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Zhu Z, Zhao Y, Zhang Y, Wu X, Liu J, Shi Q, Fang Z. Effects of ultrasound pretreatment on the drying kinetics, water status and distribution in scallop adductors during heat pump drying. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:6239-6247. [PMID: 33932296 DOI: 10.1002/jsfa.11290] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 03/17/2021] [Accepted: 05/01/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND A material's physical and chemical properties during drying are influenced by water status and distribution. However, merely overall water removal is reported in many investigations, which hinders clarification of the drying mechanism. Therefore, the effects of ultrasound (US) pretreatment (0 W, CK; 90 W, US-90; 180 W, US-180) on the drying kinetics and quality of heat pump drying (HPD) scallop adductors was performed based on low-field nuclear magnetic resonance (LF-NMR). RESULTS Compared with CK, effective moisture diffusion coefficient was increased by 12.43% and 23.35% for US-90 and US-180, respectively. The Weibull model satisfactorily described the drying characteristics with a high r2 (> 0.998), low rmse (< 0.0120) and χ2 (< 0.00008). LF-NMR revealed that the immobilized water was predominant in scallop adductors. As drying proceeded, the relaxation time of free and immobilized water was decreased sharply, whereas the relaxation time of bound water scarcely changed. The time required to reduce approximately two-fifths of the original peak area of immobilized water was 720, 630 and 540 min for CK, US-90 and US-180, respectively. The amplitude of immobilized water was decreased and bound water increased significantly, although free water was kept constant (ranging 1-2%). US pretreatment reduced total color difference and hardness, but enhanced the toughness of dried scallop adductors. However, US had no significant influence on the product rehydration rate and shrinkage rate. CONCLUSION LF-NMR was successfully employed to evaluate the drying degree of scallop adductors. US facilitated the conversion of immobilized water to free water and, consequently, promoted water removal during HPD. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Zhizhuang Zhu
- Department of Food Science and Engineering, School of Agricultural Engineering and Food Sciences, Shandong University of Technology, Zibo, China
| | - Ya Zhao
- Department of Food Science and Engineering, School of Agricultural Engineering and Food Sciences, Shandong University of Technology, Zibo, China
| | - Yuexiang Zhang
- Department of Food Science and Engineering, School of Agricultural Engineering and Food Sciences, Shandong University of Technology, Zibo, China
| | - Xiaotian Wu
- Department of Food Science and Engineering, School of Agricultural Engineering and Food Sciences, Shandong University of Technology, Zibo, China
| | - Jing Liu
- Department of Food Science and Engineering, School of Agricultural Engineering and Food Sciences, Shandong University of Technology, Zibo, China
| | - Qilong Shi
- Department of Food Science and Engineering, School of Agricultural Engineering and Food Sciences, Shandong University of Technology, Zibo, China
| | - Zhongxiang Fang
- School of Agriculture and Food, The University of Melbourne, Parkville, Australia
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2
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Álvarez S, Álvarez C, Hamill R, Mullen AM, O'Neill E. Drying dynamics of meat highlighting areas of relevance to dry-aging of beef. Compr Rev Food Sci Food Saf 2021; 20:5370-5392. [PMID: 34601801 DOI: 10.1111/1541-4337.12845] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2020] [Revised: 08/18/2021] [Accepted: 08/29/2021] [Indexed: 11/26/2022]
Abstract
Drying of foods is a processing step, which has a variety of outcomes from improving shelf life and product stability, to reducing weight, or to achieving a targeted product eating quality. Drying is key step in the manufacturing of some dried meat products, such as jerky. It is also a major event that occurs when beef is dry-aged, where beef is exposed to air under defined conditions for an extended aging period. Although the conditions typically used to produce dried meat products are significantly different from those that prevail during dry-aging, both involve a gradual removal of water from muscle. As there is a paucity of research on the kinetics of the dehydration process occurring during dry-aging of beef, this paper comprehensively reviews models used to describe drying kinetics in other beef products, in order to gain insights regarding the key factors that impact water removal from meat. Consideration is given as to how the specific conditions during dry-aging such as air flows used (approximately 2 m/s), high air relative humidity, low temperature, and meat geometry will influence the kinetics of the drying. With regard to modeling, equations derived from Fick's second law of diffusion (e.g., thin-layer models) have been used to describe the drying kinetics of small-sized meat products. However, to apply Fick's law to dry-aging, some different considerations may need to be evaluated such as: tridimensional geometry (i.e., whole muscle); uniform initial moisture content; isotropic diffusion; negligible shrinkage;and a combination of internal and external resistances.
