The impact of ultrasound and steam blanching pre-treatments on the drying kinetics, energy consumption and selected properties of parsley leaves

Śledź, M.; Wiktor, Artur; Rybak, Katarzyna; Nowacka, Małgorzata; Witrowa‐Rajchert, Dorota

doi:10.1016/j.apacoust.2015.05.006

Cited by 82 publications

(66 citation statements)

References 31 publications

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“…Similar observation was presented by Sledz et al . (). The drying time required to achieve MR = 0.005 (computed based on the model) equaled 27.5, 22.5, 22.0, 22.0 and 22.5 min for samples named as untreated and US 21 kHz 20 min, US 21 kHz 30 min, US 35 kHz 20 min and US 35 kHz 30 min, respectively.…”

Section: Resultsmentioning

confidence: 97%

“…), from 10 to 56% for parsley leaves (Sledz et al . , ), and by 13–17% (Fijalkowska et al . ) and 31–40% (Nowacka et al .…”

Section: Resultsmentioning

confidence: 99%

“…Moreover, the model formerly used by the authors (Sledz et al . , ) was proposed, in which Eq. is presented below:

M R = b \cdot \exp (- k \cdot τ) / (1 + a \cdot \exp (k_{normali} \cdot τ))

where k , k i are drying coefficients (1/min); a , b are coefficients of the equations; and τ is time (min).…”

Section: Methodsmentioning

confidence: 99%

“…; Sledz et al . ). However, there is almost lack of research concerning utilization of US as a pretreatment prior to drying of herbal leaves and in particular microwave–convective drying.…”

Section: Introductionmentioning

confidence: 97%

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Drying Kinetics, Microstructure and Antioxidant Properties of Basil Treated by Ultrasound

Śledź

Wiktor

Nowacka

et al. 2015

J Food Process Engineering

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The current study is one of the first provided data on both the quality changes and the drying kinetics of herbal material affected by ultrasound (US). The aim of this study was to investigate the influence of US prior to microwave–convective drying on the drying kinetics, water diffusivity, total phenolic content, antioxidant activity and microstructure of basil leaves. The US pretreatment was applied at different frequencies (21, 35 kHz) for variable time (20, 30 min). Application of US significantly reduced the drying time up to 20% and decreased the total specific energy consumption maximally by 26.2% in the case of 35 kHz 20 min US‐treated basil. Sonication modified the microstructure of basil, which was manifested in larger and elongated cellular spaces. Nonetheless, US did not alter the antioxidant activity and resulted in even significantly higher phenolic content in leaves treated by US at 21 kHz 20 min and at 35 kHz 30 min, compared with untreated sample. Drying coefficients of the model proposed to describe the dehydration kinetics indicated the process intensity due to the significant correlation between the drying rate and effective water diffusivity. Practical Applications Basil is a seasoning herb widely cultivated and distributed in a dried form to nearly every part of the world. Nowadays, the dried leaves are produced for consumption purpose and are intended for pharmaceutical industry, especially due to an antioxidative potential of basil. Ultrasound (US) is a nonthermal, emerging technology which intensifies the highly energy‐consuming drying process and reduces its cost. The current study is one of the first that provided data on both the quality changes and the drying kinetics of herbal material, affected by US treatment. This paper revealed the possibility of industrial utilization of US prior to the drying of herbs. Application of the recommended herein US treatment parameters results in a significant reduction of drying expenditures and improvement of the quality of herbs. It should be emphasized that both investment and operating costs of US pretreatment are negligible compared with benefits associated with decrease of drying energy consumption.

