Influence of High-Intensity Ultrasound on Drying Kinetics of Persimmon

Cárcel, Juan A.; García-Pérez, J.V.; Riera, Enrique; Mulet, A.

doi:10.1080/07373930601161070

Cited by 163 publications

(105 citation statements)

References 19 publications

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“…Ultrasonic waves can reduce viscosity (Greguss, 1963), minimize diffusion boundary layer thickness and remove moisture from solid liquid interfaces (Carcel et al, 2007a;Rodrigues and Fernades, 2007). Furthermore, changes in microstructure have been reported after ultrasonic treatments of fruits, which can additionally improve water removal (Fernandes et al, 2008a).…”

Section: Introductionmentioning

confidence: 99%

Ultrasound Assisted Osmotic Dehydration as Pretreatment for Hot-air Drying of Carrot

Liu

Chen

et al. 2014

FSTR

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Ultrasound assisted osmotic dehydration (UOD) combined hot-air drying (AD) process was investigated in thisstudy. The influences of operation parameters such as ultrasonic energy density and solution concentration on weight reduction ratio (WRR) were discussed. The effects of UOD on the following AD of carrot slices were also studied.The results showed that ultrasonic energy density and solution concentration have positive and significant effects on WRR. Osmosis dehydration (OD) pretreatment without ultrasound assistance before AD has negative effects on the total processing time and the effective moisture diffusivity. Yet when ultrasound is applied, the increase of ultrasonic energy density could shorten dehydration time of the following AD process and total processing time. UOD prior to AD has positive effects on improving carotenoid content of product and reducing process energy cost. So it's definitely concluded that UOD pretreatment is an effective and complementary method for traditional AD process.Keywords: ultrasound, osmotic dehydration, hot-air drying, carrot IntroductionAt the present time, consumption of dehydrated food has experienced a noticeable increase in its demand on the market.Conventional dehydration methods based on hot-air drying (AD) are widely used in agricultural industry, but they are time-consuming and energy-intensive, and easily deteriorate the quality of the final products (Humberto et al., 2001;Cohen and Yang, 1995).Scientists and technicists are looking for emerging food processing technologies to enable the production of safer, fresher and better quality foods with longer life for local and export markets.Among emergent new technologies ultrasound dehydration is very promising (Garcia-perez et al., 2007;Fuente-Blance et al., 2006).Ultrasonic waves can produce a rapid series of alternative compressions and expansions, in a similar way to a sponge when it is squeezed and released repeatedly (Soria and Villamiel, 2010).The forces involved by this mechanism can be higher than surface tension which maintains the moisture inside the capillaries and microscopic channels of the fruit, and therefore accelerate moisture removal (Mulet et al., 2003). Ultrasonic waves can reduce viscosity (Greguss, 1963), minimize diffusion boundary layer thickness and remove moisture from solid liquid interfaces (Carcel et al., 2007a;Rodrigues and Fernades, 2007). Furthermore, changes in microstructure have been reported after ultrasonic treatments of fruits, which can additionally improve water removal (Fernandes et al., 2008a).Ultrasonic waves are often used to strengthen osmotic dehydration (OD) of food (Carcel et al., 2007b;Riera et al., 2004). Simal et al. (1998) strengthened OD with ultrasound technology, and concluded that both dewater rate and moisture removal ratio increase significantly compared with traditional OD process. Lenart and Auslander (1980) reported that moisture diffusion rate would increase with the rise of ultrasonic power.Yet Floros and Liang (1994) indicated that the rise of moist...

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Section: Introductionmentioning

confidence: 99%

Ultrasound Assisted Osmotic Dehydration as Pretreatment for Hot-air Drying of Carrot

Liu

Chen

et al. 2014

FSTR

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“…If the transducer is not in contact with the material and ultrasound is air-borne, it is reported that high air flow rate may introduce modifications in the acoustic field, decreasing also the acoustic energy transmitted to the medium. Power ultrasound increases the effective moisture diffusivities at low air velocities but the improvement becomes negligible at high air velocities [58]. A prototype of an ultrasonic dehydration system has been built and studied in [59].…”

Section: 23mentioning

confidence: 99%

Enhancement of Heat Transfer by Ultrasound: Review and Recent Advances

Legay

Gondrexon

Person

et al. 2011

International Journal of Chemical Engineering

282

129

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This paper summarizes some applications of ultrasonic vibrations regarding heat transfer enhancement techniques. Research literature is reviewed, with special attention to examples for which ultrasonic technology was used alongside a conventional heat transfer process in order to enhance it. In several industrial applications, the use of ultrasound is often a way to increase productivity in the process itself, but also to take advantage of various subsequent phenomena. The relevant example brought forward here concerns heat exchangers, where it was found that ultrasound not only increases heat transfer rates, but might also be a solution to fouling reduction.

