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Radziejewska-Kubzdela E, Szadzińska J, Biegańska-Marecik R, Spiżewski T, Mierzwa D. Effect of ultrasound on mass transfer during vacuum impregnation and selected quality parameters of products: A case study of carrots. Ultrason Sonochem 2023; 99:106592. [PMID: 37696212 PMCID: PMC10498177 DOI: 10.1016/j.ultsonch.2023.106592] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Revised: 08/14/2023] [Accepted: 09/04/2023] [Indexed: 09/13/2023]
Abstract
Many unit operations in the food industry are diffusional driven. These processes are usually very slow and difficult to handle for specific groups of raw materials. Vacuum impregnation (VI) is one example. Impregnating low-porous or densely-structured materials is problematic and often requires low pressure, which can negatively affect product quality and be expensive in energy consumption. This research aimed to evaluate ultrasound (US) as a factor in intensifying mass transfer and enhancing its effectiveness in the VI process. Experiments on impregnation enhanced with ultrasound applied at different stages of the process were carried out. Carrot, a difficult-to-process raw material, was impregnated with ascorbic acid as a mass transfer marker. The process's effectiveness and selected quality parameters were then analyzed. Ultrasound was found to have a positive influence on mass transfer during VI. The effects of ultrasound enhancement were different for particular processes, and depended on the stage of the application and duration of US exposure. The greatest increase in the tissue's ascorbic acid content (60% compared to the non-ultrasound-assisted process) was observed when ultrasound was applied continuously throughout the process. Applying ultrasound only during the relaxation (at atmospheric pressure) or aeration periods resulted in a similar effect - c.a. 20% increase in the marker's content. The smallest increase (10%) was observed when ultrasound was applied only during the vacuum period. Applying US did not result in any unfavorable color change. In most cases, pH decreased, which is favorable for the semi-product's stability. The carotenoid and phenolic compounds' content did not decrease. The results unequivocally indicate that ultrasound has great potential for use as a mass transfer accelerator in the VI process for low porosity materials. The effectiveness of the US is influenced not only by pressure but also by exposure duration. The synergistic effect observed using ultrasound-enhanced impregnation throughout the process confirmed this hypothesis.
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Affiliation(s)
- Elżbieta Radziejewska-Kubzdela
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland.
| | - Justyna Szadzińska
- Division of Process Engineering, Institute of Chemical Technology and Engineering, Poznan University of Technology, ul. Berdychowo 4, 60-965 Poznań, Poland.
| | - Róża Biegańska-Marecik
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland.
| | - Tomasz Spiżewski
- Department of Vegetable Crops, Poznań University of Life Sciences, ul. Dąbrowskiego 159, 60-594 Poznań, Poland.
| | - Dominik Mierzwa
- Division of Process Engineering, Institute of Chemical Technology and Engineering, Poznan University of Technology, ul. Berdychowo 4, 60-965 Poznań, Poland.
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Mierzwa D, Szadzińska J, Gapiński B, Radziejewska-Kubzdela E, Biegańska-Marecik R. Assessment of ultrasound-assisted vacuum impregnation as a method for modifying cranberries' quality. Ultrason Sonochem 2022; 89:106117. [PMID: 35964529 PMCID: PMC9391597 DOI: 10.1016/j.ultsonch.2022.106117] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 07/28/2022] [Accepted: 08/05/2022] [Indexed: 06/15/2023]
Abstract
Combined vacuum impregnation and ultrasound was proposed as an alternative method to improve the infusion of ascorbic acid in berry fruit. The effect of ultrasound application at different stages of impregnation - vacuum, relaxation, and both stages - on the qualitative characteristics of impregnated cranberries was investigated. The quality assessment was based on porosity, color, antioxidant capacity, anthocyanin, polyphenol and structure compound content. Ultrasound-assisted vacuum impregnation contributed to higher ascorbic acid content, smaller relative color difference, and greater antioxidant properties. It was found that the degree of impregnation varies considerably and depends on the stage of using ultrasound. Due to more favorable quality attributes, the conclusion was reached that ultrasound should be applied during the relaxation stage of vacuum impregnation.
