APLICACIÓN DEL ULTRASONIDO EN EL DESHIDRATADO Y CONSERVACIÓN DE FRUTAS: UNA REVISIÓN
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La tecnología de ultrasonido surge como una alternativa no térmica e innovadora para optimizar la deshidratación y conservación de frutas. Este estudio analizó aplicaciones actuales, desafíos y perspectivas futuras mediante una revisión sistemática basada en las pautas PRISMA. La búsqueda en bases como Scopus, ScienceDirect y PubMed abarcó estudios de 2014 a 2024 sobre ultrasonido, procesamiento de frutas y deshidratación. Los análisis de estudios seleccionados muestran que el ultrasonido puede reducir el tiempo de secado hasta un 40 %, mejorar la transferencia de masa y calor, y preservar compuestos bioactivos como polifenoles, carotenoides y vitaminas. Además, los tratamientos combinados, como la deshidratación osmótica asistida por ultrasonido y el secado al vacío, generan efectos sinérgicos, disminuyendo el consumo energético y mejorando la capacidad de rehidratación de los productos. Sin embargo, persisten desafíos en la optimización de parámetros como frecuencia, potencia y duración; así como, en la evaluación de la viabilidad económica para aplicaciones industriales a gran escala. La tecnología de ultrasonido se perfila como una solución eficiente y sostenible para mejorar los procesos de deshidratación de frutas, conservando la calidad nutricional y sensorial de los productos, aunque requiere ajustes para su implementación masiva.
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