Use of ultrasound pre-treatment before microwave drying of kiwifruits - An optimization approach with response surface methodology

Article Engineering, Chemical

Hybrid microwave-hot air tunnel drying of onion slices: Drying kinetics, energy efficiency, product rehydration, color, and flavor characteristics

Neda Maftoonazad et al.

Summary: Hybrid microwave-assisted hot air (MW-HA) drying significantly improves the efficiency and quality of dried onion slices, reduces drying time, increases energy efficiency, and enhances the rehydration capacity of the product.

DRYING TECHNOLOGY (2022)

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Article Agriculture, Multidisciplinary

Influence of high wave sound pretreatment on drying quality parameters of echinacea root with infrared drying

Zahra Rostami Gharkhloo et al.

Summary: In this study, it was found that the optimal conditions for drying echinacea root were at a temperature of 40 degrees C, a frequency of 3000 Hz, and an ultrasound duration of 60 minutes, resulting in a shrinkage of 3.35% and color changes of 38.25%. These conditions also led to a total phenolic content of 27.41 mg g(-1), flavonoid content of 39.36 mg g(-1), and DPPH radical inhibition of 34.87%. The use of ultrasound pretreatment in drying the echinacea root with an infrared dryer showed increased chemical properties compared to the optimal state, preserving the quality and quantity of active ingredients.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2022)

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Article Engineering, Chemical

Drying of organic blackberry in combined hot air-infrared dryer with ultrasound pretreatment

Ebrahim Taghinezhad et al.

Summary: The study predicted and analyzed energy and exergy of a combined hot air-infrared dryer with ultrasound pretreatment for organic blackberry. Results showed that increasing inlet air temperature and ultrasound pretreatment time can reduce color change rate and improve energy utilization and exergy efficiency. Prediction results by ANN and ANFIS methods indicated that ANFIS achieved higher (R)(2) and lower (RMS) than ANN, with the highest GHG emissions observed in samples without pretreatment at 50°C temperature.

DRYING TECHNOLOGY (2021)

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Article Chemistry, Multidisciplinary

Steviol glycosides and polyphenols extraction from Stevia rebaudiana Bertoni leaves using maceration, microwave-, and ultrasound-assisted techniques

Fatih Mehmet Yilmaz et al.

Summary: The study compared the effects of maceration, microwave-assisted, and ultrasound-assisted techniques for extracting steviol glycosides and polyphenols from stevia leaves, showing that MAE and UAE significantly reduced processing time and improved extraction efficiency. LC/Q-TOF/MS analysis identified a total of 65 compounds in the extracts.

SEPARATION SCIENCE AND TECHNOLOGY (2021)

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Article Chemistry, Applied

Study of color kinetics of banana (Musa cavendish) under microwave drying by application of image analysis

Sagar Nagvanshi et al.

Summary: The study suggests that microwave drying can significantly reduce the drying time of bananas. Both slice thickness and microwave power have an impact on drying time and color kinetics. The application of a Computer Vision System is an effective method for measuring the surface color of bananas.

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2021)

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Article Chemistry, Multidisciplinary

The Assessment of the Possibility of Using Ethanol and Ultrasound to Design the Properties of Dried Carrot Tissue

Magdalena Dadan et al.

Summary: Ethanol-ultrasound pre-treatment shows potential to improve product quality and reduce energy consumption during drying of plant tissue, but its industrial use is limited by the price of ethanol. Studies have shown that using ethanol pre-treatment on carrots can increase carotenoid content and rehydration ability while maintaining color consistency.

APPLIED SCIENCES-BASEL (2021)

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Article Energy & Fuels

Comparison of different drying techniques and their carbon emissions in green peas

Mohammad Kaveh et al.

Summary: This study analyzed the drying process of green pea using different dryers and parameters, evaluating energy consumption, efficiency, and CO2 emissions. Results showed that microwave drying at 810 W had the lowest energy consumption, highest efficiency, and least CO2 generation.

CHEMICAL ENGINEERING AND PROCESSING-PROCESS INTENSIFICATION (2021)

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Article Chemistry, Multidisciplinary

Thermodynamic and Quality Performance Studies for Drying Kiwi in Hybrid Hot Air-Infrared Drying with Ultrasound Pretreatment

Ebrahim Taghinezhad et al.

Summary: The study found that increasing temperature and ultrasonic pretreatment time, and reducing sample thickness, significantly improved drying efficiency, thermal efficiency, and energy efficiency of kiwifruit, while decreasing drying time, specific energy consumption, and shrinkage.

APPLIED SCIENCES-BASEL (2021)

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Review Chemistry, Multidisciplinary

Current Applications of Ultrasound in Fruit and Vegetables Osmotic Dehydration Processes

Malgorzata Nowacka et al.

Summary: Osmotic dehydration is commonly used in food processing, with recent studies focusing on combining it with sonication for improved efficiency. This approach utilizes ultrasound as a pretreatment method and support during the dehydration process, with a focus on its impact on microstructure.

APPLIED SCIENCES-BASEL (2021)

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Article Food Science & Technology

Optimization and Prediction of the Drying and Quality of Turnip Slices by Convective-Infrared Dryer under Various Pretreatments by RSM and ANFIS Methods

Ebrahim Taghinezhad et al.

Summary: The study found that increasing the dryer temperature and reducing sample thickness can enhance the evaporation rate of the samples, leading to shorter drying time, lower specific energy consumption, and color difference, while increasing the effective moisture diffusivity coefficient and energy efficiency.

FOODS (2021)

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Article Green & Sustainable Science & Technology