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Use of Ultrasound in the Distilled Water Pretreament and Convective Drying of Pineapple

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Drying and Energy Technologies

Part of the book series: Advanced Structured Materials ((STRUCTMAT,volume 63))

Abstract

Convective drying is a time-consuming process. Pretreatments in distilled water assisted with ultrasound, or the application of ultrasound during convective drying itself, could improve the mass transfer. In this work, the influence of pretreatment using distilled water (20 or 40 min at 25 °C) assisted with ultrasound (55.5 W L−1, 40 kHz) on convective drying kinetics (40 and 70 °C, 1 m s−1) of pineapple slices (2.0 cm diameter, 0.5 cm thickness) was studied. The drying was carried out with (31 kWm−3; 21.8 kHz) and without ultrasound application being the kinetics simulated using a diffusive model. The results showed that pretreatment, the use of high drying temperatures, and the application of ultrasound during drying accelerated the drying process. The effective diffusivity identified by the model allowed the quantification of the effects of each of the studied variables on the drying rate of pineapple slices.

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Abbreviations

Dw :

Effective diffusivity (m2 s−1)

Mr :

No dimensional moisture content

L:

Half thickness of slabs (m)

Sxy :

Standard deviation of estimation

Sy :

Standard deviation of sample

T:

Time (s)

W:

Moisture content (kg water kg−1 dry solid)

% var:

Explained variance

0:

Initial condition

Eq:

Equilibrium condition

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Acknowledgments

The authors would like to thank the economical support of the Ministerio de Economía y Competitividad of Spain, the ERDF (European Regional Development Fund, DPI2012-37466-C03-03), CNPq (National Council for Scientific and Technological Development), CAPES (Coordination for the Improvement of Higher Education Personnel) and FAPEMIG (State of Minas Gerais Research Foundation) in Brazil, and Proyecto EuroTANGO 2 (Erasmus Mundus Programme).

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Authors and Affiliations

  1. Departamento de Ciência dos Alimentos, Universidade Federal de Lavras, Lavras, Brazil

    Jefferson Luiz Gomes Corrêa & João Renato de Jesus Junqueira

  2. Universidad Nacional de Entre Ríos, Facultad de Ciencias de la Alimentación, Concórdia, Argentina

    Mercedes Carolina Rasia

  3. Depto. de Tecnología de Alimentos, Grupo de Análisis y Simulación de Procesos Agroalimentarios (ASPA), Universitat Politècnica de València, Valencia, Spain

    Jose Vicente Garcia-Perez, Antonio Mulet & Juan Andres Cárcel

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  1. Jefferson Luiz Gomes Corrêa
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  2. Mercedes Carolina Rasia
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  3. Jose Vicente Garcia-Perez
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Correspondence to Jefferson Luiz Gomes Corrêa .

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  1. Department of Civil Engineering, University of Porto, Porto, Portugal

    J.M.P.Q. Delgado

  2. Department of Mechanical Engineering, Federal University of Campina Grande, Campina Grande, Paraíba, Brazil

    A. Gilson Barbosa de Lima

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Corrêa, J.L.G., Rasia, M.C., Garcia-Perez, J.V., Mulet, A., de Jesus Junqueira, J.R., Cárcel, J.A. (2016). Use of Ultrasound in the Distilled Water Pretreament and Convective Drying of Pineapple. In: Delgado, J., Barbosa de Lima, A. (eds) Drying and Energy Technologies. Advanced Structured Materials, vol 63. Springer, Cham. https://doi.org/10.1007/978-3-319-19767-8_4

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  • DOI: https://doi.org/10.1007/978-3-319-19767-8_4

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