State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China.
State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, China.
Ultrason Sonochem. 2017 Nov;39:47-57. doi: 10.1016/j.ultsonch.2017.04.001. Epub 2017 Apr 4.
The application of airborne ultrasound is a promising technology in the drying of foods, particularly to fruits and vegetables. In this paper, designs of dryers using ultrasound to combine the convective drying process are described. The main factors affecting the drying kinetics with the ultrasound application are discussed. The results show that the ultrasound application accelerated the drying kinetics. Ultrasound application during the convective drying of fruits and vegetables shorten the drying time. Ultrasound application can produce an increase of the effective moisture diffusivity and the mass transfer coefficient. The influence of ultrasound on physical and chemical parameters evaluating the product quality is reviewed. Ultrasound application can decrease the total color change, reveal a low water activity and reduce the loss of some nutrient elements. Meanwhile, ultrasound application can also better preserve the microstructure of fruits and vegetables in comparison to convective drying.
气载超声在食品干燥中的应用是一项很有前途的技术，尤其适用于水果和蔬菜。本文描述了使用超声结合对流传热干燥过程的干燥器设计。讨论了影响超声应用干燥动力学的主要因素。结果表明，超声应用加速了干燥动力学。在果蔬的对流传热干燥过程中应用超声可以缩短干燥时间。超声应用可增加有效水分扩散系数和传质系数。综述了超声对评价产品质量的物理和化学参数的影响。超声应用可降低总色差，降低水活度，减少一些营养元素的损失。同时，与对流干燥相比，超声应用还可以更好地保持果蔬的微观结构。
