Hot air drying of purple-fleshed sweet potato with contact ultrasound assistance

References

• Steed, L.E.; Truong, V.D. Anthocyanin content, antioxidant activity, and selected physical properties of flowable purple-fleshed sweet potato purees. Journal of Food Science 2008, 73(5), S215–S221.
   PubMed Web of Science ®Google Scholar
• Yoshimoto, M.; Yamakawa, O.; Tanoue, H. Potential chemopreventive properties and varietal difference of dietary fiber from sweet potato (Ipomoea batatas L.) root. Japan Agricultural Research Quarterly 2005, 39(1), 37–43.
   Google Scholar
• He, J.; Giusti, M.M. Anthocyanins: Natural colorants with health promoting properties. Annual Review of Food Science and Technology 2010, 1, 163–187.
   PubMed Web of Science ®Google Scholar
• Cipriano, P.D.A.; Ekici, L.; Barnes, R.C.; Gomes, C.; Talcott, S.T. Pre-heating and polyphenol oxidase inhibition impact on extraction of purple sweet potato anthocyanins. Food Chemistry 2015, 180, 227–234.
   PubMed Web of Science ®Google Scholar
• Nowacka, M.; Wedzik, M. Effect of ultrasound treatment on microstructure, colour and carotenoid content in fresh and dried carrot tissue. Applied Acoustics 2016, 103, 163–171.
   Web of Science ®Google Scholar
• Dincer, I.; Hussain, M.M.; Sahin, A.Z.; Yilbas, B.S. Development of a new moisture transfer (Bi-Re) correlation for food drying applications. International Journal of Heat and Mass Transfer 2002, 45(8), 1749–1755.
   Web of Science ®Google Scholar
• Akpinar, E.; Midilli, A.; Bicer, Y. Single layer drying behavior of potato slices in a convective cyclone dryer and mathematical modeling. Energy Conversion and Management 2003, 44(10), 1689–1705.
   Web of Science ®Google Scholar
• Yongsawatdigul, J.; Gunasekaran, S. Microwave-vacuum drying of cranberries: Part Ⅱ. Quality evaluation. Journal of Food Processing and Preservation 1996, 20(2), 145–156.
   Web of Science ®Google Scholar
• Maskan, M. Drying, shrinkage and rehydration characteristics of kiwifruits during hot air and microwave drying. Journal of Food Engineering 2001, 48(2), 177–182.
   Web of Science ®Google Scholar
• García-Pérez, J.V.; Rosselló, C.; Cárcel, J.A.; Fuente, S.D.L.; Mulet, A. Effect of air temperature on convective drying assisted by high power ultrasound. Defect and Diffusion Forum 2006, 258, 563–574.
   Google Scholar
• Knorr, D.; Zenker, M.; Heinz, V.; Lee, D.U. Application and potential of ultrasonics in food processing. Trends in Food Science & Technology 2004, 15(5), 261–266.
   Web of Science ®Google Scholar
• Awad, T.S.; Moharram, H.A.; Shaltout, O.E.; Asker, D.; Youssef, M.M. Application of ultrasound in analysis, processing and quality control of food: A review. Food Research International 2012, 48(2), 410–427.
   Web of Science ®Google Scholar
• Chemat, F.; Huma, Z.; Khan, M.K. Applications of ultrasound in food technology: Processing, preservation and extraction. Ultrasonics Sonochemistry 2011, 18(4), 813–835.
   PubMed Web of Science ®Google Scholar
• Pingret, D.; Fabiano-Tixier, A.S.; Chemat, F. Degradation during application of ultrasound in food processing: A review. Food Control 2013, 31(2), 593–606.
   Web of Science ®Google Scholar
• Gamboa-Santos, J.; Montilla, A.; Cárcel, J.A.; Villamiel, M.; Garcia-Perez, J.V. Air-borne ultrasound application in the convective drying of strawberry. Journal of Food Engineering 2014, 128, 132–139.
   Web of Science ®Google Scholar
• Gallego-Juárez, J.A.; Riera, E.; Fuente-Blanco, S.D.L.; Rodriguez-Corral, G.; Acosta-Aparicio, V.M.; Blanco, A. Application of high-power ultrasound for dehydration of vegetables: Processes and devices. Drying Technology 2007, 25(11), 1893–1901.
   Web of Science ®Google Scholar
• Riera-Franco, E.; Gallego-Juárez, J.A.; Rodríguez-Corral, G.; Acosta-Aparicio, V.M.; Andrés-Gallegos, E. Application of high-power ultrasound for drying vegetables. Spain: Sociedad Espanola De Acustica. Forum Acusticum Sevilla 2002, 33, 1–6.
