Modeling Ultrasonically Assisted Convective Drying of Eggplan

[EN] Modeling constitutes a fundamental tool with which to analyze the influence of ultrasound on mass transfer phenomena during drying. In this work, the study of the effect of power ultrasound application on the drying kinetics of eggplant was addressed by using different models based on theoretical (diffusion) or empirical approaches. Drying kinetics of eggplant cylinders (height 20mm and diameter 24 mm) were carried at 40°C and 1 m/s applying different ultrasonic powers: 0, 6, 12, 19, 25, 31, and 37 kW/m 3. The experiments were carried out at least three times at each different ultrasonic power. Shrinkage and sorption isotherms were also addressed in order to attain an optimal description of eggplant drying. Applying ultrasound sped up the drying kinetics. The ultrasonic power was identified as having a significant (p<0.05) influence on both the effective moisture diffusivity and the mass transfer coefficient, which was well explained by linear relationships. The most complex model, which considered both external resistance and shrinkage to be significant phenomena, provided the best agreement with experimental data, giving percentages of explained variance of over 99.9% and mean relative errors of under 1.2% in every case. According to these results, ultrasound technology could have the potential to improve the convective drying of eggplant at an industrial scale. © 2011 Taylor & Francis Group, LLC.García Pérez, JV.; Ozuna López, C.; Ortuño Cases, C.; Carcel Carrión, JA.; Mulet Pons, A. (2011). Modeling Ultrasonically Assisted Convective Drying of Eggplan. Drying Technology. 29(13):1499-1509. doi:10.1080/07373937.2011.576321S149915092913Mujumdar, A. S. (2006). An overview of innovation in industrial drying: current status and R&D needs. Transport in Porous Media, 66(1-2), 3-18. doi:10.1007/s11242-006-9018-yChou, S. K., & Chua, K. J. (2001). New hybrid drying technologies for heat sensitive foodstuffs. Trends in Food Science & Technology, 12(10), 359-369. doi:10.1016/s0924-2244(01)00102-9Lewicki, P. P. (2006). Design of hot air drying for better foods. Trends in Food Science & Technology, 17(4), 153-163. doi:10.1016/j.tifs.2005.10.012Santos, P. H. S., & Silva, M. A. (2009). Kinetics ofL-Ascorbic Acid Degradation in Pineapple Drying under Ethanolic Atmosphere. Drying Technology, 27(9), 947-954. doi:10.1080/07373930902901950Suvarnakuta, P., Devahastin, S., & Mujumdar, A. S. (2005). Drying Kinetics and β-Carotene Degradation in Carrot Undergoing Different Drying Processes. Journal of Food Science, 70(8), s520-s526. doi:10.1111/j.1365-2621.2005.tb11528.xMayor, L., & Sereno, A. M. (2004). Modelling shrinkage during convective drying of food materials: a review. Journal of Food Engineering, 61(3), 373-386. doi:10.1016/s0260-8774(03)00144-4Gallego-Juarez, J. A. (2010). High-power ultrasonic processing: Recent developments and prospective advances. Physics Procedia, 3(1), 35-47. doi:10.1016/j.phpro.2010.01.006De la Fuente-Blanco, S., Riera-Franco de Sarabia, E., Acosta-Aparicio, V. M., Blanco-Blanco, A., & Gallego-Juárez, J. A. (2006). Food drying process by power ultrasound. Ultrasonics, 44, e523-e527. doi:10.1016/j.ultras.2006.05.181García-Pérez, J. V., Cárcel, J. A., Riera, E., & Mulet, A. (2009). Influence of the Applied Acoustic Energy on the Drying of Carrots and Lemon Peel. Drying Technology, 27(2), 281-287. doi:10.1080/07373930802606428García-Pérez, J. V., Cárcel, J. A., Clemente, G., & Mulet, A. (2008). Water sorption isotherms for lemon peel at different temperatures and isosteric heats. LWT - Food Science and Technology, 41(1), 18-25. doi:10.1016/j.lwt.2007.02.010Mulet, A. (1994). Drying modelling and water diffusivity in carrots and potatoes. Journal of Food Engineering, 22(1-4), 329-348. doi:10.1016/0260-8774(94)90038-8Cunha, L. M., Oliveira, F. A. R., & Oliveira, J. C. (1998). Optimal