Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Traditional Chinese Medicine, Nanchang 330004, China.
Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Traditional Chinese Medicine, Nanchang 330004, China.
Ultrason Sonochem. 2020 Nov;68:105219. doi: 10.1016/j.ultsonch.2020.105219. Epub 2020 Jun 7.
In this study, ultrasound-assisted vacuum drying (UAVD) was employed as a new approach to improve the efficiency and produce dried hawthorn fruit juice powders with acceptable quality. To achieve these goals, the effects of ultrasound intensity (at four levels of 15.29, 20.38, 22.93 and 24.46 kW/m) were evaluated. The results showed that UAVD significantly shortened the drying time (P < 0.05), and with the increasing ultrasound intensity, the drying rate increased and the drying time decreased. Based on statistical tests, the Page model was found to fit well to the drying kinetics. After drying, a decline in quality of fresh juices was observed. As compared with vacuum drying individually, UAVD significantly reduced the colour degradation, and increased the retention of the total flavonoids content, five flavonoid compounds contents and antioxidant activity. It was shown that UAVD at the higher ultrasound intensity varied from of 20.38 to 24.46 kW/m contributed to a better quality in the dried juice powders. Overall, this study demonstrates that UAVD is a promising technique for improving the drying efficiency and quality retention of hawthorn fruit juices.
在这项研究中，采用超声辅助真空干燥（UAVD）作为一种新方法来提高效率，并生产出具有可接受质量的干燥山楂果汁粉。为了实现这些目标，评估了超声强度（四个水平：15.29、20.38、22.93 和 24.46kW/m）的影响。结果表明，UAVD 显著缩短了干燥时间（P<0.05），并且随着超声强度的增加，干燥速率增加，干燥时间缩短。基于统计检验，发现 Page 模型非常适合干燥动力学。干燥后，新鲜果汁的质量下降。与单独的真空干燥相比，UAVD 显著降低了颜色降解，并提高了总黄酮含量、五种黄酮化合物含量和抗氧化活性的保留率。结果表明，UAVD 在较高的超声强度（20.38 至 24.46kW/m）下有助于获得更好的干燥果汁粉质量。总的来说，这项研究表明 UAVD 是一种有前途的技术，可以提高山楂果汁的干燥效率和质量保留。
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