Abstract

This paper aims to evaluate the impact of simultaneous tri-frequency ultrasound (20 + 40 + 60 kHz) combined vacuum (0.6 bar) assisted ethanol (75%) pretreatment on the infrared drying process, qualities (rehydration, flavor, surface color), and microbial safety of scallion stalk slices. The slices were pretreated with different methods, using ethanol, vacuum (Water + VC), vacuum-assisted ethanol (Ethanol + VC), ultrasound (Water + US), ultrasound-assisted ethanol (Ethanol + US), ultrasonic vacuum (Water + USVC), and ultrasonic vacuum-assisted ethanol (Ethanol + USVC). It was found that Ethanol + USVC pretreatment significantly reduced the drying time and showed better flavor retention and antibacterial effect, and the slices produced showed moderate rehydration ratio (7.83) and surface color change (8.94).

摘要

本文旨在评估同时三频超声（20 + 40 + 60 kHz）联合真空（0.6 bar）辅助乙醇（75%）预处理对红外干燥过程、质量（再水化、风味、表面颜色）的影响，大葱切片的微生物安全性。切片用不同方法预处理，使用乙醇、真空（水+VC）、真空辅助乙醇（乙醇+VC）、超声（水+US）、超声辅助乙醇（乙醇+US）、超声真空（水+ USVC) 和超声波真空辅助乙醇 (Ethanol + USVC)。结果发现，乙醇+USVC预处理显着缩短了干燥时间，并表现出更好的保味和抗菌效果，所生产的切片呈现适度的复水率（7.83）和表面颜色变化（8.94）。