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Affiliation(s)
- Dominik Mierzwa
- Division of Process Engineering, Institute of Chemical Technology and Engineering, Poznań University of Technology, ul. Berdychowo 4, 60-965 Poznań, Poland.
| | - Justyna Szadzińska
- Division of Process Engineering, Institute of Chemical Technology and Engineering, Poznań University of Technology, ul. Berdychowo 4, 60-965 Poznań, Poland.
| | - Bartosz Gapiński
- Division of Metrology and Measurement Systems, Institute of Mechanical Technology, Poznań University of Technology, ul. Jana Pawła II 24, 60-965 Poznań, Poland.
| | - Elżbieta Radziejewska-Kubzdela
- Department of Food Technology of Plant Origin, Poznan University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland.
| | - Róża Biegańska-Marecik
- Department of Food Technology of Plant Origin, Poznan University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland.
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Mierzwa D, Szadzińska J, Radziejewska-Kubzdela E, Biegańska-Marecik R, Kidoń M, Gapiński B. Effectiveness of cranberry (Vaccinium macrocarpon, cv. Pilgrim) vacuum impregnation: The effect of sample pretreatment, pressure, and processing time. Food and Bioproducts Processing 2022. [DOI: 10.1016/j.fbp.2022.06.001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Kroehnke J, Szadzińska J, Radziejewska-Kubzdela E, Biegańska-Marecik R, Musielak G, Mierzwa D. Osmotic dehydration and convective drying of kiwifruit (Actinidia deliciosa) - The influence of ultrasound on process kinetics and product quality. Ultrason Sonochem 2021; 71:105377. [PMID: 33152618 PMCID: PMC7786549 DOI: 10.1016/j.ultsonch.2020.105377] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/14/2020] [Revised: 09/23/2020] [Accepted: 10/20/2020] [Indexed: 05/20/2023]
Abstract
The aim of this study was to assess the impact of ultrasound on two subsequent processes - initial osmotic dehydration and convective drying of kiwifruit (Actinidia deliciosa). The effect of ultrasound (at a frequency of 25 kHz) was assessed both in terms of process kinetics and product quality. During the study, three different osmotic agents were used - erythritol, sorbitol, and sucrose - in an aqueous solution at a concentration of 50% (w/w). The essential kinetic parameters were analyzed - water loss and increase of dry matter during osmotic dehydration, and evolution of moisture content and temperature of samples during convective drying (drying curves). Product quality was assessed on the basis of color, water activity, and content of relevant bioactive components - polyphenols and carotenoids. It was found that the application of ultrasound during osmotic dehydration resulted in higher water loss and solid gain. This surely results from the phenomena occurring during the propagation of the elastic waves in the liquid medium (mainly related to cavitation) and enhancement of the mass transfer. The use of ultrasound during convective drying also had a positive effect on the kinetics of this process. In most cases, during the ultrasonically assisted drying operations, a significant increase in drying rate was observed, leading to a reduction in drying time. This may be due to the intensification of both heat and mass transfer as a result of the mechanical and thermal effects of ultrasound. The assessment of product quality showed that the use of sugar alcohols was a good alternative to sucrose, and ultrasound-assisted convective drying increased the retention of valuable carotenoids and polyphenols. Moreover, in all dried kiwifruit slices, water activity was below 0.6, which can guarantee the microbiological stability of the tested samples.
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Affiliation(s)
- Joanna Kroehnke
- Poznań University of Technology, Institute of Technology and Chemical Engineering, Department of Process Engineering, ul. Berdychowo 4, 60-965 Poznań, Poland.
| | - Justyna Szadzińska
- Poznań University of Technology, Institute of Technology and Chemical Engineering, Department of Process Engineering, ul. Berdychowo 4, 60-965 Poznań, Poland.
| | - Elżbieta Radziejewska-Kubzdela
- Poznan University of Life Sciences, Institute of Food Technology of Plant Origin, ul. Wojska Polskiego 31, 60-624 Poznań, Poland.
| | - Roża Biegańska-Marecik
- Poznan University of Life Sciences, Institute of Food Technology of Plant Origin, ul. Wojska Polskiego 31, 60-624 Poznań, Poland.
| | - Grzegorz Musielak
- Poznań University of Technology, Institute of Technology and Chemical Engineering, Department of Process Engineering, ul. Berdychowo 4, 60-965 Poznań, Poland.
| | - Dominik Mierzwa
- Poznań University of Technology, Institute of Technology and Chemical Engineering, Department of Process Engineering, ul. Berdychowo 4, 60-965 Poznań, Poland.
