The influence of ultrasonic frequency (20 kHz) and glucose pretreatments either alone or in combination on the drying of sweet potato slices (3 mm) using a hot-air dryer at 60 °C was tested to study the kinetics modeling, phytochemicals, antioxidant activities, and functional and textural changes of the final dried product. The results indicated that total phenolic content and total flavonoid content were significantly higher in glucose-pretreated samples while antioxidant activities were higher in ultrasound- and glucose-pretreated samples. For vitamin C, much degradation occurred in the glucose-pretreated samples when compared with the other pretreated samples apart from the control. Enzymatic browning made a minor contribution to the ultrasound/glucose-pretreated samples, while no significant differences were noted in the glucose-pretreated samples. A modified Henderson and Pabis (MHP) model, followed by the two-term and Hii models, fitted best among the 15 selected mathematical models. Fourier Transform Infrared Spectroscopy (FTIR) analysis revealed the presence of glucose, phenols, and flavonols in all samples. Microstructural analysis confirmed the hardness (N) in the final glucose-pretreated samples due to glucose layers and less cell damage.

测试了超声频率（20 kHz）和葡萄糖预处理对单独或联合使用60°C热风干燥机干燥甘薯片（3 mm）的影响，以研究动力学模型，植物化学物质，抗氧化剂活性，以及最终干燥产品的功能和质地变化。结果表明，葡萄糖预处理样品中的总酚含量和总黄酮含量显着更高，而超声和葡萄糖预处理样品中的抗氧化活性更高。对于维生素C，与其他对照样品相比，葡萄糖预处理样品中发生了很大的降解。酶促褐变对超声/葡萄糖预处理样品的贡献很小，葡萄糖预处理样品中无显着差异。修改后的亨德森和帕比斯（MHP）模型，然后是两项模型和Hii模型，在15种选定的数学模型中最合适。傅立叶变换红外光谱（FTIR）分析表明，所有样品中均存在葡萄糖，酚和黄酮醇。显微结构分析证实了最终的葡萄糖预处理样品的硬度（N），这归因于葡萄糖层和较少的细胞损伤。