Contribución al estudio de la aplicación de ultrasonidos de alta intensidad en procesos de secado a baja temperatura.

Bonet, Santacatalina; Vicente, J. De

doi:10.4995/thesis/10251/61484

Cited by 2 publications

(2 citation statements)

References 116 publications

(159 reference statements)

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“…In solid products, the series of compressions and expansions of the 77 sample generate an effect similar to what happens to a sponge when quickly squeezed and released (Liang, 1993). This helps water to flow out of the dried cake through both 79 the natural channels and other micro-pathways created by the ultrasonic stresses (Awad,80 Moharram, Shaltout, Arker, & Youssef, 2010; Ricce, Rojas, Miano, Siche, & Augusto, 81 2016; Santacatalina, 2015). Ultrasound can also generate a micro-stirring at the solid-82 fluid interface that contributes to reducing the external mass transfer resistance.…”

Section: Introduction 46 47mentioning

confidence: 99%

On the effect of ultrasound-assisted atmospheric freeze-drying on the antioxidant properties of eggplant

Colucci

Fissore

Rosselló

et al. 2018

Food Research International

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The low operating temperatures employed in atmospheric freeze-drying permits an effective drying of heat sensitive products, without any impairment of their quality attributes. When using power ultrasound, the drying rate can be increased, thus reducing the process duration. However, ultrasound can also affect the product quality. The aim of this study was to evaluate the effect of various drying process variables, namely air temperature and velocity, ultrasound power and sample size, on the antioxidant properties of eggplant (Solanum melongena L.) samples. For this reason, drying experiments were carried out at different drying temperatures (-5, -7.5, -10 °C), power ultrasound levels (0, 25, 50 W; 21.9 kHz) and air velocities (2, 5 m s) using different sample sizes (8.8 mm and 17.6 mm cube side). The ascorbic acid content (Jagota and Dani method), total phenolic content (Folin-Ciocalteau method), and the antioxidant capacity (FRAP method) of the dried products were considered as quality indicators of the dried samples. The increase in air velocity and temperature, as well as the sample size, significantly reduced the antioxidant potential of the dried samples (p-value < .05). For a given sample size, the application of ultrasound, at the acoustic power levels tested, did not produce significant effects on the antioxidant indicators considered. Temperature measurements inside the drying sample showed a non-negligible temperature rise when acoustic power was applied.

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Section: Introduction 46 47mentioning

confidence: 99%

On the effect of ultrasound-assisted atmospheric freeze-drying on the antioxidant properties of eggplant

Colucci

Fissore

Rosselló

et al. 2018

Food Research International

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“…Mathematical models are always good tools for prediction, optimization, characterization and analysis of processes. These models can be divided into theoretical and empirical models [157]. Theoretical models give useful information about the mechanisms that take place in the process and are developed from the physical principles to quantitatively describe a process.…”

Section: 23-drying Kinetics Numerical Modelmentioning

confidence: 99%

Low temperature drying process intensification by application of power ultrasound. Design and development of ultrasonic drying equipment and systems

García¹

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The application of power ultrasonics in several industrial processes has been proved to be beneficial in terms of acceleration of the process with lower energy consumption and an optimal result. Among the industrial processes that can be enhanced using power ultrasound, we can find defoaming, debubbling, particle agglomeration, supercritical CO 2 extraction, or food dehydration, among others.Focusing on food dehydration, this process consists of transferring the moisture attached to the solid matrix of the food to the external gas media, like air. This mass transfer process is influenced by two parameters: the internal and the external resistance. Internal resistance results from the characteristics of the solid matrix and temperature while external resistance mainly depends on the boundary layer thickness. Currently, convective hot-air drying (CHAD) is one of the most common and widely used drying techniques used to extend the shelf life of food products. However, this is a highly time and energy-consuming thermal process, which also negatively affects the final quality properties of the dehydrated product such as color, texture, flavor, rehydration capacity, the content of vitamins, or other nutrients.Airborne power ultrasound (APU) application in drying systems may overcome some of the limitations of CHAD by increasing the drying rate or accelerating the process even if it takes place at lower temperatures.

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Contribución al estudio de la aplicación de ultrasonidos de alta intensidad en procesos de secado a baja temperatura.

Cited by 2 publications

References 116 publications

On the effect of ultrasound-assisted atmospheric freeze-drying on the antioxidant properties of eggplant

On the effect of ultrasound-assisted atmospheric freeze-drying on the antioxidant properties of eggplant

Low temperature drying process intensification by application of power ultrasound. Design and development of ultrasonic drying equipment and systems

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