering

118

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The effect of ultrasound pretreatment on drying kinetics and physical properties as color and rehydration rate of dried apple slices was investigated. Apple samples var. Idared were submitted to ultrasonic treatment using 21 and 35 kHz for 30 min in an ultrasound bath securing sound intensity of 3 and 4 W/cm 2 , respectively. After pretreatment, the material was dried in a convective oven at 70C and at an air velocity of 2 m/s. The sonication reduced drying time by 13-17% in comparison with the untreated sample. Ultrasound treatment changed the color of apples tissue by decreasing the value of a* parameter and increasing the dried material lightness, chromaticity and the value of b* coefficient. Moreover, obtained results showed that there was a significant effect of pretreatment on rehydration properties as compared with untreated apple tissue. PRACTICAL APPLICATIONSThe most energy-consuming processes existing in the food technologies are the processes based on heat and/or mass transfer, for instance drying. Thus, a lot of attention is paid by researchers to conserve the energy and minimally change the physicochemical properties of food, which shape its quality. Additionally, increasing growth of consumers' expectations and their nutritional knowledge stimulate to seek some new solutions even more. Aforementioned is a reason why nonthermal technologies as ultrasound seem to be the one of the most interesting propositions.

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“…This characteristic affects the acceptability of a product by the consumer (Zapotoczny and Zielińska ; Tiwari et al . ; Lee and Feng ; Pingret et al . ).…”

Section: Resultsmentioning

confidence: 99%

“…The color is one of the most important parameters, which determines the quality of raw materials and processed products. This characteristic affects the acceptability of a product by the consumer (Zapotoczny and Zieliń ska 2005;Tiwari et al 2010;Lee and Feng 2011;Pingret et al 2013).…”

Section: Colormentioning

confidence: 99%

Ultrasound as a Pretreatment Method to Improve Drying Kinetics and Sensory Properties of Dried Apple

Fijałkowska

Nowacka

Wiktor

et al. 2015

J Food Process Engineering

118

View full text Add to dashboard Cite

show abstract

“…Banerjee et al (1996) noted that the edible films of ultrasound treated sodium caseinate and whey protein-based milk had improved mechanical properties, with tensile strength increased up to 224 %. It was explained by the reduced particle size of milk components in the film solution which increased the molecular interaction, leading to a more orderly and condensed knit matrix of proteins which increased the cohesion in film, hence contributing to the high film strength (Banerjee et al 1996;Gontard and Guilbert 1994;Lee and Feng 2011).…”

Section: Resultsmentioning

confidence: 99%

Improvement of Eggless Cake Structure Using Ultrasonically Treated Whey Protein

Tan

Chin

Yusof

et al. 2014

Food Bioprocess Technol

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Ultrasound treatment was applied on whey protein concentrate suspension prior to foaming and being mixed into batter for eggless cake baking. The improvement of batter and baked cake made using ultrasound treated whey protein were measured in terms of aeration, rheological and textural properties. Baked cakes formulated with untreated whey protein suspension at varying concentrations between 10 and 20 % were compared with ultrasound treated whey protein up to 25 min at 60 % amplitude. Visualized images of aerated cake products using x-ray tomography technique supported the findings of improved batter in terms of density decrease by 5 %, and viscosity, consistency index, storage modulus, and loss modulus increase by 31, 57, 33, and 21 %, respectively. For baked cakes, volume increase was 18 %, and density, hardness, and chewiness decrease was 18, 65, and 64 %, respectively, when compared to those made using untreated whey protein. Image analysis presented a higher number of smaller gas cells in the aerated baked cakes structure using ultrasound treated whey protein.

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“…Therefore, the pretreatment in distilled water could produce the water inside solid matrix remains more free to be eliminated. On the other hand, the application of ultrasound during pretreatment could cause structural changes in the food [34]. The mechanical stress that undergoes the samples due to the successive compression and decompression generated by the high intensity ultrasound can produce micro-channels formation [8].…”

Section: Influence Of Pretreatmentmentioning

confidence: 99%

Use of Ultrasound in the Distilled Water Pretreament and Convective Drying of Pineapple

Corrêa

Rasia

García-Pérez

et al. 2015

Advanced Structured Materials

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Convective drying is a time-consuming process. Pretreatments in distilled water assisted with ultrasound, or the application of ultrasound during convective drying itself, could improve the mass transfer. In this work, the influence of pretreatment using distilled water (20 or 40 min at 25°C) assisted with ultrasound (55.5 W L −1 , 40 kHz) on convective drying kinetics (40 and 70°C, 1 m s −1 ) of pineapple slices (2.0 cm diameter, 0.5 cm thickness) was studied. The drying was carried out with (31 kWm −3 ; 21.8 kHz) and without ultrasound application being the kinetics simulated using a diffusive model. The results showed that pretreatment, the use of high drying temperatures, and the application of ultrasound during drying accelerated the drying process. The effective diffusivity identified by the model allowed the quantification of the effects of each of the studied variables on the drying rate of pineapple slices.

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Effect of Power Ultrasound on Food Quality

Cited by 19 publications

References 56 publications

Ultrasound as a Pretreatment Method to Improve Drying Kinetics and Sensory Properties of Dried Apple

Ultrasound as a Pretreatment Method to Improve Drying Kinetics and Sensory Properties of Dried Apple

Improvement of Eggless Cake Structure Using Ultrasonically Treated Whey Protein

Use of Ultrasound in the Distilled Water Pretreament and Convective Drying of Pineapple

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