Ultrasonic applications for food dehydration #41
Handbook of Ultrasonics and Sonochemistry, Springer Singapore, ss.1247-1270, 2016
- Yayın Türü: Kitapta Bölüm / Araştırma Kitabı
- Basım Tarihi: 2016
- Doi Numarası: 10.1007/978-981-287-278-4_64
- Yayınevi: Springer Singapore
- Sayfa Sayıları: ss.1247-1270
- Anahtar Kelimeler: Dehydration, Drying rate, Mass transfer, Ultrasound
- Yıldız Teknik Üniversitesi Adresli: Evet
Özet
Food dehydration is a one of the oldest preservation methods based on simultaneous heat and mass transfer. The aim of the method is to remove the water from the food for prolonged shelf life by using an appropriate process. However, in the process of removing water from the food, there are practical difficulties due to the slow mass transfer that occurs in foods, depending on the food matrix and treatment conditions. Therefore, an ultrasonic treatment can be used in the dehydration process to increase the rate of mass transfer and to overcome these difficulties. At the same time, the rehydration properties of the dried foods can be improved by using ultrasonic wave creating microscopic channels, which may make moisture removal and gain easier. The treatment has been used to obtain high drying rates at the same temperatures or adequate drying rates at lower temperatures. In general, it has been used as different methods, such as ultrasound-assisted convective dehydration, ultrasound-assisted osmotic dehydration, ultrasound-assisted vacuum dehydration, and ultrasound-assisted freeze dehydration. The ultrasound has been used together with a dehydration process or as pretreatment in the methods as direct or indirect contact. In addition, other application- and apparatus-based ultrasound treatments have been improved during the dehydration process to enhance food quality.