The experiments of contact ultrasound-assisted far-infrared radiation (FIR) drying on potato slices were conducted to investigate the effects of ultrasonic power on drying characteristics and quality properties. The results showed that contact ultrasound was helpful for accelerating mass transfer of the samples, and the improvement of ultrasonic power could significantly shorten drying time. The ultrasonic reinforcement effect on drying rate declined along with the decrease in moisture content. D eff values were within 1.15 × 10-10 and 1.96 × 10-10 m2/s, and improved with an increase in ultrasound power. Compared with FIR dried ones, more and larger pore size of microcapillaries in the samples' tissue structure could be observed with contact ultrasound application, and higher ultrasonic power produced more microtunnels. Contact ultrasound in FIR drying could reduce the color difference of dried potato slices, and decrease the hardness and brittleness values. Higher TPC and TFC could be achieved as ultrasonic power increased.

中文翻译：

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超声功率对马铃薯切片远红外辐射干燥过程和品质特性的影响。

进行了接触超声辅助的马铃薯切片远红外辐射（FIR）干燥实验，以研究超声功率对干燥特性和品质特性的影响。结果表明，接触超声有助于加速样品的传质，超声功率的提高可以明显缩短干燥时间。超声波对干燥速率的影响随着水分含量的降低而下降。D eff值在1.15×10-10和1.96×10-10 m2 / s之内，并且随着超声功率的增加而提高。与FIR干燥的相比，在接触超声的应用中，可以观察到样品组织结构中微毛细管的孔径越来越大，并且更高的超声功率产生了更多的微通道。FIR干燥中的接触超声可以减少干燥的马铃薯片的色差，并降低硬度和脆性值。随着超声功率的增加，可以实现更高的TPC和TFC。