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Low-Temperature drying of salted cod (Gadus morhua) assisted by high power ultrasound: Kinetics and physical properties

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Low-Temperature drying of salted cod (Gadus morhua) assisted by high power ultrasound: Kinetics and physical properties

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dc.contributor.author Ozuna López, César es_ES
dc.contributor.author Cárcel Carrión, Juan Andrés es_ES
dc.contributor.author Walde, Per M. es_ES
dc.contributor.author García Pérez, José Vicente es_ES
dc.date.accessioned 2016-07-28T08:31:18Z
dc.date.available 2016-07-28T08:31:18Z
dc.date.issued 2014-06
dc.identifier.issn 1466-8564
dc.identifier.uri http://hdl.handle.net/10251/68374
dc.description.abstract [EN] Low-temperature convective drying could be considered an affordable alternative to conventional freeze-drying for foodstuffs. The process intensification should be based on non-thermal technologies, such as power ultrasound. Thereby, the aim of this work was to evaluate the air-borne application of power ultrasound on the low-temperature drying of salted cod. For that purpose, drying experiments were carried out at −10, 0, 10 and 20 °C on salted cod slices at 2 m/s with (AIR + US, 20.5 kW/m3) and without ultrasonic application (AIR). In the dried-salted cod, its rehydration capacity was analyzed, as were the microstructural, textural and color changes. At every temperature tested, ultrasound application increased the drying rate; thus, an average increase of 74%was observed in the effective diffusivity. AIR+US dried samples were softer and exhibited a higher rehydration capacity than AIR ones, which was linked to the microstructural changes produced by ultrasound. In addition, color changes were induced by ultrasound application. Industrial relevance: Nowadays, low-temperature convective drying represents a promising alternative for the production of high-quality dried products. However, this technology is mostly limited by the low drying rate, which retards the dehydration process and directly increases the processing costs. Power ultrasound, a nonthermal technology, represents an interesting alternative means of improving low-temperature convective drying due to the fact that acoustic (mechanical)waves may affectwater removal during dryingwith a low heating capacity. Thereby, the ultrasonically enhanced low-temperature convective drying could constitute an affordable alternative to lyophilization (or freeze-drying), which is mainly restricted to high-quality food commodities. es_ES
dc.description.sponsorship The authors acknowledge the financial support both from the Ministerio de Economia y Competitividad (Ref. DPI2012-37466-C03-03) and Carmen Cambra S.L. for their technical support with the selection of the raw material. Cesar Ozuna was the recipient of a fellowship from the Universitat Politecnica de Valencia for his research stay in Aalesund University College. en_EN
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation Ministerio de Economia y Competitividad DPI2012-37466-C03-03 es_ES
dc.relation Universitat Politecnica de Valencia es_ES
dc.relation Carmen Cambra S.L. es_ES
dc.relation.ispartof Innovative Food Science and Emerging Technologies es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Ultrasonic es_ES
dc.subject Non-termal processing es_ES
dc.subject Dehydration es_ES
dc.subject Microstructure es_ES
dc.subject Texture es_ES
dc.subject Color es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Low-Temperature drying of salted cod (Gadus morhua) assisted by high power ultrasound: Kinetics and physical properties es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.ifset.2014.03.008
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.description.bibliographicCitation Ozuna López, C.; Carcel Carrión, JA.; Walde, PM.; García Pérez, JV. (2014). Low-Temperature drying of salted cod (Gadus morhua) assisted by high power ultrasound: Kinetics and physical properties. Innovative Food Science and Emerging Technologies. 23:146-155. doi:10.1016/j.ifset.2014.03.008 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://dx.doi.org/10.1016/j.ifset.2014.03.008 es_ES
dc.description.upvformatpinicio 146 es_ES
dc.description.upvformatpfin 155 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 23 es_ES
dc.relation.senia 277568 es_ES
dc.identifier.eissn 1878-5522


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