   Google Scholar
• AOAC. Official Methods of Analysis, No. 934.06; Association of Official Analytical Chemists: Washington, DC, 1990.
   Google Scholar
• Falade, K.O.; Olurin, T.O.; Ike, E.A.; Aworh, O.C. Effect of pretreatment and temperature on air-drying of Dioscorea alata and Dioscorea rotundata slices. Journal of Food Engineering 2007, 80(4), 1002–1010.
   Web of Science ®Google Scholar
• Celma, A.R.; López-Rodriguez, F.; Blázquez, F.C. Experimental modeling of infrared drying of industrial grape by-products. Food & Bioproducts Processing 2009, 87(4), 247–253.
   Web of Science ®Google Scholar
• Midilli, A. Determination of pistachio drying behavior and conditions in a solar drying systems. International Journal of Energy Research 2001, 25(8), 715–725.
   Web of Science ®Google Scholar
• Crank, J. Mathematic of Diffusion, 2nd ed.; Oxford University Press: London, 1975.
   Google Scholar
• Corrêa, J.L.G.; Braga, A.M.P.; Hochheim, M.; Silva, M.A. The Influence of ethanol on the convective drying of unripe, ripe, and overripe bananas. Drying Technology 2012, 30(8), 817–826.
   Web of Science ®Google Scholar
• Xu, C.; Li, Y.; Yu, H. Effect of far-infrared drying on the water state and glass transition temperature in carrots. Journal of Food Engineering 2014, 136, 42–47.
   Web of Science ®Google Scholar
• Kurozawa, L.E.; Hubinger, M.D.; Park, K.J. Glass transition phenomenon on shrinkage of papaya during convective drying. Journal of Food Engineering 2012, 108(1), 43–50.
   Web of Science ®Google Scholar
• Xin, Y.; Zhang, M.; Adhikari, B. Effect of trehalose and ultrasound-assisted osmotic dehydration on the state of water and glass transition temperature of broccoli (Brassica oleracea L. var. botrytis L.). Journal of Food Engineering 2013, 119(3), 640–647.
   Web of Science ®Google Scholar
• Liu, Y.; Wu, J.; Miao, S.; Chong, C.; Sun, Y. Effect of a modified atmosphere on drying and quality characteristics of carrots. Food and Bioprocess Technology 2014, 7(9), 2549–2559.
   Web of Science ®Google Scholar
• Therdthai, N.; Zhou, W. Characterization of microwave vacuum drying and hot air drying of mint leaves (Mentha cordifolia Opiz ex Fresen). Journal of Food Engineering 2009, 91(3), 482–489.
   Web of Science ®Google Scholar
• Sabarez, H.T.; Gallego-Juarez, J.A.; Riera, E. Ultrasonic-convective drying of apple sices. Drying Technology 2012, 30(9), 989–997.
   Web of Science ®Google Scholar
• Cárcel, J.A.; García-Pérez, J.V.; Riera, E.; Mulet, A. Influence of high-intensity ultrasound on drying kinetics of persimmon. Drying Technology 2007, 25(1), 185–193.
   Web of Science ®Google Scholar
• Muralidhara, H.S.; Ensminger, D.; Putnam, A. Acoustic dewatering and drying (low and high frequency): State of the art review. Drying Technology 1985, 3(4), 529–566.
   Web of Science ®Google Scholar
• Nowacka, M.; Wiktor, A.; Śledź, M.; Jurek, N.; Witrowa-Rajchert, D. Drying of ultrasound pretreated apple and its selected physical properties. Journal of Food Engineering 2012, 113(3), 427–433.
   Web of Science ®Google Scholar
• Garcia-Perez, J.V.; Ortuño, C.; Puig, A.; Carcel, J.A.; Perez-Munuera, I. Enhancement of water transport and microstructural changes induced by high-intensity ultrasound application on orange peel drying. Food and Bioprocess Technology 2012, 5(6), 2256–2265.
   Web of Science ®Google Scholar
• Liu, Y.; Sun, Y.; Miao, S.; Li, F.; Luo, D. Drying characteristic of ultrasound assisted hot air drying of Flos Lonicerae. Journal of Food Science and Technology 2015, 52(8), 4955–4964.
   PubMed Web of Science ®Google Scholar
• Nascimento, E.M.G.C.D.; Mulet, A.; Ascheri, J.L.R.; Carvalho, C.W.P.D.; Cárcel, J.A. Effects of high-intensity ultrasound on drying kinetics and antioxidant properties of passion fruit peel. Journal of Food Engineering 2016, 170, 108–118.
