Study on the ultrasound-assisted drying process of deformable porous materials

Mou, Xinzhu; Chen, Zhenqian

doi:10.1016/j.jfoodeng.2021.110612

Cited by 4 publications

(3 citation statements)

References 31 publications

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“…Generally, moisture transfer in porous media of the natural products occurs mostly in their mechanisms and falling drying rate period are described by liquid diffusion. Mechanisms of this diffusion were reported by several researchers [46][47][48][49][50][51]. Addition, Philpott and Walker [52] suggested that non-rubber components would prevent moisture transfer on the surface of the rubber sheets as same as the report of Ansari et al, [53] and Wichaita et al, [54].…”

Section: Introductionmentioning

confidence: 73%

A Review of the Parameters Related to the Rubber Sheets Production: Major Constituents of Rubber Latex, Rubber Particles, Particle Interaction of Rubber Latex, Rubber Porous Structure, Rubber Drying Kinetics and Energy Consumption

Eakvanich

Kalasee

Dangwilailux

et al. 2023

ARASET

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Natural rubber (NR) is obtained principally from Para-rubber trees of the species Hevea brasiliensis which grow in tropical regions. Using ultra-centrifugation method, fresh latex (FL) from Para-rubber trees can be mainly divided into four fractions; an upper white layer consists of rubber particles, Frey-Wyssling particles in a yellow or an orange layer, C-serum phase and lutiods particles in the bottom fraction [1-3]. The averages of rubber particles have diameters of 0.02 to 3.0 micron, and they are protected by a complex film containing lipids and proteins [4-8]. The main forces of attraction between neighboring rubber particles in latex system can be divided into five force types; Structural Forces (SF), Van der Waals Interaction (VWI), Electrostatic Force (EF), Exclusion Interaction (EI) and Polymer-Polymer Interaction (PPI) [9]. The porous model of rubber structure used to describe moisture transfer was based on the existence of two different regions referred to as non-hygroscopic region and hygroscopic region. The rubber products drying always produced a considerable shrinkage effect which considered in the physical of the product, such as the diffusion coefficient, mass and heat transfer. An initial moisture content of raw material, the experimental temperature and the drying equipment had affect to the EMC isotherms and the drying kinetics. Finally, discussions on the implications of the results for strategies to reduce the energy consumption in RSS and STR20 block rubber are also presented.

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Section: Introductionmentioning

confidence: 73%

A Review of the Parameters Related to the Rubber Sheets Production: Major Constituents of Rubber Latex, Rubber Particles, Particle Interaction of Rubber Latex, Rubber Porous Structure, Rubber Drying Kinetics and Energy Consumption

Eakvanich

Kalasee

Dangwilailux

et al. 2023

ARASET

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“…An ultrasonic pretreatment on Andean blackberry was applied before convective drying by Romero and Yépez [ 53 ], who found greater antioxidant retention than the control due to a reduced processing time and lower drying temperatures. Recently, the application of ultrasound in food-drying methods has gained popularity among researchers for the drying of hydrophilic and lipophilic nutrients for microencapsulation [ 54 ], the drying of deformable porous materials [ 55 ], and ultrasound-assisted infrared drying of jackfruit [ 56 ]. The different techniques of ultrasound-assisted drying of various fruit and vegetable crops have been explained in Table 2 .…”

Section: Applications Of Ultrasonic Waves In Food Processingmentioning

confidence: 99%

Application of High-Intensity Ultrasound to Improve Food Processing Efficiency: A Review

Chavan

Sharma

et al. 2022

Foods

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The use of non-thermal processing technologies has grown in response to an ever-increasing demand for high-quality, convenient meals with natural taste and flavour that are free of chemical additions and preservatives. Food processing plays a crucial role in addressing food security issues by reducing loss and controlling spoilage. Among the several non-thermal processing methods, ultrasound technology has shown to be very beneficial. Ultrasound processing, whether used alone or in combination with other methods, improves food quality significantly and is thus considered beneficial. Cutting, freezing, drying, homogenization, foaming and defoaming, filtration, emulsification, and extraction are just a few of the applications for ultrasound in the food business. Ultrasounds can be used to destroy germs and inactivate enzymes without affecting the quality of the food. As a result, ultrasonography is being hailed as a game-changing processing technique for reducing organoleptic and nutritional waste. This review intends to investigate the underlying principles of ultrasonic generation and to improve understanding of their applications in food processing to make ultrasonic generation a safe, viable, and innovative food processing technology, as well as investigate the technology’s benefits and downsides. The breadth of ultrasound’s application in the industry has also been examined. This will also help researchers and the food sector develop more efficient strategies for frequency-controlled power ultrasound in food processing applications.

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“…Physico-mechanical factors contribute to the improvement of the microstructure, lead to the formation of free radicals (hydrogen, hydroxyl and others), contribute to the formation of materials with a certain polymer molecular weight distribution, contribute to the formation of intermolecular crosslinks, make it possible to obtain materials with a hierarchical porous structure, and in some cases cause improvement in the antibacterial activity of polymeric materials [22][23][24][25][26][27]. The literature contains reports on the use of the following physical and mechanical factors that affect the properties of polymers and other materials during their freezing and subsequent freeze-drying as the main stages in the production of highly porous polymeric materials [28,29]: high-pressure expansion, radiofrequency treatment, the use of electric and magnetic fields and ultrasonic treatment. These physical and mechanical factors contribute to the formation of smaller ice crystals during the freezing of polymer solutions, which subsequently affects the quality and microstructure of materials after the freeze-drying process [30].…”

Section: Introductionmentioning

confidence: 99%

Influence of Ultrasound on the Properties of Polysaccharide Complexes and Materials Based on Them

et al. 2023

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Freeze-drying is often used as a final stage to produce three-dimensional porous matrices for medicine. Because a pure solvent crystallizes first during freezing, it acts as a pore-forming agent. The size of the solvent crystals primarily depends on the cooling rate and the composition of the material to be frozen. Ultrasonic treatment also affects the size of crystals and can be used to control the structure of a porous matrix. This article describes the effect of ultrasound (40 kHz, 50 W) applied at the preliminary freezing stage of polysaccharide solutions (alginate, chitosan, alginate–chitosan and alginate–gelatin) on the finished matrix properties. The most attention was paid to the effect of ultrasound on the size and shape of crystals formed during freezing, which leads to a change in the porous structure of the matrices after solvent sublimation. As a result of changes in the microstructure, a number of differences in the vibrational spectra of the molecules and the values of pore volume, sorption capacity, permeability and degradation of matrices were identified. Such changes in the structure of materials, as well as the emerging directionality of pores, together can affect the process of cell cultivation in these polysaccharide matrices, which can be useful in solving problems of tissue engineering.

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Study on the ultrasound-assisted drying process of deformable porous materials

Cited by 4 publications

References 31 publications

A Review of the Parameters Related to the Rubber Sheets Production: Major Constituents of Rubber Latex, Rubber Particles, Particle Interaction of Rubber Latex, Rubber Porous Structure, Rubber Drying Kinetics and Energy Consumption

A Review of the Parameters Related to the Rubber Sheets Production: Major Constituents of Rubber Latex, Rubber Particles, Particle Interaction of Rubber Latex, Rubber Porous Structure, Rubber Drying Kinetics and Energy Consumption

Application of High-Intensity Ultrasound to Improve Food Processing Efficiency: A Review

Influence of Ultrasound on the Properties of Polysaccharide Complexes and Materials Based on Them

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