This study presents a state-of-the-art overview on the application of ultrasound technology in the drying of food products, including the ultrasound pre-treatment and ultrasound assisted drying. The effect of main parameters and ultrasound technology on the drying kinetics and food quality were discussed. Inconsistencies were pointed out and analyzed in detail. Results showed that for ultrasound pre-treatment, the food products may lose or gain water and increase of ultrasonic parameters (sonication time, amplitude and ultrasound power) promoted the water loss or water gain. When ultrasound technology was applied prior to drying, an increase in drying kinetics was always observed, though some different results were also presented. For ultrasound assisted drying, the ultrasound power always gave a positive effect on the drying process, however, the magnitude of ultrasound improvement was largely dependent on the process variables, such as air velocity, air temperature, microwave power and vacuum pressure, etc. The application of ultrasound technology will somehow affect the food quality, including the physical and chemical ones. Generally, the ultrasound application can decrease the water activity, improve the product color and reduce the nutrient loss.

中文翻译：

---

超声波技术在食品干燥中的应用。

这项研究概述了超声技术在食品干燥中的应用，包括超声预处理和超声辅助干燥。讨论了主要参数和超声技术对干燥动力学和食品质量的影响。指出了不一致之处，并进行了详细分析。结果表明，对于超声预处理，食品可能会失水或变水，超声参数（超声处理时间，振幅和超声功率）的增加会促进失水或增水。当在干燥之前应用超声技术时，总是观察到干燥动力学的增加，尽管也给出了一些不同的结果。对于超声辅助干燥，超声功率始终会对干燥过程产生积极影响，但是，超声改善的幅度在很大程度上取决于工艺变量，例如空气速度，空气温度，微波功率和真空压力等。超声技术的应用将以某种方式影响食品的质量，包括物理和化学的质量。通常，超声应用可以降低水分活度，改善产品颜色并减少营养损失。