Application of ultrasound in food drying

Abstract

Drying has a privileged position in all food preservation methods by reducing of existing water content in food not allowing spoilage, providing a precise and cheap preservation opportunity. Sound waves with frequencies above human hearing are called as ultrasound. Ultrasound which is applied prior to drying as pretreatment or simultaneously is effective on drying performance of products. It is known that diffusion of water increased and total process time shortened in processes that ultrasonic energy is combined with different drying methods and products treated with ultrasound are rehydrated easier. Also ultrasound found to be an alternative method for producing low-sugar dried products. In this study, the basic effect mechanisms of ultrasonic energy and its application fields, effect on drying kinetics and products quality in processes which ultrasound combined with different drying methods such as osmotic drying, hot air drying and freeze drying are examined in the light of studies in literature.