Application of ultrasound technology in the drying of food products

Advances in application of ultrasound in food processing: A review

“…The application of ultrasound increased the rate of drying; however, the results may vary in some cases. In general, ultrasound treatment reduces water activity, enhances product color, and decreases the loss of nutrients: flavonoid content, antioxidant activity, vitamin C, and total phenolic content [56] .…”

“…It also fastens lactose hydrolysis by the release of the enzyme, lactase, and acid production stimulation, thus reducing fermentation time. Ultrasound treatment enhances the organoleptic properties of fermented milk products along with their nutritional qualities due to an increase in bioactive peptides and oligosaccharides, reducing lactose content [56] .…”

Food preservation techniques and nanotechnology for increased shelf life of fruits, vegetables, beverages and spices: a review

“…This is because as intensity increases, intramolecular forces break the particle-particle bonding resulting in solvent penetrating between the molecules, a phenomenon termed as cavitation (Fu et al 2020;Khan et al 2020). Further enhancement of ultrasound extraction is dependent on factors like improved penetration, cell disruption, better swelling capacity and enhanced capillary effect (Huang et al 2020;Xu et al 2007). Table 3 shows the Ultrasound is slowly paving way into two most thriving sectors in the food industry, namely wine making and dairy production.…”

Investigation of ultrasound pretreatment time and microwave power level on drying and rehydration kinetics of green olives

“…Ultrasound is a novel technology has been used in many food processing and applications such as dairy and beverage technology (Ahmad et al, 2019;Guimarães et al, 2018Guimarães et al, , 2019a, oil extraction (Aydar et al, 2017b;Jiménez et al, 2007) and as a pretreatment in drying of foods (Huang et al, 2019). Ultrasound pretreatment accelerates the mass transfer in drying mainly due to breakdown of cells and formation of micro channels (Sun, 2014).…”