Zang Zepeng, Huang Xiaopeng, Ma Guojun, Wan Fangxin, Xu Yanrui, Zhao Qiaozhu, Wu Bowen, Lu Hongyang, Liu Zelin
College of Mechanical and Electrical Engineering, Gansu Agricultural University, Lanzhou 730070, PR China.
College of Mechanical and Electrical Engineering, Gansu Agricultural University, Lanzhou 730070, PR China.
Ultrason Sonochem. 2025 May;116:107306. doi: 10.1016/j.ultsonch.2025.107306. Epub 2025 Mar 12.
To maximize the drying efficiency and physicochemical quality of cherry fruits while minimizing energy consumption, this study investigated the effects of novel edible coatings (sodium carboxymethyl cellulose (CMC-Na) and sodium alginate (SA)) pretreatment combined with multi-frequency ultrasonic vacuum far infrared radiation-radio frequency vacuum (MUSVFIR-RFV) segmented drying on the drying performance and physicochemical properties of cherries. Results demonstrated that MUSVFIR-RFV segmented drying combined with coating pretreatment reduced the drying time by 11.11 ∼ 25.93 % compared to single drying. At a moisture conversion point of 50 %, the process achieved optimal drying performance and energy efficiency. Remarkably, multi-frequency ultrasound outperformed single-frequency ultrasound in terms of energy transfer intensity and uniformity. Physicochemical quality analysis revealed that the combination of CMC-Na or SA coatings with MUSVFIR-RFV segmented drying significantly improved the retention of soluble solids, individual sugar, natural bioactive compounds, TPC, TFC, and antioxidant activities (DPPH, ABTS, and FRAP). Texture and sensory properties showed that the hardness and adhesiveness of coated cherries were reduced, while elasticity, chewiness, and cohesiveness were significantly enhanced. Cherries subjected to (CMC-Na)-(MUSVFIR-RFV) treatment achieved higher scores in texture, crispness, color, sweet taste, appearance, and aroma, with lower bitterness and off-odor, leading to an overall acceptance score of 9.2, which was significantly higher than that of the control. Hierarchical clustering and PCA analysis further validated that the integration of coatings with segmented drying effectively improved the physicochemical quality of dried cherries. The findings provide scientific evidence for the development of efficient drying technologies for cherry, substantiating the potential advantages of combining edible coatings with MUSVFIR-RFV drying in enhancing drying efficiency, quality, and sensory attributes of cherries.
为了在使樱桃果实干燥效率和物理化学品质最大化的同时，将能源消耗降至最低，本研究调查了新型可食用涂层（羧甲基纤维素钠（CMC-Na）和海藻酸钠（SA））预处理结合多频超声真空远红外辐射-射频真空（MUSVFIR-RFV）分段干燥对樱桃干燥性能和物理化学性质的影响。结果表明，与单一干燥相比，MUSVFIR-RFV分段干燥结合涂层预处理可将干燥时间缩短11.11%至25.93%。在水分转化率为50%时，该工艺实现了最佳干燥性能和能源效率。值得注意的是，在能量传递强度和均匀性方面，多频超声优于单频超声。物理化学品质分析表明，CMC-Na或SA涂层与MUSVFIR-RFV分段干燥相结合，显著提高了可溶性固形物、单糖、天然生物活性化合物、总酚含量（TPC）、总黄酮含量（TFC）和抗氧化活性（DPPH、ABTS和FRAP）的保留率。质地和感官特性表明，涂层樱桃的硬度和粘附性降低，而弹性、咀嚼性和内聚性显著增强。经过（CMC-Na）-（MUSVFIR-RFV）处理的樱桃在质地、脆度、颜色、甜味、外观和香气方面得分更高，苦味和异味更低，总体接受度得分为9.2，显著高于对照组。层次聚类和主成分分析（PCA）进一步验证了涂层与分段干燥的结合有效地提高了干樱桃的物理化学品质。这些发现为樱桃高效干燥技术的开发提供了科学依据，证实了可食用涂层与MUSVFIR-RFV干燥相结合在提高樱桃干燥效率、品质和感官特性方面的潜在优势。
