Effect of sonication on osmotic dehydration and subsequent air-drying of pomegranate arils

Allahdad, Zahra; Nasiri, Motahareh; Varidi, Mehdi; Varidi, Mohammad Javad

doi:10.1016/j.jfoodeng.2018.09.017

Cited by 45 publications

(34 citation statements)

References 43 publications

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“…The osmotic pretreatment technology of fruits and vegetables is that the fruits and vegetables are put into a solution with high osmotic pressure at a certain temperature; water migrates accordingly through a semipermeable membrane from the side of low concentrations solutes to the another side of high concentrations solutes 4,5 . Tabting et al 6 .…”

Section: Introductionmentioning

confidence: 99%

Effects of tri‐frequency ultrasound‐ethanol pretreatment combined with infrared convection drying on the quality properties and drying characteristics of scallion stalk

Zhou

Wang

et al. 2020

J Sci Food Agric

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BACKGROUND Having short drying time and attractive product quality are important in fruit and vegetable dehydration processing. In this work, tri‐frequency (20, 40 and 60 kHz) ultrasound‐ethanol pretreatment, ultrasound‐water pretreatment and ethanol pretreatment were employed before infrared convection drying (ICD) of scallion stalks, which was aimed at improving the drying process and quality of the end products. The mass transfer, drying characteristics (moisture ratio and drying rate and quality properties of scallion (rehydration, color, flavor, optical microscope image, moisture distribution and microbiological quality) were analyzed. RESULTS All pretreatments have decreased the drying time by 33.34–83.34% compared to the control, while ultrasound‐ethanol pretreatment provided the highest time reduction (83.34%). The reason is that the volatility of ethanol have replaced air in the tissue, which produced a better osmotic dehydration effect and the cavitation effect of ultrasound changed the cell function of the material, so that the food tissue was rapidly compressed and expanded, resulting in damage to the cell structure. Ultrasonic‐ethanol pretreatment has greatly reduced the water loss and dry matter of fresh scallion, improved the rehydration effect of dried scallion, better retained the color and flavor of scallion and effectively reduced the microbiological quality of the scallion. CONCLUSION The tri‐frequency ultrasound‐ethanol pretreatment has effectively improved the drying process and quality characteristics of the dried scallion. Therefore, this research has a great contribution to the drying technology, as evident in the remarkable reduction in drying time and the improvement in the quality of the end product. © 2020 Society of Chemical Industry

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Section: Introductionmentioning

confidence: 99%

Effects of tri‐frequency ultrasound‐ethanol pretreatment combined with infrared convection drying on the quality properties and drying characteristics of scallion stalk

Zhou

Wang

et al. 2020

J Sci Food Agric

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“…In one such study it was reported that by increasing the frequency, the drying rate of apples increased [156] , while it was also reported that at lower frequency and shorter US treatment time, better retention of carotenoids was observed in carrots [157] . Also, the effect of US on water loss has also been reported which states that there was an increase in water loss with the increase in sonication time in papaya [158] and pomegranate [159] . US as a pre-treatment also reduces the drying time in carrots [160] and banana [161] etc.…”

Section: Ultrasound Combined Hybrid and Innovative Techniques For Food Processingmentioning

confidence: 88%

Review of ultrasound combinations with hybrid and innovative techniques for extraction and processing of food and natural products

Khadhraoui

Ummat

Tiwari

et al. 2021

Ultrasonics Sonochemistry

127

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“…Wang et al [46] obtained an increase in the weight loss of the okra or okra by exposing it to 25 kHz / 25 ° C for 15 minutes; in the grenade at 40 kHz / 100 W at 30° C for 60 and 80 min. the greatest loss of water was achieved [47]. Likewise, in potatoes, the drying time was reduced by 30% and 23% with US + ethanol and US + water respectively [48].…”

Section: Convective Dryingmentioning

confidence: 91%

Effect of pretrature with ultrasound in convention drying kinetics of bananas (musa paradisiaca)

et al. 2020

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The use of ultrasound in food processing has increased in the last decade due to the reduction in times, temperatures, microbial and enzymatic inactivation, extraction of components of great interest to different industries; without altering or modifying its nutritional or organoleptic value during the transformation processes of raw materials into products with added value. Considering itself, a green technology by not causing a negative impact on the environment. In this work, the effect of US pretreatment (40KHz/130W/30°C /10, 20 and 30 min) on convective drying at 60°C / 2m / s of banana (musa paradisiaca) was evaluated. A diffusion model was used to describe the drying kinetics and to quantify the influence of the US on the effective diffusivity of water. Observing that the US significantly increased (p> 0.05) the drying speed in all the samples treated with an average reduction of 31% in the drying time with respect to the control treatment; reaching a weight loss of 77% with respect to the initial weight (3.8 to 0.9 g.). The exponential model is the most adequate to predict the experimental curves of banana drying and showed that the application of US increased both the effective diffusivity and the mass transfer coefficient, as corroborated by the values of the explained variance of 98.5 a 99.3%.

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Effect of sonication on osmotic dehydration and subsequent air-drying of pomegranate arils

Cited by 45 publications

References 43 publications

Effects of tri‐frequency ultrasound‐ethanol pretreatment combined with infrared convection drying on the quality properties and drying characteristics of scallion stalk

Effects of tri‐frequency ultrasound‐ethanol pretreatment combined with infrared convection drying on the quality properties and drying characteristics of scallion stalk

Review of ultrasound combinations with hybrid and innovative techniques for extraction and processing of food and natural products

Effect of pretrature with ultrasound in convention drying kinetics of bananas (musa paradisiaca)

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