experimental design for estimating the kinetic parameters of processes described by the Weibull probability distribution function. Journal of Food Engineering, 37(2), 175-191. doi:10.1016/s0260-8774(98)00085-5Azzouz, S., Guizani, A., Jomaa, W., & Belghith, A. (2002). Moisture diffusivity and drying kinetic equation of convective drying of grapes. Journal of Food Engineering, 55(4), 323-330. doi:10.1016/s0260-8774(02)00109-7Simal, S., Femenia, A., Garau, M. C., & Rosselló, C. (2005). Use of exponential, Page’s and diffusional models to simulate the drying kinetics of kiwi fruit. Journal of Food Engineering, 66(3), 323-328. doi:10.1016/j.jfoodeng.2004.03.025Maroulis, Z. B., Saravacos, G. D., Panagiotou, N. M., & Krokida, M. K. (2001). MOISTURE DIFFUSIVITY DATA COMPILATION FOR FOODSTUFFS: EFFECT OF MATERIAL MOISTURE CONTENT AND TEMPERATURE. International Journal of Food Properties, 4(2), 225-237. doi:10.1081/jfp-100105189Simal, S., Femenia, A., Garcia-Pascual, P., & Rosselló, C. (2003). Simulation of the drying curves of a meat-based product: effect of the external resistance to mass transfer. Journal of Food Engineering, 58(2), 193-199. doi:10.1016/s0260-8774(02)00369-2Queiroz, M. R., & Nebra, S. A. (2001). Theoretical and experimental analysis of the drying kinetics of bananas. Journal of Food Engineering, 47(2), 127-132. doi:10.1016/s0260-8774(00)00108-4Hassini, L., Azzouz, S., Peczalski, R., & Belghith, A. (2007). Estimation of potato moisture diffusivity from convective drying kinetics with correction for shrinkage. Journal of Food Engineering, 79(1), 47-56. doi:10.1016/j.jfoodeng.2006.01.025Hernández, J. A., Pavón, G., & Garcı́a, M. A. (2000). Analytical solution of mass transfer equation considering shrinkage for modeling food-drying kinetics. Journal of Food Engineering, 45(1), 1-10. doi:10.1016/s0260-8774(00)00033-9Souma, S., Tagawa, A., & Iimoto, M. (2004). Structural Properties for Fruits and Vegetables during Drying. NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 51(11), 577-584. doi:10.3136/nskkk.51.577García-Pérez, J. V., Cárcel, J. A., de la Fuente-Blanco, S., & Riera-Franco de Sarabia, E. (2006). Ultrasonic drying of foodstuff in a fluidized bed: Parametric study. Ultrasonics, 44, e539-e543. doi:10.1016/j.ultras.2006.06.059Cárcel, J. A., García-Pérez, J. V., Riera, E., & Mulet, A. (2007). Influence of High-Intensity Ultrasound on Drying Kinetics of Persimmon. Drying Technology, 25(1), 185-193. doi:10.1080/07373930601161070Blasco, M., García-Pérez, J. V., Bon, J., Carreres, J. E., & Mulet, A. (2006). Effect of Blanching and Air Flow Rate on Turmeric Drying. Food Science and Technology International, 12(4), 315-323. doi:10.1177/1082013206067352Garau, M. C., Simal, S., Femenia, A., & Rosselló, C. (2006). Drying of orange skin: drying kinetics modelling and functional properties. Journal of Food Engineering, 75(2), 288-295. doi:10.1016/j.jfoodeng.2005.04.017Wu, L., Orikasa, T., Ogawa, Y., & Tagawa, A. (2007). Vacuum drying characteristics of eggplants. Journal of Food Engineering, 83(3), 422-429. doi:10.1016/j.jfoodeng.2007.03.030Chaves , M. ; Sgroppo , S.C. ; Avanza , J.R. Cinéticas de secado de berenjena (Solanum melongenaL.). Comunicaciones Científicas y Tecnológicas (Universidad Nacional del Nordeste Corrientes Argentina),2003,Resumen E-060 .Akpinar, E. K., & Bicer, Y. (2005). Modelling of the drying of eggplants in thin-layers. International Journal of Food Science and Technology, 40(3), 273-281. doi:10.1111/j.1365-2621.2004.00886.xDe Lima, A. (2002). Simultaneous moisture transport and shrinkage during drying of solids with ellipsoidal configuration. Chemical Engineering Journal, 86(1-2), 85-93. doi:10.1016/s1385-8947(01)00276-5RAHMAN, N., & KUMAR, S. (2007). INFLUENCE OF SAMPLE SIZE AND SHAPE ON TRANSPORT PARAMETERS DURING DRYING OF SHRINKING BODIES. Journal of Food Process Engineering, 30(2), 186-203. doi:10.1111/j.1745-4530.2007.00104.

