A SEMINAR PRESENTATION ON

DRYING OF SEASONAL FOODS USING ULTRASOUND-BASED

DRYING TECHNOLOGY

PRESENTED BY

OYETADE, DAMILARE PETER

FST/2015/069

DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY

OBAFEMI AWOLOWO UNIVERSITY, ILE-IFE, NIGERIA.
SEASONAL FOODS

A seasonal food can be defined as “food that is
grown outdoor or produced during the natural
growing period for the region where it is
produced.

Food seasonality is a factor determining dietary
behaviour and have an impact on food intake.

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DRYING

Drying is a process of removing water from food to prevent
the growth of micro-organisms, thereby increasing the shelf-life
of the food.

Drying is known as the best method to preserve fruits,
vegetables and herbs, decreasing their volume and weight
thus, reducing the packaging, storage and transportation costs.

> Sun Drying > Drum Drying > Cabinet Drying

> Fludized-bed Drying > Spray Drying > Tunnel Drying

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DISADVANTAGES

Change in physical and chemical composition

High temperature and time can alter the quality attributes

Low dehydration rate

Aroma loss

Texture loss

Change in aroma and shape

Nutritional loss

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ULTRASOUND-BASED DRYING TECHNOLOGY: THE NEED

Ultrasound is one of the emerging technologies that were
developed to minimize processing, maximize quality and
ensure the safety of food products.

The tunable frequency of ultrasound diversified its
application in the areas of food analysis, processing and
quality control.

Ultrasound-based Drying is more significant at low
temperature which reduces the probability of food
degradation.
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WORKING PRINCIPLE OF ULTRASOUND-DRYING SYSTEM

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FOODS DRIED USING ULTRASOUND-BASED DRYING

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ADVANTAGES OF ULTRASOUND-BASED DRYING TECHNOLOGY


Low temperature drying

Ability to carry out the different steps of the drying process
automatically

Enhanced Heat and Mass Transfer

Data Treatment and Processing

Product Quality Preservation

Better Energy Efficiency

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LIMITATIONS OF ULTRASOUND-BASED DRYING TECHNOLOGY

Still evolving technique

High Cost on an Industrial Scale

High Energy Consumption on an Industrial Scale

Not suitable for foods with hard texture

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CONCLUSION
Numerous studies have shown that ultrasound-drying can intensify heat
and mass transfer during the drying process thus reducing the drying time,
preserving product quality and increasing energy efficiency
Although there are many studies relating ultrasound application in
laboratory scale, its application in the food industry is not sufficiently
common.
Efforts are continued to integrate fully automated ultrasound systems to
food production lines, which will help reduce cost, save energy and ensure
production of high value and safe products.

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FOR
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