Ultrasonically assisted low-temperature drying of desalted codfish

Santacatalina, J.V.; Guerrero, M.E.; García-Pérez, J.V.; Mulet, A.; Cárcel, Juan A.

doi:10.1016/j.lwt.2015.08.023

Cited by 20 publications

(16 citation statements)

References 26 publications

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“…increased significantly (p < .05) 5.2% and 10.4%, respectively, in comparison with the control treatments. According to Santacatalina, Guerrero, Garcia-Perez, Mulet, and Cárcel (2016), the D eff for rehydration of desalted cod dried at 0°C and 10°C increased by effect of ultrasound treatment (20.5 kW/m 3 , 21 kHz) 23.8% and 13.56%, respectively, in agreement with the results above of this study. The values of ln D eff plotted versus the reciprocal of the temperature (1/(T + 273.15)) for dehydrated tilapia cubes by the effect of ultrasound treatment for rehydration are shown in Figure 3.…”

Section: Rehydration Characteristicssupporting

confidence: 91%

Effect of ultrasound treatment on dehydration kinetics and physicochemical, microbiological, structural and rehydration characteristics of tilapia

Ríos

Ulloa

et al. 2020

CyTA - Journal of Food

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The effect of ultrasound for 15 and 30 min (40 kHz, 130 W, 10% salt solution, 25°C) on dehydration kinetics and physicochemical, microbiological, structural and rehydration characteristics of tilapia cubes dehydrated at 35°C was evaluated. The ultrasound treatments decreased dehydration time in the range of 8.7-19.2%, in comparison with the control treatments (15 and 30 min, 10% salt solution, 25°C). Of the Wang and Singh, Lewis, Modified Page and Page models, the last one was the one that better described the dehydration kinetics. The ultrasound significantly (p < .05) increased the ash content and significantly (p < .05) decreased the a w of the dehydrated tilapia cubes but did not have an effect on the microbiological characteristics. In addition, the tilapia cubes treated with ultrasound presented porous structures with large and irregular cavities, which increased the amount of moisture absorbed in the rehydration, in comparison with the control treatments. Efecto del tratamiento de ultrasonido en las cinéticas de deshidratación y características fisicoquímicas, microbiológicas, estructurales y de rehidratación de cubos de tilapia (Oreochromis niloticus) deshidratadas con aire a baja temperatura RESUMEN Se evaluó el efecto del ultrasonido por 15 y 30 min (40 kHz, 130 W, solución de sal al 10%, 25°C) en las cinéticas de deshidratación y características fisicoquímicas, microbiológicas, estructurales y de rehidratación de cubos de tilapia deshidratados a 35°C. Los tratamientos de ultrasonido disminuyeron el tiempo de deshidratación en el rango de 8.7-19.2%, en comparación con los tratamientos controles (15 y 30 min en solución de sal al 10%, 25°C). De los modelos de Wang y Singh, Lewis, Page Modificado y Page, el último fue el que mejor describió las cinéticas de deshidratación. El ultrasonido incrementó significativamente el contenido de cenizas y disminuyó significativamente la a w de cubos de tilapia deshidratados, pero no tuvo efecto sobre las características microbiológicas. Además, los cubos de tilapia tratados con ultrasonido presentaron estructuras porosas con cavidades grandes y porosas, lo cual aumentó la cantidad de agua absorbida en la rehidratación, en comparación con los tratamientos control.

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Section: Rehydration Characteristicssupporting

confidence: 91%

Effect of ultrasound treatment on dehydration kinetics and physicochemical, microbiological, structural and rehydration characteristics of tilapia

Ríos

Ulloa

et al. 2020

CyTA - Journal of Food

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“…As regards the application of ultrasound in the food sector, it has been formerly used in sterilization (Piyasena, Mohareb, & McKellar, 2003), extraction (Ahmad-Qasem et al, 2013;Jadhav, Gogate, & Rathod, 2009;Tiwari, 2015), filtration (Masselin et al, 2001), drying (Fan, Zhang, & Mujumdar, 2017;Musielak, Mierzwa, & Kroehnke, 2016;Santacatalina, Guerrero, Garcia-Perez, Mulet, & Cárcel, 2016) or freezing (Zheng & Sun, 2006) to increase the efficiency or shorten the processing times. In these applications, ultrasound was used to intensify mass transfer, heat transfer or both phenomena simultaneously.…”

