Individual and interactive effect of ultrasound pre-treatment on drying kinetics and biochemical qualities of food: A critical review

Applications of ultrasonication on food enzyme inactivation- recent review report (2017–2022)

“…As anticipated, the sonication process enhanced the rate of drying and thereby reduced the specific energy consumption for drying besides the improved rehydration properties of the sonic pre-treated dried products. Similar results were observed with PPO and POD inactivation in ginger slices using a 20% sucrose solution as the osmotic solution [92] . Even with the convective hot air drying, the POD, PPO, and AAO enzymes in banana slices were inactivated by US (20 kHz; 300 W; 30 min).…”

“…Furthermore, thermo-sonicated guava slices have shown better enzyme inactivation along with a faster drying process after the sonication. The surface modification of the product after US would be the cause of this enhancement in the mass transfer during drying resulting in lesser energy consumption [92] . Also, the guava slices were processed in the ultrasonic bath which would explain the possibility of scaling up the technology for commercial processing.…”

“…Apart from the drying processes, microbial safety of the liquid products is also ensured through these novel thermal methods, one of which is the ohmic heating technology where the electrical resistance of the product is utilized to generate heat and further impart the benefits of thermal processing. [92] reported that combining US with ohmic heating potentially inhibits microbial growth with the effective inactivation of PME in the orange juice. Moreover, carotenoids, flavonoids, phenolics, and vitamin C retention was found to be higher in the ohmic + US orange juice compared to that of conventionally heat-processed juice and fresh juice.…”

“… The highest enzyme activity inactivation of 83.10% was observed with 2.5 g/L L-cysteine, powder 300 W and 6 min treatment. [92] 8 Green asparagus Acetic acid and Gibberellic acid POD, PAL Ultrasonic bath; 40 kHz; 360 W; 10 min. Concentration 2% acetic acid and 50 mg/kg gibberellic acid US + AG treatment decreased POD activity from the day 8 during the storage period.…”

Effect of ultrasound assisted cleaning on pesticide removal and quality characteristics of Vitis vinifera leaves

“…In this context, “ultrasound” refers to the kinetic energy produced by sound waves with frequencies beyond the range of human hearing (20 kHz to 20 MHz range) [19] , [20] . The innovative use of ultrasound in food processing has been demonstrated to be an effective method to extend shelf-life, reduce the microbiological load, increase extraction yield, clean pesticide, and raise drying rate with improved quality and nutrition retention, improved emulsification, crystallization, filtration, faster thawing, and many other benefits [19] , [21] .Ultrasound-assisted cleaning (UAC) is a pesticide removal technology that is safer for the environment and more effective than previous approaches. It's also a cleaning method that's both time and energy-efficient [13] , [22] , [23] .…”