Application of ultrasound technology in the drying of food products
(2020) In Ultrasonics Sonochemistry 63.- Abstract
This study presents a state-of-the-art overview on the application of ultrasound technology in the drying of food products, including the ultrasound pre-treatment and ultrasound assisted drying. The effect of main parameters and ultrasound technology on the drying kinetics and food quality were discussed. Inconsistencies were pointed out and analyzed in detail. Results showed that for ultrasound pre-treatment, the food products may lose or gain water and increase of ultrasonic parameters (sonication time, amplitude and ultrasound power) promoted the water loss or water gain. When ultrasound technology was applied prior to drying, an increase in drying kinetics was always observed, though some different results were also presented. For... (More)
This study presents a state-of-the-art overview on the application of ultrasound technology in the drying of food products, including the ultrasound pre-treatment and ultrasound assisted drying. The effect of main parameters and ultrasound technology on the drying kinetics and food quality were discussed. Inconsistencies were pointed out and analyzed in detail. Results showed that for ultrasound pre-treatment, the food products may lose or gain water and increase of ultrasonic parameters (sonication time, amplitude and ultrasound power) promoted the water loss or water gain. When ultrasound technology was applied prior to drying, an increase in drying kinetics was always observed, though some different results were also presented. For ultrasound assisted drying, the ultrasound power always gave a positive effect on the drying process, however, the magnitude of ultrasound improvement was largely dependent on the process variables, such as air velocity, air temperature, microwave power and vacuum pressure, etc. The application of ultrasound technology will somehow affect the food quality, including the physical and chemical ones. Generally, the ultrasound application can decrease the water activity, improve the product color and reduce the nutrient loss.
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- author
- Huang, Dan LU ; Men, Kaiyang ; Li, Dapeng ; Wen, Tao ; Gong, Zhongliang ; Sunden, Bengt LU and Wu, Zan LU
- organization
- publishing date
- 2020
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- Drying kinetics, Food quality, Parametric effects, Ultrasound assisted drying, Ultrasound pre-treatment
- in
- Ultrasonics Sonochemistry
- volume
- 63
- article number
- 104950
- publisher
- Elsevier
- external identifiers
-
- pmid:31952007
- scopus:85077781660
- ISSN
- 1350-4177
- DOI
- 10.1016/j.ultsonch.2019.104950
- language
- English
- LU publication?
- yes
- id
- 3c690b17-54d6-4579-b67d-c8bbca912262
- date added to LUP
- 2020-01-22 13:00:06
- date last changed
- 2024-06-27 11:37:03
@article{3c690b17-54d6-4579-b67d-c8bbca912262,
abstract = {{<p>This study presents a state-of-the-art overview on the application of ultrasound technology in the drying of food products, including the ultrasound pre-treatment and ultrasound assisted drying. The effect of main parameters and ultrasound technology on the drying kinetics and food quality were discussed. Inconsistencies were pointed out and analyzed in detail. Results showed that for ultrasound pre-treatment, the food products may lose or gain water and increase of ultrasonic parameters (sonication time, amplitude and ultrasound power) promoted the water loss or water gain. When ultrasound technology was applied prior to drying, an increase in drying kinetics was always observed, though some different results were also presented. For ultrasound assisted drying, the ultrasound power always gave a positive effect on the drying process, however, the magnitude of ultrasound improvement was largely dependent on the process variables, such as air velocity, air temperature, microwave power and vacuum pressure, etc. The application of ultrasound technology will somehow affect the food quality, including the physical and chemical ones. Generally, the ultrasound application can decrease the water activity, improve the product color and reduce the nutrient loss.</p>}},
author = {{Huang, Dan and Men, Kaiyang and Li, Dapeng and Wen, Tao and Gong, Zhongliang and Sunden, Bengt and Wu, Zan}},
issn = {{1350-4177}},
keywords = {{Drying kinetics; Food quality; Parametric effects; Ultrasound assisted drying; Ultrasound pre-treatment}},
language = {{eng}},
publisher = {{Elsevier}},
series = {{Ultrasonics Sonochemistry}},
title = {{Application of ultrasound technology in the drying of food products}},
url = {{http://dx.doi.org/10.1016/j.ultsonch.2019.104950}},
doi = {{10.1016/j.ultsonch.2019.104950}},
volume = {{63}},
year = {{2020}},
}