New Food Drying Technologies - Use of Ultrasound

Mulet, A.; Cárcel, Juan A.; Sanjuán, Neus; Bon, J.

doi:10.1177/1082013203034641

Cited by 170 publications

(74 citation statements)

References 26 publications

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“…These authors showed that the mass transfer was not affected until intensity thresholds were reached (39 and 51 Wcm -2 ) but that above these, the higher the level of ultrasound intensity that was applied, the greater was the effect of ultrasound on mass transport. This effect was also observed with intensity levels as low as 1.3 Wcm -2 at a frequency of 290 kHz (Mulet, Carcel, Sanjuan, & Bon, 2003) Wcm -2 caused a greater loss of meat weight than the control, possibly due to loss of protein.…”

Section: Briningmentioning

confidence: 52%

Power ultrasound in meat processing

et al. 2015

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Ultrasound has a wide range of applications in various agricultural sectors. In food processing, it is considered to be an emerging technology with the potential to speed up processes without damaging the quality of foodstuffs. Here we review the reports on the applications of ultrasound specifically with a view to its use in meat processing. Emphasis is placed on the effects on quality and technological properties such as texture, water retention, color, curing, marinating, cooking yield, freezing, thawing and microbial inhibition. After the literature review it is concluded that ultrasound is a useful tool for the meat industry as it helps in tenderisation, accelerates maturation and mass transfer, reduces cooking energy, increases shelf life of meat without affecting other quality properties, improves functional properties of emulsified products, eases mould cleaning and improves the sterilization of equipment surfaces.

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Section: Briningmentioning

confidence: 52%

Power ultrasound in meat processing

et al. 2015

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“…The continuous alternation of air pressure just above the material's surface triggers turbulence and leads to intensification of heat and mass transfer. Another explanation of this phenomenon can be "sponge effect" which "squeezes out" the moisture from porous material (Cárcel, et al, 2007;Mulet et al, 2003;Simal, et al, 1998).…”

Section: Fig 2 Moisture Ratio (A) and Temperature Curves (B) Obtainmentioning

confidence: 99%

“…Due to its low permeability the barrier to the osmotic solution, both water and substances dissolving in vacuolar sap increases (Kucner et al, 2013). Because of the slowness in solid-liquid mass transfer, several methods have been considered to accelerate the kinetics of this process (Cárcel, et al, 2007;Rastogi et al, 2002), among others the application of pulsed vacuum (Escriche et al, 2000), centrifugal forces (Azuara et al, 1996), electrical fields (Ade-Omowaye et al, 2003;Rastogi et al, 1999) or high intensity ultrasound (Cárcel, et al, 2007;Kowalski and Szadzińska, 2014;Mulet et al, 2003;Siucińska and Konopacka, 2014).…”

Section: Introductionmentioning

confidence: 99%

Ultrasound-assisted osmotic dehydration and convective drying of apples: Process kinetics and quality issues

Mierzwa

Kowalski

2016

Chemical and Process Engineering

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The aim of the present theme issue was to study the influence of ultrasound enhancement on the kinetics of osmotic dehydration and the effect of convective drying from the point of view of drying time and quality of dried products. Apple fruit was used as the experimental material. The kinetics of osmotic dehydration with (UAOD) and without (OD) ultrasound enhancement were examined for 40% fructose and sorbitol solutions. The effective dehydration time of osmotic process was determined. Preliminary dehydrated samples with OD and UAOD were next dried convectively with (CVUS) and without (CV) ultrasound assistance. The influence of OD and UAOD on the kinetics of CV and CVUS drying was analysed. The parameters of water activity and colour change were measured for the assessment of product quality after drying process.

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“…The forces involved by this mechanism can be higher than surface tension which maintains the moisture inside the capillaries and microscopic channels of the fruit, and therefore accelerate moisture removal (Mulet et al, 2003). Ultrasonic waves can reduce viscosity (Greguss, 1963), minimize diffusion boundary layer thickness and remove moisture from solid liquid interfaces (Carcel et al, 2007a;Rodrigues and Fernades, 2007).…”

Section: Introductionmentioning

confidence: 99%

Ultrasound Assisted Osmotic Dehydration as Pretreatment for Hot-air Drying of Carrot

Liu

Chen

et al. 2014

FSTR

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Ultrasound assisted osmotic dehydration (UOD) combined hot-air drying (AD) process was investigated in thisstudy. The influences of operation parameters such as ultrasonic energy density and solution concentration on weight reduction ratio (WRR) were discussed. The effects of UOD on the following AD of carrot slices were also studied.The results showed that ultrasonic energy density and solution concentration have positive and significant effects on WRR. Osmosis dehydration (OD) pretreatment without ultrasound assistance before AD has negative effects on the total processing time and the effective moisture diffusivity. Yet when ultrasound is applied, the increase of ultrasonic energy density could shorten dehydration time of the following AD process and total processing time. UOD prior to AD has positive effects on improving carotenoid content of product and reducing process energy cost. So it's definitely concluded that UOD pretreatment is an effective and complementary method for traditional AD process.Keywords: ultrasound, osmotic dehydration, hot-air drying, carrot IntroductionAt the present time, consumption of dehydrated food has experienced a noticeable increase in its demand on the market.Conventional dehydration methods based on hot-air drying (AD) are widely used in agricultural industry, but they are time-consuming and energy-intensive, and easily deteriorate the quality of the final products (Humberto et al., 2001;Cohen and Yang, 1995).Scientists and technicists are looking for emerging food processing technologies to enable the production of safer, fresher and better quality foods with longer life for local and export markets.Among emergent new technologies ultrasound dehydration is very promising (Garcia-perez et al., 2007;Fuente-Blance et al., 2006).Ultrasonic waves can produce a rapid series of alternative compressions and expansions, in a similar way to a sponge when it is squeezed and released repeatedly (Soria and Villamiel, 2010).The forces involved by this mechanism can be higher than surface tension which maintains the moisture inside the capillaries and microscopic channels of the fruit, and therefore accelerate moisture removal (Mulet et al., 2003). Ultrasonic waves can reduce viscosity (Greguss, 1963), minimize diffusion boundary layer thickness and remove moisture from solid liquid interfaces (Carcel et al., 2007a;Rodrigues and Fernades, 2007). Furthermore, changes in microstructure have been reported after ultrasonic treatments of fruits, which can additionally improve water removal (Fernandes et al., 2008a).Ultrasonic waves are often used to strengthen osmotic dehydration (OD) of food (Carcel et al., 2007b;Riera et al., 2004). Simal et al. (1998) strengthened OD with ultrasound technology, and concluded that both dewater rate and moisture removal ratio increase significantly compared with traditional OD process. Lenart and Auslander (1980) reported that moisture diffusion rate would increase with the rise of ultrasonic power.Yet Floros and Liang (1994) indicated that the rise of moist...

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New Food Drying Technologies - Use of Ultrasound

Cited by 170 publications

References 26 publications

Power ultrasound in meat processing

Power ultrasound in meat processing

Ultrasound-assisted osmotic dehydration and convective drying of apples: Process kinetics and quality issues

Ultrasound Assisted Osmotic Dehydration as Pretreatment for Hot-air Drying of Carrot

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