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Affiliation(s)
- Sara Álvarez
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre Ashtown, Dublin, Ireland
| | - Carlos Álvarez
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre Ashtown, Dublin, Ireland
| | - Ruth Hamill
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre Ashtown, Dublin, Ireland
| | - Anne Maria Mullen
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre Ashtown, Dublin, Ireland
| | - Eileen O'Neill
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
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3
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Castañeda‐López GG, Ulloa JA, Rosas‐Ulloa P, Ramírez‐Ramírez JC, Gutiérrez‐Leyva R, Silva‐Carrillo Y, Ulloa‐Rangel BE. Ultrasound use as a pretreatment for shrimp (
Litopenaeus
vannamei
) dehydration and its effect on physicochemical, microbiological, structural, and rehydration properties. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15366] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - José Armando Ulloa
- Posgrado en Ciencias Biológico Agropecuarias Universidad Autónoma de Nayarit Xalisco Mexico
- Centro de Tecnología de Alimentos Universidad Autónoma de Nayarit Tepic Mexico
| | - Petra Rosas‐Ulloa
- Centro de Tecnología de Alimentos Universidad Autónoma de Nayarit Tepic Mexico
| | | | - Ranferi Gutiérrez‐Leyva
- Unidad Académica de Medicina Veterinaria y Zootecnia Universidad Autónoma de Nayarit Compostela Mexico
| | | | - Blanca Estela Ulloa‐Rangel
- Unidad Académica de Ciencias Químico Biológicas y Farmacéuticas Universidad Autónoma de Nayarit Tepic Mexico
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Wang J, Zhu K, Wang Y, Dai B, Liu S, Li Y. Moisture diffusion and shrinkage characteristics of broad bean during low-temperature vacuum drying. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1849277] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Jinshan Wang
- Tianjin Key Laboratory of Refrigeration Technology, Tianjin University of Commerce, Tianjin, China
| | - Kai Zhu
- Tianjin Key Laboratory of Refrigeration Technology, Tianjin University of Commerce, Tianjin, China
| | - Yabo Wang
- Tianjin Key Laboratory of Refrigeration Technology, Tianjin University of Commerce, Tianjin, China
| | - Baomin Dai
- Tianjin Key Laboratory of Refrigeration Technology, Tianjin University of Commerce, Tianjin, China
| | - Shengchun Liu
- Tianjin Key Laboratory of Refrigeration Technology, Tianjin University of Commerce, Tianjin, China
| | - Yanjie Li
- Tianjin Key Laboratory of Refrigeration Technology, Tianjin University of Commerce, Tianjin, China
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5
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Olvera Ríos YA, Armando Ulloa J, Rosas Ulloa P, Bautista Rosales PU, Ramírez Ramírez JC, Gutiérrez Leyva R, Silva Carrillo Y. Effect of ultrasound treatment on dehydration kinetics and physicochemical, microbiological, structural and rehydration characteristics of tilapia. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2019.1702106] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
| | - José Armando Ulloa
- Posgrado en Ciencias Biológico Agropecuarias, Universidad Autónoma de Nayarit, Xalisco, México
- Centro de Tecnología de Alimentos, Universidad Autónoma de Nayarit, Tepic, México
| | - Petra Rosas Ulloa
- Centro de Tecnología de Alimentos, Universidad Autónoma de Nayarit, Tepic, México
| | - Pedro Ulises Bautista Rosales
- Posgrado en Ciencias Biológico Agropecuarias, Universidad Autónoma de Nayarit, Xalisco, México
- Centro de Tecnología de Alimentos, Universidad Autónoma de Nayarit, Tepic, México
| | | | - Ranferi Gutiérrez Leyva
- Unidad Académica de Medicina Veterinaria y Zootecnia, Universidad Autónoma de Nayarit, Compostela, México
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6
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Alarcon-Rojo AD, Carrillo-Lopez LM, Reyes-Villagrana R, Huerta-Jiménez M, Garcia-Galicia IA. Ultrasound and meat quality: A review. ULTRASONICS SONOCHEMISTRY 2019; 55:369-382. [PMID: 31027999 DOI: 10.1016/j.ultsonch.2018.09.016] [Citation(s) in RCA: 156] [Impact Index Per Article: 31.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/22/2018] [Revised: 09/14/2018] [Accepted: 09/15/2018] [Indexed: 05/09/2023]
Abstract
High intensity ultrasound (HIU) offers an alternative to traditional methods of food preservation, and is regarded as a green and promising emerging technology. Ultrasound generates acoustic cavitation in a liquid medium, developing physical forces that are considered the main mechanism responsible for changes in exposed materials. In meat, ultrasound has been successfully used to improve processes such as mass transfer and marination, tenderization of meat and inactivation of microorganisms. It is also an alternative to traditional meat ageing methods for improving the quality properties of meat. Moreover, the combination of ultrasonic energy with a sanitizing agent can improve the effect of microbial reduction in foods. This review describes recent potential applications of ultrasound in meat systems, as well as physical and chemical effects of ultrasound treatment on the conservation and modification of processed meat foods. Finally, the ultrasound application parameters must be deep explored and established before the method can be scaled to industrial levels.
