Influence of ultrasound-assisted nucleation on freeze-drying of carrots

Dai, Cheng; Zhou, Xinli; Zhang, Sanqiang; Zhou, Nanfeng

doi:10.1080/07373937.2015.1100203

Cited by 15 publications

(8 citation statements)

References 40 publications

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“…2). Cheng Dai et al ( 2016) used a cryo-microscopic technology for studying the ultrasound-assisted nucleation in the freeze drying process of carrot [53].…”

Section: Optical Microscopymentioning

confidence: 99%

Phase change and crystallization behavior of water in biological systems and innovative freezing processes and methods for evaluating crystallization

2022

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The phase change of water occurs in biological samples during freezing and introduces significant changes to the processed materials. The phase change phenomenon includes complex processes at the macro and micro levels. At molecular levels, water undergoes a rate-limiting nucleation stage to form templates for the next step called crystal growth. The rate and interaction of these two stages play an essential role in the characteristics of the process and the products. Technically, crystal size distribution and its control through processing parameters are linked to the properties of products. Thus, understanding the interactions between water phase change steps, evaluating the effects of crystallization and ice crystals features, and employing novel techniques to control and monitor nucleation and crystal growth stages is essential for improved frozen products quality. Finding the moisture behavior information with direct and indirect measurements can describe crystals in multi-perspectives, providing practical knowledge on the mechanisms of the freezing process. Moreover, innovative novel freezing technologies improve the crystallization process during the freezing of foods. This review focuses on an overview of the water phase change and crystallization process. Specific emphasis was placed on modeling approaches, the measuring methods, and novel accelerating and suppression of nucleation and ice crystals growth.

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“…2). Cheng Dai et al ( 2016) used a cryo-microscopic technology for studying the ultrasound-assisted nucleation in the freeze drying process of carrot [53].…”

Section: Optical Microscopymentioning

confidence: 99%

Phase change and crystallization behavior of water in biological systems and innovative freezing processes and methods for evaluating crystallization

2022

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“…The use of US generates surface tenses in capillaries, as a result of which micro-channels are formed and the loss of water from the sample during drying can occur more easily [11]. Moreover, US improves the freezing process by increasing the size of ice crystals formed before FD [101,102]. In particular, US with a power of 1 W•cm −2 and a frequency of 20-100 kHz is recommended for enhancing the drying rate of food [64,66,103].…”

Section: Ultrasoundmentioning

confidence: 99%

Recent Trends in Pretreatment of Food before Freeze-Drying

Dziki

2020

Processes

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Drying is among the most important processes and the most energy-consuming techniques in the food industry. Dried food has many applications and extended shelf life. Unlike the majority of conventional drying methods, lyophilization, also known as freeze-drying (FD), involves freezing the food, usually under low pressure, and removing water by ice sublimation. Freeze-dried materials are especially recommended for the production of spices, coffee, dried snacks from fruits and vegetables and food for military or space shuttles, as well as for the preparation of food powders and microencapsulation of food ingredients. Although the FD process allows obtaining dried products of the highest quality, it is very energy- and time consuming. Thus, different methods of pretreatment are used for not only accelerating the drying process but also retaining the physical properties and bioactive compounds in the lyophilized food. This article reviews the influence of various pretreatment methods such as size reduction, blanching, osmotic dehydration and application of pulsed electric field, high hydrostatic pressure or ultrasound on the physicochemical properties of freeze-dried food and drying rate.

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“…Besides, pulsed electric fields (PEF) and ultrasounds are two other physical approaches to increase agricultural products drying rate by pre-treatment [42,43]. Due to the advantages of short processing time, little heating of the medium, and low energy-consume, PEF is used for many material pre-treatments previous to drying and the drying rate was increased in various degrees [44].…”

Section: Pre-treatments Of Grapes Pre-dryingmentioning

confidence: 99%

Grape Drying: Current Status and Future Trends

Wang¹,

Mujumdar²,

Mu³

et al. 2016

Grape and Wine Biotechnology

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With high moisture and sugar content, fresh grapes respire and transpire actively after harvest, which contribute to quality loss. Drying can process grapes into raisins for longer shelf-life as well as dehydrated grapes, which can be used for wines or juice production. The pre-treatments, drying method and drying conditions, can significantly influence the quality of final products. In this chapter, firstly, different pretreatments as a necessary operation previous to the drying of grapes into raisins is introduced. These pre-treatments include chemical pre-treatment, physical pretreatment, and blanching. In addition, the quality and drying characteristics of different pre-treatments is summarized too. Secondly, the current status of different technologies for grape drying and their effects on drying kinetics and quality attributes of seedless grapes are described to highlight the advantages and disadvantages of each drying method. These drying methods include the traditional open sun drying, shade drying, hot-air drying, freezing drying, microwave drying, as well as the vacuum impulsed drying. Thirdly, influences of drying on bioactive substances (flavonoids, phenolics, anthocyanin, and resveratrol) and antioxidant capacity of grape by-products including seed, skin, stem, and stalk are also examined. Finally, the future research trends of grape and its by-product drying are indentified and discussed.

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Influence of ultrasound-assisted nucleation on freeze-drying of carrots

Cited by 15 publications

References 40 publications

Phase change and crystallization behavior of water in biological systems and innovative freezing processes and methods for evaluating crystallization

Phase change and crystallization behavior of water in biological systems and innovative freezing processes and methods for evaluating crystallization

Recent Trends in Pretreatment of Food before Freeze-Drying

Grape Drying: Current Status and Future Trends

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