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Food Science and Biotechnology
→ Food Science and Biotechnology 2019 ; 28(2): 365-376
Influence of applied time and power of ultrasonic pretreatment on convective drying of potato slices
Hadis Jarahizadeh1, Somayeh Taghian Dinani1
1Department of Food Science, Shahreza Branch, Islamic Azad University, Shahreza, Iran
ABSTRACT
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.
KEYWORD
Ultrasonic pretreatment, Convective drying, Drying kinetics, Energy efficiency, Quality attributes
Food Science and Biotechnology 2019 ; 28(2): 365-376
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