Low-Temperature drying of salted cod (Gadus morhua) assisted by high power ultrasound: Kinetics and physical properties
S [EN] Low-temperature convective drying could be considered an affordable alternative to conventional freeze-drying for foodstuffs. The process intensification should be based on non-thermal technologies, such as power ultrasound. Thereby, the aim of this work was to evaluate the air-borne applicat...
Published in: | Innovative Food Science & Emerging Technologies |
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fttriple:oai:gotriple.eu:http://hdl.handle.net/10251/68374 2023-05-15T16:19:21+02:00 Low-Temperature drying of salted cod (Gadus morhua) assisted by high power ultrasound: Kinetics and physical properties Ozuna López, César Cárcel Carrión, Juan Andrés Walde, Per M. García Pérez, José Vicente Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural Ministerio de Economía y Competitividad 2014-06-01 https://doi.org/10.1016/j.ifset.2014.03.008 http://hdl.handle.net/10251/68374 en eng Elsevier urn:issn:1466-8564 doi:10.1016/j.ifset.2014.03.008 urn:eissn:1878-5522 http://hdl.handle.net/10251/68374 Repositorio Institucional de la Universitat Politècnica de València envir socio Journal Article https://vocabularies.coar-repositories.org/resource_types/c_6501/ 2014 fttriple https://doi.org/10.1016/j.ifset.2014.03.008 2023-01-22T17:00:44Z S [EN] Low-temperature convective drying could be considered an affordable alternative to conventional freeze-drying for foodstuffs. The process intensification should be based on non-thermal technologies, such as power ultrasound. Thereby, the aim of this work was to evaluate the air-borne application of power ultrasound on the low-temperature drying of salted cod. For that purpose, drying experiments were carried out at −10, 0, 10 and 20 °C on salted cod slices at 2 m/s with (AIR + US, 20.5 kW/m3) and without ultrasonic application (AIR). In the dried-salted cod, its rehydration capacity was analyzed, as were the microstructural, textural and color changes. At every temperature tested, ultrasound application increased the drying rate; thus, an average increase of 74%was observed in the effective diffusivity. AIR+US dried samples were softer and exhibited a higher rehydration capacity than AIR ones, which was linked to the microstructural changes produced by ultrasound. In addition, color changes were induced by ultrasound application. Industrial relevance: Nowadays, low-temperature convective drying represents a promising alternative for the production of high-quality dried products. However, this technology is mostly limited by the low drying rate, which retards the dehydration process and directly increases the processing costs. Power ultrasound, a nonthermal technology, represents an interesting alternative means of improving low-temperature convective drying due to the fact that acoustic (mechanical)waves may affectwater removal during dryingwith a low heating capacity. Thereby, the ultrasonically enhanced low-temperature convective drying could constitute an affordable alternative to lyophilization (or freeze-drying), which is mainly restricted to high-quality food commodities. The authors acknowledge the financial support both from the Ministerio de Economia y Competitividad (Ref. DPI2012-37466-C03-03) and Carmen Cambra S.L. for their technical support with the selection of the raw material. Cesar ... Article in Journal/Newspaper Gadus morhua Unknown Innovative Food Science & Emerging Technologies 23 146 155 |
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envir socio |
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envir socio Ozuna López, César Cárcel Carrión, Juan Andrés Walde, Per M. García Pérez, José Vicente Low-Temperature drying of salted cod (Gadus morhua) assisted by high power ultrasound: Kinetics and physical properties |
topic_facet |
envir socio |
description |
S [EN] Low-temperature convective drying could be considered an affordable alternative to conventional freeze-drying for foodstuffs. The process intensification should be based on non-thermal technologies, such as power ultrasound. Thereby, the aim of this work was to evaluate the air-borne application of power ultrasound on the low-temperature drying of salted cod. For that purpose, drying experiments were carried out at −10, 0, 10 and 20 °C on salted cod slices at 2 m/s with (AIR + US, 20.5 kW/m3) and without ultrasonic application (AIR). In the dried-salted cod, its rehydration capacity was analyzed, as were the microstructural, textural and color changes. At every temperature tested, ultrasound application increased the drying rate; thus, an average increase of 74%was observed in the effective diffusivity. AIR+US dried samples were softer and exhibited a higher rehydration capacity than AIR ones, which was linked to the microstructural changes produced by ultrasound. In addition, color changes were induced by ultrasound application. Industrial relevance: Nowadays, low-temperature convective drying represents a promising alternative for the production of high-quality dried products. However, this technology is mostly limited by the low drying rate, which retards the dehydration process and directly increases the processing costs. Power ultrasound, a nonthermal technology, represents an interesting alternative means of improving low-temperature convective drying due to the fact that acoustic (mechanical)waves may affectwater removal during dryingwith a low heating capacity. Thereby, the ultrasonically enhanced low-temperature convective drying could constitute an affordable alternative to lyophilization (or freeze-drying), which is mainly restricted to high-quality food commodities. The authors acknowledge the financial support both from the Ministerio de Economia y Competitividad (Ref. DPI2012-37466-C03-03) and Carmen Cambra S.L. for their technical support with the selection of the raw material. Cesar ... |
author2 |
Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural Ministerio de Economía y Competitividad |
format |
Article in Journal/Newspaper |
author |
Ozuna López, César Cárcel Carrión, Juan Andrés Walde, Per M. García Pérez, José Vicente |
author_facet |
Ozuna López, César Cárcel Carrión, Juan Andrés Walde, Per M. García Pérez, José Vicente |
author_sort |
Ozuna López, César |
title |
Low-Temperature drying of salted cod (Gadus morhua) assisted by high power ultrasound: Kinetics and physical properties |
title_short |
Low-Temperature drying of salted cod (Gadus morhua) assisted by high power ultrasound: Kinetics and physical properties |
title_full |
Low-Temperature drying of salted cod (Gadus morhua) assisted by high power ultrasound: Kinetics and physical properties |
title_fullStr |
Low-Temperature drying of salted cod (Gadus morhua) assisted by high power ultrasound: Kinetics and physical properties |
title_full_unstemmed |
Low-Temperature drying of salted cod (Gadus morhua) assisted by high power ultrasound: Kinetics and physical properties |
title_sort |
low-temperature drying of salted cod (gadus morhua) assisted by high power ultrasound: kinetics and physical properties |
publisher |
Elsevier |
publishDate |
2014 |
url |
https://doi.org/10.1016/j.ifset.2014.03.008 http://hdl.handle.net/10251/68374 |
genre |
Gadus morhua |
genre_facet |
Gadus morhua |
op_source |
Repositorio Institucional de la Universitat Politècnica de València |
op_relation |
urn:issn:1466-8564 doi:10.1016/j.ifset.2014.03.008 urn:eissn:1878-5522 http://hdl.handle.net/10251/68374 |
op_doi |
https://doi.org/10.1016/j.ifset.2014.03.008 |
container_title |
Innovative Food Science & Emerging Technologies |
container_volume |
23 |
container_start_page |
146 |
op_container_end_page |
155 |
_version_ |
1766005741975502848 |