Songchao Zhou, Wenjuan Chen, Bimal Chitrakar, Kai Fan
{"title":"Ultrasound Technology for Enhancing Drying Efficiency and Quality of Fruits and Vegetables: A Review","authors":"Songchao Zhou, Wenjuan Chen, Bimal Chitrakar, Kai Fan","doi":"10.1007/s11947-024-03379-z","DOIUrl":null,"url":null,"abstract":"<p>Drying is a common technique to improve the shelf life of food products. Hot air drying and vacuum drying like conventional drying techniques have low drying rates, which may lead to the loss of nutrients in the product. As an emerging non-thermal drying intensification technology, ultrasound finds widespread application in the domain of fruit and vegetable drying. By leveraging physical phenomena, such as cavitation effect, sponge effect, mechanical effect, and thermal effect, ultrasound facilitates the migration of moisture and material transport within fruits and vegetables, thereby expediting the drying process and enhancing its uniformity. This comprehensive review centers its attention on the augmentation of fruit and vegetable drying through ultrasound, encompassing an in-depth exploration of the principles behind ultrasound intensification, the various methods of application, the consequential effects on drying efficiency and quality, as well as the accompanying challenges and future prospects. The results showed that the application of ultrasound in drying effectively shortened the drying time and helped to improve the physicochemical quality attributes of fruits and vegetables, such as color, texture, microstructure, bioactive components, antioxidant capacity, and microbial quality. Thus, ultrasound has great potential in fruit and vegetable drying, as it offers innovative drying solutions for the fruit and vegetable industry, while driving progress in the field.</p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":null,"pages":null},"PeriodicalIF":5.3000,"publicationDate":"2024-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Bioprocess Technology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1007/s11947-024-03379-z","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Drying is a common technique to improve the shelf life of food products. Hot air drying and vacuum drying like conventional drying techniques have low drying rates, which may lead to the loss of nutrients in the product. As an emerging non-thermal drying intensification technology, ultrasound finds widespread application in the domain of fruit and vegetable drying. By leveraging physical phenomena, such as cavitation effect, sponge effect, mechanical effect, and thermal effect, ultrasound facilitates the migration of moisture and material transport within fruits and vegetables, thereby expediting the drying process and enhancing its uniformity. This comprehensive review centers its attention on the augmentation of fruit and vegetable drying through ultrasound, encompassing an in-depth exploration of the principles behind ultrasound intensification, the various methods of application, the consequential effects on drying efficiency and quality, as well as the accompanying challenges and future prospects. The results showed that the application of ultrasound in drying effectively shortened the drying time and helped to improve the physicochemical quality attributes of fruits and vegetables, such as color, texture, microstructure, bioactive components, antioxidant capacity, and microbial quality. Thus, ultrasound has great potential in fruit and vegetable drying, as it offers innovative drying solutions for the fruit and vegetable industry, while driving progress in the field.
期刊介绍:
Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community.
The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.