Applications of ultrasound to enhance fluidized bed drying of Ascophyllum Nodosum: Drying kinetics and product quality assessment.


Journal

Ultrasonics sonochemistry
ISSN: 1873-2828
Titre abrégé: Ultrason Sonochem
Pays: Netherlands
ID NLM: 9433356

Informations de publication

Date de publication:
Jan 2021
Historique:
received: 19 05 2020
revised: 13 07 2020
accepted: 27 07 2020
pubmed: 10 8 2020
medline: 2 6 2021
entrez: 10 8 2020
Statut: ppublish

Résumé

In this study, ultrasound either as a pretreatment technique or as an integrated technique was employed to enhance fluidized bed drying of Ascophyllum nodosum, and drying kinetics and dried product quality were assessed. In order to compare technology efficiency and dried product qualities, oven drying and fluidized bed drying (FBD) were employed. The novel drying methods included airborne ultrasound-assisted fluidized bed drying (AUA), ultrasound pre-treatment followed by FBD (USP), and hot water blanching pre-treatment followed byFBD (HWB). Six drying kinetics models were used to describe the drying curves, among which the Page model was the best in fitting USP and AUA. Model by Millidi et al. was employed to describe HWB. Airborne ultrasound in AUA did not reduce energy consumption or drying time, but retained total phenolic content (TPC) as well as colour, and exhibited the highest yield among the novel drying methods. USP and HWB showed lower energy consumption and drying time considerably, but the TPC was the lowest among the studied methods. At the same time, USP dried product exhibited the lowest a

Identifiants

pubmed: 32769045
pii: S1350-4177(20)30958-5
doi: 10.1016/j.ultsonch.2020.105298
pmc: PMC7786526
pii:
doi:

Substances chimiques

Water 059QF0KO0R

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

105298

Informations de copyright

Copyright © 2020 The Authors. Published by Elsevier B.V. All rights reserved.

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Auteurs

Xianglu Zhu (X)

Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin, Ireland; Food Refrigeration and Computerised Food Technology (FRCFT), School of Biosystems and Food Engineering, University College Dublin, Belfield, Dublin 4, Ireland.

Zhihang Zhang (Z)

Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin, Ireland.

Laura M Hinds (LM)

Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin, Ireland; Food Refrigeration and Computerised Food Technology (FRCFT), School of Biosystems and Food Engineering, University College Dublin, Belfield, Dublin 4, Ireland.

Da-Wen Sun (DW)

Food Refrigeration and Computerised Food Technology (FRCFT), School of Biosystems and Food Engineering, University College Dublin, Belfield, Dublin 4, Ireland. Electronic address: dawen.sun@ucd.ie.

Brijesh K Tiwari (BK)

Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin, Ireland.

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Classifications MeSH