The aim of this study was to evaluate the effectiveness of the use of ethanol, ultrasound and/or vacuum as a pretreatment to melon drying. Eight types of pretreatments were performed in which samples were immersed in ethanol solutions with different concentrations (50% and 100%) using four treatment conditions: immersion, immersion with ultrasound (US), with vacuum (VC) and with ultrasound and vacuum (USVC). Drying was performed at 60 °C and five different semi-theoretical drying mathematical models were examined to characterize the drying curves, and quality analyses were carried out. The condition that obtained the lower drying time was using the US pretreatment in 100% ethanol solution. Drying caused a diminution of bioactive compounds and influenced color parameters. However, the samples immersed in 50% ethanol solution and dried obtained minor losses of total phenolics, total carotenoids, and ascorbic acid contents.

这项研究的目的是评估使用乙醇，超声和/或真空作为甜瓜干燥预处理的有效性。进行了八种类型的预处理，其中使用四种处理条件将样品浸入具有不同浓度（50％和100％）的乙醇溶液中：浸入，超声（US）浸入，真空（VC）浸入以及超声和真空（USVC）浸入）。在60°C下进行干燥，并检查了五个不同的半理论干燥数学模型以表征干燥曲线，并进行了质量分析。获得较低干燥时间的条件是在100％乙醇溶液中使用US预处理。干燥导致生物活性化合物减少并影响颜色参数。然而，