Comparison between airborne ultrasound and contact ultrasound to intensify air drying of blackberry: Heat and mass transfer simulation, energy consumption and quality evaluation

• Published in: Ultrasonics sonochemistry Vol. 72; p. 105410
• Main Authors: Tao, Yang, Li, Dandan, Siong Chai, Wai, Show, Pau Loke, Yang, Xuhai, Manickam, Sivakumar, Xie, Guangjie, Han, Yongbin
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 01.04.2021; Elsevier
• Subjects: Air; Airborne ultrasound; Blackberry; Contact ultrasound; Desiccation - instrumentation; Desiccation - methods; Drying; Food Handling - instrumentation; Food Handling - methods; Food Quality; Heat and mass transfer; Hot Temperature; Original; Rubus - chemistry; Ultrasonic Waves; Water - analysis; Airborne ultrasound; Blackberry; Contact ultrasound; Heat and mass transfer; Drying
• ISSN: 1350-4177; 1873-2828
• DOI: 10.1016/j.ultsonch.2020.105410

•Ultrasonic energy was input in both contact and airborne modes to dry blackberry.•Ultrasonic influences on heat and mass transfer were simulated numerically.•Shrinkage, input ultrasonic heat and temperature-dependent diffusivity were added.•Contact sonication was more capable to accelerate drying and save energy.•Contact sonication better preserved bioactives and flavors in blackberry. This study aimed at investigating the performances of air drying of blackberries assisted by airborne ultrasound and contact ultrasound. The drying experiments were conducted in a self-designed dryer coupled with a 20-kHz ultrasound probe. A numerical model for unsteady heat and mass transfer considering temperature dependent diffusivity, shrinkage pattern and input ultrasonic energies were applied to explore the drying mechanism, while the energy consumption and quality were analyzed experimentally. Generally, both airborne ultrasound and contact ultrasound accelerated the drying process, reduced the energy consumption and enhanced the retentions of blackberry anthocyanins and organic acids in comparison to air drying alone. At the same input ultrasound intensity level, blackberries received more ultrasound energies under contact sonication (0.299 W) than airborne sonication (0.245 W), thus avoiding the attenuation of ultrasonic energies by air. The modeling results revealed that contact ultrasound was more capable than airborne ultrasound to intensify the inner moisture diffusion and heat conduction, as well as surface exchange of heat and moisture with air. During air drying, contact ultrasound treatment eliminated the gradients of temperature and moisture inside blackberry easier than airborne ultrasound, leading to more homogenous distributions. Moreover, the total energy consumption under air drying with contact ultrasound assistance was 27.0% lower than that with airborne ultrasound assistance. Besides, blackberries dehydrated by contact ultrasound contained more anthocyanins and organic acids than those dried by airborne ultrasound, implying a higher quality. Overall, direct contact sonication can well benefit blackberry drying in both energy and quality aspects.