Use of ultrasound for dehydration of mangoes (Mangifera indica L.): kinetic modeling of ultrasound-assisted osmotic dehydration and convective air-drying

Abstract

This work evaluated the production of dehydrated mangoes (Mangifera indica L.) and the effectiveness of ultrasonic-assisted osmotic dehydration on the drying kinetics of mangoes. Cube shaped mango samples were pretreated using ultrasound-assisted osmotic dehydration (UAOD) and dried in a circulating drying oven. An experimental design was created to evaluate the effect of pretreatment time and osmotic solution concentration on the water loss and sugar gain in the osmotic dehydration and on the drying time. The ultrasonic pretreatment was carried out in a bath ultrasound operating at 25 kHz and outputting 55 W/m 3 of power. Osmotic solution ranging from 0 to 500 kg sucrose/m 3 was applied in the treatments, and air drying was carried out at 60°C. A mathematical model was developed for the osmotic pretreatment, and Fick's law was used to model the air-drying process. The mass transfer coefficients were estimated for the ultrasonicassisted osmotic dehydration, and the apparent water diffusivity was estimated for the air-drying process. The mass transfer coefficient ranged from 0.017 to 0.109 m 2 /s and the resistance to mass transfer at the surface ranged from 0.26 9 10 -6 to 1.22 9 10 -6 m 2 /s on the UAOD, while the apparent water diffusivity during air drying ranged from 5.94 9 10 -9 to 8.41 9 10 -9 m 2 /s. Mangoes presented a different behavior when compared to other fruits. The ultrasonic pretreatment was effective only when associated with an osmotic solution at 500 kg sucrose/m 3 .

Ultrasonic and osmotic pretreatments followed by convective and vacuum drying of papaya slices

“…Literature reports on USOD followed by AD for mango, 13 papaya, 14 strawberry 15 and, persimmon 16 are available. However, scanty literature is available on the influence of USOD with VD 17 .…”

Ultrasound use as a pretreatment for shrimp (Litopenaeusvannamei) dehydration and its effect on physicochemical, microbiological, structural, and rehydration properties

“…The ultrasound functions by the effect sponge and cavitation, both of which produce the disruption of the structure of the cellular tissue and the formation of microscopic ducts that enhance the transfer of water (Fernandes et al., 2019) and the porosity of plant tissues (Rajewska & Mierzwa, 2017). As can be observed in Figure 2, the US samples clearly presented damage on the surface of the dehydrated shrimp, along with the formation of irregular cavities or holes, while the shrimp from the control treatments did no shown such modification, as previously reported for dehydrated tilapia (Olvera Rios et al, 2020).…”

Osmotic infusion of Lactiplantibacillus plantarum and Lacticaseibacillus casei in cut pineapple matrix: Optimization, survival under gastrointestinal stress, and storage stability studies

“…It has been shown earlier that the osmotic driving force carrying the probiotic cells from the surrounding hypertonic solution to the dilute sap of the fresh fruit is highest at the beginning of the process (Flores‐Andrade et al., 2017). Fruits like pineapple (porosity: 0.16–0.25), apple (porosity: 0.18–0.22) and strawberry (porosity: 0.47) have porous tissue and thin cell walls, thereby offering little resistance to the mass transfer of water and soluble solids during osmotic dehydration (Fernandes et al, 2019).…”

“…The efficiency of vacuum impregnation of probiotic cells was marginally less ( L. plantarum 8.2%–12.9%; L. casei 1.4%–4.2%) than that reported under the atmospheric pressure conditions. This could be due to the highly porous structure of the pineapple matrix which offers less resistance to the osmotically driven movement of fluids (Fernandes et al, 2019). Our results are in contrast with other researchers who have shown higher infusion of cells by vacuum impregnation in apple and banana when compared with atmospheric conditions (Emser et al., 2017; Huerta‐Vera et al, 2017).…”