Ultrasound-Assisted Vacuum Impregnation as a Strategy for the Management of Potato By-Products

• Main Authors: Dominik Mierzwa, Justyna Szadzińska, Elżbieta Radziejewska-Kubzdela, Róża Biegańska-Marecik
• Format: Article
• Language: English
• Published: MDPI AG 2021-03-01
• Series: Sustainability
• Subjects: ascorbic acid; acoustic cavitation; functional food
• Online Access: https://www.mdpi.com/2071-1050/13/6/3437

One of the most important problems of the modern world is food wastage. The issue occurs at every stage of the food chain, requiring new sustainable production and processing technologies. The processing of production waste and making it a wholesome ingredient may be a good opportunity to promote more sustainable development. This study analyzes the process of enrichment of model by-product (irregular potatoes cubes) with a functional compound (ascorbic acid) through vacuum impregnation, with two experiments on variants of the process, standard (VI) and ultrasonic-assisted (UVI). The research covers complete processing, including the stage of preserving impregnated products by convective drying. The analysis includes the impregnation efficiency, drying kinetics, and energy consumption, and selected quality parameters of the material, namely color and water activity. Based on the results, ultrasound increased the impregnation efficiency, but the quantitative effect depends on the application period. Ultrasound had a positive effect on the kinetics and energy consumption of convective drying. Ultrasound did not reduce quality. The proposed technology may be useful during the processing of by-products.