ultrasound pretreatment applications in the drying of

Effect of Ultrasound

The objective of this study was to investigate the possibility of using ultrasound-assisted osmotic dehydration (UAOD) as a pretreatment prior to frying and to study its effects on the quality of fried potatoes The quality parameters moisture content oil uptake color texture and microstructure of fried potatoes were chosen Quality of fried potatoes treated with UAOD was also compared

Effect of pretreatment with ultrasound on antioxidant

2019-2-22Effect of pretreatment with ultrasound on antioxidant properties of black glutinous rice water extracts Abstract Black glutinous rice is a good source of antioxidants and has potential for making a functional beverage The aim of this research was to examine practical ways to create extracts with high

CN104304426B

The invention relates to a method for uniformly drying agaricus bisporus slices through variable-frequency ultrasound-assisted impregnation pretreatment and vacuum microwaves and belongs to the field of deep processing of agricultural products The method comprises the following steps: cleaning agaricus bisporus and cutting into 5-8mm thick slices protecting color by using a mixed solution

Investigation of ultrasound pretreatment time and

2020-7-28pretreatment in drying of foods (Huang et al 2019) Ultrasound pretreatment accelerates the mass transfer in drying mainly due to breakdown of cells and formation of micro channels (Sun 2014) In the last decade ultrasound has been applied as a pretreatment in hot air drying

Power Ultrasound Treatment of Fruits and Fruit

Airborne ultrasound was reported to enhance hot air drying rate while ultrasound treatment in a liquid as a pretreatment shortened the time of a subsequent drying operation Ultrasound was also effective in reduction of the survival count of a target human pathogen in fruit juices

Assisted ultrasound applications for the production of

2012) while high‐power ultrasound has been applied to a wide spectrum of applications that include sonocrystallization emulsification drying and freezing processes inactivation of enzymes such as pectin methylesterase polyphenoloxidases and peroxidases responsible for deterioration of juices modification of functional properties such as

Drying of ultrasound pretreated apple and its selected

Ultrasound power was provided at a frequency of 35 kHz for 10 20 and 30 min in the ultrasound bath Apple cubes were dried using convection method in 70 C and at air velocity of 1 5 m/s The effects of ultrasound pre-treatment upon drying were investigated

Effects of Ultrasound Pretreatment on Eucalyptus

2018-6-20Ultrasound pretreatment is an effective technique to modify the thermal decomposition characteristics of wood The peak of decomposition for specimens pretreated by ultrasound in aqueous soda solution is around 341 C while those for the control sample and samples pretreated in distilled water or acetic acid solution are around 308 and 361 C

Ultrasound Assisted Osmotic Dehydration as

At all levels of drying temperatures and air velocities the values of D eff of UOD-AD are higher than that of AD at the same drying conditions So it's concluded that UOD pretreatment has positive effect on enhancing water diffusivity and shortening drying time at the conditions of drying temperatures in 40 - 70C and air velocities in 0 5 - 1

Drying of ultrasound pretreated apple and its selected

Ultrasound power was provided at a frequency of 35 kHz for 10 20 and 30 min in the ultrasound bath Apple cubes were dried using convection method in 70 C and at air velocity of 1 5 m/s The effects of ultrasound pre-treatment upon drying were investigated

Effects of Ultrasound Pretreatment on Eucalyptus

2019-1-17Samples were pretreated by ultrasound at 300 W and 28 kHz in three different solutions The thermal degradation characteristics of the samples were then characterized via thermogravimetric differential scanning calorimetry and Fourier transform infrared analysis in a nitrogen environment The characteristic of gas product release the formation mechanisms of the main products and the

A Combination of Freeze Drying and Microwave

A Combination of Freeze Drying and Microwave Vacuum Drying of Duck Egg White Protein Powders Bing Zhou Min Zhang Zhongxiang Fang Yaping Liu Drying Technology | TAYLOR FRANCIS INC | Published : 2014 DOI: 10 1080/07373937 2014 952380 Cite University of Melbourne Researchers

