Effect of Ultrasound-Assisted Vacuum Drying on Moisture Transport Behavior and Physicochemical Properties of Nori-like Products Prepared from Green Laver (Ulva lactuca)
Wahyu Ramadhan, Natasya Karolina BR Sitepu, Tiara Sukma Salmiragga, Muhamad Noor Fauzan, Safrina Dyah Hardiningtyas, Kiki Adi Kurnia, Rizfi Fariz Pari, Agung Tri Wijayanta, Uju
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引用次数: 0
Abstract
Drying methods are essential in the production of nori-like products from Ulva lactuca, because it directly affects both process efficiency and product quality. Therefore, this research aimed to evaluate drying kinetics and physicochemical properties of restructured seaweed sheets subjected to three drying methods, namely conventional tray drying (TD), ultrasound-assisted vacuum drying (UAVD) at varying temperatures (UAVD-T), and UAVD at different vacuum pressures (UAVD-P). Thirteen thin-layer drying models were tested, with Aghbashlo, Midilli–Kucuk, and Modified Page models in order to determine the best fit for predicting moisture removal behavior. This showed that UAVD-T achieved the highest drying rate (DR) and effective moisture diffusivity (Deff) at 70 °C and 20 kPa, while UAVD-P preserved the highest protein and fiber content at 20 kPa. Across treatments, UAVD was used to obtain a lower total color change (ΔE), reduced water activity, and higher retention of antioxidant capacity (IC₅₀: 122–148 ppm) compared to TD. The finding confirmed that UAVD enhanced drying performance and preserved key quality attributes, supporting its potential as a sustainable method for producing seaweed-based nori analogs. This research also provided the first comprehensive kinetics modeling framework for UAVD-treated U. lactuca, used to inform future applications in industrial process optimization and the development of green drying technologies.
期刊介绍：
Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell.
A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.
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