Impact of Power Ultrasound on the Quality of Fruits and Vegetables During Dehydration

Osmotic dehydration and ultrasound are pretreatments used in order to reduce costs and processing time in the drying of food. We investigated the effect of the ultrasonic bath and an ultrasonic probe in osmotic solution, as a pretreatment of the drying process in an oven, for beet snacks. Different conditions of pretreatments (TP: ultrasonic probe treatment; TB: ultrasonic bath treatment) were performed and analyzed for water loss (WL) and solid gain (SG). After the snacks were ready, we evaluated the drying kinetics, aw, Brix, color, texture, and anthocyanin content. No difference was observed between treatments for SG and WL. The pretreatments TP5, TP10 and TB20 decreased by 22.2% the drying time in the oven. Regarding the snacks, there was no difference in texture. The colors of TP5, TP10, and TB10 were similar to the control, as well as the aw value of the TP5 and TP10. The TP5 had the highest anthocyanin content. The use of ultrasound probe in osmotic solution for 5 min, as a predrying treatment, is a viable technology as it reduces pretreatment and drying time without impairing the quality of the final product. Practical applications The use of ultrasound as a pretreatment in the drying of fruits reduces the drying time. Drying is an important process in obtaining new products, in addition to increasing shelf‐life.

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“…Villamiel et al () observed that applying ultrasound reduced drying time in carrots and strawberries, and ended in high‐quality products.…”

Section: Resultsmentioning

confidence: 99%

“…As in this study, the authors also concluded that direct sonication was more intense than the indirect sonication. Villamiel et al (2015) observed that applying ultrasound reduced drying time in carrots and strawberries, and ended in high-quality products.…”

Section: Drying Kineticsmentioning

confidence: 98%

Effects of pretreatment ultrasound bath and ultrasonic probe, in osmotic dehydration, in the kinetics of oven drying and the physicochemical properties of beet snacks

Soquetta

Schmaltz

Righes

et al. 2017

J Food Process Preserv

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“…Ultrasonic application in the drying of strawberries and carrots produces a highly significant reduction in the time of processing while providing high-quality final products. The final products' quality was equivalent or superior to final products obtained in convective dryer prototype under similar conditions, was higher than marketed products, and was similar to the produced products by freeze-drying [42]. The impact of lowfrequency high-power ultrasound (40 kHz, 130 W) on bean in terms of kinetics of hydration and cooking times was studied.…”

Section: Applications Of High-intensity Ultrasonicmentioning

confidence: 78%

Importance and Applications of Ultrasonic Technology to Improve Food Quality

Mohammed¹,

Alhajhoj²

2020

Food Processing

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Nutritional value and quality of food products are very important for a healthy life of human beings. Various modern thermal and nonthermal application technologies such as pulsed light, pulsed electric field, high and low hydrostatic pressure, microwave, and ohmic heating have been used to improve food products characteristics. In recent years, ultrasonic applications have been used for food processing. The ultrasonic is defined as sound waves with a frequency exceeding the human hearing limit. Based on the frequency range of ultrasonic waves, it can be used in many industrial applications including the processing of food. Applications of highpower ultrasonic with low frequency aim to improve the quality of food products. Low-power ultrasonic with high-frequency applications are used for nondestructive quality evaluation of physicochemical properties of food. The most important advantages of ultrasonic technologies are the low cost of food processing, low power consumption, simplicity compared to other technologies, suitability for the treatment of solid and liquid food, and environmental safeness and friendliness, thus becoming a promising technology for monitoring and improving quality of food products. The main objective of this chapter is to provide an overview of the principal and recent applications of ultrasonic waves to improve food product quality.

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“…By removing water from the food, drying or dehydration increases shelf life by inhibiting microbial and enzymatic activity (Oriente et al, 2016). Moreover, most of the dehydrated vegetables and fruits obtained by convection drying first go through bleaching or osmotic dehydration treatment (Villamiel et al, 2015). Osmotic dehydration is widely used to remove water from vegetable tissues by immersion in a concentrated solution.…”

Section: Introductionmentioning

confidence: 99%

Consumer acceptability, physicochemical characteristics, and bioactive compounds of sweet potato roots subjected to osmotic dehydration

Michalichen¹,

Schwarz²,

Resende³

et al. 2019

Científica

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Sweet potato dehydration is a way of increasing shelf life, modifying and adding value to the final product. However, some of the compounds of nutritional interest may be lost during processing. Thus, this work evaluates different dehydration treatments for sweet potato, and determines the best condition for a quality product. Two sweet potato genotypes (UGA 127 and UGA 34) were first subjected to osmotic dehydration using a 65% sucrose solution or a 2% sodium chloride solution (NaCl), both for 5 hours, being compared with the control treatment. Subsequently, the samples were oven dried at 65 °C for 6 hours. Sweet potatoes were analyzed for sensory characteristics (color, flavor, crispness, aroma, overall acceptability, and purchase intent), physicochemical characteristics (color, titratable acidity, soluble solids), bioactive compounds (β-carotene, phenolic, ascorbic acid), and antioxidant capacity. Potatoes dehydrated with 65% sucrose were well accepted by the tasters. The soluble solids content and soluble solids/titratable acidity ratio were higher for sweet potatoes treated with 65% sucrose. Genotypes differed significantly for luminosity, and the highest average was found for UGA 127, indicating that potatoes processed from this root had a lighter coloration. The content of bioactive compounds varied as a function of the different treatments and genotypes; in general, the highest levels were found in the control and 65% sucrose treatments. Genotype UGA 127 treated with 65% sucrose proved to be a good marketing alternative for small farmers.

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Impact of Power Ultrasound on the Quality of Fruits and Vegetables During Dehydration

Cited by 19 publications

References 16 publications

Effects of pretreatment ultrasound bath and ultrasonic probe, in osmotic dehydration, in the kinetics of oven drying and the physicochemical properties of beet snacks

Effects of pretreatment ultrasound bath and ultrasonic probe, in osmotic dehydration, in the kinetics of oven drying and the physicochemical properties of beet snacks

Importance and Applications of Ultrasonic Technology to Improve Food Quality

Consumer acceptability, physicochemical characteristics, and bioactive compounds of sweet potato roots subjected to osmotic dehydration

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