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Bassey EJ, Cheng JH, Sun DW. Thermoultrasound and microwave-assisted freeze-thaw pretreatments for improving infrared drying and quality characteristics of red dragon fruit slices. ULTRASONICS SONOCHEMISTRY 2022; 91:106225. [PMID: 36375374 PMCID: PMC9661387 DOI: 10.1016/j.ultsonch.2022.106225] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/03/2022] [Revised: 10/11/2022] [Accepted: 11/06/2022] [Indexed: 06/16/2023]
Abstract
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.
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Affiliation(s)
- Edidiong Joseph Bassey
- 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
| | - Jun-Hu Cheng
- 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
| | - Da-Wen Sun
- 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.
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Nahar N, Hazra S, Raychaudhuri U, Adhikari S. Effect of different drying methods on drying kinetics, modelling, energy‐economic, texture profile, color, and antioxidant of lotus rhizomes (
Nelumbo nucifera). J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16842] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Najmun Nahar
- Department of Food Technology and Biochemical Engineering Jadavpur University Kolkata India
| | - Seyashree Hazra
- Department of Food Technology and Biochemical Engineering Jadavpur University Kolkata India
| | - Utpal Raychaudhuri
- Department of Food Technology and Biochemical Engineering Jadavpur University Kolkata India
| | - Sunita Adhikari
- Department of Food Technology and Biochemical Engineering Jadavpur University Kolkata India
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Belov A, Vasilyev A, Dorokhov A. Effect of microwave pretreatment on the exchange energy of forage barley. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13785] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Alexander Belov
- Federal Scientific Agroengineering Center VIM Moscow Russian Federation
| | - Alexey Vasilyev
- Federal Scientific Agroengineering Center VIM Moscow Russian Federation
| | - Alexey Dorokhov
- Federal Scientific Agroengineering Center VIM Moscow Russian Federation
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Saha SK, Chakraborty R. Effect of deep eutectic solvent’s characteristics on extraction and bioactivity of polyphenols from Sapodilla pulp. CHEMICAL PAPERS 2020. [DOI: 10.1007/s11696-020-01330-y] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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