Review: Fundamentals, applications and potentials of ultrasound-assisted drying

Advances in application of ultrasound in food processing: A review

“… Increased drying rate due to less resistance. [55] Foaming Dispersion of gas bubbles Protein Increases the foaming capacity Reduces the foam stability and water retention capacity [57] , [62] Degassing / Deaeration Agitation Carbonic beverages, aqueous solutions. Reduces the bottles broken and beverage overflow Less time required [66] Cooking Uniform Heat Transfer Meat Products Vegetables Requires less time Improved nutrient retention.…”

“…The effects of varying ultrasound parameters such as time, power, frequency, and amplitude on ultrasonic pretreatment before drying well as ultrasound-assisted drying kinetics and quality have been studied. When treated with ultrasound the food products either loose or gain moisture due to the combined effect of the concentration gradient between the liquid media and product, and ultrasound [55] . The application of ultrasound increased the rate of drying; however, the results may vary in some cases.…”

Efecto del pretratamiento con ultrasonido en las cinéticas de secado convectivo de la uchuva (physalis peruviana)

“…La creación de microcanales origina la dispersión y limitación de las células como respuesta a la aplicación de US, sin producir descomposición de las células como lo confirman algunas investigaciones en melón, papaya y piña [34], [35], [36]. De acuerdo a Santacatalina et al [2], la energía mecánica que el US forma en el transcurso de cavitación, provoca disminución en la resistencia interna y externa a la transmisión de agua en el fruto, con la generación de microcorrientes en las interfases del material sólido facilitando la salida del agua de la matriz vegetal [12].…”

“…Inexplorados tratamientos anteriores al proceso de secado, se fundamentan en la manejo químico que ha alcanzado reducir los periodos de secado [6], [10]; actualmente, el ultrasonido se aplica (US) en el secado por aire caliente logrando la disminución del lapso de proceso y el gasto de energía en la operación, al lograr temperaturas menores convenientes para el secado [11], [12]. Asimismo, ha confirmado que crece la tasa de transmisión de masa durante el secado [6], [12], [13].…”

Comparison between airborne ultrasound and contact ultrasound to intensify air drying of blackberry: Heat and mass transfer simulation, energy consumption and quality evaluation

“…There are three different modes for ultrasound application in drying, involving ultrasound pretreatment, airborne or contactless ultrasound, and contact ultrasound. In practical applications, airborne ultrasound and contact ultrasound are usually incorporated into the dryer, thus intensifying the drying process directly [6] , [7] , [8] . The major difference between airborne ultrasound and contact ultrasound lies in the way acoustic energies reach food materials.…”