Effect of air velocity on airborne ultrasound application in pork liver drying

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing Pub Date : 2024-11-17 DOI:10.1016/j.fbp.2024.11.014

Eduardo A. Sánchez-Torres , Esperanza Dalmau , Anabella S. Giacomozzi , Jose Benedito , José Bon , José V. García-Pérez

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Abstract

Airborne ultrasound is considered a feasible emerging technology for the intensification of the drying of biological materials due to its mild thermal effect avoiding the degradation of heat sensitive compounds. The effects brought about by airborne ultrasound on the drying are largely dependent on both the product structure itself and the process variables used. Thus, the present study examines the effect of the air velocity and the application of airborne ultrasound during the low-temperature convective drying of pork liver. For this purpose, drying experiments were carried out at 50 °C on pork liver cylinders using different air velocities, ranging from 1 to 6 m·s⁻¹, without (AIR) and with ultrasound application (US). The modelling of the drying kinetics was approached using the diffusion theory, evaluating both the contribution of external convection and shrinkage. The experimental results demonstrated that the application of airborne ultrasound only increased the drying rate at air velocities below 3 m·s⁻¹, shortening the drying time by up to 30 %.

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风速对机载超声在猪肝干燥中的应用的影响

航空超声由于其热效应温和，避免了热敏性化合物的降解，被认为是一种可行的加强生物材料干燥的新兴技术。空气超声对干燥的影响在很大程度上取决于产品本身的结构和所使用的工艺变量。因此，本研究考察了在猪肝低温对流干燥过程中风速的影响以及机载超声的应用。为此，在50°C的条件下，在猪肝气瓶上进行了不同风速（1至6 m·s−1）的干燥实验，不使用（air）和使用超声波（US）。利用扩散理论建立了干燥动力学模型，评估了外部对流和收缩对干燥动力学的贡献。实验结果表明，机载超声仅在3 m·s−1以下的风速下提高了干燥速率，使干燥时间缩短了30% %。

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来源期刊

Food and Bioproducts Processing 工程技术-工程：化工

CiteScore

9.70

自引率

4.30%

发文量

115

审稿时长

24 days

期刊介绍： Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.