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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Mechanisms for improving mass transfer in food with ultrasound technology: Describing the phenomena in two model cases

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Author(s):
Miano, Alberto Claudio [1] ; Ibarz, Albert [2] ; Duarte Augusto, Pedro Esteves [1]
Total Authors: 3
Affiliation:
[1] Univ Sao Paulo, Dept Agrifood Ind Food & Nutr LAN, Luiz de Queiroz Coll Agr ESALQ, Piracicaba, SP - Brazil
[2] Univ Lleida UdL, Sch Agr & Forestry Engn ETSEA, Dept Food Technol DTA, Lleida, Catalunya - Spain
Total Affiliations: 2
Document type: Journal article
Source: ULTRASONICS SONOCHEMISTRY; v. 29, p. 413-419, MAR 2016.
Web of Science Citations: 33
Abstract

The aim of this work was to demonstrate how ultrasound mechanisms (direct and indirect effects) improve the mass transfer phenomena in food processing, and which part of the process they are more effective in. Two model cases were evaluated: the hydration of sorghum grain (with two water activities) and the influx of a pigment into melon cylinders. Different treatments enabled us to evaluate and discriminate both direct (inertial flow and ``sponge effect{''}) and indirect effects (micro channel formation), alternating pre-treatments and treatments using an ultrasonic bath (20 kHz of frequency and 28 W/L of volumetric power) and a traditional water-bath. It was demonstrated that both the effects of ultrasound technology are more effective in food with higher water activity, the micro channels only forming in moist food. Moreover, micro channel formation could also be observed using agar gel cylinders, verifying the random formation of these due to cavitation. The direct effects were shown to be important in mass transfer enhancement not only in moist food, but also in dry food, this being improved by the micro channels formed and the porosity of the food. In conclusion, the improvement in mass transfer due to direct and indirect effects was firstly discriminated and described. It was proven that both phenomena are important for mass transfer in moist foods, while only the direct effects are important for dry foods. Based on these results, better processing using ultrasound technology can be obtained. (C) 2015 Elsevier B.V. All rights reserved. (AU)

FAPESP's process: 14/16998-3 - Using the ultrasound technology for improving food processes: mass transfer and thermal processing
Grantee:Pedro Esteves Duarte Augusto
Support Opportunities: Regular Research Grants