Accelerated drying of button mushrooms, Brussels sprouts and cauliflower by applying power ultrasound and its rehydration properties

A. Režek Jambrak, Timothy J. Mason, Larysa Paniwnyk, V. Lelas

Research output: Contribution to journal › Article

120 Citations (Scopus)

Abstract

The aim of this work was to use ultrasound as a pre-treatment method prior drying of mushrooms, Brussels sprouts and cauliflower in order to achieve reduction in drying time and to understand the effect of the ultrasound in mass transfer process, where diffusivity is the limiting step in the process. Pre-treatment with 20 kHz probe and 40 kHz bath for 3 and 10 min have been compared with blanched (80 °C/3 min) and untreated samples. The procedures used were either freeze drying or conventional drying at a temperature of 60 °C and air velocity (v = 0.3 m/s) for sonicated, blanched and untreated samples. The effect of ultrasound and blanching pre-treatments on weight and moisture loss/gain, upon drying and rehydration were investigated. The drying time after ultrasound treatment was shortened for all samples, as compared to untreated. The rehydration properties (weight gain, %) were found to be the best for freeze-dried samples which showed weight gains for mushrooms (45.3%), Brussels sprouts (21.4%) and cauliflower (51%). The rehydration properties for ultrasound treated samples were higher than those for untreated samples.
Original languageEnglish
Pages (from-to)88-97
JournalJournal of Food Engineering
Volume81
Issue number1
DOIs
Publication statusPublished - 28 Nov 2006

Fingerprint

Brussels sprouts
Fluid Therapy
Agaricales
Brassica
cauliflower
rehydration
mushrooms
drying
Weight Gain
pretreatment
sampling
Freeze Drying
Therapeutics
Baths
weight gain
Weight Loss
blanching
Air
freeze drying
mass transfer

Bibliographical note

The full text is currently unavailable on the repository.

Keywords

  • Ultrasonic pre-treatment
  • Ultrasound probe
  • Ultrasound bath
  • Vegetable
  • Drying
  • Rehydration

Cite this

Accelerated drying of button mushrooms, Brussels sprouts and cauliflower by applying power ultrasound and its rehydration properties. / Režek Jambrak, A.; Mason, Timothy J.; Paniwnyk, Larysa; Lelas, V.

In: Journal of Food Engineering, Vol. 81, No. 1, 28.11.2006, p. 88-97.

Research output: Contribution to journal › Article

Režek Jambrak, A, Mason, TJ, Paniwnyk, L & Lelas, V 2006, 'Accelerated drying of button mushrooms, Brussels sprouts and cauliflower by applying power ultrasound and its rehydration properties' Journal of Food Engineering, vol. 81, no. 1, pp. 88-97. https://doi.org/10.1016/j.jfoodeng.2006.10.009
Režek Jambrak A, Mason TJ, Paniwnyk L, Lelas V. Accelerated drying of button mushrooms, Brussels sprouts and cauliflower by applying power ultrasound and its rehydration properties. Journal of Food Engineering. 2006 Nov 28;81(1):88-97. https://doi.org/10.1016/j.jfoodeng.2006.10.009
Režek Jambrak, A. ; Mason, Timothy J. ; Paniwnyk, Larysa ; Lelas, V. / Accelerated drying of button mushrooms, Brussels sprouts and cauliflower by applying power ultrasound and its rehydration properties. In: Journal of Food Engineering. 2006 ; Vol. 81, No. 1. pp. 88-97.
@article{4049d795eb674f9e80d3a6ef131cd9d5,
title = "Accelerated drying of button mushrooms, Brussels sprouts and cauliflower by applying power ultrasound and its rehydration properties",
abstract = "The aim of this work was to use ultrasound as a pre-treatment method prior drying of mushrooms, Brussels sprouts and cauliflower in order to achieve reduction in drying time and to understand the effect of the ultrasound in mass transfer process, where diffusivity is the limiting step in the process. Pre-treatment with 20 kHz probe and 40 kHz bath for 3 and 10 min have been compared with blanched (80 °C/3 min) and untreated samples. The procedures used were either freeze drying or conventional drying at a temperature of 60 °C and air velocity (v = 0.3 m/s) for sonicated, blanched and untreated samples. The effect of ultrasound and blanching pre-treatments on weight and moisture loss/gain, upon drying and rehydration were investigated. The drying time after ultrasound treatment was shortened for all samples, as compared to untreated. The rehydration properties (weight gain, {\%}) were found to be the best for freeze-dried samples which showed weight gains for mushrooms (45.3{\%}), Brussels sprouts (21.4{\%}) and cauliflower (51{\%}). The rehydration properties for ultrasound treated samples were higher than those for untreated samples.",
keywords = "Ultrasonic pre-treatment, Ultrasound probe, Ultrasound bath, Vegetable, Drying, Rehydration",
author = "{Režek Jambrak}, A. and Mason, {Timothy J.} and Larysa Paniwnyk and V. Lelas",
note = "The full text is currently unavailable on the repository.",
year = "2006",
month = "11",
day = "28",
doi = "10.1016/j.jfoodeng.2006.10.009",
language = "English",
volume = "81",
pages = "88--97",
journal = "Journal of Food Engineering",
issn = "0260-8774",
publisher = "Elsevier",
number = "1",

