超声预处理的施加时间和功率对土豆片对流干燥的影响。
Influence of applied time and power of ultrasonic pretreatment on convective drying of potato slices.
作者信息
Jarahizadeh Hadis, Taghian Dinani Somayeh
机构信息
Department of Food Science, Shahreza Branch, Islamic Azad University, Shahreza, Iran.
出版信息
Food Sci Biotechnol. 2018 Sep 12;28(2):365-376. doi: 10.1007/s10068-018-0464-4. eCollection 2019 Apr.
Ultrasound is a novel technology that can be applied as a pretreatment for the convective drying in order to reduce its undeniable shortcomings. The objectives of the present study are to ascertain the influence of sonication time (10, 20, and 30 min) and sonication power (100 and 300 W) on the performance of drying potato slices with regard to the drying kinetics and energy efficiency as well as the final product quality. The results showed that the application of ultrasound pretreatments significantly increased the drying rate of potato slices during the initial period of the drying process. Furthermore, ANOVA showed that the decrease in the sonication time and power gave rise to a significant reduction in drying time, specific energy consumption (SEC), and shear strength. In addition, compared to the control (pure convective drying), ultrasound pretreatments reduced the drying time, SEC, and the shear strength of dried potato slices.
超声是一种可作为对流干燥预处理的新技术，以减少其不可避免的缺点。本研究的目的是确定超声处理时间（10、20和30分钟）和超声功率（100和300瓦）对土豆片干燥性能的影响，包括干燥动力学、能源效率以及最终产品质量。结果表明，超声预处理的应用显著提高了干燥过程初始阶段土豆片的干燥速率。此外，方差分析表明，超声处理时间和功率的降低导致干燥时间、比能耗（SEC）和剪切强度显著降低。此外，与对照（纯对流干燥）相比，超声预处理减少了干燥时间、SEC以及干土豆片的剪切强度。
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