Individual and interactive effect of ultrasound pre-treatment on drying kinetics and biochemical qualities of food: A critical review

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dc.contributor.authorPandiselvam R.
dc.contributor.authorAydar A.Y.
dc.contributor.authorKutlu N.
dc.contributor.authorAslam R.
dc.contributor.authorSahni P.
dc.contributor.authorMitharwal S.
dc.contributor.authorGavahian M.
dc.contributor.authorKumar M.
dc.contributor.authorRaposo A.
dc.contributor.authorYoo S.
dc.contributor.authorHan H.
dc.contributor.authorKothakota A.
dc.date.accessioned2024-07-22T08:03:41Z
dc.date.available2024-07-22T08:03:41Z
dc.date.issued2023
dc.description.abstractOne of the earliest and most prevalent processing methods to increase the shelf-life of foods is drying. In recent years, there has been an increased demand to improve product quality while lowering processing times, expenses, and energy usage in the drying process. Pre-treatments are therefore effectively used before drying to enhance heat and mass transfer, increase drying efficiency, and lessen degradation of final product quality. When food is dried, changes are expected in its taste, color, texture, and physical, chemical, and microbial properties. This has led to the need for research and development into the creation of new and effective pre-treatment technologies including high-pressure processing, pulsed electric field, ultraviolet irradiation, and ultrasound. Sound waves that have a frequency >20 kHz, which is above the upper limit of the audible frequency range, are referred to as “ultrasound”. Ultrasonication (US) is a non-thermal technology, that has mechanical, cavitational, and sponge effects on food materials. Ultrasound pre-treatment enhances the drying characteristics by producing microchannels in the food tissue, facilitating internal moisture diffusion in the finished product, and lowering the barrier to water migration. The goal of ultrasound pre-treatment is to save processing time, conserve energy, and enhance the quality, safety, and shelf-life of food products. This study presents a comprehensive overview of the fundamentals of ultrasound, its mechanism, and how the individual effects of ultrasonic pre-treatment and the interactive effects of ultrasound-assisted technologies affect the drying kinetics, bioactive components, color, textural, and sensory qualities of food. The difficulties that can arise when using ultrasound technology as a drying pretreatment approach, such as inadequate management of heat, the employment of ultrasound at a limited frequency, and the generation of free radicals, have also been explained. © 2022 The Authors
dc.identifier.DOI-ID10.1016/j.ultsonch.2022.106261
dc.identifier.issn13504177
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/12380
dc.language.isoEnglish
dc.publisherElsevier B.V.
dc.rightsAll Open Access; Gold Open Access
dc.subjectChemical Phenomena
dc.subjectDesiccation
dc.subjectFood
dc.subjectFood Handling
dc.subjectKinetics
dc.subjectDegradation
dc.subjectDrying
dc.subjectElectric fields
dc.subjectFood preservation
dc.subjectFood products
dc.subjectFood safety
dc.subjectFree radicals
dc.subjectIrradiation
dc.subjectKinetics
dc.subjectMass transfer
dc.subjectQuality control
dc.subjectTextures
dc.subjectfree radical
dc.subjectwater
dc.subjectBiochemical quality
dc.subjectCritical review
dc.subjectDrying kinetic
dc.subjectFood quality
dc.subjectInteractive effect
dc.subjectPre-treatments
dc.subjectProcessing time
dc.subjectProducts quality
dc.subjectShelf life
dc.subjectUltrasound pre treatments
dc.subjectbiochemical analysis
dc.subjecteconomic aspect
dc.subjectfood color
dc.subjectfood processing
dc.subjectfood quality
dc.subjectfood safety
dc.subjectfood texture
dc.subjectkinetics
dc.subjectlow temperature
dc.subjectnutritional parameters
dc.subjectorganoleptic property
dc.subjectReview
dc.subjecttexture analysis
dc.subjectultrasound assisted drying
dc.subjectchemical phenomena
dc.subjectdesiccation
dc.subjectfood
dc.subjectfood handling
dc.subjectprocedures
dc.subjectUltrasonics
dc.titleIndividual and interactive effect of ultrasound pre-treatment on drying kinetics and biochemical qualities of food: A critical review
dc.typeReview

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