Effect of multi-mode dual-frequency ultrasound pretreatment on the vacuum freeze-drying process and quality attributes of the strawberry slices

被引：78

作者：

Xu, Baoguo ^{[1
,3
]}

Chen, Jianan ^{[1
]}

Tiliwa, Essodezam Sylvain ^{[1
]}

Yan, Weiqiang ^{[4
]}

Azam, S. M. Roknul ^{[1
,3
]}

Yuan, Jun ^{[2
]}

Wei, Benxi ^{[1
]}

Zhou, Cunshan ^{[1
]}

Ma, Haile ^{[1
,3
]}

机构：

[1] Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Jiangsu, Peoples R China

[2] Huaiyin Inst Technol, Jiangsu Key Lab Reg Resource Exploitat & Med Res, Huaian 223003, Jiangsu, Peoples R China

[3] Jiangsu Univ, Inst Food Phys Proc, Zhenjiang 212013, Jiangsu, Peoples R China

[4] Shanghai Acad Agr Sci, Inst Crop Breeding & Cultivat, Shanghai 201403, Peoples R China

来源：

ULTRASONICS SONOCHEMISTRY | 2021年 / 78卷

基金：

中国博士后科学基金;

关键词：

Ultrasonic; Strawberry; Vacuum freeze-drying; Water migration; OSMOTIC DEHYDRATION; PHENOLIC-COMPOUNDS; EXTRACTION; SONICATION;

D O I：

10.1016/j.ultsonch.2021.105714

中图分类号：

O42 [声学];

学科分类号：

070206 ; 082403 ;

摘要：

The effects of osmotic pretreatment assisted by ultrasound in different frequency modes before vacuum freezedrying (VFD) on moisture migration and quality characteristics of strawberry slices were investigated. The frequency modes are single-frequency modes under 20, 40 kHz (SM-20, SM-40), and dual-frequency under 20/ 40 kHz including sequential mode (SeDM) and simultaneous mode (SiDM). The quality characteristics of dried strawberry products including rehydration, hardness, color, flavor, total anthocyanins, total phenols, vitamin C content, and active antioxidant components (DPPH and -OH) were determined. Results showed that drying time of the strawberry slices irradiated by ultrasound was reduced by 15.25%-50.00%, compared to the control samples. Besides, dual-frequency ultrasound shortened the drying time more than single-frequency ultrasound. The drying time of SeDM was the shortest. In addition to vitamin C content, the quality characteristics including rehydration, hardness, color, flavor, total anthocyanins, total phenols, and antioxidant activity of dried strawberry products pretreated by SeDM were significantly (p < 0.05) better than those of control and other pretreated samples. It can be concluded that the SeDM was an effective pretreatment method to produce high-quality vacuum freeze-dried strawberry products.

引用

页数：10

共 21 条

[21] Enhancing peach slices radio frequency vacuum drying by combining ultrasound and ultra-high pressure as pretreatments: Effect on drying characteristics, physicochemical quality, texture and sensory evaluation
Zang, Zepeng
Wan, Fangxin
Ma, Guojun
Xu, Yanrui
Wang, Tongxun
Wu, Bowen
Huang, Xiaopeng
ULTRASONICS SONOCHEMISTRY, 2024, 103

← 1 2 3 →