Ultrasound-Assisted Vacuum Impregnation as a Strategy for the Management of Potato By-Products

Abstract

One of the most important problems of the modern world is food wastage. The issue occurs at every stage of the food chain, requiring new sustainable production and processing technologies. The processing of production waste and making it a wholesome ingredient may be a good opportunity to promote more sustainable development. This study analyzes the process of enrichment of model by-product (irregular potatoes cubes) with a functional compound (ascorbic acid) through vacuum impregnation, with two experiments on variants of the process, standard (VI) and ultrasonic-assisted (UVI). The research covers complete processing, including the stage of preserving impregnated products by convective drying. The analysis includes the impregnation efficiency, drying kinetics, and energy consumption, and selected quality parameters of the material, namely color and water activity. Based on the results, ultrasound increased the impregnation efficiency, but the quantitative effect depends on the application period. Ultrasound had a positive effect on the kinetics and energy consumption of convective drying. Ultrasound did not reduce quality. The proposed technology may be useful during the processing of by-products.

Effect of ultrasound on mass transfer during vacuum impregnation and selected quality parameters of products: A case study of carrots

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Fig. 1 Schematic of the impregnation apparatus [24] . 1 & 4 - valves, 2 - PT100 temperature probe, 3 - vacuum gauge, 5 - lid, 6 - vacuum chamber, 7 - water jacket, 8 - vacuum pump, 9 - ultrasonic transducers.

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Assessment of ultrasound-assisted vacuum impregnation as a method for modifying cranberries’ quality

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Fig. 1 Scheme of impregnation apparatus [17] . 1,4 – valves; 2 – PT100 temperature probe; 3 – vacuum gauge; 5 – lid, 6 – vacuum chamber; 7 – water jacket; 8 – vacuum pump; 9 – ultrasonic transducers.

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Toward Enhanced Seed Potato Yield: Exploring Ultrasonication Techniques in Agricultural Engineering

“…Potential benefits associated with the use of ultrasonics in potato cultivation may include increased potato yield, better plant resistance to environmental stresses, reduced pesticide usage, and improved crop quality. In terms of crop quality improvement, Mierzwa et al [28] have reported on the benefits of ultrasonically assisted vacuum impregnation for drying potato cubes, originally considered as valueless production waste. According to these authors, this approach allows for the transformation of valueless production waste into a valuable product with a high content of impregnating compounds (in this case, ascorbic acid).…”

“…Therefore, selecting the appropriate variety for cultivation should take into account local environmental conditions, production goals, and the availability of agricultural technologies and plant protection. It is also important to consider the preferences of producers to understand their preferences regarding selected varieties in combination with ultrasound technology [28].…”