Use of ultrasound to increase mass transport rates during osmotic dehydration

Simal, Susana; Benedito, J.; Sánchez, Emma S.; Rosselló, Carmen

doi:10.1016/s0260-8774(98)00053-3

Cited by 198 publications

(147 citation statements)

References 22 publications

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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%

“…When ultrasound is applied to an osmotic system, similar effects could be obtained. This would explain the increase in mass diffusion when sonication is used (Simal, et al, 1998).…”

Section: Introductionmentioning

confidence: 99%

“…The presence of intercellular spaces in fruits such as apples is characteristic for the parenchymatical tissue (Simal et al, 1998). According to Fito (1994) the pore volume represents ca.…”

Section: Introductionmentioning

confidence: 99%

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

confidence: 99%

“…When ultrasound is applied to an osmotic system, similar effects could be obtained. This would explain the increase in mass diffusion when sonication is used (Simal, et al, 1998).…”

Section: Introductionmentioning

confidence: 99%

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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 increase in temperature generated an increase in WL of 72% for apples dehydrated in the sucrose alone and of 17% for the sucrose solution containing chokeberry concentrate, when sonificaton was applied. Simal et al (1998) observed a water loss increase of 14-27% for apples treated by ultrasound, in comparison to the untreated samples of apple tissue. Moreover, Siucińska et al (2015) showed that the use of combined pre-treatment processes (ultrasounds and shaking) induce structure changes which can result in a water loss increase.…”

Section: Resultsmentioning

confidence: 86%

Osmotic dehydration of Braeburn variety apples in the production of sustainable food products

Ciurzyńska¹,

Cichowska²,

Kowalska³

et al. 2018

International Agrophysics

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A b s t r a c t. The aim of this work was to investigate the effects of osmotic dehydration conditions on the properties of osmotically pre-treated dried apples. The scope of research included analysing the most important mass exchange coefficients, i.e. water loss, solid gain, reduced water content and water activity, as well as colour changes of the obtained dried product. In the study, apples were osmotically dehydrated in one of two 60% solutions: sucrose or sucrose with an addition of chokeberry juice concentrate, for 30 and 120 min, in temperatures of 40 and 60°C. Ultrasound was also used during the first 30 min of the dehydration process. After osmotic pre-treatment, apples were subjected to innovative convective drying with the puffing effect, and to freeze-drying. Temperature and dehydration time increased the effectiveness of mass exchange during osmotic dehydration. The addition of chokeberry juice concentrate to standard sucrose solution and the use of ultrasound did not change the value of solid gain and reduced water content. Water activity of the dried apple tissue was not significantly changed after osmotic dehydration, while changes in colour were significant.

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“…Depending on the wave frequency and the level of energy applied, ultrasound can produce chemical, mechanical or physical changes in food processing and the resulting products (Kentish and Ashokkumar, 2011). When power ultrasound is passed through subjected media sequential compressions and expansions are generated, which in turn leads to acoustic cavitation effects, seen in the form of gas bubbles in the liquid medium that can explosively collapse and generate localised pressure as well as increases in temperature (Simal et al, 1998;Wan et al, 1992). Due to its ability to interact with a wide range of media, ultrasound is becoming a regular feature in many aspects of agro-food technology (Cárcel et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

New image analysis method for the estimation of global and spatial changes in fruit microstructure

Pieczywek¹,

Cybulska²,

Dyki³

et al. 2016

International Agrophysics

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A new image analysis method for the spatial characterization of microscopy images of fruit microstructure is proposed in order to analyse the heterogeneous microstructure of unprocessed fruit and the possible inhomogeneous effects of various technological treatments on this microstructure. The micro-structure of tissue samples was characterized using the global statistics of size and shape parameters calculated for all visible objects. Global analysis was supported by a novel algorithm that allowed for drawing of the maps of the cell wall fraction from microscopy images and for the analysis of both global and local compaction or loosening of tissue. The spatial distribution of the cell wall fraction was visualised in the convenient form of bivariate histograms. To test the developed image analysis protocols, structural changes resulting from ultrasonic and osmotic treatments of apple tissue samples were studied. Peeled and cored apples were submersed in a liquid medium (distilled water or 60 °Bx sucrose solution) for 45 and 90 min with and without ultrasonic treatment. After these treatment procedures, tissue samples were cut into slices, stained and imaged using a microscope. The proposed method allowed to characterise the effects of different sample treatments.

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Use of ultrasound to increase mass transport rates during osmotic dehydration

Cited by 198 publications

References 22 publications

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

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

Osmotic dehydration of Braeburn variety apples in the production of sustainable food products

New image analysis method for the estimation of global and spatial changes in fruit microstructure

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