Ultrasound-assisted vacuum drying in foods: mechanisms, quality attributes, and industrial potential

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dc.contributor.authorBüyükyavuz, Ahmet
dc.contributor.authorYalınkılıç, Barış
dc.contributor.authorBaşlar, Mehmet
dc.contributor.authorDawson, Paul L.
dc.date.accessioned2026-04-27T09:13:53Z
dc.date.available2026-04-27T09:13:53Z
dc.date.issued2026
dc.departmentFakülteler, Mimarlık ve Tasarım Fakültesi, Gastronomi ve Mutfak Sanatları Bölümü
dc.description.abstractUltrasound-assisted vacuum drying (USVD) has emerged as an increasingly studied food drying approach to overcome mass and energy transfer limitations associated with conventional vacuum drying. This study aims to clarify the behavior of the USVD process by synthesizing findings from product- and condition-specific studies. This review critically examines 38 core USVD studies published between 2014 and 2025, complemented by related comparative research, to assess the effects of USVD on drying efficiency, product quality, and key process parameters across diverse food matrices. The reviewed literature consistently demonstrates that USVD enhances drying kinetics, with increases in drying rate reaching approximately 94%, depending on product characteristics and operating conditions. Due to shorter drying times, USVD also provides potential economic advantages through reduced energy costs, equipment utilization and overall process costs. Furthermore, research has found that USVD retains quality attributes including color and bioactivity of a wide range of foods. USVD-dried products commonly exhibit improved microstructural integrity and enhanced porosity, which imparts superior rehydration. In conclusion, this study highlights the strong potential of USVD to enhance drying efficiency while preserving product quality.
dc.identifier.doi10.3390/pr14071096
dc.identifier.issn2227-9717
dc.identifier.issue7
dc.identifier.scopus2-s2.0-105035590577
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.3390/pr14071096
dc.identifier.urihttps://hdl.handle.net/11501/2693
dc.identifier.volume14
dc.identifier.wosWOS:001738691500001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakScopus
dc.indekslendigikaynakWeb of Science
dc.institutionauthorYalınkılıç, Barış
dc.institutionauthorid0000-0002-6195-7821
dc.language.isoen
dc.publisherMultidisciplinary Digital Publishing Institute (MDPI)
dc.relation.ispartofProcesses
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectUAVD
dc.subjectUltrasound
dc.subjectUltrasound-Assisted Drying
dc.subjectUltrasound-Assisted Vacuum Drying
dc.subjectUSV
dc.subjectUSVD
dc.subjectVacuum Drying
dc.titleUltrasound-assisted vacuum drying in foods: mechanisms, quality attributes, and industrial potential
dc.typeReview Article

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