Current Applications of Ultrasound in Fruit and Vegetables Osmotic Dehydration Processes
نویسندگان
چکیده
Ultrasound (US) is a promising technology, which can be used to improve the efficacy of processes in food technology and quality final product. US technique used, e.g., support mass heat transfer processes, such as osmotic dehydration, drying freezing, well extraction, crystallization, emulsification, filtration, etc. Osmotic dehydration (OD) well-known process applied processing; however, improvements are required due long duration process. Therefore, many recent studies focus on development OD combined with sonication pretreatment method during The article describes mechanism those changes microstructure caused by sonication. Furthermore, it focuses current applications fruits vegetables comparison ultrasound-assisted treatment synergic effect other innovative technics/treatments (such solutions, blanching, pulsed electric field, reduced pressure edible coatings). Additionally, physical functional properties tissue subjected ultrasound before described.
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ژورنال
عنوان ژورنال: Applied sciences
سال: 2021
ISSN: ['2076-3417']
DOI: https://doi.org/10.3390/app11031269