Details

Title

Ultrasound-assisted osmotic dehydration and convective drying of apples: Process kinetics and quality issues

Journal title

Chemical and Process Engineering

Yearbook

2016

Volume

vol. 37

Numer

No 3 September

Authors

Keywords

osmotic dehydration ; ultrasound ; drying ; kinetics ; product quality

Divisions of PAS

Nauki Techniczne

Coverage

383-391

Publisher

Polish Academy of Sciences Committee of Chemical and Process Engineering

Date

2016

Type

Artykuły / Articles

Identifier

DOI: 10.1515/cpe-2016-0031 ; ISSN 0208-6425

References

Shi (1994), Mass transfer in vacuum osmotic dehydration of fruits : A mathematical model approach, Food Sci Technol, 67, doi.org/10.1006/fstl.1994.1014 ; Cárcel (2007), Influence of ultrasound intensity on mass transfer in apple immersed in a sucrose solution, Food Eng, 472, doi.org/10.1016/j.jfoodeng.2005.10.018 ; Escriche (2000), Osmotic dehydration of kiwifruit Fluxes and mass transfer kinetics, Food Process Eng, 191, doi.org/10.1111/j.1745-4530.2000.tb00511.x ; Simal (1998), Use of ultrasound to increase mass transport rates during osmotic dehydration, Food Eng, 323, doi.org/10.1016/S0260-8774(98)00053-3 ; Kowalski (2014), Convective - intermittent drying of cherries preceded by ultrasonic assisted osmotic dehydration, Chem Eng Process Process Intensif, 82, 65, doi.org/10.1016/j.cep.2014.05.006 ; Azuara (1996), Effect of the centrifugal force on osmotic dehydration of potatoes and apples, Food Res Int, 195, doi.org/10.1016/0963-9969(96)00033-6 ; Rastogi (2002), Recent developments in osmotic dehydration : Methods to enhance mass transfer, Trends Food Sci Tech, 48, doi.org/10.1016/S0924-2244(02)00032-8 ; Fernandes (2008), Effect of osmotic dehydration and ultrasound pre - treatment on cell structure : Melon dehydration, Food Sci Technol, 604, doi.org/10.1016/j.lwt.2007.05.007 ; Siucińska (2014), Application of ultrasound to modify and improve dried fruit and vegetable tissue, review Dry Technol, 11, 1360, doi.org/10.1080/07373937.2014.916719 ; Omowaye (2003), Combined effects of pulsed electric field pre - treatment and partial osmotic dehydration on air drying behaviour of red bell pepper, Food Eng, 89, doi.org/10.1016/S0260-8774(03)00021-9 ; Rodrigues (2007), Use of ultrasound as pretreatment for dehydration of melons, Dry Technol, 10, 1791, doi.org/10.1080/07373930701595409 ; Kek (2013), Direct and indirect power ultrasound assisted pre - osmotic treatments in convective drying of guava slices, Food Bioprod Process, 495, doi.org/10.1016/j.fbp.2013.05.003 ; Kowalski (2015), Ultrasound - assisted convective drying of biological materials, Dry Technol, 13, 1601, doi.org/10.1080/07373937.2015.1026985 ; Fernandes (2009), Effect of osmosis and ultrasound on pineapple cell tissue structure during dehydration, Food Eng, 186, doi.org/10.1016/j.jfoodeng.2008.06.021 ; Kowalski (2013), Influence of osmotic pretreatment on kinetics of convective drying and quality of apples, Dry Technol, 15, 1849, doi.org/10.1080/07373937.2013.833518 ; Fernandes (2008), Use of ultrasound for dehydration of papayas, Food Bioprocess Tech, 339, doi.org/10.1007/s11947-007-0019-9 ; Kucner (2013), The influence of selected osmotic dehydration and pretreatment parameters on dry matter and polyphenol content in highbush blueberry ( Vaccinium CorymbosumL ) fruits, Food Bioprocess Technol, 8, 2031, doi.org/10.1007/s11947-012-0997-0 ; Fito (1994), Modelling of vacuum osmotic dehydration of food, Food Eng, 1, doi.org/10.1016/0260-8774(94)90037-X ; Rastogi (1999), Accelerated mass transfer during osmotic dehydration of high intensity electrical field pulse pretreated carrots, Food Sci, 1020, doi.org/10.1111/j.1365-2621.1999.tb12272.x ; Fito (1994), Non - diffusional mechanisms occurring during vacuum osmotic dehydration, Food Eng, 513, doi.org/10.1016/0260-8774(94)90070-1 ; Mulet (2003), New food drying technologies - use of ultrasound, Food Sci Technol Int, 215, doi.org/10.1177/1082013203034641 ; Rodrigues (2009), Effect of ultrasound - assisted osmotic dehydration on cell structure of sapotas, Sci Food Agr, 665, doi.org/10.1002/jsfa.3498

Editorial Board

Editorial Board

Dorota Antos, Rzeszów University of Technology, Poland

Katarzyna Bizon, Cracow University of Technology, Poland

Tomasz Ciach, Warsaw University of Technology, Poland

Magdalena Cudak, West Pomeranian University of Technology, Szczecin, Poland

Grzegorz Dzido, Silesian University of Technology, Poland

Marek Dziubiński, Lodz University of Technology, Poland

Leon Gradoń, Warsaw University of Technology, Poland

Andrzej Górak, TU Dortmund, Germany

Andrzej Heim, Lodz University of Technology, Poland

Marek Henczka, Warsaw University of Technology, Poland

Andrzej Jarzębski, Silesian University of Technology, Poland

Zdzisław Jaworski, West Pomeranian University of Technology, Szczecin, Poland

Władysław Kamiński, Poland

Bożenna Kawalec-Pietrenko, Poland

Stanisław Ledakowicz, Lodz University of Technology, Poland

Łukasz Makowski, Warsaw University of Technology, Poland

Eugeniusz Molga, Warsaw University of Technology, Poland

Andrzej Noworyta, Wrocław University of Science and Technology, Poland

Roman Petrus, Rzeszów University of Technology, Poland

Ryszard Pohorecki, Warsaw University of Technology, Poland

Rafał Rakoczy, West Pomeranian University of Technology, Szczecin, Poland

Andrzej Sobkowiak, Rzeszów University of Technology, Poland

Tomasz Sosnowski, Warsaw University of Technology, Poland

Anna Trusek, Wrocław University of Science and Technology, Poland

Kazimiera Wilk, Wrocław University of Science and Technology, Poland

Ireneusz Zbiciński, Lodz University of Technology, Poland


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