Developing ultrasound-assisted hot-air and infrared drying technology for sweet potatoes
The influence of ultrasound (US) pretreatments combined with infrared (IRD) and hot-air (HAD) drying on drying kinetics, mathematical modeling, bioactive compounds (antioxidant activities, Vitamin C, phenolics, and flavonoid contents), qualitative properties (β-carotene, total carotenoids, color ind...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2022-05-01
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| Series: | Ultrasonics Sonochemistry |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417722001407 |
| _version_ | 1811258757430116352 |
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| author | Muhammad Tayyab Rashid Kunlun Liu Mushtaque Ahmed Jatoi Bushra Safdar Dingyang Lv Dengzhong Wei |
| author_facet | Muhammad Tayyab Rashid Kunlun Liu Mushtaque Ahmed Jatoi Bushra Safdar Dingyang Lv Dengzhong Wei |
| author_sort | Muhammad Tayyab Rashid |
| collection | DOAJ |
| description | The influence of ultrasound (US) pretreatments combined with infrared (IRD) and hot-air (HAD) drying on drying kinetics, mathematical modeling, bioactive compounds (antioxidant activities, Vitamin C, phenolics, and flavonoid contents), qualitative properties (β-carotene, total carotenoids, color indexes, textural profile), enzyme inactivation, and exergetic analysis of sweet potatoes. The US pretreatment at 40 kHz combined with IRD and HAD (70 °C) significantly lessened the drying time and water contents. Besides, it did not affect the sweet potato's bioactive components and other quality-related attributes. The samples’ activation energy (Ea) ranged from 17.60 to 29.86 kJ/mol for both dryers, with R2 (0.999–0.9809). Control samples had the highest specific energy consumption (SEC) due to the extended drying period, whereas ultrasound (40 kHz) treated samples had the lowest SEC during HAD and IRD at 80 °C. The thermodynamic parameters indicated that increasing the drying temperature lowers the enthalpy and Gibbs free energy, while entropy resulted in negative values. HAD had better textural qualities (hardness and resilience). The US pretreatments followed by HAD or IRD may lead to an energy-efficient method with acceptable quality maintenance. |
| first_indexed | 2024-04-12T18:19:23Z |
| format | Article |
| id | doaj.art-1fa8432c62fe44fca888d4b8aed9f037 |
| institution | Directory Open Access Journal |
| issn | 1350-4177 |
| language | English |
| last_indexed | 2024-04-12T18:19:23Z |
| publishDate | 2022-05-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ultrasonics Sonochemistry |
| spelling | doaj.art-1fa8432c62fe44fca888d4b8aed9f0372022-12-22T03:21:30ZengElsevierUltrasonics Sonochemistry1350-41772022-05-0186106047Developing ultrasound-assisted hot-air and infrared drying technology for sweet potatoesMuhammad Tayyab Rashid0Kunlun Liu1Mushtaque Ahmed Jatoi2Bushra Safdar3Dingyang Lv4Dengzhong Wei5College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, ChinaCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; Corresponding author.Department of Botany, Shah Abdul Latif University, Khairpur 66020, PakistanBeijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, ChinaCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, ChinaCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, ChinaThe influence of ultrasound (US) pretreatments combined with infrared (IRD) and hot-air (HAD) drying on drying kinetics, mathematical modeling, bioactive compounds (antioxidant activities, Vitamin C, phenolics, and flavonoid contents), qualitative properties (β-carotene, total carotenoids, color indexes, textural profile), enzyme inactivation, and exergetic analysis of sweet potatoes. The US pretreatment at 40 kHz combined with IRD and HAD (70 °C) significantly lessened the drying time and water contents. Besides, it did not affect the sweet potato's bioactive components and other quality-related attributes. The samples’ activation energy (Ea) ranged from 17.60 to 29.86 kJ/mol for both dryers, with R2 (0.999–0.9809). Control samples had the highest specific energy consumption (SEC) due to the extended drying period, whereas ultrasound (40 kHz) treated samples had the lowest SEC during HAD and IRD at 80 °C. The thermodynamic parameters indicated that increasing the drying temperature lowers the enthalpy and Gibbs free energy, while entropy resulted in negative values. HAD had better textural qualities (hardness and resilience). The US pretreatments followed by HAD or IRD may lead to an energy-efficient method with acceptable quality maintenance.http://www.sciencedirect.com/science/article/pii/S1350417722001407Sweet potatoesDryingUltrasoundMathematical modelingExergetic analysis |
| spellingShingle | Muhammad Tayyab Rashid Kunlun Liu Mushtaque Ahmed Jatoi Bushra Safdar Dingyang Lv Dengzhong Wei Developing ultrasound-assisted hot-air and infrared drying technology for sweet potatoes Ultrasonics Sonochemistry Sweet potatoes Drying Ultrasound Mathematical modeling Exergetic analysis |
| title | Developing ultrasound-assisted hot-air and infrared drying technology for sweet potatoes |
| title_full | Developing ultrasound-assisted hot-air and infrared drying technology for sweet potatoes |
| title_fullStr | Developing ultrasound-assisted hot-air and infrared drying technology for sweet potatoes |
| title_full_unstemmed | Developing ultrasound-assisted hot-air and infrared drying technology for sweet potatoes |
| title_short | Developing ultrasound-assisted hot-air and infrared drying technology for sweet potatoes |
| title_sort | developing ultrasound assisted hot air and infrared drying technology for sweet potatoes |
| topic | Sweet potatoes Drying Ultrasound Mathematical modeling Exergetic analysis |
| url | http://www.sciencedirect.com/science/article/pii/S1350417722001407 |
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