Ultrasonically Enhanced Osmotic Pretreatment of Sea Cucumber Prior to Microwave Freeze Drying

Duan, Xu; Zhang, Min; Li, Xinlin; Mujumdar, Arun S.

doi:10.1080/07373930801929201

Cited by 101 publications

(48 citation statements)

References 15 publications

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“…The increase of water diffusivity and the reduction of overall drying time with UOD pretreatment have recently been reported about several fruits and vegetables (Fernandes and Rodrigues, 2008b;Duan et al, 2008;Garcia-Noguera et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

“…But OD process can only remove part of water inside materials and totally dried products can't be obtained, even with the assistance of ultrasound. So in order to get dried products, further drying processes such as AD should be carried out after ultrasound assisted osmotic dehydration (UOD).The increase of water diffusivity and the reduction of overall drying time with UOD pretreatment have recently been reported about several fruits and vegetables (Fernandes and Rodrigues, 2008b;Duan et al, 2008;Garcia-Noguera et al, 2010).This study has investigated the use of ultrasound as a helpful treatment to OD prior to AD of carrot. Hot-air dryings with UOD pretreatment (UOD-AD) were investigated.…”

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confidence: 99%

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Ultrasound Assisted Osmotic Dehydration as Pretreatment for Hot-air Drying of Carrot

Liu

Chen

et al. 2014

FSTR

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Ultrasound assisted osmotic dehydration (UOD) combined hot-air drying (AD) process was investigated in thisstudy. The influences of operation parameters such as ultrasonic energy density and solution concentration on weight reduction ratio (WRR) were discussed. The effects of UOD on the following AD of carrot slices were also studied.The results showed that ultrasonic energy density and solution concentration have positive and significant effects on WRR. Osmosis dehydration (OD) pretreatment without ultrasound assistance before AD has negative effects on the total processing time and the effective moisture diffusivity. Yet when ultrasound is applied, the increase of ultrasonic energy density could shorten dehydration time of the following AD process and total processing time. UOD prior to AD has positive effects on improving carotenoid content of product and reducing process energy cost. So it's definitely concluded that UOD pretreatment is an effective and complementary method for traditional AD process.Keywords: ultrasound, osmotic dehydration, hot-air drying, carrot IntroductionAt the present time, consumption of dehydrated food has experienced a noticeable increase in its demand on the market.Conventional dehydration methods based on hot-air drying (AD) are widely used in agricultural industry, but they are time-consuming and energy-intensive, and easily deteriorate the quality of the final products (Humberto et al., 2001;Cohen and Yang, 1995).Scientists and technicists are looking for emerging food processing technologies to enable the production of safer, fresher and better quality foods with longer life for local and export markets.Among emergent new technologies ultrasound dehydration is very promising (Garcia-perez et al., 2007;Fuente-Blance et al., 2006).Ultrasonic waves can produce a rapid series of alternative compressions and expansions, in a similar way to a sponge when it is squeezed and released repeatedly (Soria and Villamiel, 2010).The forces involved by this mechanism can be higher than surface tension which maintains the moisture inside the capillaries and microscopic channels of the fruit, and therefore accelerate moisture removal (Mulet et al., 2003). Ultrasonic waves can reduce viscosity (Greguss, 1963), minimize diffusion boundary layer thickness and remove moisture from solid liquid interfaces (Carcel et al., 2007a;Rodrigues and Fernades, 2007). Furthermore, changes in microstructure have been reported after ultrasonic treatments of fruits, which can additionally improve water removal (Fernandes et al., 2008a).Ultrasonic waves are often used to strengthen osmotic dehydration (OD) of food (Carcel et al., 2007b;Riera et al., 2004). Simal et al. (1998) strengthened OD with ultrasound technology, and concluded that both dewater rate and moisture removal ratio increase significantly compared with traditional OD process. Lenart and Auslander (1980) reported that moisture diffusion rate would increase with the rise of ultrasonic power.Yet Floros and Liang (1994) indicated that the rise of moist...

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Section: Introductionmentioning

confidence: 99%

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confidence: 99%

Ultrasound Assisted Osmotic Dehydration as Pretreatment for Hot-air Drying of Carrot

Liu

Chen

et al. 2014

FSTR

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“…By applying osmotic pretreatment, the moisture of materials to be subjected to subsequent thermal drying is lowered (Sutar and Prasad 2007;Duan et al 2008;LemusMondaca et al 2009). Thus, the drying load is reduced.…”

Section: Osmotic Dehydration and Pretreatmentsmentioning

confidence: 99%

Drying Technology: Trends and Applications in Postharvest Processing

Mujumdar

Law

2010

Food Bioprocess Technol

Self Cite

288

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Thermal drying technologies have attracted significant R&D efforts owing to the rising demand for improved product quality and reduced operating cost as well as diminished environmental impact. Drying materials may appear in the form of wet solid, liquid, suspension, or paste, which require drying to extend the period of storage, ease of transportation, and for downstream processing to produce value added products. Most of these materials are heat-sensitive and require careful drying; conventional hot air drying can be detrimental to the retention of bioactive ingredients. High temperature tends to damage and denature the product, destroy active ingredients, cause case hardening and discoloration, etc. This article briefly summarizes some of the emerging drying methods and selected recent developments applicable to postharvest processing. These include: heat pump-assisted drying with multimode and time-varying heat input, low and atmospheric pressure superheated steam drying, modified atmosphere drying, intermittent batch drying, osmotic pretreatments, microwave-vacuum drying, etc.

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“…When ultrasound waves propagate in liquid media, they cause a cavitation effect, with numerous cavitation bubbles. The bubbles rapidly collapse and produce a shock wave (Feng 2006;Duan et al 2008;Legay et al 2011), which enhances the removal of extractives strongly attached to the wood cell wall (He et al 2012(He et al , 2013. Thus, the permeability and mass transfer of the wood is improved (Fuente-Blanco et al 2006;Gallego-Juarez et al 2007;Soria and Villamiel 2010) and the impregnation efficiency is consequently increased.…”

Section: Introductionmentioning

confidence: 99%

Effects of Frequency and Processing Time on the Drying Course of Ultrasound-assisted Impregnated Wood

Zhao¹,

Ma²,

He³

et al. 2016

BioResources

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Impregnating wood, assisted with ultrasound technology, could improve the impregnation efficiency by improving the permeability of wood, thus affecting the subsequent drying process. Poplar lumber and phenolic resin were applied to investigate the influence of ultrasound-assisted impregnation on the wood drying process. The ultrasonic frequency and processing time were analyzed and correlated. The results indicated that the average drying rate of impregnated wood was generally faster in the earlier stage and slower in the later period than the blank group. At the earlier drying stage, the drying rate exhibited a decreasing tendency with increasing ultrasonic time, as the frequency remained constant. However, with an unaltered processing time, a contrary trend was detected as the frequency was increased. The ultrasonic frequency and time caused an complex effect on the average drying rate during the later drying course. These findings could be applied to the impregnated wood drying industry to strike a balance between ultrasound-assisted performance and the related drying effectiveness.

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Ultrasonically Enhanced Osmotic Pretreatment of Sea Cucumber Prior to Microwave Freeze Drying

Cited by 101 publications

References 15 publications

Ultrasound Assisted Osmotic Dehydration as Pretreatment for Hot-air Drying of Carrot

Ultrasound Assisted Osmotic Dehydration as Pretreatment for Hot-air Drying of Carrot

Drying Technology: Trends and Applications in Postharvest Processing

Effects of Frequency and Processing Time on the Drying Course of Ultrasound-assisted Impregnated Wood

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