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New Food Drying Technologies - Use of Ultrasound

Departamento de Tecnología de Alimentos, Instituto de Ingeniería de Alimentos para el Desarrollo (IAD), Universidad Politécnica de Valencia, Camino de Vera s/n, 46071 Valencia, Spain amulet{at}tal.upv.es

J. A. Cárcel

Departamento de Tecnologiá de Alimentos, Instituto de Ingenieriá de Alimentos para el Desarrollo (IAD), Universidad Politenica de Valencia, Camino de Vera s/n, 46071 Valencia, Spain

N. Sanjuán

Departamento de Tecnologiá de Alimentos, Instituto de Ingenieriá de Alimentos para el Desarrollo (IAD), Universidad Politenica de Valencia, Camino de Vera s/n, 46071 Valencia, Spain

J. Bon

Departamento de Tecnologiá de Alimentos, Instituto de Ingenieriá de Alimentos para el Desarrollo (IAD), Universidad Politenica de Valencia, Camino de Vera s/n, 46071 Valencia, Spain

Reducing water availability is one way to preserve food. Water in solid foods is transferred to a fluid, either gas or liquid; during this process both internal and external resistance affect water transfer from the food. As a consequence, any means to reduce those resistances constitute an improvement of the process, and ultrasound appears to be a way to reduce those resistances. Ultrasound are mechanical waves that produce different effects when travelling through a medium. Among others, those related to mass transfer include micro-stirring at the interface, the so called "sponge effect" and cavitations. Ultrasound has so far been applied to dehydration in solid-gas systems like onion drying. Nevertheless, the difficulties for the propagation in the air have led to the development of specially adapted transducers that have been applied in the drying of carrots. In solid-liquid systems, ultrasound has been used in the treatment of products immersed in hypertonic solutions, either in sugar solutions for fruits like apples or in salt brine in the case of cheese or meat. An increase in mass transfer is achieved if the threshold power value for the product is attained.

Key Words: high intensity ultrasound • mass transfer • dehydration • resistance • intensity threshold

Food Science and Technology International, Vol. 9, No. 3, 215-221 (2003)
DOI: 10.1177/1082013203034641


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