Ultrasound-assisted drying of orange peel in atmospheric freeze-dryer and convective dryer operated at moderate temperature

This is an Author's Accepted Manuscript of an article published in Ronaldo E. Mello, Alessia Fontana, Antonio Mulet, Jefferson Luiz, G. Correa & Juan A. Cárcel (2020) Ultrasound-assisted drying of orange peel in atmospheric freeze-dryer and convective dryer operated at moderate temperature, Drying Technology, 38:1-2, 259-267, DOI: 10.1080/07373937.2019.1645685 [copyright Taylor & Francis], available online at: http://www.tandfonline.com/10.1080/07373937.2019.1645685[EN] Atmospheric freeze-drying (AFD) at -10 degrees C and moderate temperature convective drying (MTD) at 50 degrees C without and with ultrasound application (20.5 kW/m(3)) were carried out. Alcohol insoluble residue (AIR) and its swelling capacity (SC), water retention capacity (WRC) and fat retention capacity (FRC) were measured in the dried product. Ultrasound significantly shortened the drying time in both processes, the intensification effect being more significant in atmospheric freeze-drying (57% and 27% reduction in atmospheric freeze-drying and convective drying, respectively). As regards AIR and WRC, no effect was observed of either the drying temperature or ultrasound application. On the contrary, SC was significantly lower in AFD samples. The FRC of MTD samples was similar to that of the fresh ones and higher than the values obtained for atmospheric freeze-dried samples. Therefore, convective drying at moderate temperature preserved the AIR properties better than atmospheric freeze-drying.The authors acknowledge the financial support of INIA-ERDF through project RTA2015-00060-C04-02. We are also grateful for the economic support of the Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior - Brasil (Capes)- Finance Code 001, Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq) and Fundacao de Amparo a Pesquisa de Minas Gerais (FAPEMIG).Mello, RE.; Fontana, A.; Mulet Pons, A.; Correa, J.; Carcel, JA. (2020). Ultrasound-assisted drying of orange peel in atmospheric freeze-dryer and convective dryer operated at moderate temperature. Drying Technology. 38(1-2):259-267. https://doi.org/10.1080/07373937.2019.1645685S259267381-2Freire, F. B., Atxutegi, A., Freire, F. B., Freire, J. T., Aguado, R., & Olazar, M. (2016). An adaptive lumped parameter cascade model for orange juice solid waste drying in spouted bed. Drying Technology, 35(5), 577-584. doi:10.1080/07373937.2016.1190937Tasirin, S. M., Puspasari, I., Sahalan, A. Z., Mokhtar, M., Ghani, M. K. A., & Yaakob, Z. (2014). Drying ofCitrus sinensisPeels in an Inert Fluidized Bed: Kinetics, Microbiological Activity, Vitamin C, and Limonene Determination. Drying Technology, 32(5), 497-508. doi:10.1080/07373937.2013.838782Zielinska, M., Sadowski, P., & Błaszczak, W. (2015). Combined hot air convective drying and microwave-vacuum drying of blueberries (Vaccinium corymbosumL.): Drying kinetics and quality characteristics. Drying Technology, 34(6), 665-684. doi:10.1080/07373937.2015.1070358Moreno, C., Brines, C., Mulet, A., Rosselló, C., & Cárcel, J. A. (2017). Antioxidant potential of atmospheric freeze-dried apples as affected by ultrasound application and sample surface. Drying Technology, 35(8), 957-968. doi:10.1080/07373937.2016.1256890Garcia-Perez, J. V., Ortuño, C., Puig, A., Carcel, J. A., & Perez-Munuera, I. (2011). Enhancement of Water Transport and Microstructural Changes Induced by High-Intensity Ultrasound Application on Orange Peel Drying. Food and Bioprocess Technology, 5(6), 2256-2265. doi:10.1007/s11947-011-0645-0Do Nascimento, E. M. G. C., Mulet, A., Ascheri, J. L. R., de Carvalho, C. W. P., & Cárcel, J. A. (2016). Effects of high-intensity ultrasound on drying kinetics and antioxidant properties of passion fruit peel. Journal of Food Engineering, 170, 108-118. doi:10.1016/j.jfoodeng.2015.09.015Martins, M. P., Cortés, E. J., Eim, V., Mulet, A., & Cárcel, J. A. (2018). Stabilization of apple peel by drying. Influence of temperature and ultrasound application on drying kinetics and product quality. Drying Technology, 37(5), 559-568. doi:10.1080/07373937.2018.1474476García-Pérez, J. V., Cárcel, J. A., Riera, E., & Mulet, A. (2009). Influence of the Applied Acoustic Energy on the Drying of Carrots and Lemon Peel. Drying Technology, 27(2), 281-287. doi:10.1080/07373930802606428Blasco, M., García-Pérez, J. V., Bon, J., Carreres, J. E., & Mulet, A. (2006). Effect of Blanching and Air Flow Rate on Turmeric Drying. Food Science and Technology International, 12(4), 315-323. doi:10.1177/1082013206067352Garau, M. C., Simal, S., Femenia, A., & Rosselló, C. (2006). Drying of orange skin: drying kinetics modelling and functional properties. Journal of Food Engineering, 75(2), 288-295. doi:10.1016/j.jfoodeng.2005.04.017Garau, M. C., Simal, S., Rosselló, C., & Femenia, A. (2007). Effect of air-drying temperature on physico-chemical properties of dietary fibre and antioxidant capacity of orange (Citrus aurantium v. Canoneta) by-products. Food Chemistry, 104(3), 1014-1024. doi:10.1016/j.foodchem.2007.01.009Beigi, M. (2015). Hot air drying of apple slices: dehydration characteristics and quality assessment. Heat and Mass Transfer, 52(8), 1435-1442. doi:10.1007/s00231-015-1646-8Santos, P. H. S., & Silva, M. A. (2008). Retention of Vitamin C in Drying Processes of Fruits and Vegetables—A Review. Drying Technology, 26(12), 1421-1437. doi:10.1080/07373930802458911Gallego-Juárez, J. A., Riera, E., de la Fuente Blanco, S., Rodríguez-Corral, G., Acosta-Aparicio, V. M., & Blanco, A. (2007). Application of High-Power Ultrasound for Dehydration of Vegetables: Processes and Devices. Drying Technology, 25(11), 1893-1901. doi:10.1080/07373930701677371Santacatalina, J. V., Ahmad-Qasem, M. H., Barrajón-Catalán, E., Micol, V., García-Pérez, J. V., & Cárcel, J. A. (2014). Use of Novel Drying Technologies to Improve the Retention of Infused Olive Leaf Polyphenols. Drying Technology, 33(9), 1051-1060. doi:10.1080/07373937.2014.982251Silva, V. M., & Viotto, L. A. (2010). Drying of sicilian lemon residue: influence of process variables on the evaluation of the dietary fiber produced. Ciência e Tecnologia de Alimentos, 30(2), 421-428. doi:10.1590/s0101-20612010000200020Garcia-Amezquita, L. E., Tejada-Ortigoza, V., Campanella, O. H., & Welti-Chanes, J. (2018). Influence of Drying Method on the Composition, Physicochemical Properties, and Prebiotic Potential of Dietary Fibre Concentrates from Fruit Peels. Journal of Food Quality, 2018, 1-11. doi:10.1155/2018/9105237Abou-Arab, E. A., Mahmoud, M. H., & Abu-Salem, F. M. (2017). Functional Properties of Citrus Peel as Affected by Drying Methods. American Journal of Food Technology, 12(3), 193-200. doi:10.3923/ajft.2017.193.200Ghanem Romdhane, N., Bonazzi, C., Kechaou, N., & Mihoubi, N. B. (2015). Effect of Air-Drying Temperature on Kinetics of Quality Attributes of Lemon (Citrus limoncv. lunari) Peels. Drying Technology, 33(13), 1581-1589. doi:10.1080/07373937.2015.101226

