Effects of combined ultrasonic and microwave vacuum drying on drying characteristics and physicochemical properties of Tremella fuciformis

Xu, Jingxin; Wang, Danni; Lei, Yanping; Cheng, Lujie; Zhuang, Weijing; Tian, Yuting

doi:10.1016/j.ultsonch.2022.105963

Cited by 46 publications

(17 citation statements)

References 50 publications

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“…Lei et al (2021) reported that the USMD method significantly reduced the loss of total sugar, total phenols, and total antioxidants in dried mushrooms. Similarly, Xu et al (2022) reported that the USMD samples showed maximum protein and total sugar content. In the study of Szadzinska et al (2017), the and ultrasonic pretreatment times on the quality and thermal properties of kiwifruit were investigated using response surface methodology.…”

Section: Nutritional Componentsmentioning

confidence: 86%

“…(1) vacuum chamber rack, (2) vacuum meter, (3) fiber optic temperature sensor, (4) cooling water tank, (5) ultrasonic wave source, (6) vacuum pump, (7) waveguide tube, (8) infrared temperature measuring system, (9) programable logic controller (PLC) system, (10) vapor condenser, and (11) vacuum chamber ; (c) machinery used for the airborne ultrasonic combined with microwave vacuum-drying setup: (1) vacuum pump, (2) vacuum gauge, (3) transducer, (4) drying compartment, (5) microwave generator, (6) magnetron, (7) ultrasonic transducer, (8) ultrasonic generator, (9) temperature and humidity transmitter, (10) water tank, (11) refrigeration, (12) drain valve, (13) sample holder, ( 14) programmable logic controller, and ( 15) computer (Xu et al, 2022).…”

Section: Color Profilementioning

confidence: 99%

“…(A) Schematic diagram of ultrasonic pretreatment to improve the microwave drying process: (a) pretreatment methods: ultrasonic probe and ultrasonic water bath; (b) moisture status: osmotic dehydration (Wu et al., 2019) and water immersion (Wang, Xu, et al., 2018); (c) microstructure of food after ultrasonic pretreatment; (d) during ultrasonic pretreatment (Liu, Wang, et al., 2021). (B) Schematic diagram of ultrasonic–microwave combination drying equipment: (a) ultrasonic–microwave hybrid dryer: (1) fan, (2) ultrasound generator, (3) amplifier, (4) heater, (5) hot air outlet, (6) ultrasound transducer, (7) pyrometer, (8) scale pan, (9) scale pan rotation mechanism, (10) balance, (11) microwave generator, and (12) control cabinet (Szadzinska et al., 2017); (b) ultrasonic‐online‐assisted microwave vacuum‐drying device: (1) vacuum chamber rack, (2) vacuum meter, (3) fiber optic temperature sensor, (4) cooling water tank, (5) ultrasonic wave source, (6) vacuum pump, (7) waveguide tube, (8) infrared temperature measuring system, (9) programable logic controller (PLC) system, (10) vapor condenser, and (11) vacuum chamber (Lv, Lv, et al., 2019); (c) machinery used for the airborne ultrasonic combined with microwave vacuum‐drying setup: (1) vacuum pump, (2) vacuum gauge, (3) transducer, (4) drying compartment, (5) microwave generator, (6) magnetron, (7) ultrasonic transducer, (8) ultrasonic generator, (9) temperature and humidity transmitter, (10) water tank, (11) refrigeration, (12) drain valve, (13) sample holder, (14) programmable logic controller, and (15) computer (Xu et al., 2022). …”

Section: Ultrasonic‐ and Microwave‐assisted Drying Techniquementioning

confidence: 99%

“…In the field of food processing, microwave and ultrasonic treatments are thermal and nonthermal processing, respectively. Theoretically, when food is treated by these techniques simultaneously, microwave and ultrasonic energy generate heat and promote heat and mass transfer, respectively (Cai, Zhang, Cao, Cao, & Li, 2019; Xu et al., 2022). Therefore, a synergetic effect has been reported to facilitate processing, such as reducing processing time, improving product quality, promoting moisture flow, and improving the uniformity of microwave heating (Lv, Lv, et al., 2019).…”

