College of Engineering, China Agricultural University, Beijing 100083, China.
School of Behavioural and Health Science, Australian Catholic University, Sydney, NSW 2060, Australia.
Food Chem. 2022 Dec 15;397:133806. doi: 10.1016/j.foodchem.2022.133806. Epub 2022 Jul 28.
This study aimed to investigate the effects of ultrasound pretreatment combined with pulse-spouted microwave vacuum drying (PSMVD) and microwave hot air rolling drying (MHARD) on the drying characteristics, microstructure and physicochemical properties of pregelatinized kidney beans. The results showed that ultrasound pretreatment significantly improved the drying efficiency and physical properties of the samples during PSMVD and MHARD, and contributed to the formation of porous structures in the dried beans. Meanwhile, ultrasound promoted the hydrolysis of protein, free amino acids content was significantly increased by 3.69 %-11.4 %. However, the combination of ultrasound pretreatment and drying also resulted in a decreased polyphenolic content and antioxidant capacity of the dried beans. PSMVD with ultrasound for 30 min had the best color (ΔE = 14.17), the shortest drying time (50 min) and had a higher content of amino acids (206.15 mg/g) compared with other products. Overall, ultrasound pretreatment can effectively improve the drying process of kidney beans.
本研究旨在探讨超声预处理联合脉冲喷射微波真空干燥（PSMVD）和微波热风滚圆干燥（MHARD）对预糊化芸豆干燥特性、微观结构和理化性质的影响。结果表明，超声预处理在 PSMVD 和 MHARD 过程中显著提高了样品的干燥效率和物理性能，并有助于干燥豆形成多孔结构。同时，超声促进了蛋白质的水解，游离氨基酸含量增加了 3.69%-11.4%。然而，超声预处理与干燥的结合也导致了干燥豆中多酚含量和抗氧化能力的降低。超声处理 30 分钟的 PSMVD 具有最佳的颜色（ΔE=14.17）、最短的干燥时间（50 分钟）和最高的氨基酸含量（206.15mg/g），与其他产品相比。总体而言，超声预处理可有效改善芸豆的干燥过程。