Effect of Ultrasonic-Assisted Blanching on Size Variation, Heat Transfer, and Quality Parameters of Mushrooms

The main aim of this work was to assess the influence of the application of power ultrasound during blanching of mushrooms (60 90 °C) on the shrinkage, heat transfer, and quality parameters. Kinetics of mushroom shrinkage was modeled and coupled to a heat transfer model for conventional (CB) and ultrasonic-assisted blanching (UB). Cooking value and the integrated residual enzymatic activity were obtained through predicted temperatures and related to the hardness and color variations of mushrooms, respectively. The application of ultrasound led to an increase of shrinkage and heat transfer rates, being this increase more intense at low process temperatures. Consequently, processing time was decreased (30.7 46.0 %) and a reduction in hardness (25.2 40.8 %) and lightness (13.8 16.8 %) losses were obtained. The best retention of hardness was obtained by the UB at 60 °C, while to maintain the lightness it was the CB and UB at 90 °C. For enhancing both quality parameters simultaneously, a combined treatment (CT), which consisted of a CB 0.5 min at 90 °C and then an UB 19.9min at 60 °C, was designed. In this manner, compared with the conventional treatment at 60 °C, reductions of 39.1, 27.2, and 65.5 % for the process time, hardness and lightness losses were achieved, respectively. These results suggest that the CT could be considered as an interesting alternative to CB in order to reduce the processing time and improve the overall quality of blanched mushrooms.The authors acknowledge the financial support of Consejo Nacional de Investigaciones Cientificas y Tecnicas and Universidad Nacional de La Plata from Argentina, Erasmus Mundus Action 2-Strand 1 and EuroTango II Researcher Training Program and Ministerio de Economia y Competitividad (SPAIN) and the FEDER (project DPI2012-37466-CO3-03).Lespinard, A.; Bon Corbín, J.; Cárcel Carrión, JA.; Benedito Fort, JJ.; Mascheroni, RH. (2015). Effect of Ultrasonic-Assisted Blanching on Size Variation, Heat Transfer, and Quality Parameters of Mushrooms. Food and Bioprocess Technology. 8(1):41-53. https://doi.org/10.1007/s11947-014-1373-zS415381Aguirre, L., Frias, J. M., Barry-Ryan, C., & Grogan, H. (2009). Modelling browning and brown spotting of mushrooms (Agaricus bisporus) stored in controlled environmental conditions using image analysis. Journal of Food Engineering, 91, 280–286.Anantheswaran, R. C., Sastry, S. K., Beelman, R. B., Okereke, A., & Konanayakam, M. (1986). Effect of processing on yield, color, and texture of canned mushrooms. Journal of Food Science, 51(5), 1197–1200.Biekman, E. S. A., Kroese-Hoedeman, H. I., & Schijvens, E. P. H. M. (1996). Loss of solutes during blanching of mushrooms (Agaricus bisporus) as a result of shrinkage and extraction. Journal of Food Engineering, 28(2), 139–152.Biekman, E. S. A., van Remmen, H. H. J., Kroese-Hoedeman, H. I., Ogink, J. J. M., & Schijvens, E. P. H. M. (1997). Effect of shrinkage on the temperature increase in evacuated mushrooms (Agaricus bisporus) during blanching. Journal of Food Engineering, 33(1–2), 87–99.Brennan, M., Le Port, G., & Gormley, R. (2000). Post-harvest treatment with citric acid or hydrogen peroxide to extend the shelf life of fresh sliced mushrooms. Lebensmittel Wissenschaft und Technologie, 33, 285–289.Cárcel, J. A., Benedito, J., Rosselló, C., & Mulet, A. (2007). Influence of ultrasound intensity on mass transfer in apple immersed in a sucrose solution. Journal of Food Engineering, 78, 472–479.Cárcel, J. A., Benedito, J., Bon, J., & Mulet, A. (2007). High intensity ultrasound effects on meat brining. Meat Science, 76, 611–619.Cárcel, J. A., García-Pérez, J. V., Benedito, J., & Mulet, A. (2011). Food process innovation through new technologies: Use of ultrasound. Journal of Food Engineering, 110, 200–207.Cheng, X., Zhang, M., & Adhikari, B. (2013). The inactivation kinetics of polyphenol oxidase in mushroom (Agaricus bisporus) during thermal and thermosonic treatmemts. Ultrasonics Sonochemistry, 20, 674–679.Cliffe-Byrnes, V., & O’Beirne, D. (2007). Effects of gas atmosphere and temperature on the respiration rates of whole and sliced mushrooms (Agaricus bisporus): implications for film permeability in modified atmosphere packages. Journal of Food Science, 72, 197–204.Coskuner, Y., & Ozdemir, Y. (1997). Effects of canning processes on the elements content of cultivated mushrooms (Agaricus bisporus). Food Chemistry, 60(4), 559–562.Cruz, R. M. S., Vieira, M. C., Fonseca, S. C., & Silva, C. L. M. (2011). Impact of thermal blanching and thermosonication treatments on watercress (Nasturtium officinale) quality: thermosonication process optimisation and microstructure evaluation. Food and Bioprocess