College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China.
College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China.
Ultrason Sonochem. 2023 Dec;101:106670. doi: 10.1016/j.ultsonch.2023.106670. Epub 2023 Oct 31.
Thermoultrasound (USB) as a promising alternative to traditional hot water (HWB) blanching was employed to blanch sweet potatoes and its influence on enzyme activity, drying behavior, energy consumption and physiochemical properties of sweet potatoes were investigated. Results showed that successive increases in blanching temperature and time resulted in significant (p < 0.05) decreases in PPO and POD activities. Compared to HWB, USB led to more effective drying by promoting texture softening, moisture diffusion, microstructure alterations, and microchannels formation, which significantly reduced energy consumption and improved the overall quality of the dried sample. Specifically, USB at 65 °C for 15 min improved water holding capacity and ABTS, while USB at 65 °C for 30 min improved color (more red and yellow), total phenolic content, total carotenoid content, and DPPH. Unfortunately, blanching process showed detrimental effects on the amino acid composition of dried samples. Overall, the development of thermoultrasound assisted blanching for sweet potatoes has the potential to revolutionize the processing and production of high-quality sweet potato products, while also improving the sustainability of food processing operations.
超声热（USB）作为传统热水（HWB）漂烫的有前途的替代方法，被用于漂烫甘薯，并研究了其对酶活性、干燥行为、能耗和甘薯理化性质的影响。结果表明，漂烫温度和时间的连续增加导致 PPO 和 POD 活性显著（p<0.05）降低。与 HWB 相比，USB 通过促进质地软化、水分扩散、微观结构改变和微通道形成，更有效地进行干燥，从而显著降低能耗并提高干燥样品的整体质量。具体来说，在 65°C 下漂烫 15 分钟可以提高水保持能力和 ABTS，而在 65°C 下漂烫 30 分钟可以提高颜色（更红和更黄）、总酚含量、总类胡萝卜素含量和 DPPH。不幸的是，漂烫过程对干燥样品的氨基酸组成有不利影响。总的来说，超声热辅助漂烫甘薯的发展有潜力彻底改变高质量甘薯产品的加工和生产方式，同时提高食品加工操作的可持续性。
