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Influence of applied time and power of ultrasonic pretreatment on convective drying of potato slices

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Abstract

Ultrasound is a novel technology that can be applied as a pretreatment for the convective drying in order to reduce its undeniable shortcomings. The objectives of the present study are to ascertain the influence of sonication time (10, 20, and 30 min) and sonication power (100 and 300 W) on the performance of drying potato slices with regard to the drying kinetics and energy efficiency as well as the final product quality. The results showed that the application of ultrasound pretreatments significantly increased the drying rate of potato slices during the initial period of the drying process. Furthermore, ANOVA showed that the decrease in the sonication time and power gave rise to a significant reduction in drying time, specific energy consumption (SEC), and shear strength. In addition, compared to the control (pure convective drying), ultrasound pretreatments reduced the drying time, SEC, and the shear strength of dried potato slices.

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Acknowledgements

The authors would like to express their gratitude to Islamic Azad University, Shahreza Branch for its financial support of this research.

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Authors and Affiliations

  1. Department of Food Science, Shahreza Branch, Islamic Azad University, Shahreza, Iran

    Hadis Jarahizadeh & Somayeh Taghian Dinani

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  1. Hadis Jarahizadeh
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  2. Somayeh Taghian Dinani
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Correspondence to Somayeh Taghian Dinani.

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Jarahizadeh, H., Taghian Dinani, S. Influence of applied time and power of ultrasonic pretreatment on convective drying of potato slices. Food Sci Biotechnol 28, 365–376 (2019). https://doi.org/10.1007/s10068-018-0464-4

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  • DOI: https://doi.org/10.1007/s10068-018-0464-4

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