Section: Introductionmentioning

confidence: 99%

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Research progress and application of ultrasonic‐ and microwave‐assisted food processing technology

Zhou

Wang

et al. 2023

Comp Rev Food Sci Food Safe

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Microwaves are electromagnetic waves of specific frequencies (300 MHz–3000 GHz), whereas ultrasonic is mechanical waves of specific frequencies. Microwave and ultrasonic technology as a new processing method has been widely used in food processing fields. Combined ultrasonic and microwave technology is exploited by researchers as an improvement technique and has been successfully applied in food processing such as thawing, drying, frying, extraction, and sterilization. This paper overviews the principle and characteristics of ultrasonic‐ and microwave‐assisted food processing techniques, particularly their combinations, design of equipment, and their applications in the processing of agricultural products such as thawing, drying, frying, extraction, and sterilization. The combination of ultrasonic and microwave is applied in food processing, where microwave enhances the heating rate, and ultrasonic improves the efficiency of heat and mass transfer. The synergy of the heating effect of microwave and the cavitation effect of ultrasonic improves processing efficiency and damages the cell structure of the material. The degradation of nutrient composition and energy consumption due to the short processing time of combined ultrasonic and microwave technology is decreased. Ultrasonic technology, as an auxiliary means of efficient microwave heating, is pollution‐free, highly efficient, and has a wide range of applications in food processing.

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Section: Nutritional Componentsmentioning

confidence: 86%

Section: Color Profilementioning

confidence: 99%

Section: Ultrasonic‐ and Microwave‐assisted Drying Techniquementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Research progress and application of ultrasonic‐ and microwave‐assisted food processing technology

Zhou

Wang

et al. 2023

Comp Rev Food Sci Food Safe

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show abstract

“…There is a close relationship between the moisture content of the sample and the concentration ( 32 ). During the measurement of total sugar content, the moisture content of the standard product was too high, which may lead to inaccurate test results.…”

Section: Discussionmentioning

confidence: 99%

Effects of monosaccharide composition on quantitative analysis of total sugar content by phenol-sulfuric acid method

Yue

Zhang

et al. 2022

Front. Nutr.

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Phenol-sulfuric acid method is one of the most common methods applied to the analysis of total sugar content during polysaccharides study. However, it was found that the results obtained from the phenol-sulfuric acid method was generally lower than the real total sugar content, especially when acidic monosaccharides were contained in the polysaccharides samples. Therefore, the present study focused to unveil the proposed problem. Based on the optimization of colorimetric conditions, such as optimal wave length of absorption, linearity range, color reaction time and temperature, it indicated that the phenol-sulfuric acid method was a convenient and accurate way for the total sugar content analysis. In addition, the color-rendering capabilities of 10 common monosaccharides were systematically analyzed to obtain a relative correction factor for each monosaccharide relative to glucose, which was proved to be the main reason for the deviation in the detection of total sugar content. Moreover, the key points during the application of phenol-sulfuric acid method were suggested. This study provides a scientific theoretical basis and a reliable experimental research method for the accurate determination of total sugar content by the phenol-sulfuric acid method, and which will also promote the application of this convenient method in the polysaccharides study.

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Effect of Microwaves on Food Carbohydrates

Kurek,

Wojtasik-Kalinowska,

Marcinkowska-Lesiak

et al. 2024

Food Engineering Series

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Effects of combined ultrasonic and microwave vacuum drying on drying characteristics and physicochemical properties of Tremella fuciformis

Cited by 46 publications

References 50 publications

Research progress and application of ultrasonic‐ and microwave‐assisted food processing technology

Research progress and application of ultrasonic‐ and microwave‐assisted food processing technology

Effects of monosaccharide composition on quantitative analysis of total sugar content by phenol-sulfuric acid method

Effect of Microwaves on Food Carbohydrates

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