Technology, 4(7), 1197–1204.De Gennaro, L., Cavella, S., Romano, R., & Masi, P. (1999). The use of ultrasound in food technology I: inactivation of peroxidase by thermosonication. Journal of Food Engineering, 39, 401–407.De la Fuente, S., Riera, E., Acosta, V. M., Blanco, A., & Gallego-Juárez, J. A. (2006). Food drying process by power ultrasound. Ultrasonics, 44, 523–527.Delgado, A. E., Zheng, L., & Sun, D. W. (2009). Influence of ultrasound on freezing rate of immersion-frozen apples. Food and Bioprocess Technology, 2, 263–270.Devece, C., Rodríguez-López, J. N., Fenoll, J. T., Catalá, J. M., De los Reyes, E., & García-Cánovas, F. (1999). Enzyme inactivation analysis for industrial blanching applications: comparison of microwave, conventional, and combination heat treatments on mushroom polyphenoloxidase activity. Journal of Agricultural and Food Chemistry, 47(11), 4506–4511.Fernandes, F. A. N., & Rodrigues, S. (2007). Ultrasound as pre-treatment for drying of fruits: dehydration of banana. Journal of Food Engineering, 82, 261–267.Gabaldón-Leyva, C. A., Quintero-Ramos, A., Barnard, J., Balandrán-Quintana, R. R., Talamás-Abbud, R., & Jiménez-Castro, J. (2007). Effect of ultrasound on the mass transfer and physical changes in brine bell pepper at different temperatures. Journal of Food Engineering, 81, 374–379.Gallego-Juárez, J. A., Riera, E., De la Fuente, S., Rodríguez-Corral, G., Acosta-Aparicio, V. M., & Blanco, A. (2007). Application of high-power ultrasound for dehydration of vegetables: processes and devices. Drying Technology, 25, 1893–1901.Gamboa-Santos, J., Montilla, A., Soria, A. C., & Villamiel, M. (2012). Effects of conventional and ultrasound blanching on enzyme inactivation and carbohydrate content of carrots. European Food Research and Technology, 234, 1071–1079.García-Pérez, J. V., Cárcel, J. A., De la Fuente, S., & Riera, E. (2006). Ultrasonic drying of foodstuff in a fluidized bed. Parametric study. Ultrasonics, 44, 539–543.García-Pérez, J. V., Cárcel, J. A., Riera, E., Rosselló, C., & Mulet, A. (2012). Intensification of low-temperature drying by using ultrasound. Drying Technology, 30, 1199–1208.Gonzáles-Fandos, E., Giménez, M., Olarte, C., Sanz, S., & Simón, A. (2000). Effect of packaging conditions on the growth of microorganisms and the quality characteristics of fresh mushrooms (Agaricus bisporus) stored at inadequate temperatures. Journal of Applied Microbiology, 89, 624–632.Gormley, T. R. (1975). Chill storage of mushrooms. Journal of the Science of Food and Agriculture, 26, 401–411.Gouzi, H., Depagne, C., & Coradin, T. (2012). Kinetics and thermodynamics of thermal inactivation of polyfenol oxidase in an aqueous extract from Agaricus bisporus. Journal of Agricultural and Food Chemistry, 60, 500–506.Holdsworth, S. D. (1997). Thermal processing of packaged foods. London: Chapman Hall.Horžić, D., Jambrak, A. R., Belščak-Cvitanović, A., Komes, D., & Lelas, V. (2012). Comparison of conventional and ultrasound assisted extraction techniques of yellow tea and bioactive composition of obtained extracts. Food and Bioprocess Technology, 5, 2858–2870.Jambrak, A. R., Mason, T. J., Paniwnyk, L., & Lelas, V. (2007a). Ultrasonic effect on pH, electric conductivity, and tissue surface of button mushrooms, brussels sprouts and cauliflower. Czech Journal of Food Science, 25, 90–99.Jambrak, A. R., Mason, T. J., Paniwnyk, L., & Lelas, V. (2007b). Accelerated drying of button mushrooms, Brussels sprouts and cauliflower by applying power ultrasound and its rehydration properties. Journal of Food Engineering, 81, 88–97.Jasinski, E. M., Stemberger, B., Walsh, R., & Kilara, A. (1984). Ultra structural studies of raw and processed tissue of the major cultivated mushroom, Agaricus bisporus. Food Microstructure, 3, 191–196.Jolivet, S., Arpin, N., Wicher, H. J., & Pellon, G. (1998). Agaricus bisporus browning: a review. Mycological Research, 102, 1459–1483.Konanayakam, M., & Sastry, S. K. (1988). Kinetics of shrinkage of mushroom during blanching. Journal of Food Science, 53(5), 1406–1411.Kotwaliwale, N., Bakane, P., & Verma, A. (2007). Changes in textural and optical properties of oyster mushroom during hot air drying. Journal of Food Engineering, 78(4), 1207–1211.Leadley C. & Williams A. (2002). Power ultrasound—current and potential applications for food processing, Review No 32, Campden and Chorleywood Food Research Association.Lespinard, A. R., Goñi, S. M., Salgado, P. R., & Mascheroni, R. H. (2009). Experimental determination and modeling of size variation, heat transfer and quality indexes during mushroom blanching. Journal of Food Engineering, 92, 8–17.Lima, M., & Sastry, S. K. (1990). Influence of fluid rheological properties and particle location on ultrasound-assisted heat transfer between liquid and