Chapter 15 - Other Mass Transfer Unit Operations Enhanced by Ultrasound
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Cited by (22)
Drying strategies of spent coffee grounds using refractance window method
2024, Food Research InternationalDrying of roots and tubers
2023, Drying Technology in Food Processing: Unit Operations and Processing Equipment in the Food IndustryUltrasound-assisted hydration of wheat grains at different temperatures and power applied: Effect on acoustic field, water absorption and germination
2020, Chemical Engineering and Processing - Process IntensificationCitation Excerpt :The experimental curves with increasing acoustic power tended to differ more noticeably among them at the end of the process. Miano et al. [57] stated that ultrasound effects are more pronounced when the grains have higher water content as a consequence of the reduced difference in the acoustic impedance as well as the cavitation inside the grain. Grains with higher moisture content have their values for acoustic impedance close to the ones encountered for aqueous medium.
Ultrasound and ethanol pre-treatments to improve convective drying: Drying, rehydration and carotenoid content of pumpkin
2020, Food and Bioproducts ProcessingCitation Excerpt :The US technology can be used as a pre-treatment to improve the drying process (Rodríguez et al., 2019). Mechanisms of improvement are related to mass transfer phenomena (influx and outflux of water and/or solutes and movement of intercellular compounds, for example) and structural modifications (such as microchannel formation) (De la Fuente-Blanco et al., 2006; Fernandes et al., 2008; Miano et al., 2017; Ricce et al., 2016). The pre-treatment with this technology has already demonstrated the capacity to reduce the internal resistance to water flow during drying, being necessary shorter processing times and/or lower temperatures.
Structural changes caused by ultrasound pretreatment: Direct and indirect demonstration in potato cylinders
2019, Ultrasonics SonochemistryCitation Excerpt :Furthermore, the internal resistance to mass transfer can be improved due to the structural changes caused by the acoustic cavitation, such as structure disruption, cell flattening, intercellular adhesion lost [16], cell membrane rupture, and formation of micro cavities and microchannels [17]. This mechanism is advantageous for further processes, especially mass transfer unit operations [10,18]. However, sometimes this could be disadvantageous, since the food structure is damaged, decreasing for instance the sensory quality or the biochemical stability [19].