School of Biosystems Engineering, University College Dublin, Belfield, Dublin 4, Ireland.
Department of Food Biosciences, Teagasc Food Research Centre, Dublin 15, Ireland.
Ultrason Sonochem. 2015 Mar;23:302-7. doi: 10.1016/j.ultsonch.2014.10.001. Epub 2014 Oct 18.
The effect of ultrasound pre-treatment on the drying kinetics of brown seaweed Ascophyllum nodosum under hot-air convective drying was investigated. Pretreatments were carried out at ultrasound intensity levels ranging from 7.00 to 75.78 Wcm(-2) for 10 min using an ultrasonic probe system. It was observed that ultrasound pre-treatments reduced the drying time required. The shortest drying times were obtained from samples pre-treated at 75.78 Wcm(-2). The fit quality of 6 thin-layer drying models was also evaluated using the determination of coefficient (R(2)), root means square error (RMSE), AIC (Akaike information criterion) and BIC (Bayesian information criterion). Drying kinetics were modelled using the Newton, Henderson and Pabis, Page, Wang and Singh, Midilli et al. and Weibull models. The Newton, Wang and Singh, and Midilli et al. models showed the best fit to the experimental drying data. Color of ultrasound pretreated dried seaweed samples were lighter compared to control samples. It was concluded that ultrasound pretreatment can be effectively used to reduce the energy cost and drying time for drying of A. nodosum.
超声预处理对褐藻裙带菜在热风对流干燥下干燥动力学的影响。采用超声探头系统,在 7.00 至 75.78 Wcm(-2) 的超声强度水平下进行 10 分钟的预处理。结果表明,超声预处理可以减少所需的干燥时间。在 75.78 Wcm(-2) 下预处理的样品获得的干燥时间最短。还使用确定系数 (R(2))、均方根误差 (RMSE)、AIC(Akaike 信息准则)和 BIC(贝叶斯信息准则)评估了 6 种薄层干燥模型的拟合质量。使用牛顿、亨德森和帕比斯、Page、Wang 和辛格、Midilli 等和 Weibull 模型对干燥动力学进行建模。牛顿、Wang 和辛格以及 Midilli 等模型对实验干燥数据的拟合最好。与对照样品相比,超声预处理干燥海藻样品的颜色更浅。结论是,超声预处理可以有效地用于降低 A. nodosum 干燥的能源成本和干燥时间。