particles. Journal of Food Science, 55(4), 1112–1115.López, P., & Burgos, J. (1995). Peroxidase stability and reactivation after heat treatment and manothermosonication. Journal of Food Science, 60(3), 551–553.López, P., Sala, F. J., Fuente, J. L., Cardon, S., Raso, J., & Burgos, J. (1994). Inactivation of peroxidase lipoxigenase and phenol oxidase by manothermosonication. Journal of Agricultural and Food Chemistry, 42(2), 253–256.Mansfield, T. (1962). High temperature-short time sterilization. Proceedings First International Congress on Food Science and Technology, 4, 311–316.Mason T. J. (1998). Power ultrasound in food processing—the way forward. In M. J. W. Povey & T. J. Mason (Eds.), Ultrasound in Food Processing (pp 103–126). Blackie Academic & Professional, London.McArdle F. J. & Curwen D. (1962). Some factors influencing shrinkage of canned mushrooms. Mushroom Science, 5, 547–557.McArdle, F. J., Kuhn, G. D., & Beelman, R. B. (1974). Influence of vacuum soaking on yield and quality of canned mushrooms. Journal of Food Science, 39, 1026–1028.Mohapatra, D., Bira, Z. M., Kerry, J. P., Frías, J. M., & Rodrigues, F. A. (2010). Postharvest hardness and color evolution of White button mushrooms (Agaricus bisporus). Journal of Food Science, 75(3), 146–152.Ohlsson, T. (1980). Temperature dependence of sensory quality changes during thermal processing. Journal of Food Science, 45(4), 836–847.Ortuño, C., Martínez-Pastor, M., Mulet, A., & Benedito, J. (2013). Application of high power ultrasound in the supercritical carbon dioxide inactivation of Saccharomyces cerevisiae. Food Research International, 51, 474–481.Peralta-Jimenez, L., & Cañizares-Macías, M. P. (2012). Ultrasound-assisted method for extraction of theobromine and caffeine from cacao seeds and chocolate products. Food and Bioprocess Technology, 6, 3522–3529.Rodríguez-López, J. N., Fenoll, N. G., Tudela, J., Devece, C., Sánchez-Hernández, D., De los Reyes, D., et al. (1999). Thermal inactivation of mushroom polyphenoloxidase employing 2450 MHz microwave radiation. Journal of Agricultural Food Chemistry, 47, 3028–3035.Sala, F., Burgos, J., Condon, S., Lopez, P., & Raso, J. (1995). Effect of heat and ultrasound on microorganisms and enzymes. In G. W. Gould (Ed.), New methods of food preservation (1st ed., pp. 176–204). Glasgow: Blackie Academic and professional.Sanjuán, N., Hernando, I., Lluch, M. A., & Mullet, A. (2005). Effects of low temperature blanching on texture, microstructure and rehydration capacity of carrots. Journal of the Science of Food and Agriculture, 85, 2071–2076.Santos, M. V., & Lespinard, A. R. (2011). Numerical simulation of mushrooms during freezing using the FEM and an enthalpy—Kirchhoff formulation. Heat and Mass Transfer, 47, 1671–1683.Sastry, S. K., Beelman, R. B., & Speroni, J. J. (1985). A three-dimensional finite element model for thermally induced changes in foods: application to degradation of agaritine in canned mushrooms. Journal of Food Science, 50(5), 1293–1299.Sastry, S. K., Shen, G. Q., & Blaisdel, J. L. (1989). Effect of ultrasonic vibration on fluid-to-particule convective heat transfer coefficients. Journal of Food Science, 54(1), 229–230.Sensoy, I., & Sastry, S. K. (2004). Ohmic blanching of mushrooms. Journal of Food Process Engineering, 27(1), 1–15.Sheen, S., & Hayakawa, K. (1991). Finite difference simulation for heat conduction with phase change in an irregular food domain with volumetric change. International Journal of Heat and Mass Transfer, 34(6), 1337–1346.Simal, S., Benedito, J., Sanchez, E. S., & Rossello, C. (1998). Use of ultrasound to increase mass transport rates during osmotic dehydration. Journal of Food Engineering, 36, 323–336.Siró, I., Vén, C., Balla, C., Jónás, G., Zeke, I., & Friedrich, L. (2009). Application of an ultrasonic assisted curing technique for improving the diffusion of sodium chloride in porcine meat. Journal of Food Engineering, 91, 353–362.Soria, A. C., & Villamiel, M. (2010). Effect of ultrasound on the technological properties and bioactivity in foods: a review. Trends in Food Science and Technology, 21, 323–331.Verlinden, B. E., Yuksel, D., Baheri, M., De Baerdemaeker, J., & Van Dijk, C. (2000). Low temperature blanching effect on the changes in mechanical properties during subsequent cooking of three potato cultivars. International Journal of Food Science and Technology, 35, 331–340.Wu, C. M., Wu, J. L.-P., Chen, C.-C., & Chou, C.-C. (1981). Flavor recovery from mushroom blanching water. In G. Charalambous & G. Inglett (Eds.), The quality of foods and beverages: chemistry and technology, vol. 1. New York: Academic Press.Zivanovic, S., & Buescher, R. (2004). Changes in mushroom texture and cell wall composition affected by thermal processing. Journal of Food Science, 69, 44–48

