热超声和微波辅助冻融预处理提高红龙果薄片的红外干燥和品质特性。
Thermoultrasound and microwave-assisted freeze-thaw pretreatments for improving infrared drying and quality characteristics of red dragon fruit slices.
机构信息
School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, and Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China.
School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, and Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Food Refrigeration and Computerized Food Technology, University College Dublin, National University of Ireland, Agriculture and Food Science Centre, Belfield, Dublin 4, Ireland.
出版信息
Ultrason Sonochem. 2022 Dec;91:106225. doi: 10.1016/j.ultsonch.2022.106225. Epub 2022 Nov 7.
The effects of thermoultrasound (US-FT), microwave (MW-FT), and room temperature (RT-FT) freeze-thaw pretreatments were evaluated for improving drying kinetics and quality during infrared drying (IRD) of red dragon fruit slices (RDFS). Results indicated that microstructural alterations induced by the different pretreatments improved the moisture removal rate and effective diffusivity, and significantly reduced the drying time. US-FT pretreatments prompted more efficient drying and presented an overall enhancement in the quality of RDFS, particularly at low temperatures of 25 and 50 ℃, while enhancements in TFC, FRAP, and CUPRAC were associated with RT-FT. High-power (500 W) MW-FT pretreatments improved colour and structural properties, while low-power (100, 300 W) improved TPC, TFC, ascorbic acid, betalains, and antioxidant activity. Overall, cellular and chemical alterations prompted by pretreatments improved the drying process but presented adverse effects on betaxanthin. The study presented the fundamental background for improving the IRD of foods from the use of improved thawing approaches during freeze-thaw pretreatments.
热超声（US-FT）、微波（MW-FT）和室温（RT-FT）冷冻-解冻预处理对改善红龙果薄片（RDFS）在红外干燥（IRD）过程中的干燥动力学和品质的影响进行了评估。结果表明，不同预处理方法引起的微观结构变化提高了水分去除率和有效扩散系数，并显著缩短了干燥时间。US-FT 预处理促进了更有效的干燥，并显著提高了 RDFS 的整体品质，特别是在 25 和 50℃的低温下，而 TFC、FRAP 和 CUPRAC 的增强与 RT-FT 有关。高功率（500 W）MW-FT 预处理改善了颜色和结构特性，而低功率（100、300 W）则提高了 TPC、TFC、抗坏血酸、甜菜碱和抗氧化活性。总的来说，预处理引起的细胞和化学变化改善了干燥过程，但对 betaxanthin 产生了不利影响。该研究为从冷冻-解冻预处理中使用改进的解冻方法来改善食品的 IRD 提供了基础背景。
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