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Affiliation(s)
- Alma Delia Alarcon-Rojo
- Universidad Autónoma de Chihuahua, Periférico Fco. R. Almada km 1, Chihuahua, Chih C.P. 31453, Mexico.
| | - Luis Manuel Carrillo-Lopez
- Catedrático CONACYT-UACH, Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R. Almada km 1, Chihuahua, Chih C.P. 31453, Mexico.
| | - Raul Reyes-Villagrana
- Catedrático CONACYT-UACH, Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R. Almada km 1, Chihuahua, Chih C.P. 31453, Mexico.
| | - Mariana Huerta-Jiménez
- Catedrático CONACYT-UACH, Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R. Almada km 1, Chihuahua, Chih C.P. 31453, Mexico.
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7
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Changes in microstructure, quality and water distribution of porcine longissimus muscles subjected to ultrasound-assisted immersion freezing during frozen storage. Meat Sci 2019; 151:24-32. [DOI: 10.1016/j.meatsci.2019.01.002] [Citation(s) in RCA: 66] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2018] [Revised: 12/27/2018] [Accepted: 01/09/2019] [Indexed: 11/18/2022]
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8
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Vallespir F, Crescenzo L, Rodríguez Ó, Marra F, Simal S. Intensification of Low-Temperature Drying of Mushroom by Means of Power Ultrasound: Effects on Drying Kinetics and Quality Parameters. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02263-5] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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9
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Contreras M, Benedito J, Bon J, Garcia-Perez J. Accelerated mild heating of dry-cured ham by applying power ultrasound in a liquid medium. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.10.010] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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10
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Zhang M, Haili N, Chen Q, Xia X, Kong B. Influence of ultrasound-assisted immersion freezing on the freezing rate and quality of porcine longissimus muscles. Meat Sci 2018; 136:1-8. [DOI: 10.1016/j.meatsci.2017.10.005] [Citation(s) in RCA: 98] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2017] [Revised: 09/28/2017] [Accepted: 10/09/2017] [Indexed: 12/01/2022]
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Colucci D, Fissore D, Rossello C, Carcel JA. On the effect of ultrasound-assisted atmospheric freeze-drying on the antioxidant properties of eggplant. Food Res Int 2018; 106:580-588. [PMID: 29579963 DOI: 10.1016/j.foodres.2018.01.022] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2017] [Revised: 12/20/2017] [Accepted: 01/11/2018] [Indexed: 01/21/2023]
Abstract
The low operating temperatures employed in atmospheric freeze-drying permits an effective drying of heat sensitive products, without any impairment of their quality attributes. When using power ultrasound, the drying rate can be increased, thus reducing the process duration. However, ultrasound can also affect the product quality. The aim of this study was to evaluate the effect of various drying process variables, namely air temperature and velocity, ultrasound power and sample size, on the antioxidant properties of eggplant (Solanum melongena L.) samples. For this reason, drying experiments were carried out at different drying temperatures (-5, -7.5, -10 °C), power ultrasound levels (0, 25, 50 W; 21.9 kHz) and air velocities (2, 5 m s-1) using different sample sizes (8.8 mm and 17.6 mm cube side). The ascorbic acid content (Jagota and Dani method), total phenolic content (Folin-Ciocalteau method), and the antioxidant capacity (FRAP method) of the dried products were considered as quality indicators of the dried samples. The increase in air velocity and temperature, as well as the sample size, significantly reduced the antioxidant potential of the dried samples (p-value < .05). For a given sample size, the application of ultrasound, at the acoustic power levels tested, did not produce significant effects on the antioxidant indicators considered. Temperature measurements inside the drying sample showed a non-negligible temperature rise when acoustic power was applied.
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Affiliation(s)
- Domenico Colucci
- ASPA Group, Department of Food Technology, Universitat Politècnica de València, Camino Vera s/n, 46022 València, Spain; Dipartimento di Scienza Applicata e Tecnologia, Politecnico di Torino, Corso Duca degli Abruzzi 24, 10129 Torino, Italy
| | - Davide Fissore
- Dipartimento di Scienza Applicata e Tecnologia, Politecnico di Torino, Corso Duca degli Abruzzi 24, 10129 Torino, Italy
| | - Carmen Rossello
- Department of Chemistry, University of the Balearic Islands, Ctra, Valldemossa, km 7.5, 07122 Palma de Mallorca, Spain
| | - Juan A Carcel
- ASPA Group, Department of Food Technology, Universitat Politècnica de València, Camino Vera s/n, 46022 València, Spain.
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