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Thermoultrasound and microwave-assisted freeze-thaw pretreatments for improving infrared drying and quality characteristics of red dragon fruit slices
Ultrasonics Sonochemistry ( IF 8.4 ) Pub Date : 2022-11-07 , DOI: 10.1016/j.ultsonch.2022.106225
Edidiong Joseph Bassey 1 , Jun-Hu Cheng 1 , Da-Wen Sun 2
Affiliation  

The effects of thermoultrasound (US-FT), microwave (MW-FT), and room temperature (RT-FT) freeze–thaw pretreatments were evaluated for improving drying kinetics and quality during infrared drying (IRD) of red dragon fruit slices (RDFS). Results indicated that microstructural alterations induced by the different pretreatments improved the moisture removal rate and effective diffusivity, and significantly reduced the drying time. US-FT pretreatments prompted more efficient drying and presented an overall enhancement in the quality of RDFS, particularly at low temperatures of 25 and 50 ℃, while enhancements in TFC, FRAP, and CUPRAC were associated with RT-FT. High-power (500 W) MW-FT pretreatments improved colour and structural properties, while low-power (100, 300 W) improved TPC, TFC, ascorbic acid, betalains, and antioxidant activity. Overall, cellular and chemical alterations prompted by pretreatments improved the drying process but presented adverse effects on betaxanthin. The study presented the fundamental background for improving the IRD of foods from the use of improved thawing approaches during freeze–thaw pretreatments.



中文翻译:

热超声和微波辅助冻融预处理改善红火龙果切片的红外干燥和品质特性

评估了热超声 (US-FT)、微波 (MW-FT) 和室温 (RT-FT) 冻融预处理对改善红火龙果切片 (RDFS) 红外线干燥 (IRD) 过程中的干燥动力学和质量的影响). 结果表明,不同预处理引起的微观结构改变提高了水分去除率和有效扩散率,并显着缩短了干燥时间。US-FT 预处理促使更有效的干燥并呈现 RDFS 质量的整体提升,特别是在 25 和 50 ℃ 的低温下,而 TFC、FRAP 和 CUPRAC 的增强与 RT-FT 相关。高功率 (500 W) MW-FT 预处理改善了颜色和结构特性,而低功率(100、300 W)改善了 TPC、TFC、抗坏血酸、甜菜碱和抗氧化活性。全面的,预处理引起的细胞和化学改变改善了干燥过程,但对甜菜红素产生了不利影响。该研究介绍了通过在冻融预处理过程中使用改进的解冻方法来改善食品 IRD 的基本背景。

更新日期:2022-11-11
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