Demonstration of the event identification capabilities of the NEXT-White detector

In experiments searching for neutrinoless double-beta decay, the possibility of identifying the two emitted electrons is a powerful tool in rejecting background events and therefore improving the overall sensitivity of the experiment. In this paper we present the first measurement of the efficiency of a cut based on the different event signatures of double and single electron tracks, using the data of the NEXT-White detector, the first detector of the NEXT experiment operating underground. Using a 228Th calibration source to produce signal-like and background-like events with energies near 1.6 MeV, a signal efficiency of 71.6 ± 1.5 stat± 0.3 sys% for a background acceptance of 20.6 ± 0.4 stat± 0.3 sys% is found, in good agreement with Monte Carlo simulations. An extrapolation to the energy region of the neutrinoless double beta decay by means of Monte Carlo simulations is also carried out, and the results obtained show an improvement in background rejection over those obtained at lower energies. [Figure not available: see fulltext.

Radiogenic backgrounds in the NEXT double beta decay experiment

Natural radioactivity represents one of the main backgrounds in the search for neutrinoless double beta decay. Within the NEXT physics program, the radioactivity- induced backgrounds are measured with the NEXT-White detector. Data from 37.9 days of low-background operations at the Laboratorio Subterráneo de Canfranc with xenon depleted in 136Xe are analyzed to derive a total background rate of (0.84±0.02) mHz above 1000 keV. The comparison of data samples with and without the use of the radon abatement system demonstrates that the contribution of airborne-Rn is negligible. A radiogenic background model is built upon the extensive radiopurity screening campaign conducted by the NEXT collaboration. A spectral fit to this model yields the specific contributions of 60Co, 40K, 214Bi and 208Tl to the total background rate, as well as their location in the detector volumes. The results are used to evaluate the impact of the radiogenic backgrounds in the double beta decay analyses, after the application of topological cuts that reduce the total rate to (0.25±0.01) mHz. Based on the best-fit background model, the NEXT-White median sensitivity to the two-neutrino double beta decay is found to be 3.5σ after 1 year of data taking. The background measurement in a Qββ±100 keV energy window validates the best-fit background model also for the neutrinoless double beta decay search with NEXT-100. Only one event is found, while the model expectation is (0.75±0.12) events. [Figure not available: see fulltext.]

