The Effect of Ultrasonic Pretreatment on Drying Kinetics, Effective Moisture Diffusivity and Color of Apricot Slices

Document Type : Research Paper

Authors

1 1- Department of Biosystem Engineering, Faculty of Agriculture, University of Urmia, Urmia, Iran

2 Department of Biosystem Engineering, Faculty of Agriculture, University of Urmia, Urmia, Iran

Abstract

Iran is the second largest producer of apricots in the world and study of drying methods of this fruit is necessary to reduce the corruptibility. In this study, the effects of ultrasonic pretreatment and thickness of apricot slices on drying kinetics in a hot air dryer were investigated. The effect of ultrasonic pretreatment at three levels of 10, 20 and 30 min and thickness at three levels of 3, 5 and 10 mm on drying time, modeling, effective moisture diffusivity and color changes during apricot drying process were studied. The results indicated that increasing the duration of pretreatment and decreasing the sample thickness increase the drying rate and decrease its duration. In the treated samples, the highest drying time with 300 min was for 10 mm thickness-control samples and the shortest time with 40 min was for 3 mm slices under 30 min ultrasonic pretreatment. Midilli model had the best fitting with the experimental data. 30 min ultrasonic pretreatment for 10 mm thickness samples and the control sample with 3 mm thickness, with 2.62×10-7 and 2.99 × 10-8 m2/s had respectively the highest and lowest effective moisture coefficient. Ultrasonic wave did not affect the color of the samples but the color change index (ΔΕ) for the control samples was occurred due to the chemical reactions such as Millard reaction between sugars and proteins and the formation of Melanoidins.

