NDLI: Enhancement of Water Transport and Microstructural Changes Induced by High-Intensity Ultrasound Application on Orange Peel Drying

Content Provider	Springer Nature Link
Author	Garcia Perez, Jose Vicente Ortuño, Carmen Puig, Ana Carcel, Juan A. Perez Munuera, Isabel
Copyright Year	2011
Abstract	The main aim of this work was to evaluate the effect of high-intensity ultrasound (US) on the drying kinetics of orange peel as well as its influence on the microstructural changes induced during drying. Convective drying kinetics of orange peel slabs were carried out at a relative humidity of 26.5 ± 0.9%, 40 °C and 1 m/s with (AIR+US) and without (AIR) ultrasound application. In order to identify the US effect on water transport, drying kinetics were analyzed by taking the diffusion theory into account. Fresh, AIR and AIR+US dried samples were analyzed using Cryo-Scanning Electron Microscopy. Results showed that the drying kinetics of orange peel were significantly improved by US application, which involved a significant (p < 0.05) improvement of mass transfer coefficient and effective moisture diffusivity. The effects on mass transfer properties were confirmed with microstructural observations. In the cuticle surface of flavedo, the pores were obstructed by the spread of the waxy components, this fact evidencing US effects on the air–solid interfaces. Furthermore, the cells of the albedo were disrupted by US, as it created large intercellular air spaces facilitating water transfer through the tissue.
Starting Page	2256
Ending Page	2265
Page Count	10
File Format	PDF
ISSN	19355130
Journal	Food and Bioprocess Technology
Volume Number	5
Issue Number	6
e-ISSN	19355149
Language	English
Publisher	Springer-Verlag
Publisher Date	2011-07-08
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Dehydration Microstructure Modeling Ultrasound Agriculture Food Science Chemistry/Food Science Biotechnology
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Safety, Risk, Reliability and Quality Food Science Process Chemistry and Technology

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