Effect of ultrasound-assisted osmotic dehydration on the drying kinetics, water state, and physicochemical properties of microwave vacuum-dried potato slices
The effects of pre-treatments on the drying characteristics, water state, thermal properties, and bulk shrinkage of potato slices during microwave vacuum drying (MVD) were investigated. The pre-treatment included ultrasound in distilled water (USOD-0%), and ultrasound-assisted osmotic dehydration in...
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| Format: | Article |
| Language: | English |
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Elsevier
2023-10-01
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| Series: | Ultrasonics Sonochemistry |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417723002699 |
| _version_ | 1797738024571764736 |
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| author | Xinfeng Cheng Shihao Wang Muhammad Shahid Iqbal Ling Pan Lijie Hong |
| author_facet | Xinfeng Cheng Shihao Wang Muhammad Shahid Iqbal Ling Pan Lijie Hong |
| author_sort | Xinfeng Cheng |
| collection | DOAJ |
| description | The effects of pre-treatments on the drying characteristics, water state, thermal properties, and bulk shrinkage of potato slices during microwave vacuum drying (MVD) were investigated. The pre-treatment included ultrasound in distilled water (USOD-0%), and ultrasound-assisted osmotic dehydration in a 60% sucrose solution (USOD-60%). Results showed that the drying time of potato slices was reduced and the drying rate was increased when USOD-0% was used as a pretreatment, whereas USOD-60% had a negative effect on the drying rate of the samples. The Weibull model was effective in predicting the water changes in potato slices during the drying process. NMR analysis revealed that the relative content of immovable water (M22) increased initially, then decreased for drying, while the transverse relaxation time (T2) and the relative content of free water (M23) decreased consistently. The DSC results indicated that the glass transition temperature (Tg) had an inverse relationship with the water content of the samples, yet had virtually no influence on the volume shrinkage. The sample volumes decreased linearly with the decrease in water content during the initial drying stages. USOD pre-treatment lessened the volume shrinkage of MVD potato slices. Static gravimetry was used to determine the moisture sorption isotherms of MVD potato slices at 30 °C within the aw range of 0.113–0.923. The GAB model accurately fitted the experimental sorption data, which showed sigmoid shape curves for the MVD samples. When aw values exceeded 0.7, the USOD-60% treatment significantly reduce the water sorption capacity of MVD potato slices, while USOD-0% treatment was observed to increase the hygroscopic properties of MVD samples. Compared with the control, USOD-0% pretreatment significantly increased the monolayer water content (X0), sorption surface area (S0), the thickness of sorbed water multilayer (tm), and density of sorbed water (Ds) values of MVD potato slices, while USOD-60% decreased these values. |
| first_indexed | 2024-03-12T13:37:53Z |
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| id | doaj.art-fd8146f01031464eb1545ff005672eee |
| institution | Directory Open Access Journal |
| issn | 1350-4177 |
| language | English |
| last_indexed | 2024-03-12T13:37:53Z |
| publishDate | 2023-10-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ultrasonics Sonochemistry |
| spelling | doaj.art-fd8146f01031464eb1545ff005672eee2023-08-24T04:34:05ZengElsevierUltrasonics Sonochemistry1350-41772023-10-0199106557Effect of ultrasound-assisted osmotic dehydration on the drying kinetics, water state, and physicochemical properties of microwave vacuum-dried potato slicesXinfeng Cheng0Shihao Wang1Muhammad Shahid Iqbal2Ling Pan3Lijie Hong4School of Ecology and Environment, Anhui Normal University, Wuhu 241002, China; Collaborative Innovation Center of Recovery and Reconstruction of Degraded Ecosystem in Wanjiang Basin Co-founded by Anhui Province and Ministry of Education, Anhui Normal University, Wuhu 241002 Anhui, China; Corresponding author at: School of Ecology and Environment, Anhui Normal University, Wuhu, China.School of Ecology and Environment, Anhui Normal University, Wuhu 241002, ChinaSchool of Ecology and Environment, Anhui Normal University, Wuhu 241002, ChinaSchool of Ecology and Environment, Anhui Normal University, Wuhu 241002, ChinaHuangshan Shenong Eco-Agriculture Co. Xiuning, 245452 Anhui, ChinaThe effects of pre-treatments on the drying characteristics, water state, thermal properties, and bulk shrinkage of potato slices during microwave vacuum drying (MVD) were investigated. The pre-treatment included ultrasound in distilled water (USOD-0%), and ultrasound-assisted osmotic dehydration in a 60% sucrose solution (USOD-60%). Results showed that the drying time of potato slices was reduced and the drying rate was increased when USOD-0% was used as a pretreatment, whereas USOD-60% had a negative effect on the drying rate of the samples. The Weibull model was effective in predicting the water changes in potato slices during the drying process. NMR analysis revealed that the relative content of immovable water (M22) increased initially, then decreased for drying, while the transverse relaxation time (T2) and the relative content of free water (M23) decreased consistently. The DSC results indicated that the glass transition temperature (Tg) had an inverse relationship with the water content of the samples, yet had virtually no influence on the volume shrinkage. The sample volumes decreased linearly with the decrease in water content during the initial drying stages. USOD pre-treatment lessened the volume shrinkage of MVD potato slices. Static gravimetry was used to determine the moisture sorption isotherms of MVD potato slices at 30 °C within the aw range of 0.113–0.923. The GAB model accurately fitted the experimental sorption data, which showed sigmoid shape curves for the MVD samples. When aw values exceeded 0.7, the USOD-60% treatment significantly reduce the water sorption capacity of MVD potato slices, while USOD-0% treatment was observed to increase the hygroscopic properties of MVD samples. Compared with the control, USOD-0% pretreatment significantly increased the monolayer water content (X0), sorption surface area (S0), the thickness of sorbed water multilayer (tm), and density of sorbed water (Ds) values of MVD potato slices, while USOD-60% decreased these values.http://www.sciencedirect.com/science/article/pii/S1350417723002699Ultrasonic-assisted osmotic dehydrationWeibull modelWater stateDSCBulk shrinkageMoisture sorption |
| spellingShingle | Xinfeng Cheng Shihao Wang Muhammad Shahid Iqbal Ling Pan Lijie Hong Effect of ultrasound-assisted osmotic dehydration on the drying kinetics, water state, and physicochemical properties of microwave vacuum-dried potato slices Ultrasonics Sonochemistry Ultrasonic-assisted osmotic dehydration Weibull model Water state DSC Bulk shrinkage Moisture sorption |
| title | Effect of ultrasound-assisted osmotic dehydration on the drying kinetics, water state, and physicochemical properties of microwave vacuum-dried potato slices |
| title_full | Effect of ultrasound-assisted osmotic dehydration on the drying kinetics, water state, and physicochemical properties of microwave vacuum-dried potato slices |
| title_fullStr | Effect of ultrasound-assisted osmotic dehydration on the drying kinetics, water state, and physicochemical properties of microwave vacuum-dried potato slices |
| title_full_unstemmed | Effect of ultrasound-assisted osmotic dehydration on the drying kinetics, water state, and physicochemical properties of microwave vacuum-dried potato slices |
| title_short | Effect of ultrasound-assisted osmotic dehydration on the drying kinetics, water state, and physicochemical properties of microwave vacuum-dried potato slices |
| title_sort | effect of ultrasound assisted osmotic dehydration on the drying kinetics water state and physicochemical properties of microwave vacuum dried potato slices |
| topic | Ultrasonic-assisted osmotic dehydration Weibull model Water state DSC Bulk shrinkage Moisture sorption |
| url | http://www.sciencedirect.com/science/article/pii/S1350417723002699 |
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