Enhancing jackfruit infrared drying by combining ultrasound treatments: Effect on drying characteristics, quality properties and microstructure.

This study investigates the enhancing effect of power ultrasound (US, 80 W) on the drying characteristics, quality properties and microstructure of jackfruit slices treated with infrared (IR) treatments of 900 W, 1200 W and 1500 W in the meantime. Results showed that when ultrasound was applied, the drying time was reduced by 31%, 35% and 25% compared to pure IR 900 W, 1200 W and 1500 W, respectively. Meanwhile, D values of dried samples were improved. The application of ultrasound significantly increased vitamin C retention and total phenolic content at IR 900 W. The micrographs indicate that ultrasound provided a more porous microstructure of dried jackfruit slices thus accelerating the drying process. The color characteristics of IR-US samples showed no significant change compared to IR drying slices. This study shows that infrared assisted with ultrasound can be a potential method for industrial production of dried jackfruit slices.