ReviewUltrasonics sonochemistry2023
Individual and interactive effect of ultrasound pre-treatment on drying kinetics and biochemical qualities of food: A critical review.
Review in Ultrasonics sonochemistry, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 24 papers.
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Who cites it
24 citing papers in PubMed, 116 citations in OpenAlex.
- Effects of Ultrasound-Assisted Extraction of Biofractions from Yellow Mealworm Larvae Fed a Probiotic-Enriched Diet.Insects · 2026Article
- Evaluation of the Effect of Refractive Window Drying Using Ultrasound as Pretreatment on the Preservation of the Chemical, Physical and Techno-Functional Properties of the Leaf ofMolecules (Basel, Switzerland) · 2026Article
- Effect of ultrasonic-assisted hot-air drying on the quality and drying kinetics of Taraxacum mongolicum.Ultrasonics sonochemistry · 2026Article
- Ultrasound strengthened air impingement drying for improving drying efficiency and physicochemical quality of Chaenomeles sinensis slices.Ultrasonics sonochemistry · 2026Article
- From waste to wonder: the ultrasonic-enzyme-fermentation process transforms virgin coconut oil press cake into a food ingredient.Ultrasonics sonochemistry · 2026Article
- Nonthermal Pretreatment Technologies to Improve Drying Efficiency and Quality in Fresh-Cut Fruits and Vegetables: A Comprehensive Review.Foods (Basel, Switzerland) · 2026Review
- Optimization of Ultrasound Pretreatment for Enhanced Drying Efficiency and Piperine Retention in Black Pepper (Foods (Basel, Switzerland) · 2025Article
- Insight into the Molecular and Structural Changes in Red Pepper Induced by Direct and Indirect Ultrasonic Treatments.Molecules (Basel, Switzerland) · 2025Article
- Convective Drying with the Application of Ultrasonic Pre-Treatment: The Effect of Applied Conditions on the Selected Properties of Dried Apples.Foods (Basel, Switzerland) · 2024Article
- Impact of Thermophysical and Biological Pretreatments on Antioxidant Properties and Phenolic Profile of Broccoli Stem Products.Foods (Basel, Switzerland) · 2024Article
- Impact of Ultrasound Pre-Treatment on the Drying Kinetics and Quality of Chicken Breast-A Comparative Study of Convective and Freeze-Drying Methods.Foods (Basel, Switzerland) · 2024Article
- Innovation in Cassava Bagasse Valorization: Efficiency of Convective Drying Enhanced with Ultrasound and Pulsed Electric Fields.Foods (Basel, Switzerland) · 2024Article
- Article
- Intelligent System/Equipment for Quality Deterioration Detection of Fresh Food: Recent Advances and Application.Foods (Basel, Switzerland) · 2024Review
- Osmotic Dehydration Model for Sweet Potato Varieties in Sugar Beet Molasses Using the Peleg Model and Fitting Absorption Data Using the Guggenheim-Anderson-de Boer Model.Foods (Basel, Switzerland) · 2024Article
- Effect of ultrasound technique to improve quality of Iranian industrial honey by controlling crystallization process.Food science & nutrition · 2024Article
- Ultrasound technology assisted colloidal nanocrystal synthesis and biomedical applications.Ultrasonics sonochemistry · 2024Review
- A comprehensive review of the application of ultrasonication in the production and processing of edible mushrooms: Drying, extraction of bioactive compounds, and post-harvest preservation.Ultrasonics sonochemistry · 2024Review
- Study on Physicochemical Properties of Food Protein.Molecules (Basel, Switzerland) · 2023Article
- Article
Corrections and comments
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Authors and funding
12 authors at 11 institutions in 5 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
One of the earliest and most prevalent processing methods to increase the shelf-life of foods is drying. In recent years, there has been an increased demand to improve product quality while lowering processing times, expenses, and energy usage in the drying process. Pre-treatments are therefore effectively used before drying to enhance heat and mass transfer, increase drying efficiency, and lessen degradation of final product quality. When food is dried, changes are expected in its taste, color, texture, and physical, chemical, and microbial properties. This has led to the need for research and development into the creation of new and effective pre-treatment technologies including high-pressure processing, pulsed electric field, ultraviolet irradiation, and ultrasound. Sound waves that have a frequency >20 kHz, which is above the upper limit of the audible frequency range, are referred to as "ultrasound". Ultrasonication (US) is a non-thermal technology, that has mechanical, cavitational, and sponge effects on food materials. Ultrasound pre-treatment enhances the drying characteristics by producing microchannels in the food tissue, facilitating internal moisture diffusion in the finished product, and lowering the barrier to water migration. The goal of ultrasound pre-treatment is to save processing time, conserve energy, and enhance the quality, safety, and shelf-life of food products. This study presents a comprehensive overview of the fundamentals of ultrasound, its mechanism, and how the individual effects of ultrasonic pre-treatment and the interactive effects of ultrasound-assisted technologies affect the drying kinetics, bioactive components, color, textural, and sensory qualities of food. The difficulties that can arise when using ultrasound technology as a drying pretreatment approach, such as inadequate management of heat, the employment of ultrasound at a limited frequency, and the generation of free radicals, have also been explained.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.