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超声波在火龙果干果皮生产过程中的应用研究

Study of Using Ultrasonic Waves in the Producing Dried Dragon Fruit Peel Processes.

作者信息

Pham Van Thinh, Vu Ngoc Duc, Nguyen Thuong Nhan Phu, Minh Truong Ngoc, Bui Quang Minh, Bui Thanh Tuyen Thi, Phan Ngoc Quyen Thi

机构信息

Faculty of Food Science and Technology, Ho Chi Minh City University of Industry and Trade, Ho Chi Minh City, Vietnam.

Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam.

出版信息

Int J Food Sci. 2024 Nov 22;2024:8619783. doi: 10.1155/2024/8619783. eCollection 2024.

DOI:10.1155/2024/8619783
PMID:39620170
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11606681/
Abstract

In this study, ultrasound waves were successfully applied to the osmosis process of dried dragon fruit products. Additionally, this study was aimed at determining the suitable parameters for the process of drying dragon fruit peels. The parameters including the size of slices (2-5 cm), blanching time (10-25 min), ultrasonic time (10-25 min), ultrasonic temperature (45°C-60°C), ultrasonic power (100-250 W), and drying temperature (45°C-60°C) were fully investigated. The parameters including size of slices at 4 cm, blanching time of 20 min at 100°C, ultrasonic time of 15 minutes, ultrasonic temperature of 55°C, ultrasonic power of 100 W, and drying temperature of 55°C displayed the highest vitamin C (22.291 mg acid ascorbic/100 g), total polyphenol content (1096.948 mg GAE/100 g), reducing sugar (40.643 g/L), and total sugar (724.089 g/L). The obtained products were pink, soft, as well as harmonious between sweet and sour taste. This research contributes to diversifying products from dragon fruit in Vietnam.

摘要

在本研究中，超声波成功应用于火龙果干制品的渗透过程。此外，本研究旨在确定火龙果果皮干燥过程的合适参数。对切片尺寸（2 - 5厘米）、烫漂时间（10 - 25分钟）、超声时间（10 - 25分钟）、超声温度（45℃ - 60℃）、超声功率（100 - 250瓦）和干燥温度（45℃ - 60℃）等参数进行了全面研究。切片尺寸为4厘米、在100℃下烫漂20分钟、超声时间15分钟、超声温度55℃、超声功率100瓦以及干燥温度55℃时，所得产品的维生素C含量最高（22.291毫克抗坏血酸/100克）、总多酚含量（1096.948毫克没食子酸当量/100克）、还原糖（40.643克/升）和总糖（724.089克/升）。所获得的产品呈粉红色，质地柔软，酸甜口味协调。本研究有助于越南火龙果产品的多样化。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2d95/11606681/ef9262713118/IJFS2024-8619783.007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2d95/11606681/c1b7b92e728d/IJFS2024-8619783.001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2d95/11606681/6cd9a4f1bae3/IJFS2024-8619783.002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2d95/11606681/e9ca7b69c1be/IJFS2024-8619783.003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2d95/11606681/d692424c8e25/IJFS2024-8619783.004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2d95/11606681/7bb26422294f/IJFS2024-8619783.005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2d95/11606681/cd9e19f1bf75/IJFS2024-8619783.006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2d95/11606681/ef9262713118/IJFS2024-8619783.007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2d95/11606681/c1b7b92e728d/IJFS2024-8619783.001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2d95/11606681/6cd9a4f1bae3/IJFS2024-8619783.002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2d95/11606681/e9ca7b69c1be/IJFS2024-8619783.003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2d95/11606681/d692424c8e25/IJFS2024-8619783.004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2d95/11606681/7bb26422294f/IJFS2024-8619783.005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2d95/11606681/cd9e19f1bf75/IJFS2024-8619783.006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2d95/11606681/ef9262713118/IJFS2024-8619783.007.jpg

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