Application of Ultrasound to Modify and Improve Dried Fruit and Vegetable Tissue: A Review

Abstract

Current development trends in drying and available technical solutions indicate that there is a possibility to apply ultrasounds as an efficient intensifying and accelerating factor in the drying process. Such solutions have shown the ability to inhibit the loss of vital bioactive components that occur naturally in fruits and vegetables. Literature sources suggest that ultrasounds can enhance the dehydration process of vegetable tissue, both when applied during a conventional drying process and in preparation and/or enrichment prior to the drying. Applying the acoustic wave energy permits mass transfer intensification, especially in the surface layer of the product being dried without significant increase in the product temperature. This paper summarizes the available literature data on the power and frequencies of ultrasounds applied to various fruits and vegetables submitted for dehydration and drying, as well as the impact on quality and progress of horticultural crop drying.