Keywords


Akanbi, C. T., & Oludemi, F. O. (2004). Effect of processing and packaging on the lycopene content of tomato products. International Journal of Food Properties, 7(1), 139–152. https://doi.org/10.1081/JFP-120024173
Akhoundzadeh yamchi, A., Yeganeh, R., & Kouchakzadeh, A. (2019). The Effect of Ultrasound Pretreatment On Qualitative Characteristics of Peach Thin Slices (Alberta Varety). JOURNAL OF RESEARCHES IN MECHANICS OF AGRICULTURAL MACHINERY, 8(14), 37–47.
Akhoundzadeh Yamchi, A., Yeganeh, R., & Kouchakzadeh, A. (2022). Effect of ultrasonic pretreatment on drying kinetics and physio-mechanical characteristics of peach slices. Journal of Food Process Engineering, 45(8), 1–12. https://doi.org/10.1111/jfpe.14053
Alizehi, M. H., Niakousari, M., Fazaeli, M., & Iraji, M. (2020). Modeling of vacuum- and ultrasound-assisted osmodehydration of carrot cubes followed by combined infrared and spouted bed drying using artificial neural network and regression models. Journal of Food Process Engineering, 43(12), 1–16. https://doi.org/10.1111/jfpe.13563
Amami, E., Khezami, W., Mezrigui, S., Badwaik, L. S., Bejar, A. K., Perez, C. T., & Kechaou, N. (2017). Effect of ultrasound-assisted osmotic dehydration pretreatment on the convective drying of strawberry. Ultrasonics Sonochemistry, 36, 286–300. https://doi.org/10.1016/j.ultsonch.2016.12.007
Arepally, D., Ravula, S., Malik, G., & Kamidi, V. (2017). Mathematical Modelling, Energy and Exergy Analysis of Tomato Slices in a Mixed Mode Natural Convection Solar Dryer. Chemical Science International Journal, 20(4), 1–11. https://doi.org/10.9734/csji/2017/34878
Azoubel, P. M., Baima, M. do A. M., Amorim, M. da R., & Oliveira, S. S. B. (2010). Effect of ultrasound on banana cv Pacovan drying kinetics. Journal of Food Engineering, 97(2), 194–198. https://doi.org/10.1016/j.jfoodeng.2009.10.009
Bromberger Soquetta, M., Schmaltz, S., Wesz Righes, F., Salvalaggio, R., & de Marsillac Terra, L. (2018). Effects of pretreatment ultrasound bath and ultrasonic probe, in osmotic dehydration, in the kinetics of oven drying and the physicochemical properties of beet snacks. Journal of Food Processing and Preservation, 42(1), 1–9. https://doi.org/10.1111/jfpp.13393
Bruin, S., & Luyben, K. (1980). Drying of food materials. In Advances in Drying (pp. 155–215). McGraw-Hill Co,US.
Cárcel, J. A., Benedito, J., Rosselló, C., & Mulet, A. (2007). Influence of ultrasound intensity on mass transfer in apple immersed in a sucrose solution. Journal of Food Engineering, 78(2), 472–479. https://doi.org/10.1016/j.jfoodeng.2005.10.018
Coşkun, S., Doymaz, İ., Tunçkal, C., & Erdoğan, S. (2017). Investigation of drying kinetics of tomato slices dried by using a closed loop heat pump dryer. Heat and Mass Transfer/Waerme- Und Stoffuebertragung, 53(6), 1863–1871. https://doi.org/10.1007/s00231-016-1946-7
de la Fuente-Blanco, S., Riera-Franco de Sarabia, E., Acosta-Aparicio, V. M., Blanco-Blanco, A., & Gallego-Juárez, J. A. (2006). Food drying process by power ultrasound. Ultrasonics, 44(SUPPL.). https://doi.org/10.1016/j.ultras.2006.05.181
Delfiya, D. S. A., Prashob, K., Murali, S., Alfiya, P. V., Samuel, M. P., & Pandiselvam, R. (2021). Drying kinetics of food materials in infrared radiation drying: A review. Journal of Food Process Engineering, May, 1–19. https://doi.org/10.1111/jfpe.13810
Doymaz, İ. (2017). Drying kinetics, rehydration and colour characteristics of convective hot-air drying of carrot slices. Heat and Mass Transfer/Waerme- Und Stoffuebertragung, 53(1), 25–35. https://doi.org/10.1007/s00231-016-1791-8
Erdem, T., Ozluoymak, O. B., & Kizildag, N. (2018). Color Change Analysis of Dried Orange Slices During Hot Air Color Change Analysis of Dried Orange Slices. Fresenius Enviromental Bulletin, 27(9), 6064–6072.
Fernandes, F. A. N., Braga, T. R., Silva, E. O., & Rodrigues, S. (2019). Use of ultrasound for dehydration of mangoes (Mangifera indica L.): kinetic modeling of ultrasound-assisted osmotic dehydration and convective air-drying. Journal of Food Science and Technology, 56(4), 1793–1800. https://doi.org/10.1007/s13197-019-03622-y
Fernandes, F. A. N., Gallão, M. I., & Rodrigues, S. (2008). Effect of osmotic dehydration and ultrasound pre-treatment on cell structure: Melon dehydration. LWT - Food Science and Technology, 41(4), 604–610. https://doi.org/10.1016/j.lwt.2007.05.007
Gallego-Juárez, J. A., Riera, E., de la Fuente Blanco, S., Rodríguez-Corral, G., Acosta-Aparicio, V. M., & Blanco, A. (2007). Application of high-power ultrasound for dehydration of vegetables: Processes and devices. Drying Technology, 25(11), 1893–1901. https://doi.org/10.1080/07373930701677371
