Ultrasonic vacuum drying technique as a novel process for shortening the drying period for beef and chicken meats

Başlar, Mehmet; Kılıçlı, Mahmut; Toker, Ömer Said; Sağdıç, Osman; Arıcı, Muhammet

doi:10.1016/j.ifset.2014.06.008

Cited by 100 publications

(70 citation statements)

References 42 publications

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“…The protein and fat content of the fillets were determined with Kjeldahl and Soxhlet methods according to the detailed method used by Bas ßlar et al [13].…”

Section: Physicochemical Analysismentioning

confidence: 99%

“…Because ultrasonic vibrations are capable of increasing mass and heat transfer in food, a lot of research has been done on food dehydration, using convective drier assisted by ultrasound [8,9], using ultrasound as pretreatment [10] and ultrasound-assisted osmotic drying methods [11,12]. However, no research could be found on ultrasonic vacuum drying except in the study of Bas ßlar et al [13].…”

Section: Introductionmentioning

confidence: 99%

“…It is known that the technique was first reported by Bas ßlar et al [13] for food dehydration. The technique is based on a combination of ultrasonic treatment and vacuum drying for shortening the drying time.…”

Section: Introductionmentioning

confidence: 99%

“…Therefore, the novel drying technique is composed of vacuum drying, which reduces environmental pressure for rapid drying, and an ultrasonic process, which accelerates heat and mass transfer. Bas ßlar et al [13] reported that the drying time of beef and chicken meat was decreased to the percentages ranging from 8.3% to 37.5% and from 10.8% to 42.1%, depending on drying temperatures. Also, it was reported that the consumed energy markedly decreased in this novel technique for beef and chicken meats dried at 65°C and 75°C, when compared with vacuum or oven drying processes.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Dehydration kinetics of salmon and trout fillets using ultrasonic vacuum drying as a novel technique

Başlar

Kılıçlı

Yalinkiliç

2015

Ultrasonics Sonochemistry

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In this study, a novel ultrasonic vacuum (USV) drying technique was used to shorten the drying time of fish fillets. For this purpose, ultrasonic treatment and vacuum-drying were simultaneously performed to dehydrate salmon and trout fillets at 55°C, 65°C, and 75°C. In addition, the USV technique was compared with vacuum-drying and oven-drying techniques. The dehydration kinetics of the fillets was successfully described by seven thin-layer drying models with R(2) range between 0.944 and 1.000. Depending on drying temperatures and fish species, the drying times could be shortened using the USV technique between 7.4% and 27.4% compared with vacuum-drying. The highest effective moisture diffusivity was determined in the fillets dried with the USV technique and they increased with increasing drying temperatures. Ultrasonic treatment accelerated the vacuum drying process for the fillets; therefore, this technique could be used to improve the efficiency of vacuum-drying for the fillets.

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“…The protein and fat content of the fillets were determined with Kjeldahl and Soxhlet methods according to the detailed method used by Bas ßlar et al [13].…”

Section: Physicochemical Analysismentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Dehydration kinetics of salmon and trout fillets using ultrasonic vacuum drying as a novel technique

Başlar

Kılıçlı

Yalinkiliç

2015

Ultrasonics Sonochemistry

Self Cite

View full text Add to dashboard Cite

show abstract

“…In recent years, several studies have reported the effects of power ultrasound on fresh and processed meat to assist curing, brining, drying and tenderisation of meat. For example, ultrasound in combination with the application of a vacuum has been shown to increase drying rate of beef and chicken meat (Başlar et al, 2014). Application of ultrasound can also enhance mass transfer rates during brining/curing of meat mainly by disrupting the continuity of cellular membranes due to various physical and chemical effects of the technology (Ozuna et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Statistical approaches to access the effect of Lactobacillus sakei culture and ultrasound frequency on fatty acid profile of beef jerky

Ojha

Harrison

Brunton

et al. 2017

Journal of Food Composition and Analysis

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Effects of ultrasound pretreatment on the drying kinetics, water status and distribution in scallop adductors during heat pump drying

Zhu

Zhang

et al. 2021

J Sci Food Agric

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BACKGROUND: A material's physical and chemical properties during drying are influenced by water status and distribution. However, merely overall water removal is reported in many investigations, which hinders clarification of the drying mechanism. Therefore, the effects of ultrasound (US) pretreatment (0 W, CK; 90 W, US-90; 180 W, US-180) on the drying kinetics and quality of heat pump drying (HPD) scallop adductors was performed based on low-field nuclear magnetic resonance (LF-NMR).RESULTS: Compared with CK, effective moisture diffusion coefficient was increased by 12.43% and 23.35% for US-90 and US-180, respectively. The Weibull model satisfactorily described the drying characteristics with a high r 2 (> 0.998), low rmse (< 0.0120) and χ 2 (< 0.00008). LF-NMR revealed that the immobilized water was predominant in scallop adductors. As drying proceeded, the relaxation time of free and immobilized water was decreased sharply, whereas the relaxation time of bound water scarcely changed. The time required to reduce approximately two-fifths of the original peak area of immobilized water was 720, 630 and 540 min for CK, US-90 and US-180, respectively. The amplitude of immobilized water was decreased and bound water increased significantly, although free water was kept constant (ranging 1-2%). US pretreatment reduced total color difference and hardness, but enhanced the toughness of dried scallop adductors. However, US had no significant influence on the product rehydration rate and shrinkage rate. CONCLUSION: LF-NMR was successfully employed to evaluate the drying degree of scallop adductors. US facilitated the conversion of immobilized water to free water and, consequently, promoted water removal during HPD.

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Ultrasonic vacuum drying technique as a novel process for shortening the drying period for beef and chicken meats

Cited by 100 publications

References 42 publications

Dehydration kinetics of salmon and trout fillets using ultrasonic vacuum drying as a novel technique

Dehydration kinetics of salmon and trout fillets using ultrasonic vacuum drying as a novel technique

Statistical approaches to access the effect of Lactobacillus sakei culture and ultrasound frequency on fatty acid profile of beef jerky

Effects of ultrasound pretreatment on the drying kinetics, water status and distribution in scallop adductors during heat pump drying

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