RSM-Based Optimization Analysis for Cold Plasma and Ultrasound-Assisted Drying of Caraway Seed.

In this study, the hot-air drying of caraway seeds was enhanced using two nonthermal physical field technologies: cold plasma (CP) and ultrasonic waves (US). Air drying temperatures of 35, 45, and 55 °C with CP pretreatment exposure times (CP) of 25 and 50 s were used. When convective drying was accompanied by US, power levels (US) of 60, 120, and 180 W were applied.

Recent Developments in the Hybridization of the Freeze-Drying Technique in Food Dehydration: A Review on Chemical and Sensory Qualities.

Freeze-drying is an excellent method for dehydration due to its benefits, including increased shelf-life, unique texture, and, in particular, good nutritive quality. However, the applicability of traditional freeze-drying systems in the food industry is still challenging owing to their prolonged drying duration, extraordinary energy usage, and high process cost. Therefore, the need to upgrade or develop conventional freeze-dryers for common or sophisticated food structures is ever-increasing.

Deep bed rough rice air-drying assisted with airborne ultrasound set at 21 kHz frequency: A physicochemical investigation and optimization.

This study investigates the feasibility of achieving a modified rough rice air-drying with ultrasound intervention (US) set at 21 kHz frequency. The process was carried out using an ultrasound assisted convective dryer and analyzed in terms of drying time, energy consumption (EC), evaporation rate (ER), broken kernel (BK), water activity (a), vitamin B (niacin), and total phenolic content (TPC). The lab-scale dryer was set to transmit energy at power levels of 30, 60, 90, 120, and 150 W in the air temperatures of 35, 40, 45, 50, and 55 °C and velocities of 0.