Utilization of Ultrasound Pretreatment on Drying of Foods

Abstract

Drying is a common process in the food industry to produce and store food products with a long shelf life. Since the drying process can cause undesirable results in the quality characteristics of the final product, pretreatments such as ultrasound, which preserve or decrease the quality properties of foods minimally, are applied before drying. Ultrasound (sonication), which is considered as non-thermal food processing technology, has gained considerable attention in recent years with its features such as low energy usage, preserving freshness in foods, high sensory acceptability and improving nutrient content. In this review, the effect of applying ultrasound before drying fruits and vegetables such as olives, Jerusalem artichoke, apples, garlic, melons, on physical and chemical parameters, color change, rheological behavior, bioactive compounds and sensory properties are summarized.

Keywords

• Drying kinetics
• ultrasound
• pretreatment
• quality parameters

Gıdaların Kurutulmasında Ultrason Ön İşleminin Kullanımı

Abstract

Kurutma, gıda endüstrisinde uzun raf ömrüne sahip gıda ürünleri üretmek ve depolamak için yaygın olarak uygulanan bir işlemdir. Ancak, kurutma işlemi son ürünün kalite özelliklerinde istenmeyen sonuçlara sebep olabileceğinden, gıdaların kalite özelliklerini koruyacak veya en az düzeyde azaltacak ultrason gibi ön işlemler kurutma öncesi uygulanmaktadır. Termal olmayan gıda işleme teknolojisi olarak kabul edilen ultrason (sonikasyon), geleneksel ısıl işleme kıyasla düşük enerji kullanımı, gıdalarda tazeliği koruma, yüksek duyusal kabul edilebilirliği ve besin içeriğini iyileştirme gibi özellikleriyle son yıllarda önemli ölçüde dikkat çekmiştir. Bu derlemede ultrasonun zeytin, yer elması, elma, sarımsak, kavun gibi meyve ve sebzelerin kurutulması öncesinde uygulanmasının fiziksel ve kimyasal parametreleri, renk değişimi, reolojik davranışı, biyoaktif bileşikleri ve duyusal özellikleri üzerindeki etkisi özetlenmiştir.

Keywords

• Kurutma kinetiği
• ultrason
• ön işlem
• kalite özellikleri

References

1. Ahmed N, 2013. Different Drying Methods : Their Applications and Recent Advances. Internatinoal Journal of Food Nutrition and Recent Advances, 4(1)(April): 34–42.
2. Allahdad Z, Nasiri M, Varidi M, Varidi MJ, 2018. Effect of sonication on osmotic dehydration and subsequent air-drying of pomegranate arils. Journal of Food Engineering, 244: 202–211.
3. Amami E, Khezami W, Mezrigui S, Badwaik LS, Bejar AK, Perez CT, Kechaou N, 2017. Effect of ultrasound-assisted osmotic dehydration pretreatment on the convective drying of strawberry. Ultrasonics - Sonochemistry, 36: 286–300.
4. Aydar AY, Bağdatlıoğlu N, Köseoğlu O, 2017. Effect of ultrasound on olive oil extraction and optimization of ultrasound-assisted extraction of extra virgin olive oil by response surface methodology ( RSM ). Grasas y Aceites. International Journal of Fats and Oils, 68(2): e189.
5. Aydar AY, 2018. Physicochemical Characteristics of Extra Virgin Olive Oils Obtained By Ultrasound Assisted Extraction from Different Olive Cultivars. International Journal of Scientific and Technological Research, 4(May(3)): 1–10.
6. Aydar AY, 2020a. Quality Parameters and Drying Kinetics of Ultrasound Pretreated Fermented Black Table Olives. Latin American Applied Research. 50(4):271-276.
7. Aydar AY, 2020b. Rehydration and Drying Kinetics of Ultrasound Pretreated Microwave Dried Olive Slices Using Peleg ’ s Model. Harran Tarım ve Gıda Bilimleri Dergisi, 24(4): 401–408.
8. Aydar AY, Yılmaz T, Mataracı CE, Sağlam TB, 2021. Effect of ultrasound pretreatment on Drying Kinetics and Quality Properties of Jerusalem Artichoke.Latin American Applied Research, Under review.