   Web of Science ®Google Scholar
• Doymaz, I. Convective air drying characteristics of thin layer carrots. Journal of Food Engineering 2004, 61(3), 359–364.
   Web of Science ®Google Scholar
• Rodríguez, Ó.; Santacatalina, J.V.; Simal, S.; Garcia-Perez, J.V.; Femenia, A.; Rosselló, C. Influence of power ultrasound application on drying kinetics of apple and its antioxidant and microstructural properties. Journal of Food Engineering 2014, 129(1), 21–29.
   Web of Science ®Google Scholar
• Capelo-Martínez, J.L. Ultrasound in Chemistry: Analytical Applications; Wiley-VCH Verlag GmbH & Co. KGaA: Weinheim, 2009.
   Google Scholar
• Ozunan, C.; Cárcel, J.A.; García-Pérez, J.V.; Mulet, A. Improvement of water transport mechanisms during potato drying by applying ultrasound. Journal of the Science of Food and Agriculture 2011, 91(14), 2511–2517.
   PubMed Web of Science ®Google Scholar
• García-Pérez, J.V.; Ozuna, C.; Ortuño, C.; Cárcel, J.A.; Mulet, A. Modeling ultrasonically assisted convective drying of eggplant. Drying Technology 2011, 29(13), 1499–1509.
   Web of Science ®Google Scholar
• Puig, A.; Perez-Munuera, I.; Carcel, J.A.; Hernando, I.; Garcia-Perez, J.V. Moisture loss kinetics and microstructural changes in eggplant (Solanum melongena L.) during conventional and ultrasonically assisted convective drying. Food and Bioproducts Processing 2012, 90(4), 624–632.
   Web of Science ®Google Scholar
• Aguilera, J.M.; Chiralt, A.; Fito, P. Food dehydration and product structure. Trends in Food Science & Technology 2003, 14(10), 432–437.
   Web of Science ®Google Scholar
• Vega-Gálvez, A.; Kong, A.H.; Chacana, M.; Vergara, J.; Martínez-Monzó, J.; García-Segovia, P.; Lemus-Mondaca, R.; Scala, K.D. Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices. Food Chemistry 2012, 132(1), 51–59.
   PubMed Web of Science ®Google Scholar
• Deng, Y.; Zhao, Y. Effect of pulsed vacuum and ultrasound osmopretreatments on glass transition temperature, texture, microstructure and calcium penetration of dried apples (Fuji). Food Science and Technology 2008, 41, 1575–1585.
   Web of Science ®Google Scholar
• Rahman, M.S.; Sablani, S.S.; Al-Habsi, N.; Al-Maskri, S.; Al-Belushi, R. State diagram of freeze-dried garlic power by differential scanning calorimetry and cooling curve methods. Journal of Food Science 2005, 70(2), E135–E141.
   Web of Science ®Google Scholar
• Islam, M.N.; Zhang, M.; Fang, Z.; Sun, J. Direct contact ultrasound assisted freezing of mushroom (Agaricus bisporus): Growth and size distribution of ice crystals. International Journal of Refrigeration 2015, 57, 46–53.
   Web of Science ®Google Scholar
• Mothibe, K.J.; Zhang, M.; Mujumdar, A.S.; Wang, Y.C.; Cheng, X.F. Effect of ultrasound and microwave pretreatments of apple before spouted bed drying on rate of dehydration and physical properties. Drying Technology 2014, 32(15), 1848–1856.
   Web of Science ®Google Scholar
• Ozuna, C.; Cárcel, J.A.; Walde, P.M.; Garcia-Perez, J.V. Low-temperature drying of salted cod (Gadus morhua) assisted by high power ultrasound: Kinetics and physical properties. Innovative Food Science & Emerging Technologies 2014, 23, 146–155.
   Web of Science ®Google Scholar
• Krokida, M.K.; Tsami, E.; Marouli, Z.B. Kinetics on color changes during drying of some fruits and vegetables. Drying Technology 1998, 16(3–5), 667–685.
   Web of Science ®Google Scholar
• Karmas, R.; Buera, M.P.; Karel, M. Effect of glass transition on rates of nonenzymatic browning in food systems. Journal of Agricultural & Food Chemistry 1992, 40, 873–879.
   Web of Science ®Google Scholar
• Moretti, C.L.; Araújo, A.L.; Marouelli, W.A.; Silva, W.L.C. Respiratory activity and browning of minimally processed sweet potatoes. Horticultura Brasileira 2002, 20(3), 497–500.
   Google Scholar