Ultrasound Technology for Enhancing Drying Efficiency and Quality of Fruits and Vegetables: A Review

Food and Bioprocess Technology, Journal Year: 2024, Volume and Issue: unknown

Published: April 2, 2024

Language: Английский

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Effects of different pretreatment techniques on the color indexes, drying characteristics and rehydration ratio of eggplant slices

Results in Engineering, Journal Year: 2023, Volume and Issue: 21, P. 101690 - 101690

Published: Dec. 18, 2023

This study aimed to examine the influence of microwave pretreatment (MWP) for 0, 15, 30, 45, and 60 s, ultrasound (USP) 5, 10, 20 min, on drying time, effective moisture diffusivity (Deff), rehydration rate, color indexes (lightness, redness, yellowness), total change (ΔE) eggplant slices during dehydration in a hot-air dryer. The results demonstrated that USP significantly reduced time (higher water loss) (p < 0.05). While, MWP increased Deff values ultrasonic pretreated were considerably higher than those untreated determined by Fick's second law was varied from 5.95 × 10−10 9.56 m2s−1, 1.27 10−9 1.42 samples ultrasound, respectively. Nine mathematical models (Page model, Quadratic Newton Verma Logarithmic Two-term Exponential Wang Singh Henderson Pabis Midilli model) used estimate coefficients following non-linear regression method. showed Page model became most accurate show characteristics compared eight other confirmed with sum squared error (SSE) ranging 0.0014 0.0098. average ratio untreated, microwave-treated, ultrasound-treated 404.6 %, 360.1 438.6 yellowness, ΔE parameters slices. It can be concluded proved retaining surface improving speed MWP. ultrasonically had shorter times, improved values, rates, appropriate appearance.

Language: Английский

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Effect of ultrasound combined with chemical pretreatment as an innovative non-thermal technology on the drying process, quality properties and texture of cherry subjected to radio frequency vacuum drying

Ultrasonics Sonochemistry, Journal Year: 2024, Volume and Issue: 108, P. 106980 - 106980

Published: July 4, 2024

To obtain high-quality cherry products, ultrasound (US) combined with five chemical pretreatment techniques were used on prior to radio frequency vacuum drying (RFV), including carboxymethyl cellulose coating (CMC), cellulase (CE), ethanol (EA), isomaltooligosaccharide (IMO), and potassium carbonate + ethyl oleate (PC AEEO). The effect of different pretreatments (US-CMC, US-CE, US-EA, US-IMO, US-(PC AEEO)) the characteristics, quality properties, texture, sensory evaluation cherries was evaluated. Results showed that dehydration time energy consumption decreased by 4.17 − 20.83 % 3.22 19.34 %, respectively, contents individual sugars, soluble solid, total phenolics (TPC), natural active substances, flavonoids (TFC), antioxidant properties (DPPH, ABTS FRAP) significantly increased after US treatments (P < 0.05). Moreover, played important role in improving texture surface color retention dried cherries. According analysis, dehydrated pretreated US-CMC exhibited highest overall acceptance, crispness, color, sweet taste lower off-odor, bitter sour compared control other pretreatments. findings indicate is a promising technique for increasing physicochemical qualities rate samples, which provides novel strategy processing cherry.

Language: Английский

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Optimization of guar gum-based anti-browning coating for prolonging the shelf life of cut potatoes

International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: 269, P. 132051 - 132051

Published: May 22, 2024

Language: Английский

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Modifications on the Processing Parameters of Traditional Pineapple Slices by Stabilized Sound Pressure of Multiple Frequency Ultrasonic-Assisted Osmotic Dehydration

Processes, Journal Year: 2024, Volume and Issue: 12(6), P. 1109 - 1109

Published: May 28, 2024

This study investigated the practical feasibility of synergistically and optimally applying ultrasound-assisted osmotic dehydration (UAOD) practices for pineapple slice picking process (in sugar solution), with potential implications improving current practices. was carried out to evaluate effects different treatment conditions single (40 80 kHz)/multiple (40/80 kHz) frequencies, output powers (300, 450, 600 W), time (5–40 min) at 30, 45, 60 °Brix applied, respectively, on slices process. The sound pressure UA also measured confirm that it provided corresponding effect stably under conditions. ideal UAOD operating condition is a 45 solution, frequency multiplexing 40/80 kHz an power 450 W 25 min, which yields optimal solids gain (SG) rate 7.58%. above results this indicated could improve accelerated quality transfer enhance final product quality, thereby increasing efficiency saving processing costs time.

Language: Английский

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Effects of Penetrating Microwave Blanching on the Drying Characteristics, Physicochemical Properties, and Water Migration of Pleurotus eryngii: Observation of Cell Wall Polysaccharides and Microstructure

Food and Bioprocess Technology, Journal Year: 2024, Volume and Issue: unknown

Published: June 13, 2024

Language: Английский

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Formulation and optimization of plant based organic coating with citrus peel extract for enhancing shelf life and quality of postharvest litchi fruit

Journal of Food Measurement & Characterization, Journal Year: 2025, Volume and Issue: unknown

Published: Feb. 12, 2025

Language: Английский

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Effect of chitosan coating on basil (Ocimum sanctum) leaves dried by microwave-assisted drying method: Analysis of color, effective moisture diffusivity, and drying kinetics

International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: 273, P. 133000 - 133000

Published: June 6, 2024

Language: Английский

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Effect of Ultrasonic-pretreatment on Soaking Kinetics, Nutritional, Anti-nutritional, and Functional Properties of Guar Seeds

LWT, Journal Year: 2024, Volume and Issue: unknown, P. 117046 - 117046

Published: Nov. 1, 2024

Language: Английский

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Impact of ripening stages and drying techniques on the physicochemical and sensory attributes of apple mango chips

Journal of Food Science, Journal Year: 2025, Volume and Issue: 90(1)

Published: Jan. 1, 2025

Mangoes (Mangifera indica L.) are valued for their rich nutrients, including vitamins A, B, C, carotenoids, and phenolic compounds. However, high moisture content seasonal availability contribute to post-harvest losses of up 50%. To reduce these extend shelf life, drying methods like solar, convective, freeze-drying used, each impacting dried mango quality differently. This study examines how ripening stages affect the physicochemical sensory qualities apple chips, analyzing attributes such as (7.81%-11.50%), protein (2.49%-2.89%), fat (0.78%-1.11%), pH, total soluble solids, color parameters (L* a* values). Results show that solar drying, especially fully ripe mangoes, enhances qualities, with ripe, solar-dried chips receiving highest ratings color, taste, flavor, aroma. emphasizes importance optimizing ripeness techniques improve quality. Although is cost-effective preserves limitations include nutrient loss limited access advanced technologies freeze-drying, in developing regions. The study's focus on mangoes a small, non-trained panel may limit generalizability, suggesting future research could explore additional across more varieties. Larger panels trained evaluators provide broader insights. offers valuable strategies enhancing production marketability. By techniques, industry professionals researchers can product quality, meet consumer preferences, support sustainability, benefiting local farmers global markets.

Language: Английский

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