Use of Ultrasound as Pretreatment for Dehydration of Melons

Rodrigues, Sueli; Fernandes, Fabiano Ándré Narciso

doi:10.1080/07373930701595409

Cited by 77 publications

(38 citation statements)

References 24 publications

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“…For US bath and US probe blanching treatments carried out at low temperatures (USB 40-30 and USP , very low losses of total soluble solids (3-7 %) and carbohydrates (3-10 %) were found. In general, higher sugar losses were observed by [15,[38][39][40]. These differences could be due to the different susceptibility of vegetable substrates to the effects of US.…”

Section: Resultsmentioning

confidence: 75%

Effects of conventional and ultrasound blanching on enzyme inactivation and carbohydrate content of carrots

Gamboa‐Santos

Montilla

Soria

et al. 2012

Eur Food Res Technol

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Section: Resultsmentioning

confidence: 75%

Effects of conventional and ultrasound blanching on enzyme inactivation and carbohydrate content of carrots

Gamboa‐Santos

Montilla

Soria

et al. 2012

Eur Food Res Technol

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“…Studies with melons showed that ultrasound caused elongation of cells, which resulted in an easier path for water diffusion (Fernandes et al, 2008a;Rodrigues and Fernandes, 2007). The effect of ultrasound on papaya showed that microscopic channels were produced because of adhesion loss between cells, however, the short length of the microscopic channels did not improve much the effective diffusivity of water in papayas (Fernandes et al, 2008b).…”

Section: Introductionmentioning

confidence: 99%

Ultrasound-assisted osmotic dehydration and convective drying of apples: Process kinetics and quality issues

Mierzwa

Kowalski

2016

Chemical and Process Engineering

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The aim of the present theme issue was to study the influence of ultrasound enhancement on the kinetics of osmotic dehydration and the effect of convective drying from the point of view of drying time and quality of dried products. Apple fruit was used as the experimental material. The kinetics of osmotic dehydration with (UAOD) and without (OD) ultrasound enhancement were examined for 40% fructose and sorbitol solutions. The effective dehydration time of osmotic process was determined. Preliminary dehydrated samples with OD and UAOD were next dried convectively with (CVUS) and without (CV) ultrasound assistance. The influence of OD and UAOD on the kinetics of CV and CVUS drying was analysed. The parameters of water activity and colour change were measured for the assessment of product quality after drying process.

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“…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).…”

Section: Introductionmentioning

confidence: 99%

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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Use of Ultrasound as Pretreatment for Dehydration of Melons

Cited by 77 publications

References 24 publications

Effects of conventional and ultrasound blanching on enzyme inactivation and carbohydrate content of carrots

Effects of conventional and ultrasound blanching on enzyme inactivation and carbohydrate content of carrots

Ultrasound-assisted osmotic dehydration and convective drying of apples: Process kinetics and quality issues

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

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