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Mierzwa D, Szadzińska J. The microwave-assisted convective drying of kale ( Brassica oleracea
L. var. sabellica
L.) using continuous and changeable power radiation. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13004] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Dominik Mierzwa
- Department of Process Engineering; Poznań University of Technology, Institute of Technology and Chemical Engineering; Poznań Poland
| | - Justyna Szadzińska
- Department of Process Engineering; Poznań University of Technology, Institute of Technology and Chemical Engineering; Poznań Poland
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Kroehnke J, Szadzińska J, Stasiak M, Radziejewska-Kubzdela E, Biegańska-Marecik R, Musielak G. Ultrasound- and microwave-assisted convective drying of carrots - Process kinetics and product's quality analysis. Ultrason Sonochem 2018; 48:249-258. [PMID: 30080548 DOI: 10.1016/j.ultsonch.2018.05.040] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/27/2018] [Revised: 05/16/2018] [Accepted: 05/31/2018] [Indexed: 05/13/2023]
Abstract
The aim of these studies was to investigate the influence of airborne ultrasound-assisted convective drying and microwave-assisted convective drying, as well as their combination, on process kinetics, total color change, water activity, content of carotenoids, polyphenols and antioxidant activity of carrots (Daucus carota L.). The global model of drying kinetics based on coupled ordinary differential equations was used to describe the moisture and material temperature profiles during drying. Application of ultrasound and microwave in convective drying reduced drying time in the range of 9-81%, but the shortest drying time was observed for simultaneous action of convection, ultrasound and microwave. The results of qualitative analysis showed a product improvement due to ultrasound as compared to convective drying and microwave-convective drying. The proposed mathematical model of drying kinetics successfully simulated real drying processes. The proposed mathematical model of drying kinetics successfully simulated real hybrid drying processes.
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Affiliation(s)
- Joanna Kroehnke
- Institute of Technology and Chemical Engineering, Department of Process Engineering, Poznan University of Technology, Berdychowo 4, 60-965 Poznan, Poland.
| | - Justyna Szadzińska
- Institute of Technology and Chemical Engineering, Department of Process Engineering, Poznan University of Technology, Berdychowo 4, 60-965 Poznan, Poland.
| | - Marcin Stasiak
- Institute of Mathematics, Division of Applied Mathematics, Poznan University of Technology, Piotrowo 3a, 60-965 Poznan, Poland.
| | - Elżbieta Radziejewska-Kubzdela
- Institute of Food Technology of Plant Origin, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland.
| | - Róża Biegańska-Marecik
- Institute of Food Technology of Plant Origin, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland.
| | - Grzegorz Musielak
- Institute of Technology and Chemical Engineering, Department of Process Engineering, Poznan University of Technology, Berdychowo 4, 60-965 Poznan, Poland.
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Szadzińska J, Łechtańska J, Kowalski SJ, Stasiak M. The effect of high power airborne ultrasound and microwaves on convective drying effectiveness and quality of green pepper. Ultrason Sonochem 2017; 34:531-539. [PMID: 27773279 DOI: 10.1016/j.ultsonch.2016.06.030] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/04/2016] [Revised: 05/11/2016] [Accepted: 06/22/2016] [Indexed: 05/13/2023]
Abstract
The effectiveness of hybrid drying based on convective drying with application of ultrasound and microwave enhancement is the main subject of the studies. The drying kinetics, energy consumption as well as the quality aspect of green pepper is analysed. It was shown that hybrid drying methods shorten significantly the drying time, reduce the energy consumption and affect positively the quality factors. Each of the analysed aspects depend on combination of the convective-ultrasound-microwave drying programs. Besides, based on the drying model elaborated earlier by one of the authors, the effects of ultrasound on convective drying assessed by such phenomena as "heating effect", "vibration effect" and "synergistic effect" are presented.
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Affiliation(s)
- Justyna Szadzińska
- Poznan University of Technology, Institute of Technology and Chemical Engineering, Department of Process Engineering, Berdychowo 4, 60-965 Poznan, Poland.
| | - Joanna Łechtańska
- Poznan University of Technology, Institute of Technology and Chemical Engineering, Department of Process Engineering, Berdychowo 4, 60-965 Poznan, Poland.
| | - Stefan Jan Kowalski
- Poznan University of Technology, Institute of Technology and Chemical Engineering, Department of Process Engineering, Berdychowo 4, 60-965 Poznan, Poland.
| | - Marcin Stasiak
- Poznan University of Technology, Institute of Technology and Chemical Engineering, Department of Process Engineering, Berdychowo 4, 60-965 Poznan, Poland.
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