Ultrasound, infrared and its assisted technology, a promising tool in physical food processing: A review of recent developments

Abstract

b department of agricultural and Biosystems engineering, College of engineering, landmark university, omu-aran, Kwara state, nigeria; c department of Physical sciences, industrial Chemistry Programme, landmark university, omu-aran, Kwara state, nigeria; d department of Food science and nutrition, College of Food and agricultural sciences, King saud university, riyadh, saudi arabia; e department of Food science and nutrition, College of agricultural sciences, landmark university, omu-aran, Kwara state, nigeria

Effects of cutting and drying method (vacuum freezing, catalytic infrared, and hot air drying) on rehydration kinetics and physicochemical characteristics of ginger (Zingiber officinale Roscoe)

“…This may be because of less browning reaction observed during FD drying. The Δ E value of the FD sample was the smallest, which may be because the sample was dried at a lower temperature and the breaking degree of the pigment in the sample was less, thereby better retention of the color and appearance of samples (Zhou et al., 2021b). The L * value of CID was the highest for thermal drying, which may be due to the short drying time, avoiding an excessive browning reaction.…”

“…The method by Zhou et al. (2021b) was adopted with slight modification. The parameters used were: strip width (SW) = 200 kHz, with repeated sampling waiting time (TW) = 3500 ms, and echo time (TE) = 0.206 ms.…”

Tailoring the physicochemical properties of starch: impact of integrated ultrasonic and ethanol pretreatment on the oil uptake of infrared fried ginkgo seeds

“…Meanwhile, ultrasound has been a topic in recent years as an non‐thermal method to improve the quality attributes of fried fruit and vegetables. The cavitation and mechanical effect of ultrasound creates micro‐channels on the structure and changes physico‐chemical properties of components, therefore facilitating the mass transfer and reducing the oil absorption during frying 9 . Specifically, the synergistic effects of ultrasound and ethanol on oil absorption in fried fruits and vegetables have also been reported from the perspective of cellular structure changes with pretreatment 10 .…”

Effects of Ultrasonic Treatment on Physical Stability of Lily Juice: Rheological Behavior, Particle Size, and Microstructure

“…However, problems such as nutrient loss and particle settling during processing and storage of plant beverages pose a great obstacle to product development. Compared with traditional processing technologies (e.g., heat treatment, enzyme treatment, and the use of additives), novel food processing technologies (e.g., high-pressure homogenization, pulsed electric field, ultraviolet irradiation, and ultrasonication) have great potential to improve food quality and enhance food safety [6][7][8][9].…”