Influence of ultrasound intensity on mass transfer in apple immersed in a sucrose solution

Cárcel, Juan A.; Benedito, J.; Rosselló, Carmen; Mulet, A.

doi:10.1016/j.jfoodeng.2005.10.018

Cited by 164 publications

(105 citation statements)

References 27 publications

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“…Along with comparable levels of water loss and weight reduction for samples treated or nontreated with US, irrespective of soaking time, those sonicated revealed higher values of solid gain. In this case, our data remained in consensus with results obtained by other researchers and confirmed that high-intensity ultrasounds can affect mass transfer processes during the treatment of apple samples in a hypertonic sucrose solution (Cárcel et al 2007). …”

Section: Mass Transfer Characteristicssupporting

confidence: 91%

“…To improve dried product quality, certain types of pretreatments of fruit prior to drying are practiced, such as osmotic dehydration or, more recently, application of ultrasound (US). Both osmotic dehydration and ultrasound sonication of plant tissue before drying are considered effective forms of biomaterial pretreatment (Lenart 1996;Nowacka et al 2012), which can greatly reduce drying time, especially when applied together (Cárcel et al 2007;Fernandes and Rodrigues 2008). During tissue sonication, ultrasound affects the matrix structure by formation of microscopic channels that favor both mass transfer intensification during osmotic treatment, and higher water diffusivity during subsequent air-drying (Nowacka et al 2014).…”

Section: Introductionmentioning

confidence: 99%

“…From a technological point of view, the ultrasound seemed to be very promising, but unfortunately, in some cases, especially when a liquid medium during sonication was applied, substantial losses of bioactive compounds were reported (Stojanovic and Silva 2007;Opalić et al 2009;Pingret et al 2013). Although the available literature presents many experiments with ultrasound application before and during fruit and vegetable dehydration process (Siucińska and Konopacka 2014), the majority of them focus on monitoring the dynamics of mass transfer or physical properties, such as sugar gain, water loss, or changes in color or microstructure of plant tissue (Cárcel et al 2007;Deng and Zhao 2008;Garcia-Perez et al 2012;Nowacka et al 2012;Schössler et al 2012). With regard to phenolic compound retention during ultrasound-assisted fruit tissue treatment, the reports on negative effect of sonication on phenolic compound content and antioxidant activity (Stojanovic and Silva 2007;Opalić et al 2009), more often than not, indicate a positive influence (Keenan et al 2012).…”

Section: Introductionmentioning

confidence: 99%

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Effects of Ultrasound on Polyphenol Retention in Apples After the Application of Predrying Treatments in Liquid Medium

Mieszczakowska-Frąc

Dyki

Konopacka

2015

Food Bioprocess Technol

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The effect of sonication time and kind of liquid medium on polyphenol retention and microstructure changes during predrying treatment of apple tissue was investigated. The apple cubes from 'Idared' cultivar were submerged in water or sucrose solution and sonicated indirectly in beakers placed in a water bath fitted with ultrasound transducers (25 kHz, 0.1 W/cm 3 ) at 40°C. The treatment was conducted with and without ultrasound applied for 45 and 90 min. The content of individual polyphenols was monitored by a reversephase high-performance liquid chromatography (RP-HPLC) method. The dominant phenolic compounds in apple were procyanidins, accounting for 56 % of total polyphenols. While a significant effect of sonication on mass transfer intensification was observed when the samples were dehydrated in sucrose solution, almost no negative effects of ultrasound application were perceived on polyphenols concentration, except for dimers of catechin. When using ultrasound in water solution, an increase in polyphenol compound losses was noted. Furthermore, the ultrasound energy caused an apple tissue structure modification which additionally affected polyphenol retention during predrying treatment.

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Section: Mass Transfer Characteristicssupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effects of Ultrasound on Polyphenol Retention in Apples After the Application of Predrying Treatments in Liquid Medium

Mieszczakowska-Frąc

Dyki

Konopacka

2015

Food Bioprocess Technol

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“…The effective moisture diffusivity for conventional drying kinetics (AIR, D e =4.91 10 -10 m 2 /s) was similar (Table 1) 2009), and it was also observed in other ultrasonic applications, such as osmotic dehydration (Carcel et al, 2007a) or brining (Carcel et al, 2007b).…”

Section: Moisture Loss Kineticssupporting

confidence: 66%

Moisture loss kinetics and microstructural changes in eggplant (Solanum melongena L.) during conventional and ultrasonically assisted convective drying

Puig

Pérez‐Munuera

Cárcel

et al. 2012

Food and Bioproducts Processing

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20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 2 ABSTRACTThe overall aim of this study was to assess the moisture loss kinetics and the structural changes induced by both conventional and ultrasonically assisted convective drying of eggplant tissue. Three sets of drying experiments (at 40 ºC and 1 m/s) were carried out:conventional air drying and ultrasonically assisted drying at two different levels of applied ultrasonic power, 45 and 90 W. The microstructure of the dried samples was studied by Scanning Electron Microscopy.The application of ultrasound during the convective drying of eggplant led to a significant reduction of the drying time. The ultrasonic effect was dependent on the power applied, thus, the higher the power, the faster the moisture loss. The microstructure of eggplant endocarp was greatly affected during conventional air drying, probably due to the long drying times. This microstructure was better preserved after the application of a moderate ultrasonic power (45 W), due to the shorter drying time and the mild mechanical effects of ultrasound on the endocarp cells.

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“…This kind of treatment induces changes in bio-product composition and reduces the amount of moisture, being favourable to product degradation, enzyme reactions and microorganism growth (Cárcel et al, 2007). Properly conducted osmotic pretreatment allows to minimise negative effects of drying such as loss of flavours, colour degradation, shrinkage or deformations etc.…”

Section: Introductionmentioning

confidence: 99%

Ultrasound-assisted osmotic dehydration and convective drying of apples: Process kinetics and quality issues

Mierzwa

Kowalski

2016

Chemical and Process Engineering

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The aim of the present theme issue was to study the influence of ultrasound enhancement on the kinetics of osmotic dehydration and the effect of convective drying from the point of view of drying time and quality of dried products. Apple fruit was used as the experimental material. The kinetics of osmotic dehydration with (UAOD) and without (OD) ultrasound enhancement were examined for 40% fructose and sorbitol solutions. The effective dehydration time of osmotic process was determined. Preliminary dehydrated samples with OD and UAOD were next dried convectively with (CVUS) and without (CV) ultrasound assistance. The influence of OD and UAOD on the kinetics of CV and CVUS drying was analysed. The parameters of water activity and colour change were measured for the assessment of product quality after drying process.

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Influence of ultrasound intensity on mass transfer in apple immersed in a sucrose solution

Cited by 164 publications

References 27 publications

Effects of Ultrasound on Polyphenol Retention in Apples After the Application of Predrying Treatments in Liquid Medium

Effects of Ultrasound on Polyphenol Retention in Apples After the Application of Predrying Treatments in Liquid Medium

Moisture loss kinetics and microstructural changes in eggplant (Solanum melongena L.) during conventional and ultrasonically assisted convective drying

Ultrasound-assisted osmotic dehydration and convective drying of apples: Process kinetics and quality issues

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