Teknologi Pengeringan Pada Pangan dengan Bantuan Ultrasonik

Kekurangan Pengeringan Ultrasonik

• Investasi Awal yang Tinggi: Biaya peralatan dan teknologi ultrasonik cukup tinggi.
• Skalabilitas: Meskipun efisien pada skala laboratorium, pengaplikasian teknologi ini pada skala industri memiliki tantangan.
• Keterbatasan Pengetahuan dan Keahlian: Pengoperasian dan pemeliharaan peralatan ultrasonik memerlukan pengetahuan teknis yang mendalam.
• Potensi Kerusakan pada Bahan Pangan: Gelombang ultrasonik yang terlalu kuat dapat merusak struktur bahan pangan.

Daftar Pustaka

Chemat, F., Rombaut, N., Sicaire, A. G., Meullemiestre, A., Fabiano-Tixier, A. S., & Abert-Vian, M. (2017). Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications. A review. Ultrasonics sonochemistry. 34: 540-560.

Jaafar, H. J. J. (2014). Effect of ultrasound pre treatment on drying behavior, ascorbic acid, lycopene, color and other related properties of tomato slices (Master's thesis, Fen Bilimleri Enstitüsü).

Jambrak, A. R., Mason, T. J., Lelas, V., Paniwnyk, L., & Herceg, Z. (2014). Effect of ultrasound treatment on particle size and molecular weight of whey proteins. Journal of Food engineering. 121: 15-23.

Onyeaka, H., Miri, T., Hart, A., Anumudu, C., & Nwabor, O. F. (2023). Application of Ultrasound Technology in Food Processing with emphasis on bacterial spores. Food Reviews International. 39(7): 3663-3675.

Ravikumar, M., Suthar, H., Desai, C., & Gowda, S. A. (2017). Ultrasonication: An advanced technology for food preservation. International Journal of Pure & Applied Bioscience. 5(6): 363-371.

Shen, L., Pang, S., Zhong, M., Sun, Y., Qayum, A., Liu, Y., ... & Ren, X. (2023). A comprehensive review of ultrasonic assisted extraction (UAE) for bioactive components: Principles, advantages, equipment, and combined technologies. Ultrasonics Sonochemistry. 106646.