9. Aydar AY, 2021. Investigation of Ultrasound Pretreatment Time and Microwave Power Level on Drying and Rehydration Kinetics of Green Olives. Food Science and Technology, 41(1): 238-244.
10. Azam SMR, Ma H, Xu B, Devi S, Bakar A, Stanley SL, Zhu J, 2020. Efficacy of ultrasound treatment in the and removal of pesticide residues from fresh vegetables : A review. Trends in Food Science & Technology, 97(301): 417–432.
11. Bantle M, Eikevik TM, Bantle M, Eikevik TM, 2011. Parametric Study of High-Intensity Ultrasound in the Atmospheric Freeze Drying of Peas. Drying Technology, 29: 37–41.
12. Baysal T, İçier F, 2012. Gıda Mühendisliğinde Isıl Olmayan Teknolojiler. (İçier Filiz, Ed.). Bornova, İzmir: Nobel yayıncılık.
13. Beck SM, Sabarez H, Gaukel V, Knoerzer K, 2014. Ultrasonics Sonochemistry Enhancement of convective drying by application of airborne ultrasound – A response surface approach. Ultrasonics Sonochemistry, 21: 2144–2150.
14. Bermúdez-aguirre D, Mobbs T, Barbosa-cánovas GV, 2011. Ultrasound Technologies for Food and Bioprocessing.
15. Bozkir H, Ergun AR, Tekgul Y, Baysal T, 2018. Ultrasound as pretreatment for drying garlic slices in microwave and convective dryer. Food Science and Biotechnology.
16. Bozkir H, Ergün AR, Serdar E, Metin G, Baysal T, 2019. Influence of ultrasound and osmotic dehydration pretreatments on drying and quality properties of persimmon fruit. Ultrasonics Sonochemistry, 54(February): 135–141.
17. Bozkır H, Ergün AR, Baysal T, 2016. Effects of electrical and sonication pretreatments on the drying rate and quality of mushrooms. LWT - Food Science and Technology, 69: 197–202.
18. Corrêa JLG, Rasia MC, Mulet A, Cárcel JA, 2017. Influence of ultrasound application on both the osmotic pretreatment and subsequent convective drying of pineapple (Ananas comosus). Innovative Food Science and Emerging Technologies, 41(November 2016): 284–291.
19. Denglin L, Juan L, Yuhong L, Guangyue R, 2015. Drying characteristics and mathematical model of ultrasound assisted hot-air drying of carrots. International Journal of Aricultural and Biological Engineering, 8(4): 124–132.
20. Dias da Silva G, Barros ZMP, de Medeiros RAB, de Carvalho CBO, Rupert Brandão SC, Azoubel PM, 2016. Pretreatments for melon drying implementing ultrasound and vacuum. LWT - Food Science and Technology, 74: 114–119.
21. Dujmic F, Brncic M, Karlovic S, Bosilijkov T, Jezek D, Tripalo B, Mofardin I, 2013. Ultrasound-Assisted Infrared Drying of Pear Slices: Textural Issues. Journal of Food Process Engineering, 36: 397–406.
22. Fernandes FAN, Izabel M, Rodrigues S, 2009. Effect of osmosis and ultrasound on pineapple cell tissue structure during dehydration, 90: 186–190.
23. Fijalkowska A, Nowacka M, Wiktor A, Wıtrowa-Rajchert D, Sledz M, 2015. Ultrasound as a pretreatment method to improve drying kinetics and sensory properties of dried apple. Journal of Food Process Engineering, 1–10.
24. Gamboa-Santos J, Montilla A, Andres Carcel J, Villamiel M, Garcia-Perez JV, 2014. Air-borne ultrasound application in the convective drying of strawberry. Jounal of Food Engineering, 128: 132–139.
25. Garcia-noguera J, Oliveira FIP, Weller CL, Rodrigues S, Fernandes FAN, 2012. Effect of ultrasonic and osmotic dehydration pre-treatments on the colour of freeze dried strawberries. Journal of Food Science and Technology, 51(9): 2222–2227.
26. Garcia-Perez JV, Cárcel JA, Riera E, Mulet A, 2009. Influence of the Applied Acoustic Energy on the Drying of Carrots and Lemon Peel. Drying Technology, 27, 37–41. http://doi.org/10.1080/07373930802606428
27. García-pérez JV, Ozuna C, Ortuño C, Cárcel JA, Mulet A, Garcı V, Mulet A, 2011. Modeling Ultrasonically Assisted Convective Drying of Eggplant. Drying Technology, 29: 37–41. http://doi.org/10.1080/07373937.2011.576321
28. Horuz E, Jaafar HJ, Maskan M, 2017. Ultrasonication as pretreatment for drying of tomato slices in a hot air – microwave hybrid oven. Drying Technology, 35(7): 849–859.
