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

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dc.authoridKumar, Manoj/0000-0002-4192-6497
dc.authoridPandiselvam, Ravi/0000-0003-0996-8328
dc.authoridASLAM, RAOUF/0000-0001-8756-0745
dc.authoridRaposo, Antonio/0000-0002-5286-2249
dc.authoridAydar, Alev Yuksel/0000-0001-9780-0917
dc.contributor.authorPandiselvam, R.
dc.contributor.authorAydar, Alev Yuksel
dc.contributor.authorKutlu, Naciye
dc.contributor.authorAslam, Raouf
dc.contributor.authorSahni, Prashant
dc.contributor.authorMitharwal, Swati
dc.contributor.authorGavahian, Mohsen
dc.date.accessioned2024-10-04T18:51:07Z
dc.date.available2024-10-04T18:51:07Z
dc.date.issued2023
dc.departmentBayburt Üniversitesien_US
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, ex-penses, 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.en_US
dc.identifier.doi10.1016/j.ultsonch.2022.106261
dc.identifier.issn1350-4177
dc.identifier.issn1873-2828
dc.identifier.pmid36516722en_US
dc.identifier.scopus2-s2.0-85143855368en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.ultsonch.2022.106261
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3393
dc.identifier.volume92en_US
dc.identifier.wosWOS:000908334000006en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofUltrasonics Sonochemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectUltrasounden_US
dc.subjectDryingen_US
dc.subjectPre-treatmenten_US
dc.subjectFood qualityen_US
dc.subjectCavitationen_US
dc.subjectDrying kineticsen_US
dc.titleIndividual and interactive effect of ultrasound pre-treatment on drying kinetics and biochemical qualities of food: A critical reviewen_US
dc.typeReview Articleen_US

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