Effect of ultrasonic pretreatment on drying kinetics and physio‐mechanical characteristics of peach slices

Abstract

Peach, which is one of the most critical garden products in Iran has a lot of postharvest lesions. In this sense, processing the product would result in reducing the postharvest lesions. Recently, ultrasound waves have been widely applied as a new pretreatment method in drying food. Herein, we aim at investigating the effect of high power ultrasound pretreatment on the drying kinetics of peach slices. The effective moisture penetration coefficient, color changes and elastic modulus were investigated. The drying process was modeled using mathematical equations. The results showed that the ultrasound use as a pretreatment before drying reduces the drying time by up to 40%. The ultrasound treatment effect and the duration of their application on the color changes of the samples are not significant, and the reason for the color change is due to maillard reactions. The results of the effect of ultrasound pretreatment on the elastic modulus due to loading in the compression test showed that the application of pretreatment on the deformation of the samples is significant and reduced the modulus of elasticity by about 46%. The midilli model in different pretreatments, as compared to other models, had the best fitting with the experimental data. Moreover, the amount of effective diffusivity coefficient in the dried samples of peach slices, in different pretreatments, varies from 1.345 × 10−9 to 5.370 × 10−10 m2 s−1. In addition, it is worth mentioning that ultrasound pretreatment can be regarded as a promising approach. As far as food and agricultural products have typical structure and composition, ultrasound pretreatment application requires more through research. Practical Applications As compared to the untreated peach slices, a significant enhancement was witnessed in the ultrasound (US)‐treated slices. Herein, a new method is proposed, which results in producing slices with an improved quality. Generally, peach‐slice processing has been applied to get high‐quality products.

Mass transfer kinetics (soluble solids gain and water loss) of ultrasound-assisted osmotic dehydration of apple slices

“…These results indicate that the Page equation is a suitable to model in describing the OD procedure of apple slices under the various sonication power levels and osmotic solution concentrations. The influence of ultrasonic pre-treatment on drying kinetics and physio-mechanical properties of peach slices was examined and modeled by Akhoundzadeh Yamchi et al 26 . According to the results, applying sonication before drying decreases the drying duration about 40%.…”

Influence of ultrasound pretreatment on drying characteristics of cocoyam (Xanthosoma sagittifolium) slices during convective hot air drying

“…Similarly, a 40% reduction in drying time for ultrasound treated peach slices was reported. 30 Reductions in drying time of 19% and 14.3% were also recorded for ultrasound pretreated dried pineapple slices with an ultrasound time of 20 and 30 min, respectively. 31 A series of mechanisms are responsible for these changes in biological material as a result of ultrasound pretreatment.…”

Developing ultrasound‐assisted infrared drying technology for bitter melon (Momordica charantia)

“…Therefore, this model was chosen to describe, and predict the drying behavior of bitter melon with the help of infrared under temperature, distance from infrared lamps, and ultrasound pretreatment in different periods. Akhoundzadeh Yamchi et al (2023), Du et al (2023), Zang et al (2023), and Polat et al (2022) reported the Midilli model as an appropriate model to describe the drying demeanor of apricot, paddy, and sweet potatoes in an infrared dryer, respectively.…”

“…This system can work continuously, and pulsed, has digital power control from 0% to 100%, and has two temperature sensors inside, and outside. In order to examine the impact of the infrared dryer and ultrasound waves, bitter melon at three temperature of 50, 60, and 70°C, at three distances of 10, 15, and 20 cm from infrared lamps, and ultrasound treatment at 10, and 20 min with a power of 20%, and in three repetitions until the samples reached more stable equilibrium moisture, It was done (Akhoundzadeh Yamchi et al, 2019). Schematic diagram of infrared drying of bitter melon under different ultrasonic is shown in Figure 1.…”

“…After the fruiting of the plants, green bitter melon fruits were randomly selected so that the fruits displayed a state of robust health and were free of any signs of pest infestation. In order to prevent bitter melon from spoiling due to the high perishability of bitter melon fruit, during the experiments, and to prevent moisture loss, the samples saved in polyethylene plastic within refrigeration at a controlled temperature of 4 C. The tested bitter melon fruits were transferred to the laboratory 2 h before commencing the experiment, it was imperative to ensure that the temperature was equilibrated with the surrounding environment (Akhoundzadeh Yamchi et al, 2022). Bitter melon fruits were surface washed with distilled water, and then their surface water was removed by a moistureabsorbing tissue.…”