Effect of Ultrasound

The objective of this study was to investigate the possibility of using ultrasound-assisted osmotic dehydration (UAOD) as a pretreatment prior to frying and to study its effects on the quality of fried potatoes The quality parameters moisture content oil uptake color texture and microstructure of fried potatoes were chosen Quality of fried potatoes treated with UAOD was also compared

Effect of pretreatment with ultrasound on antioxidant

2019-2-22Effect of pretreatment with ultrasound on antioxidant properties of black glutinous rice water extracts Abstract Black glutinous rice is a good source of antioxidants and has potential for making a functional beverage The aim of this research was to examine practical ways to create extracts with high

Effects of pretreatment ultrasound bath and ultrasonic

The use of ultrasound probe in osmotic solution for 5 min as a predrying treatment is a viable technology as it reduces pretreatment and drying time without impairing the quality of the final product Practical applications The use of ultrasound as a pretreatment in the drying of fruits reduces the drying time

The effect of microwave and convective dryer with

The effect of microwave and convective dryer with ultrasound pre‐treatment on drying and quality properties of walnut kernel Author: Abbaspour‐Gilandeh Yousef Kaveh Mohammad Jahanbakhshi Ahmad Source: Journal of food processing and preservation 2019

IMPACT OF ULTRASOUND ON PROCESS EFFICIENCY IN

2014-11-19Power ultrasound (20 -1000 kHz) can be used for IMPROVING PROCESSING EFFICIENCY Enhancing drying Enhancing extraction Enhancing homogenisation Defoaming Enhancing emulsification Viscosity modification Enhancing oxidation processes TRENDS IN FOOD INDUSTRY – Koprivnica Croatia September 5th 2014

Effect of pretreatment with ultrasound on antioxidant

2019-2-22Effect of pretreatment with ultrasound on antioxidant properties of black glutinous rice water extracts Abstract Black glutinous rice is a good source of antioxidants and has potential for making a functional beverage The aim of this research was to examine practical ways to create extracts with high

The effect of ultrasound and freezing/thawing

Ultrasound treatment and freezing/thawing significantly decreased particle density and increased porosity of blueberries (p 0 05) Ultrasound treatment and freezing/thawing produced significantly softer less chewy and gummy berries in relation to control sample (p 0 05)

Ultrasound Applications in Fruit and Vegetable

Thermal treatments are the most traditional and widespread methods used for food processing and preservation However these treatments in terms of time and high temperature can cause changes in flavour taste colour texture nutritional value and sensorial properties of foods Considering consumer demand for fresh and natural food products non-thermal food preservation techniques have been

The effect of ultrasound and freezing/thawing

Ultrasound treatment and freezing/thawing significantly decreased particle density and increased porosity of blueberries (p 0 05) Ultrasound treatment and freezing/thawing produced significantly softer less chewy and gummy berries in relation to control sample (p 0 05)

Application of non

Therefore any pretreatment methods for drying agricultural product that decreases the moisture content and minimizes drying time by conserving the quality of the crop product is of prime significance This article is a comprehensive review of recent developments of non-thermal pretreatment (NTP) methods

An Introductory Review of Applications of Ultrasound in

2019-7-9Ultrasonic Pretreatment before Drying Process Ultrasound technology has been directly or indirectly used as a pretreatment in many drying and/or dehydration applications [15] Direct pretreatment improves the drying process by intensifying mass and heat transfer and the microstreaming phenomena in the structure of the material [16]

Impact of Power Ultrasound on Antihypertensive

The effects of power ultrasound pretreatments on the degree of hydrolysis (DH) angiotensin-I-converting enzyme (ACE) inhibitory activity amino acid composition surface hydrophobicity protein solubility and thermal stability of ACE inhibition of rapeseed protein hydrolysates were evaluated Ultrasonic pretreatments before enzymolysis in terms of power and exposure time increased the DH and