Investigation of ultrasound-assisted convective drying process on quality characteristics and drying kinetics of zucchini slices

Bagheri, Niloufar; Dinani, Somayeh Taghian

doi:10.1007/s00231-019-02573-6

Cited by 17 publications

(17 citation statements)

References 52 publications

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“…This could lead to color change with pigment break down, enzymatic reactions and non-enzymatic reactions of products. [60] This result was consistent with the published results of rice paddy, [16] zucchini slices, [61] garlic slices [62] and mushroom. [56] They showed that the color changes of samples decreased with increasing of inlet air temperature.…”

Section: Color Changesupporting

confidence: 92%

Drying of organic blackberry in combined hot air-infrared dryer with ultrasound pretreatment

et al. 2020

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In this study, prediction and analysis of energy and exergy in a combined hot air-infrared dryer with ultrasound pretreatment for organic blackberry was carried out. The effect on product color and greenhouse gas (GHG) emission was assessed. To predict energy and exergy parameters such as energy utilization ratio, energy utilization, exergy loss, and exergy efficiency, both the artificial neural network (ANN) and adaptive neuro fuzzy inference system (ANFIS) methods were employed. Drying experiments were undertaken at three temperature levels of 50, 60, and 70 C in air speed of 1 m/s and ultrasound pretreatment time 15, 30, and 45 min, as compared to controlled samples (without pretreatment). Results demonstrated that by raising the inlet air temperature and ultrasound pretreatment time, color change rate decreased, while energy utilization and exergy efficiency increased. Energy and exergy prediction results by means of ANN and ANFIS methods showed that ANFIS method achieved a higher R2 and lower RMS as compared to ANN. The highest level of GHG emission (NO x , CO 2 ) was obtained at 50 C temperature for samples without pretreatment.

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Section: Color Changesupporting

confidence: 92%

Drying of organic blackberry in combined hot air-infrared dryer with ultrasound pretreatment

et al. 2020

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“…The absorption peak at a wave number of 1,241.81 cm −1 is probably indicative of CO stretching (acids) (Chavan, Ghadage, Kshirsagar, & Kudale, ). The absorption peak at a wave number of 1,115.83 cm −1 belongs to the (CC) ring of cellulose and polysaccharides (Bagheri & Taghian Dinani, ), and the absorption peaks at wave numbers of 1,053.69 and 918.35 cm −1 represent CH 2 OH vibration (in carbohydrates) and OCH 3 (in polysaccharides), respectively (Lu et al, ). The absorption peak at a wave number of 884.72 cm −1 is associated with the presence of RHCCHR (Kamil, Mohamed, & Shaeen, ).…”

Section: Resultsmentioning

confidence: 99%

“…The absorption peak at a wave number of 884.72 cm −1 is associated with the presence of RHCCHR (Kamil, Mohamed, & Shaeen, ). The peak belonging to 771.08 cm −1 is probably indicative of the presence of CH 2 (Bagheri & Taghian Dinani, ), and the last absorption peak, belonging to a wave number of 559.44 cm −1 , can be associated with the presence of CHCH stretching vibration on the aromatic ring (Sinha et al, ).…”

Section: Resultsmentioning

confidence: 99%

Influence of coating pretreatment with carboxymethyl cellulose in an electrohydrodynamic system on convective drying of banana slices

Dehsheikh

Dinani

2019

J Food Process Engineering

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For the first time, a carboxymethyl cellulose (CMC) coating pretreatment was used in an electrohydrodynamic (EHD) system to produce convectively dried banana slices with improved quality and nutritional attributes. To this end, the impacts of the sample to CMC solution ratio (S:CSR) parameter at two levels of 1:1 and 1:2 and the EHD voltage parameter at four levels of 0, 16, 18, and 20 kV were investigated. The results showed that an increase in the EHD voltage from 0 to 20 kV significantly increased the water absorption capacity (WAC) (117.86%) and the total phenolic content (TPC) (20.83%) of the dried banana slices and significantly reduced their total energy consumption (SE Total ) (30.03%), the drying time (27.9%), the shrinkage (74.52%), the shear stress (SS) (76.48%), and the total color difference (ΔE) (78.74%).Moreover, an increase in the S:CSR from 1:1 to 1:2 significantly reduced the shrinkage (20.62%), the SS (21.93%), and ΔE (33.02%) of the dried banana slices and significantly increased their WAC (24.40%) and TPC (16.88%). Practical applicationsAccording to the results obtained in this study, carboxymethyl cellulose coating pretreatment in an EHD system can be introduced as an innovative and practical pretreatment technique for production of convectively dried products. This approach improves both the quality indexes and nutritional attributes while increasing the performance of the convective drying process.

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“…Airborne ultrasound-assisted drying technologies also increases the water effective diffusivity while reducing the processing time. It was reported that drying time of zucchini, apple and strawberry was reduced by 13 to 44% [50] , [51] , [52] . Kroehnke et al [53] even claimed an efficient hybrid convective drying method assisted by both ultrasound and microwave for carrot drying.…”

Section: Introductionmentioning

confidence: 99%

Applications of ultrasound to enhance fluidized bed drying of Ascophyllum Nodosum: Drying kinetics and product quality assessment

Zhu

Zhang

Hinds

et al. 2021

Ultrasonics Sonochemistry

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Investigation of ultrasound-assisted convective drying process on quality characteristics and drying kinetics of zucchini slices

Cited by 17 publications

References 52 publications

Drying of organic blackberry in combined hot air-infrared dryer with ultrasound pretreatment

Drying of organic blackberry in combined hot air-infrared dryer with ultrasound pretreatment

Influence of coating pretreatment with carboxymethyl cellulose in an electrohydrodynamic system on convective drying of banana slices

Applications of ultrasound to enhance fluidized bed drying of Ascophyllum Nodosum: Drying kinetics and product quality assessment

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