ArticleUltrasonics sonochemistry2024
Effects of contact ultrasound coupled with infrared radiation on drying kinetics, water migration and physical properties of beef during hot air drying.
Article in Ultrasonics sonochemistry, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Ultrasound - assisted sodium alginate coating pretreatment integrated with advanced drying technologies: A novel strategy to optimize drying behavior, energy consumption, physicochemical quality, and sensory attributes of Zanthoxylum bungeanum.Ultrasonics sonochemistry · 2026Article
- Effect of ultrasonic-assisted hot-air drying on the quality and drying kinetics of Taraxacum mongolicum.Ultrasonics sonochemistry · 2026Article
- Effects of combined ultrasonic and microwave pretreatments on vacuum freeze-drying efficiency and quality of giant freshwater prawn (Food chemistry: X · 2026Article
- Effect of ultrasonic pretreatment with synergistic microbial fermentation on tenderness and flavor of air-dried duck under low nitrite process.Food chemistry: X · 2024Article
- Thermal investigation of NbSeRSC advances · 2024Article
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Authors and funding
11 authors.
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Abstract
Drying, as a critical step in the production of air-dried beef, has a direct impact on the quality of the final product. Innovatively, a composite system incorporating contact ultrasound (CU) and infrared radiation (IR) as auxiliary measures within a hot air drying (HAD) framework was built in this research, and the effects of these techniques on the drying kinetics, protein denaturation, and moisture transformation of air-dried beef were investigated. In comparison to HAD treatment, the integrated CU and IR (CU-IRD) system displayed marked enhancements in heat and moisture transport efficiency, thereby saving 36.84% of time expenditure and contributing favorably to the improved moisture distribution of the end-product. This was mainly ascribed to the denaturation of myosin induced by IR thermal effect and the micro-channel produced by CU sponge effect, thus increasing T
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