High-Intensity Ultrasound and Drying Accelerators to Enhance Drying and Rehydration of Foods: Vegetables and Grains

• Grant number: 18/17844-0
• Support Opportunities: Scholarships in Brazil - Post-Doctoral
• Start date: April 01, 2019
• End date: May 26, 2023
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Severino Matias de Alencar
• Grantee: Gisandro Reis de Carvalho
• Host Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil
• Associated scholarship(s): 21/10199-5 - Emerging technologies applied to malt production: effect of electrohydrodynamic and heat pump drying, BE.EP.PD

Abstract

Drying is a unit operation widely used to preserve food. The main purpose of drying is to reduce the water content in order to improve stability and reduce the volume and mass of the product. Although it is one of the oldest operations, there are still some limitations in relation to the quality of dry products and the duration of this processing. Therefore, the objective of this work is to study alternatives to improve the drying process and the products obtained. High-intensity ultrasound is a technology that has been used for this purpose. It can promote physico-chemical changes in the product, improving drying. In addition to ultrasound, pre-treatment with accelerating agents, such as ethanol, acetic acid, acetone, among others, can enhance drying through a mechanism known as the Marangoni Effect. in the first part of this work, fruits and vegetables will be subjected to pre-treatments considering ultrasound, different drying accelerators and periods. The sorption isotherms, kinetics of drying and rehydration will be evaluated, as well as the structure, colour and major bioactive compounds. Subsequently, the application of ultrasound during barley steeping will be studied, as well as the effect on the grain germination and in the drying, for the malt production. Each stage of the malt production will be evaluated. In addition, important structural and biochemical (composition and enzymatic activity) properties will be evaluated. Therefore, it is expected to show the possible benefits of the drying accelerators and the high-intensity ultrasound in the two different processes, as well as to advance in the understanding and explanation of the mechanisms of action of these technologies.

Scientific publications

(10)

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

CARVALHO, GISANDRO REIS; MASSARIOLI, ADNA PRADO; ALVIM, IZABELA DUTRA; AUGUSTO, PEDRO ESTEVES DUARTE. Iron-Fortified Pineapple Chips Produced Using Microencapsulation, Ethanol, Ultrasound and Convective Drying. FOOD ENGINEERING REVIEWS, OCT 2020. (18/17844-0, 19/05043-6)

SANTOS, KAROLINE COSTA; GUEDES, JAQUELINE SOUZA; LINDSAY ROJAS, MELIZA; CARVALHO, GISANDRO REIS; DUARTE AUGUSTO, PEDRO ESTEVES. Enhancing carrot convective drying by combining ethanol and ultrasound as pre-treatments: Effect on product structure, quality, energy consumption, drying and rehydration kinetics. ULTRASONICS SONOCHEMISTRY, v. 70, JAN 2021. (18/17844-0, 19/05043-6)

CARVALHO, GISANDRO REIS; ROJAS, MELIZA LINDSAY; SILVEIRA, ISABELA; AUGUSTO, PEDRO ESTEVES DUARTE. Drying Accelerators to Enhance Processing and Properties: Ethanol, Isopropanol, Acetone and Acetic Acid as Pre-treatments to Convective Drying of Pumpkin. Food and Bioprocess Technology, v. 13, n. 11, p. 1984-1996, NOV 2020. (19/19307-5, 19/05043-6, 18/17844-0)

CARVALHO, GISANDRO REIS; MONTEIRO, RICARDO LEMOS; LAURINDO, JOAO BORGES; DUARTE AUGUSTO, PEDRO ESTEVES. Microwave and microwave-vacuum drying as alternatives to convective drying in barley malt processing. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, v. 73, OCT 2021. (18/17844-0, 19/05043-6)

ROJAS, MELIZA LINDSAY; GOMES, BRUNA DE OLIVEIRA; CARVALHO, GISANDRO REIS; SANTOS, KAROLINE COSTA; GUEDES, JAQUELINE SOUZA; BITENCOURT, BRUNA SOUSA; AUGUSTO, PEDRO ESTEVES DUARTE. onvective drying of cambuci, a native fruit from the Brazilian Atlantic Forest: Effect of pretreatments with ethanol and freezin. JOURNAL OF FOOD PROCESS ENGINEERING, v. 44, n. 10, JUL 2021. (14/12606-3, 18/17844-0, 19/05043-6)

GOMES, BRUNA DE OLIVEIRA; SANTOS, KAROLINE COSTA; CARVALHO, GISANDRO REIS; BITENCOURT, BRUNA SOUSA; GUEDES, JAQUELINE SOUZA; DUARTE AUGUSTO, PEDRO ESTEVES. vaia fruit (Eugenia pyriformis Cambess) drying: Ethanol as pre-treatment, convective drying kinetics and bioactive compound. JOURNAL OF FOOD PROCESSING AND PRESERVATION, v. 46, n. 2, JAN 2022. (19/05043-6, 14/12606-3, 18/17844-0)

BITENCOURT, BRUNA SOUSA; GOMES CORREA, JEFFERSON LUIZ; CARVALHO, GISANDRO REIS; DUARTE AUGUSTO, PEDRO ESTEVES. alorization of Pineapple Pomace for Food or Feed: Effects of Pre-treatment with Ethanol on Convective Drying and Quality Propertie. WASTE AND BIOMASS VALORIZATION, v. 13, n. 4, SI, p. 2253-2266, APR 2022. (18/17844-0, 19/05043-6)

CARVALHO, GISANDRO REIS; MASSARIOLI, ADNA PRADO; ALVIM, IZABELA DUTRA; AUGUSTO, PEDRO ESTEVES DUARTE. ron-Fortified Pineapple Chips Produced Using Microencapsulation, Ethanol, Ultrasound and Convective Dryin. FOOD ENGINEERING REVIEWS, v. 13, n. 3, SI, p. 726-739, SEP 2021. (19/05043-6, 18/17844-0)

CARVALHO, GISANDRO REIS; POLACHINI, TIAGO CARREGARI; AUGUSTO, PEDRO ESTEVES DUARTE; TELIS-ROMERO, JAVIER; BON, JOSE. Physical properties of barley grains at hydration and drying conditions of malt production. JOURNAL OF FOOD PROCESS ENGINEERING, v. 44, n. 4, JAN 2021. (18/17844-0, 13/17497-5)

MIANO, ALBERTO CLAUDIO; DE CARVALHO, GISANDRO REIS; SABADOTI, VIVIANE DEROLDO; PRUDENTE DOS ANJOS, CARLOTA BORALLI; GODOY, RODOLFO; DUARTE AUGUSTO, PEDRO ESTEVES. Evaluating new lines of pigeon pea (Cajanus cajan L.) as a human food source. JOURNAL OF FOOD PROCESSING AND PRESERVATION, v. 44, n. 7, APR 2020. (16/23908-6, 18/17844-0)