School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China.
Faculty of Agriculture, University of Zalingei, P.O. Box: 06, Zalingei, Sudan.
Ultrason Sonochem. 2019 Jan;50:363-372. doi: 10.1016/j.ultsonch.2018.09.038. Epub 2018 Sep 29.
This study investigated the effects of multi-frequency mode ultrasound and vacuum technology on the water loss (WL) of garlic slices during osmotic dehydration (OD), and their effects on the microstructure of garlic. A new method of OD for garlic slices was proposed - Vacuum pretreatment coupled to ultrasound assisted osmotic dehydration (VUOD). The results indicated that the WL of the garlic slices treated with VUOD (21.12%) was significantly (p < 0.05) higher than slices treated with normally OD (NOD) (10.67%), vacuum pretreatment OD (VOD) (14.18%), and multi-frequency mode ultrasound assisted OD (UOD) (11.20-13.56%). A mass transfer mechanism of VUOD was proposed. Low-field nuclear magnetic resonance results quantified the moisture migration in the vacuole, cytoplasm and intercellular space, and the cell wall of garlic cells. The quality properties (allicin content, surface color change and firmness) of VUOD treated garlic slices are predominately better than NOD, VOD and UOD treated samples.
本研究探讨了多频模式超声和真空技术对大蒜片渗透脱水过程中水分损失（WL）的影响，以及它们对大蒜微观结构的影响。提出了一种新的大蒜片渗透脱水方法——真空预处理结合超声辅助渗透脱水（VUOD）。结果表明，与常规渗透脱水（NOD）（10.67%）、真空预处理渗透脱水（VOD）（14.18%）和多频模式超声辅助渗透脱水（UOD）（11.20-13.56%）相比，经 VUOD 处理的大蒜片 WL（21.12%）显著提高（p<0.05）。提出了 VUOD 的传质机制。低场核磁共振结果定量分析了大蒜细胞液泡、细胞质和细胞间隙以及细胞壁中水分的迁移。与 NOD、VOD 和 UOD 处理的样品相比，VUOD 处理的大蒜片的品质特性（蒜素含量、表面颜色变化和硬度）主要更好。
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