Ultrasound-Assisted Drying of Food

Nowacka, Małgorzata; Dadan, Magdalena

doi:10.1007/978-1-0716-2136-3_7

Cited by 6 publications

(2 citation statements)

References 69 publications

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“…The amplitude was fixed at 100% and the processing time was 30 (US1) and 90 s (US2). The sonotrode was submerged to a depth of 4 cm beneath the water's surface [31]. The temperature of the process was 25 • C and it was maintained during the processing with the use of another beaker with cold water with ice.…”

Section: Pretreatment Ultrasound Treatment Process (Us)mentioning

confidence: 99%

The Effect of Ultrasound and Pulsed Electric Field on the Osmotic Dehydration Process of Strawberries

Pobiega,

Matys,

Trusinska

et al. 2023

Applied Sciences

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Currently, the demands of consumers are growing, and they expect safe and natural products of higher quality compared to products processed using thermal methods. Thermal treatment influences the sensory as well as quality and nutritional value of processed plant material. This results in the development of innovative, non-thermal methods of food preservation and processing. Hence, the study was conducted to examine how ultrasound (US) and pulsed electric field (PEF) affect the osmotic dehydration process of strawberries. An US treatment with a power of 400 W and a frequency of 24 kHz for 30 and 90 s and a PEF treatment were used, adopting the appropriate energy consumption of 1 and 2.5 kJ/kg. Then, strawberries after both processes were osmotically dehydrated in 0.5; 1, and 2 h at 30 °C. Dehydration was carried out in a 50% sucrose solution. Research findings have indicated that the pretreatment positively enhanced the efficiency of osmotic dehydration. An improvement in the dry weight gain rate was noted. Strawberries dehydrated with the use of pretreatment had similar or lower color values and the content of bioactive components compared to strawberries subjected to dehydration only. The material treated with the PEF turned out to be the softest. Significant differences in sugar content were noted in fruits after pretreatment. Sucrose levels increased, glucose levels decreased, and fructose remained at a comparable level.

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Section: Pretreatment Ultrasound Treatment Process (Us)mentioning

confidence: 99%

The Effect of Ultrasound and Pulsed Electric Field on the Osmotic Dehydration Process of Strawberries

Pobiega,

Matys,

Trusinska

et al. 2023

Applied Sciences

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“…Therefore, under the demands of today's life, food dehydration must be an automatically controlled process ensuring that the food structure, content, and quality are preserved on time. In general, food dehydration systems have low efficiency, and consequently, the development of efficient systems is a relevant scientific and technological challenge [3][4][5]. Hence, when developing or selecting a food dehydration system, its efficiency must be evaluated considering removed moisture content and the moisture removal rate.…”

Section: Introductionmentioning

confidence: 99%

Acoustic and Thermal Analysis of Food

Aguilar-Torres¹,

Jiménez-Ramírez²,

Jimenez-Garcia³

et al. 2023

Food Processing and Packaging Technologies - Recent Advances

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Exploring the food acoustic features can help to understand and effectively apply some preservation treatments that extend their expiration date. The food composition and properties are crucial issues in their acoustic behavior when stimulated with acoustic waves. If these waves are varied in frequency and intensity, the temperature of food could be affected facilitating the moisture removal or degrading its nutritional condition. Therefore, we presented a guide to determine and apply the most influential spectral component of ultrasound waves on apple and tomato when dehydrated in an ultrasound-assisted dehydration system. In this guide, applying the finite element method, we study, simulate, and analyze the acoustic and thermic behavior of apple and tomato inside a chamber when radiated with acoustic waves at (1 Hz, 1 MHz) by using up to three piezoelectric transducers. From the physical parameters defined in the simulation environment for apple and tomato, we find the relevant spectral components that can produce temperature changes in each food sample considering the radiation time and the food sample location. This work represents an analysis guide that allows for determining the best conditions for the acoustic radiation of foods, avoiding their structural and nutritional damage, and seeking the design of energy-efficient processes.

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Preservation of the Physical, Bioactive, and Sensory Properties of Sour Cherry Juice with Multiple Non-thermal Treatments

Akdemir Evrendilek

2023

Reference Series in Phytochemistry

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Ultrasound-Assisted Drying of Food

Cited by 6 publications

References 69 publications

The Effect of Ultrasound and Pulsed Electric Field on the Osmotic Dehydration Process of Strawberries

The Effect of Ultrasound and Pulsed Electric Field on the Osmotic Dehydration Process of Strawberries

Acoustic and Thermal Analysis of Food

Preservation of the Physical, Bioactive, and Sensory Properties of Sour Cherry Juice with Multiple Non-thermal Treatments

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