Hassan-Beygi, S. R., Ghaebi, S. M., & Arabhosseini, A. (2009). Some physico-mechanical properties of apricot fruit, pit and kernel of ordubad variety. Agricultural Engineering International: The CIGR Ejournal, XI(1459), 1–16. http://www.cigrjournal.org/index.php.Ejournal
Jambrak, A. R., Mason, T. J., Paniwnyk, L., & Lelas, V. (2007). Accelerated drying of button mushrooms, Brussels sprouts and cauliflower by applying power ultrasound and its rehydration properties. Journal of Food Engineering, 81(1), 88–97. https://doi.org/10.1016/j.jfoodeng.2006.10.009
Kashaninejad, M., & Tabil, L. G. (2009). Resistance of bulk pistachio nuts (Ohadi variety) to airflow. Journal of Food Engineering, 90(1), 104–109. https://doi.org/10.1016/j.jfoodeng.2008.06.007
Kayacan, S., Sagdic, O., & Doymaz, I. (2018). Effects of hot-air and vacuum drying on drying kinetics, bioactive compounds and color of bee pollen. Journal of Food Measurement and Characterization, 12(2), 1274–1283. https://doi.org/10.1007/s11694-018-9741-4
Kowalski, S. J., & Pawłowski, A. (2015). Intensification of apple drying due to ultrasound enhancement. Journal of Food Engineering, 156, 1–9. https://doi.org/10.1016/j.jfoodeng.2015.01.023
Krokida, M. K., Kiranoudis, C. T., Maroulis, Z. B., & Marinos-Kouris, D. (2000). Effect of pretreatment on color of dehydrated products. Drying Technology, 18(6), 1239–1250. https://doi.org/10.1080/07373930008917774
Mohammadi, I., Tabatabaekoloor, R., & Motevali, A. (2019). Effect of air recirculation and heat pump on mass transfer and energy parameters in drying of kiwifruit slices. Energy, 170, 149–158. https://doi.org/10.1016/j.energy.2018.12.099
Şen, S., & Aydin, F. (2020). Experimental investigation of drying kinetics of apple with hot air, microwave and ultrasonic power. Sadhana - Academy Proceedings in Engineering Sciences, 45(1). https://doi.org/10.1007/s12046-020-01326-0
Simal, S., Benedito, J., Sánchez, E. S., & Rosselló, C. (1998). Use of ultrasound to increase mass transport rates during osmotic dehydration. Journal of Food Engineering, 36(3), 323–336. https://doi.org/10.1016/S0260-8774(98)00053-3
Souza da Silva, E., Rupert Brandão, S. C., Lopes da Silva, A., Fernandes da Silva, J. H., Duarte Coêlho, A. C., & Azoubel, P. M. (2019). Ultrasound-assisted vacuum drying of nectarine. Journal of Food Engineering, 246(September 2018), 119–124. https://doi.org/10.1016/j.jfoodeng.2018.11.013
Tayyab Rashid, M., Liu, K., Ahmed Jatoi, M., Safdar, B., Lv, D., & Wei, D. (2022). Developing ultrasound-assisted hot-air and infrared drying technology for sweet potatoes. Ultrasonics Sonochemistry, 86(May), 106047. https://doi.org/10.1016/j.ultsonch.2022.106047
Tkalčič, M., & Tasič, J. F. (2003). Colour spaces - Perceptual, historical and applicational background. IEEE Region 8 EUROCON 2003: Computer as a Tool - Proceedings, A, 304–308. https://doi.org/10.1109/EURCON.2003.1248032
Yao, Y. (2016). Enhancement of mass transfer by ultrasound: Application to adsorbent regeneration and food drying/dehydration. Ultrasonics Sonochemistry, 31, 512–531. https://doi.org/10.1016/j.ultsonch.2016.01.039
Yazdanpanah Gangachin, M., & Ziaiifar, A. (2014). Evaluation of potato chips color using image processing. Journal of Food Industry Research, 24(2), 239–247.
Zannou, O., Pashazadeh, H., Ghellam, M., Hassan, A. M. A., & Koca, I. (2021). Optimization of drying temperature for the assessment of functional and physical characteristics of autumn olive berries. In Journal of Food Processing and Preservation (Vol. 45, Issue 9). https://doi.org/10.1111/jfpp.15658
Zhang, J., Li, M., Ding, Z., Wang, C., & Cheng, J. (2021). Evaluation of ultrasound-assisted microwave hot air convective drying Chinese hickory—Drying kinetics and product’s quality properties. Journal of Food Process Engineering, 44(11), 1–11. https://doi.org/10.1111/jfpe.13842
Zhao, Y., Zhu, H., Xu, J., Zhuang, W., Zheng, B., Lo, Y. M., Huang, Z., & Tian, Y. (2021). Microwave vacuum drying of lotus (Nelumbo nucifera Gaertn.) seeds: Effects of ultrasonic pretreatment on color, antioxidant activity, and rehydration capacity. Lwt, 149, 111603. https://doi.org/10.1016/j.lwt.2021.111603
Zhu, A. (2018). The convective hot air drying of Lactuca sativa slices. International Journal of Green Energy, 15(3), 201–207. https://doi.org/10.1080/15435075.2018.1434523
Zielinska, M., & Markowski, M. (2018). Effect of microwave-vacuum, ultrasonication, and freezing on mass transfer kinetics and diffusivity during osmotic dehydration of cranberries. Drying Technology, 36(10), 1158–1169. https://doi.org/10.1080/07373937.2017.1390476.