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Ultrasonic Applications for Food Dehydration

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Handbook of Ultrasonics and Sonochemistry

Abstract

Food dehydration is a one of the oldest preservation methods based on simultaneous heat and mass transfer. The aim of the method is to remove the water from the food for prolonged shelf life by using an appropriate process. However, in the process of removing water from the food, there are practical difficulties due to the slow mass transfer that occurs in foods, depending on the food matrix and treatment conditions. Therefore, an ultrasonic treatment can be used in the dehydration process to increase the rate of mass transfer and to overcome these difficulties. At the same time, the rehydration properties of the dried foods can be improved by using ultrasonic wave creating microscopic channels, which may make moisture removal and gain easier. The treatment has been used to obtain high drying rates at the same temperatures or adequate drying rates at lower temperatures. In general, it has been used as different methods, such as ultrasound-assisted convective dehydration, ultrasound-assisted osmotic dehydration, ultrasound-assisted vacuum dehydration, and ultrasound-assisted freeze dehydration. The ultrasound has been used together with a dehydration process or as pretreatment in the methods as direct or indirect contact. In addition, other application- and apparatus-based ultrasound treatments have been improved during the dehydration process to enhance food quality.

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Authors and Affiliations

  1. Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Yıldız Technical University, 34210, Esenler, Istanbul, Turkey

    Mehmet Başlar, Ömer Said Toker, Salih Karasu, Zeynep Hazal Tekin & Hatice Biranger Yildirim

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  1. Mehmet Başlar
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  2. Ömer Said Toker
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  3. Salih Karasu
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  4. Zeynep Hazal Tekin
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  5. Hatice Biranger Yildirim
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Correspondence to Mehmet Başlar .

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Başlar, M., Toker, Ö.S., Karasu, S., Tekin, Z.H., Biranger Yildirim, H. (2016). Ultrasonic Applications for Food Dehydration. In: Handbook of Ultrasonics and Sonochemistry. Springer, Singapore. https://doi.org/10.1007/978-981-287-278-4_64

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