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Section: Resultsmentioning

confidence: 97%

“…), from 10 to 56% for parsley leaves (Sledz et al . , ), and by 13–17% (Fijalkowska et al . ) and 31–40% (Nowacka et al .…”

Section: Resultsmentioning

confidence: 99%

“…Moreover, the model formerly used by the authors (Sledz et al . , ) was proposed, in which Eq. is presented below:

M R = b \cdot \exp (- k \cdot τ) / (1 + a \cdot \exp (k_{normali} \cdot τ))

where k , k i are drying coefficients (1/min); a , b are coefficients of the equations; and τ is time (min).…”

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 97%

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Drying Kinetics, Microstructure and Antioxidant Properties of Basil Treated by Ultrasound

Śledź

Wiktor

Nowacka

et al. 2015

J Food Process Engineering

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“…In ultrasonic pretreatment assisted vacuum drying (UPVD) technology, materials are pretreated by ultrasonic wave in vacuum and then dried in vacuum. The UPVD has been used as a pretreatment method to solve a difficult problem, the loss of functional components of materials in water bath ultrasound (Sledz et al, ; Tao et al, ). Compared with the vacuum freeze‐drying (VFD), a novel technique of ultrasound‐combined vacuum drying (UCVD) can accelerate dehydration and improve the quality of okra.…”

Section: Introductionmentioning

confidence: 99%

Comparison of drying methods on drying efficiency and physicochemical quality of okra (Abelmoschus esculentus) cultivated in China

Zhao

2019

J Food Process Engineering

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Okra (Abelmoschus esculentus) is difficult to preserve after harvest. If not properly dried, because of its high moisture content, which will reduce the product value of okra and the value of nutrition. In this study, the effects of vacuum freeze‐drying (VFD), ultrasonic pretreatment assisted vacuum drying (UPVD), and ultrasonic combined vacuum drying (UCVD) are compared and analyzed in terms of the drying characteristics effects and the physicochemical qualities of okra were studied. Compared with the drying curve and drying rate curve of okra dried by VFD, the drying time of okra dried by UCVD and UPVD was significantly reduced by 53.3% and 20.0%, respectively, and the total energy consumption of okra dried by UCVD and UPVD was saved by 21.8% and18.9%, respectively. The samples of UCVD had a higher b (yellowness), which keeps the original green color of Okra. The shrinkage ratio of samples dried by UPVD and UCVD had a significant difference (p < .05), and was 27.0% and 26.1%, respectively higher than that of samples dried by VFD. The rehydration curve of VFD sample was higher than that of other samples at 25°C, and was the same as that of UCVD samples for 12 min at 100°C. The total phenolic content of okra sample dried by UCVD was 7.7 ± 0.14 mg/g, higher than others samples. Since polyphenols have good antioxidant activity, the ABTS radical‐scavenging ability of UCVD samples was slightly higher than the other two samples, and the FRAP value of UCVD samples was significantly (p < .05) higher than the other two samples. SEM images of UCVD samples further confirmed the channeling effect caused by ultrasonic irradiation, which also confirmed the reliability of the above data in structure. Considering cost‐effectiveness, practicability and scale‐up, UCVD is a promising technology in the production of dried Okra. Practical application Ultrasonic combined vacuum drying (UCVD) is a novel technology for the food industry to reduce the energy consumption and improve food quality. Okra drying with UCVD can be successfully described by the Logarithmic model. The UCVD can significantly shorten the drying time and reduce the energy consumption of vegetables compared to the vacuum freeze drying. The products dried by UCVD retain various functional components of raw materials. Because of potential health, economic, and ecological benefits for the society, the UCVD is a promising technology in the production of Okra.

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Minimal Processing and Novel Technologies Applied to Vegetables

Ahmed

2018

Handbook of Vegetables and Vegetable Processing

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The impact of ultrasound and steam blanching pre-treatments on the drying kinetics, energy consumption and selected properties of parsley leaves

Cited by 82 publications

References 31 publications

Drying Kinetics, Microstructure and Antioxidant Properties of Basil Treated by Ultrasound

Drying Kinetics, Microstructure and Antioxidant Properties of Basil Treated by Ultrasound

Comparison of drying methods on drying efficiency and physicochemical quality of okra (Abelmoschus esculentus) cultivated in China

Minimal Processing and Novel Technologies Applied to Vegetables

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