29. Huang D, Men K, Li D, Wen T, Gong Z, Sunden B, Wu Z, 2019. Application of ultrasound technology in the drying of food products. Ultrasonics Sonochemistry, 30: 1–16.
30. Izli N, Taskin O, Izli G, 2019. Drying of lime slices by microwave and microwave combined convective methods, Italian Journal of Food Sciencee, 31: 487–500.
31. Jiménez A, Beltrán G, Uceda M, 2007. High-power ultrasound in olive paste pretreatment. Effect on process yield and virgin olive oil characteristics. Ultrasonics Sonochemistry, 14(6): 725–731.
32. Kadam SU, Tiwari BK, Álvarez C, O’Donnell CP, 2015a. Ultrasound applications for the extraction, identification and delivery of food proteins and bioactive peptides. Trends in Food Science & Technology, 46(1): 60–67.
33. Kadam SU, Tiwari BK, Smyth TJ, O’Donnell CP, 2015b. Optimization of ultrasound assisted extraction of bioactive components from brown seaweed Ascophyllum nodosum using response surface methodology. Ultrasonics Sonochemistry, 23: 308–316.
34. Kek SP, Chin NL, Yusof YA, 2013. Direct and indirect power ultrasound assisted pre-osmotic treatments in convective drying of guava slices. Food and Bioproducts Processing, (April): 1–12.
35. Kouchakzadeh A, 2013. The effect of acoustic and solar energy on drying process of pistachios. Energy Conversion and Management, 67: 351–356.
36. Kowalski SJ, Mierzwa D, 2015. Ultrasound-Assisted Convective Drying of Biological Materials. Drying Technology, (April): 37–41.
37. Kowalski SJ, Pawłowski A, Szadzi J, 2016. High power airborne ultrasound assist in combined drying of raspberries. Innovative Food Science and Emerging Technologies, 34: 225–234.
38. Li M, Pina A, Ferrão P, Fournier J, Lacarrière B, Corre OL, 2017. Impact of ultrasound-assisted osmotic on as and on the quality of heat pump dried tilapia fillets the quality of heat pump dried tilapia fillets. Energy Procedia, 123: 243–255.
39. Metherel AH, Taha AY, Izadi H, Stark KD, 2009. The application of ultrasound energy to increase lipid extraction throughput of solid matrix samples (flaxseed). Prostaglandins, Leukotrienes and Essential Fatty Acids, 81(5–6): 417–423.
40. Moreira P, Melo A, Amorim R, Sorelly S, Oliveira B, 2010. Effect of ultrasound on banana cv Pacovan drying kinetics. Journal of Food Engineering, 97(2): 194–198.
41. Mothibe KJ, Zhang M, Mujumdar AS, Wang YC, Mothibe KJ, Zhang M, Cheng X, 2014. Effects of Ultrasound and Microwave Pretreatments of Apple Before Spouted Bed Drying on Rate of Dehydration and Physical Properties. Drying Technology, (October): 37–41.
42. Noshad M, Mohebbi M, 2012. Multi-Objective Optimization of Osmotic – Ultrasonic Pretreatments and Hot-Air Drying of Quince Using Response Surface Methodology. Food and Bioprocess Technology, 5: 2098–2110.
43. Nowacka M, Wedzik M, 2016. Effect of ultrasound treatment on microstructure , colour and carotenoid content in fresh and dried carrot tissue. Applied Acoustics, 103: 163–171.
44. Ozuna C, Álvarez-arenas TG, Riera E, Cárcel JA, Garcia-perez JV, 2014. Ultrasonics Sonochemistry Influence of material structure on air-borne ultrasonic application in drying. Ultrasonics - Sonochemistry, 21(3): 1235–1243.
45. Planinic M, Velic D, Tomas S, Bilic M, Bucic A, 2005. Modelling of drying and rehydration of carrots using Peleg s model. European Food Research and Technology, 221: 446–451. http://doi.org/10.1007/s00217-005-1200-x
46. Rawson A, Tiwari BK, Tuohy MG, O’Donnell CP, Brunton N, 2011. Effect of ultrasound and blanching pretreatments on polyacetylene and carotenoid content of hot air and freeze dried carrot discs. Ultrasonics Sonochemistry, 18(5): 1172–1179.
47. Ren F, Perussello CA, Zhang Z, Kerry JP, Tiwari BK, 2018. Impact of ultrasound and blanching on functional properties of hot-air dried and freeze dried onions. LWT - Food Science and Technology, 87: 102–111.
48. Ricce C, Lindsay M, Claudio A, Siche R, Esteves P, Augusto D, 2016. Ultrasound pre-treatment enhances the carrot drying and rehydration. Food Research International, 89(1): 701–708.