Section: Introductionmentioning

confidence: 99%

Accelerated mild heating of dry-cured ham by applying power ultrasound in a liquid medium

Contreras

Benedito

Bon

et al. 2018

Innovative Food Science & Emerging Technologies

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Mild thermal treatments could be considered a feasible technique with which to improve the texture of dry-cured ham. This study explores the feasibility of using power ultrasound (PuS) to intensify heat transfer during the mild thermal treatment of dry-cured ham immersed in a liquid medium. For that purpose, a temperature controlled ultrasonic bath was used to avoid the water temperature rise due to cavitation during ultrasonic application, which could mask the actual effect of ultrasound in heat transport mechanisms. Experiments were carried out using dry-cured ham slices (thickness 2 cm), which were heated at different temperatures (40, 45, 50 ºC) with (PuS) and without (conventional mechanical stirring, CV) ultrasonic assistance. Temperature was monitored in the two main muscles of the ham (Biceps femoris and Semimembranosus) and in different positions of the slice. A model that considered heat transfer entirely controlled by conduction was chosen for describing heating kinetics and quantify the influence of temperature and ultrasonic application in the apparent thermal diffusivity. The heat conduction model proposed was adequate to describe both CV and PuS heating kinetics (VAR >98.6%). Ultrasound application sped up the heat transfer by increasing the apparent thermal diffusivity up to 51%, but the higher the temperature, the lower the ultrasonic intensification. The apparent thermal diffusivities identified for the slices were satisfactorily validated (VAR> 98.4%) in independent experiments with ham cylinders. Therefore, PuS could be considered as an effective technology for the purposes of accelerating the heat transfer, thus shortening the heating time of dry-cured ham slices immersed in a liquid medium.

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“…cod. [28,29] Moreover, AFD was demonstrated to be effective even when drying large size samples, resulting in an acceleration of the drying kinetics, with no significant side effects on product quality. [30] The goal of this study was to evaluate the effect of several operating variables, namely air temperature and velocity, ultrasound power and sample size, on the drying kinetics of eggplant (Solanum melongena L.) samples, aiming to set-up a mathematical model of the process for the in silico optimization of the operating conditions and, finally, for the investigation of an industrial-scale AFD unit.…”

Section: Introductionmentioning

confidence: 99%

On the investigation into the kinetics of the ultrasound-assisted atmospheric freeze drying of eggplant

et al. 2017

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Atmospheric freeze drying is a highly attractive process for the dehydration of thermosensitive products, like food, due to the fact that water is removed at low temperature by sublimation. Unfortunately, drying times can be very long because of the internal resistance of the product to vapor diffusion: power ultrasound can be an effective means of accelerating the process, thus reducing the operating cost. The aim of this study was to assess the effect of air temperature and velocity, ultrasound power and sample size on the drying kinetics of eggplant (Solanum Melongena L.) samples and, afterwards, to analyze in silico an industrial process. Experiments were carried out under various conditions regarding air temperature (-5,-7.5,-10 °C), velocity (2 and 5 m s-1), power ultrasound (0, 10.3, 20.5 kW m-3 , 21.9 kHz) and sample size. Drying rate was measured experimentally. The air velocity showed no relevant effects on the drying kinetics, and the effect of the air temperature was slight when compared to the marked reduction in the drying time obtained when ultrasound was applied. The uniformly retreating interface model was modified to account for the cubic shape of the samples and used to establish the kinetic parameters, in particular to evaluate water diffusivity in the dried product, searching for the best fit between measured and calculated moisture content. The model was finally used to optimize the process in silico, considering an industrial unit as test case. In this case it appeared that power ultrasound can increase the productivity of a tunnel drier up to four or five times, and it allows the operational and fixed costs of the plant to be reduced significantly.

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Ultrasonically assisted low-temperature drying of desalted codfish

Cited by 20 publications

References 26 publications

Effect of ultrasound treatment on dehydration kinetics and physicochemical, microbiological, structural and rehydration characteristics of tilapia

Effect of ultrasound treatment on dehydration kinetics and physicochemical, microbiological, structural and rehydration characteristics of tilapia

Accelerated mild heating of dry-cured ham by applying power ultrasound in a liquid medium

On the investigation into the kinetics of the ultrasound-assisted atmospheric freeze drying of eggplant

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