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“…2007b). El uso de ultrasonidos de alta intensidad puede constituir una técnica para acelerar la transferencia de materia en sistemas líquido-sólido (Cárcel et al, 2007a) y sólido-gas (García-Pérez et al, 2006a).…”

Section: Ultrasonidos De Potenciaunclassified

“…La mejora obtenida mediante la aplicación de ultrasonidos de alta intensidad transmitidas por aire en la deshidratación de vegetales fue menor que la aplicación de ultrasonidos en una placa de vibración por contacto. Cárcel et al, (2007a) ) con y sin ultrasonidos (21,8 kHz y 154,3 dB) usando un cilindro vibrante que genera un campo acústico. Pudieron observar que los ultrasonidos influyeron en el proceso de transferencia de materia durante el secado de caqui sobre todo en velocidades del aire menores a 4 m/s.…”

Section: Ultrasonidos De Potenciaunclassified

“…As expected, by raising the air temperature and air velocity, the drying rate increases and, therefore, the drying time is reduced to attain the desired final moisture content. The effect of the power of ultrasound on rd was observed at drying temperatures of between 40 and 60ºC, and an air velocity of between 1 and 2 m/s; the drying rate increases as the US power rises (Figures 1 and 2) (Cárcel et al, 2007;García-Pérez et al, 2009). For drying air temperatures over 60ºC (Figures 1 and 2) and/or a drying air velocity of 3 m/s (Figure 2), the application of US does not increase the drying velocity; therefore, the influence of US on these operating conditions is negligible under those conditions.…”

Section: Influence Of Us On the Drying Processmentioning

confidence: 99%

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CONTRIBUCION AL ESTUDIO DE LA INTENSIFICACION DEL PROCESO DE SECADO DE TOMILLO (Thymus Vulgaris L.): APLICACIÓN DE ULTRASONIDOS DE POTENCIA Y SECADO INTERMITENTE

Cortina¹

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La vida no es la que uno vivió, sino la que uno recuerda, y cómo la recuerda para contarla. A mis queridos Padres, hermanos y recordada AbuelaEste trabajo de tesis doctoral se realizó en el Grupo de Análisis y Simulación de Procesos Agroalimentarios (ASPA) del Departamento de Tecnología de Alimentos de la Universidad Politécnica de Valencia, gracias al apoyo y colaboración de personas a las cuales quiero expresar mi más sincero agradecimiento:Quisiera dedicar la finalización de esta Tesis Doctoral a todas aquellas personas que me han acompañado y facilitado su apoyo, consejo y ánimo a lo largo de este proceso, sin las cuales no hubiera sido posible lograr este objetivo.Dr José Bon Corbín por su apoyo, experiencia, dedicación, valiosa ayuda y continua colaboración han sido imprescindibles para la realización de este trabajo, y al Dr. Antonio Mulet Pons, le agradezco que me haya abierto las puertas para formar parte del grupo de investigación ASPA, por ofrecerme sus valiosos conocimientos, experiencia profesional, buenos consejos y constante estímulo. Muchas gracias.A mis amigos Brasileños Dr. Evandro de Castro Melo y familia, y Rony por haberme ofrecido su amistad y por su aporte en la fase experimental de este trabajo.Quiero agradecer a Ramón y Nieves por su incondicional apoyo cada vez que los necesitaba.Todos los compañeros y excompañeros del grupo ASPA, entre los que puedo mencionar a mi compi de laboratorio Neus Escobar, mis compañeros de almuerzo y risas Juan Carcel, Jose Vicente, Juanvi, Gabriela y Jose Benedito por todo el tiempo que compartimos y sobre todo por su amistad; a Neus Sanjuan por las buenas infusiones, y a mis compañeros de batalla Edith, Julian, Cesar, Marga, Carmina, Rosi, Marta e Ingrid por su incondicional amistad y por lo buenos momentos compartidos.A Reme le quiero dar un especial agradecimiento por todos los detalles y muestra de cariño que ha tenido durante este tiempo, sus palabras siempre me han llegado.Tambien quiero agradecer a las personas que durante todo este tiempo me han brindado su ayuda y amistad incondicional, Estrella Ibañez, gracias por ser como eres, a Jose Pinazo y Josiño gracias por ser mis hermanos, a Jose Montaras gracias por tus consejos, y todos mis compañeros de Bierwinkel por lo mucho que me quieren.A mis amigos Antonio Martinez y Fernando Sampedro, gracias por su amistad incondicional.A cada uno de mis amigos Colombianos que no hace falte que los nombre, ya que son muchos con los que he compartido mi vida y lucha por coseguir el este objetivo. Su apoyo y ayuda brindada en los momentos difíciles han hecho que toda adversidad fuera más llevadera.A mis Padres Juana y Miguel Antonio, madre de ti aprendi a nunca perder la esperanza y de ti padre a trabajar y a luchar por lo que quiero.A mis hermanos que son lo más grande que tengo, que siempre estaran ahí para lo que sea, y a mis demás familiares su muestra de cariño siempre las he valorado.A mi abuela Alicia Cortina (Q.P.D), gracias por quererme y malcriarme tanto, estoy seguro que donde quieras que estes te sentir...

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Influence of High-Intensity Ultrasound on Drying Kinetics of Persimmon

Cited by 163 publications

References 19 publications

Ultrasound Assisted Osmotic Dehydration as Pretreatment for Hot-air Drying of Carrot

Ultrasound Assisted Osmotic Dehydration as Pretreatment for Hot-air Drying of Carrot

Enhancement of Heat Transfer by Ultrasound: Review and Recent Advances

CONTRIBUCION AL ESTUDIO DE LA INTENSIFICACION DEL PROCESO DE SECADO DE TOMILLO (Thymus Vulgaris L.): APLICACIÓN DE ULTRASONIDOS DE POTENCIA Y SECADO INTERMITENTE

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