49. Rodrigues S, Oliveira FIP, Gallão MI, Fernandes FAN, Rodrigues S, Oliveira FIP, Galla MI, 2009. Effect of Immersion Time in Osmosis and Ultrasound on Papaya Cell Structure during Dehydration. Drying Technology, (June 2013): 37–41.
50. Rodríguez Ó, Santacatalina JV, Simal S, Garcia-perez JV, Femenia A, Rosselló C, 2014. Influence of power ultrasound application on drying kinetics of apple and its antioxidant and microstructural properties. Journal of Food Engineering, 129: 21–29.
51. Romero JCA, Yepez V, BD, 2015. Ultrasonics Sonochemistry Ultrasound as pretreatment to convective drying of Andean blackberry ( Rubus glaucus Benth ). Ultrasonics - Sonochemistry, 22: 205–210.
52. Sabarez HT, Gallego-Juarez JA, Riera E, 2012. Ultrasonic-Assisted Convective Drying of Apple Slices. Drying Technology, (May): 989–997.
53. Seçkin GU, Taşeri L, 2015. Yarı Kurutulmuş Meyve ve Sebzeler. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi, 21(9): 414–420.
54. Shamaei S, Emam-djomeh Z, Moini S, 2011. Ultrasound-Assisted Osmotic Dehydration of Cranberries: Effect of Finish Drying Methods and Ultrasonic Frequency on Textural Properties. Journal of Texture Studies, 1–9.
55. Shirzad H, Niknam V, Taheri M, Ebrahimzadeh H, 2017. Ultrasound-assisted extraction process of phenolic antioxidants from Olive leaves: a nutraceutical study using RSM and LC–ESI–DAD–MS. Journal of Food Science and Technology, 54(8): 2361–2371.
56. Sulaiman A, Soo MJ, Farid M, Silva FVM, 2015. Thermosonication for polyphenoloxidase inactivation in fruits : Modeling the ultrasound and thermal kinetics in pear , apple and strawberry purees at different temperatures. Journal of Food Engineering, 165: 133–140.
57. Sunil CK, Kamalapreetha B, Sharathchandra J, Aravind KS, Rawson A, 2017. Effect of ultrasound pre-treatment on microwave drying of okra. Journal of Applied Horticulture, 19(1): 58–62.
58. Szadzinska J, Łechtansks J, Kowalski SJ, Stasiak M, 2017. The effect of high power airborne ultrasound and microwaves on convective drying effectiveness and quality of green pepper. Ultrasonics Sonochemistry, 34: 531–539.
59. Tao Y, Wang P, Wang Y, Kadam SU, Han Y, Wang J, Zhou J, 2016. Power ultrasound as a pretreatment to convective drying of mulberry (Morus alba L.) leaves: Impact on drying kinetics and selected quality properties. Ultrasonics Sonochemistry, 31: 310–318.
60. Tao Y, Zhang J, Jiang S, Xu Y, Show P, Han Y, Ye M, 2018. Contacting ultrasound enhanced hot-air convective drying of garlic slices: Mass transfer modeling and quality evaluation. Journal of Food Engineering, 235: 79–88.
61. Tekin ZH, 2015. Biberlerin Kurutulmasında Kalite Özelliklerinin İyileştirilmesi Amacıyla Ultrason Destekli Vakum Kurutma Yönteminin Uygulanması. Yıldız Teknik Üniversitesi.
62. Wang H, Zhao QS, Wang XD, Hong Z, Zhao B, 2019a. Pretreatment of ultrasound combined vacuum enhances the convective drying efficiency and physicochemical properties of okra (Abelmoschus esculentus). LWT - Food Science and Technology, 112(May): 108201.
63. Wang J, Xiao HW, Ye JH, Wang J, Raghavan V, 2019b. Ultrasound Pretreatment to Enhance Drying Kinetics of Kiwifruit (Actinidia deliciosa) Slices: Pros and Cons. Food and Bioprocess Technology, 865–876.
64. Wang L, Xu B, Wei B, Zeng R, 2018. Low frequency ultrasound pretreatment of carrot slices: Effect on the moisture migration and quality attributes by intermediate-wave infrared radiation drying. Ultrasonics Sonochemistry, 40(June 2017): 619–628.
65. Yılmaz B, Cakmak H, Tavman S, 2019. Ultrasonic pretreatment of carrot slices : Effects of sonication source on drying kinetics and product quality. Annals of the Brazilian Academy of Sciences, 91(3): 1–14.
66. Yılmaz T, Kumcuoglu S, Tavman, 2017. Ultrasound-assisted extraction of lycopene and β-carotene from tomato-processing wastes. Italian Journal of Food Science, 29(1): 186–194.