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Volume 12
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Article

Modifications on the Processing Parameters of Traditional Pineapple Slices by Stabilized Sound Pressure of Multiple Frequency Ultrasonic-Assisted Osmotic Dehydration

by
Yu-Wen Lin
1,†,
Yueh-An Yao
1,
Da-Wei Huang
2,
Chung-Jen Chen
3 and
Ping-Hsiu Huang
4,5,*,†
1
Department of Food Science, Nutrition, and Nutraceutical Biotechnology, Shih Chien University, No. 70, Dazhi Street, Zhongshan District, Taipei City 104336, Taiwan
2
Department of Biotechnology and Food Technology, Southern Taiwan University of Science and Technology, No. 1, Nantai Street, Yongkang District, Tainan City 710301, Taiwan
3
Food Industry Research and Development Institute, No. 331, Food Road, Hsinchu 300193, Taiwan
4
School of Food, Jiangsu Food and Pharmaceutical Science College, No. 4, Meicheng Road, Higher Education Park, Huai’an 223003, China
5
Jiangsu Food Processing Engineering Technology Research and Development Center, Huai’an 223003, China
*
Author to whom correspondence should be addressed.
†
These authors contributed equally to this work.
Processes 2024, 12(6), 1109; https://doi.org/10.3390/pr12061109
Submission received: 13 April 2024 / Revised: 24 May 2024 / Accepted: 25 May 2024 / Published: 28 May 2024
(This article belongs to the Special Issue Drying Kinetics and Quality Control in Food Processing, 2nd Edition)
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Abstract

This study investigated the practical feasibility of synergistically and optimally applying ultrasound-assisted osmotic dehydration (UAOD) practices for the pineapple slice picking process (in sugar osmotic solution), with potential implications for improving current practices. This study was carried out to evaluate the effects of different treatment conditions of single (40 and 80 kHz)/multiple (40/80 kHz) frequencies, output powers (300, 450, and 600 W), and treatment time (5–40 min) at 30, 45, and 60 °Brix applied, respectively, on the pineapple slices picking process. The sound pressure of the UA was also measured to confirm that it provided the corresponding effect stably under different conditions. The ideal UAOD operating condition for pineapple slices is a 45 °Brix sugar osmotic solution, with frequency multiplexing at 40/80 kHz and an output power of 450 W for 25 min, which yields the optimal solids gain (SG) rate of 7.58%. The above results of this study indicated that UAOD could improve the accelerated quality transfer of pineapple slices and enhance the final product quality, thereby increasing the efficiency of the dehydration process and saving processing costs and time.
Keywords: energy saving; solids gain; sound pressure; time saving energy saving; solids gain; sound pressure; time saving

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MDPI and ACS Style

Lin, Y.-W.; Yao, Y.-A.; Huang, D.-W.; Chen, C.-J.; Huang, P.-H. Modifications on the Processing Parameters of Traditional Pineapple Slices by Stabilized Sound Pressure of Multiple Frequency Ultrasonic-Assisted Osmotic Dehydration. Processes 2024, 12, 1109. https://doi.org/10.3390/pr12061109

AMA Style

Lin Y-W, Yao Y-A, Huang D-W, Chen C-J, Huang P-H. Modifications on the Processing Parameters of Traditional Pineapple Slices by Stabilized Sound Pressure of Multiple Frequency Ultrasonic-Assisted Osmotic Dehydration. Processes. 2024; 12(6):1109. https://doi.org/10.3390/pr12061109

Chicago/Turabian Style

Lin, Yu-Wen, Yueh-An Yao, Da-Wei Huang, Chung-Jen Chen, and Ping-Hsiu Huang. 2024. "Modifications on the Processing Parameters of Traditional Pineapple Slices by Stabilized Sound Pressure of Multiple Frequency Ultrasonic-Assisted Osmotic Dehydration" Processes 12, no. 6: 1109. https://doi.org/10.3390/pr12061109

APA Style

Lin, Y.-W., Yao, Y.-A., Huang, D.-W., Chen, C.-J., & Huang, P.-H. (2024). Modifications on the Processing Parameters of Traditional Pineapple Slices by Stabilized Sound Pressure of Multiple Frequency Ultrasonic-Assisted Osmotic Dehydration. Processes, 12(6), 1109. https://doi.org/10.3390/pr12061109

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