Application of airborne ultrasound in the convective drying of fruits and vegetables: A review |
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| Institution: | 1. State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China;2. Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, China;3. Department of Bioresource Engineering, Macdonald Campus, McGill University, Ste. Anne de Bellevue, Quebec H9x 3v9, Canada;1. ASPA Group, Department of Food Technology, Universitat Politècnica de València, Camí de Vera s/n, E46022 València, Spain;2. Department of Chemistry, University of the Balearic Islands, Ctra. Valldemosa, km. 7.5, E07122 Palma de Mallorca, Spain;1. Federal Rural University of Rio de Janeiro, Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, 23.890-000 Seropédica, Brazil;2. Group of Analysis and Simulation of Agrofood Process (ASPA), Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain;3. Embrapa Food Technology, Avenida das Américas, 29501, Guaratiba, 23020-470 Rio de Janeiro, RJ, Brazil;1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China;2. Department of Chemical and Environmental Engineering, Faculty of Engineering, University of Nottingham Malaysia Campus, Jalan Broga, Semenyih, 43500, Malaysia;3. Zhihai Food Co. Ltd., Gaozi, Zhenjiang, China;1. Universidade Federal de Pernambuco, Departamento de Nutrição, Av. Moraes Rego, s/n, Cidade Universitária, Recife, PE, 50670-901, Brazil;2. Universidade Federal de Pernambuco, Departamento de Engenharia Química, Av. Prof. Arthur de Sá, s/n, Cidade Universitária, Recife, PE, 50740-521, Brazil;3. Universidade Federal de Pernambuco, Departamento de Antibióticos, Av. Prof. Arthur de Sá, s/n, Cidade Universitária, Recife, PE, 50740-525, Brazil |
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| Abstract: | The application of airborne ultrasound is a promising technology in the drying of foods, particularly to fruits and vegetables. In this paper, designs of dryers using ultrasound to combine the convective drying process are described. The main factors affecting the drying kinetics with the ultrasound application are discussed. The results show that the ultrasound application accelerated the drying kinetics. Ultrasound application during the convective drying of fruits and vegetables shorten the drying time. Ultrasound application can produce an increase of the effective moisture diffusivity and the mass transfer coefficient. The influence of ultrasound on physical and chemical parameters evaluating the product quality is reviewed. Ultrasound application can decrease the total color change, reveal a low water activity and reduce the loss of some nutrient elements. Meanwhile, ultrasound application can also better preserve the microstructure of fruits and vegetables in comparison to convective drying. |
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| Keywords: | Ultrasound Convective drying Drying kinetics Mass transfer Quality |
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