Ultrasound-Assisted Vacuum Impregnation as a Strategy for the Management of Potato By-Products

Dominik Mierzwa, Justyna Szadzińska, Elżbieta Radziejewska-Kubzdela and Róża Biegańska-Marecik
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Dominik Mierzwa: Institute of Technology and Chemical Engineering, Department of Process Engineering, Poznań University of Technology, Ul. Berdychowo 4, 60-965 Poznań, Poland
Justyna Szadzińska: Institute of Technology and Chemical Engineering, Department of Process Engineering, Poznań University of Technology, Ul. Berdychowo 4, 60-965 Poznań, Poland
Elżbieta Radziejewska-Kubzdela: Department of Food Technology of Plant Origin, Poznan University of Life Sciences, Ul. Wojska Polskiego 31, 60-624 Poznań, Poland
Róża Biegańska-Marecik: Department of Food Technology of Plant Origin, Poznan University of Life Sciences, Ul. Wojska Polskiego 31, 60-624 Poznań, Poland

Sustainability, 2021, vol. 13, issue 6, 1-14

Abstract: One of the most important problems of the modern world is food wastage. The issue occurs at every stage of the food chain, requiring new sustainable production and processing technologies. The processing of production waste and making it a wholesome ingredient may be a good opportunity to promote more sustainable development. This study analyzes the process of enrichment of model by-product (irregular potatoes cubes) with a functional compound (ascorbic acid) through vacuum impregnation, with two experiments on variants of the process, standard (VI) and ultrasonic-assisted (UVI). The research covers complete processing, including the stage of preserving impregnated products by convective drying. The analysis includes the impregnation efficiency, drying kinetics, and energy consumption, and selected quality parameters of the material, namely color and water activity. Based on the results, ultrasound increased the impregnation efficiency, but the quantitative effect depends on the application period. Ultrasound had a positive effect on the kinetics and energy consumption of convective drying. Ultrasound did not reduce quality. The proposed technology may be useful during the processing of by-products.

Keywords: ascorbic acid; acoustic cavitation; functional food (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2021
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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