Current Applications of Ultrasound in Fruit and Vegetables Osmotic Dehydration Processes

• Main Authors: Małgorzata Nowacka, Magdalena Dadan, Urszula Tylewicz
• Format: Article
• Language: English
• Published: MDPI AG 2021-01-01
• Series: Applied Sciences
• Subjects: ultrasound mechanism; ultrasound assisted osmotic dehydration; physical properties; color; chemical properties; bioactive compounds
• Online Access: https://www.mdpi.com/2076-3417/11/3/1269

Ultrasound (US) is a promising technology, which can be used to improve the efficacy of the processes in food technology and the quality of final product. US technique is used, e.g., to support mass and heat transfer processes, such as osmotic dehydration, drying and freezing, as well as extraction, crystallization, emulsification, filtration, etc. Osmotic dehydration (OD) is a well-known process applied in food processing; however, improvements are required due to the long duration of the process. Therefore, many recent studies focus on the development of OD combined with sonication as a pretreatment method and support during the OD process. The article describes the mechanism of the OD process as well as those of US and changes in microstructure caused by sonication. Furthermore, it focuses on current applications of US in fruits and vegetables OD processes, comparison of ultrasound-assisted osmotic dehydration to sonication treatment and synergic effect of US and other innovative technics/treatments in OD (such as innovative osmotic solutions, blanching, pulsed electric field, reduced pressure and edible coatings). Additionally, the physical and functional properties of tissue subjected to ultrasound pretreatment before OD as well as ultrasound-assisted osmotic dehydration are described.