}

TY - JOUR

T1 - Accelerated drying of button mushrooms, Brussels sprouts and cauliflower by applying power ultrasound and its rehydration properties

AU - Režek Jambrak, A.

AU - Mason, Timothy J.

AU - Paniwnyk, Larysa

AU - Lelas, V.

N1 - The full text is currently unavailable on the repository.

PY - 2006/11/28

Y1 - 2006/11/28

N2 - The aim of this work was to use ultrasound as a pre-treatment method prior drying of mushrooms, Brussels sprouts and cauliflower in order to achieve reduction in drying time and to understand the effect of the ultrasound in mass transfer process, where diffusivity is the limiting step in the process. Pre-treatment with 20 kHz probe and 40 kHz bath for 3 and 10 min have been compared with blanched (80 °C/3 min) and untreated samples. The procedures used were either freeze drying or conventional drying at a temperature of 60 °C and air velocity (v = 0.3 m/s) for sonicated, blanched and untreated samples. The effect of ultrasound and blanching pre-treatments on weight and moisture loss/gain, upon drying and rehydration were investigated. The drying time after ultrasound treatment was shortened for all samples, as compared to untreated. The rehydration properties (weight gain, %) were found to be the best for freeze-dried samples which showed weight gains for mushrooms (45.3%), Brussels sprouts (21.4%) and cauliflower (51%). The rehydration properties for ultrasound treated samples were higher than those for untreated samples.

AB - The aim of this work was to use ultrasound as a pre-treatment method prior drying of mushrooms, Brussels sprouts and cauliflower in order to achieve reduction in drying time and to understand the effect of the ultrasound in mass transfer process, where diffusivity is the limiting step in the process. Pre-treatment with 20 kHz probe and 40 kHz bath for 3 and 10 min have been compared with blanched (80 °C/3 min) and untreated samples. The procedures used were either freeze drying or conventional drying at a temperature of 60 °C and air velocity (v = 0.3 m/s) for sonicated, blanched and untreated samples. The effect of ultrasound and blanching pre-treatments on weight and moisture loss/gain, upon drying and rehydration were investigated. The drying time after ultrasound treatment was shortened for all samples, as compared to untreated. The rehydration properties (weight gain, %) were found to be the best for freeze-dried samples which showed weight gains for mushrooms (45.3%), Brussels sprouts (21.4%) and cauliflower (51%). The rehydration properties for ultrasound treated samples were higher than those for untreated samples.

KW - Ultrasonic pre-treatment

KW - Ultrasound probe

KW - Ultrasound bath

KW - Vegetable

KW - Drying

KW - Rehydration

U2 - 10.1016/j.jfoodeng.2006.10.009

DO - 10.1016/j.jfoodeng.2006.10.009

M3 - Article

VL - 81

SP - 88

EP - 97

JO - Journal of Food Engineering

JF - Journal of Food Engineering

SN - 0260-8774

IS - 1

ER -

Access to Document