Evaluation of turbulent dissipation rate retrievals from Doppler Cloud Radar

Turbulent dissipation rate retrievals from cloud radar Doppler velocity measurements are evaluated using independent, in situ observations in Arctic stratocumulus clouds. In situ validation data sets of dissipation rate are derived using sonic anemometer measurements from a tethered balloon and high frequency pressure variation observations from a research aircraft, both flown in proximity to stationary, ground-based radars. Modest biases are found among the data sets in particularly low- or high-turbulence regimes, but in general the radar-retrieved values correspond well with the in situ measurements. Root mean square differences are typically a factor of 4-6 relative to any given magnitude of dissipation rate. These differences are no larger than those found when comparing dissipation rates computed from tetheredballoon and meteorological tower-mounted sonic anemometer measurements made at spatial distances of a few hundred meters. Temporal lag analyses suggest that approximately half of the observed differences are due to spatial sampling considerations, such that the anticipated radar-based retrieval uncertainty is on the order of a factor of 2-3. Moreover, radar retrievals are clearly able to capture the vertical dissipation rate structure observed by the in situ sensors, while offering substantially more information on the time variability of turbulence profiles. Together these evaluations indicate that radar-based retrievals can, at a minimum, be used to determine the vertical structure of turbulence in Arctic stratocumulus clouds

Low-diffusion Xe-He gas mixtures for rare-event detection: electroluminescence yield

High pressure xenon Time Projection Chambers (TPC) based on secondary scintillation (electroluminescence) signal amplification are being proposed for rare event detection such as directional dark matter, double electron capture and double beta decay detection. The discrimination of the rare event through the topological signature of primary ionisation trails is a major asset for this type of TPC when compared to single liquid or double-phase TPCs, limited mainly by the high electron diffusion in pure xenon. Helium admixtures with xenon can be an attractive solution to reduce the electron diffu- sion significantly, improving the discrimination efficiency of these optical TPCs. We have measured the electroluminescence (EL) yield of Xe–He mixtures, in the range of 0 to 30% He and demonstrated the small impact on the EL yield of the addition of helium to pure xenon. For a typical reduced electric field of 2.5 kV/cm/bar in the EL region, the EL yield is lowered by ∼ 2%, 3%, 6% and 10% for 10%, 15%, 20% and 30% of helium concentration, respectively. This decrease is less than what has been obtained from the most recent simulation framework in the literature. The impact of the addition of helium on EL statistical fluctuations is negligible, within the experimental uncertainties. The present results are an important benchmark for the simulation tools to be applied to future optical TPCs based on Xe-He mixtures. [Figure not available: see fulltext.]

Energy calibration of the NEXT-White detector with 1% resolution near Q ββ of 136Xe

Excellent energy resolution is one of the primary advantages of electroluminescent high-pressure xenon TPCs. These detectors are promising tools in searching for rare physics events, such as neutrinoless double-beta decay (ββ0ν), which require precise energy measurements. Using the NEXT-White detector, developed by the NEXT (Neutrino Experiment with a Xenon TPC) collaboration, we show for the first time that an energy resolution of 1% FWHM can be achieved at 2.6 MeV, establishing the present technology as the one with the best energy resolution of all xenon detectors for ββ0ν searches. [Figure not available: see fulltext.

Measurement of radon-induced backgrounds in the NEXT double beta decay experiment

The measurement of the internal $^{222}$Rn activity in the NEXT-White detector during the so-called Run-II period with $^{136}$Xe-depleted xenon is discussed in detail, together with its implications for double beta decay searches in NEXT. The activity is measured through the alpha production rate induced in the fiducial volume by $^{222}$Rn and its alpha-emitting progeny. The specific activity is measured to be $(38.1\pm 2.2~\mathrm{(stat.)}\pm 5.9~\mathrm{(syst.)})$~mBq/m$^3$. Radon-induced electrons have also been characterized from the decay of the $^{214}$Bi daughter ions plating out on the cathode of the time projection chamber. From our studies, we conclude that radon-induced backgrounds are sufficiently low to enable a successful NEXT-100 physics program, as the projected rate contribution should not exceed 0.1~counts/yr in the neutrinoless double beta decay sample.Comment: 28 pages, 10 figures, 6 tables. Version accepted for publication in JHE