1
|
Jiang DL, Wang QH, Huang C, Sutar PP, Lin YW, Okaiyeto SA, Lin ZF, Wu YT, Ma WM, Xiao HW. Effect of various different pretreatment methods on infrared combined hot air impingement drying behavior and physicochemical properties of strawberry slices. Food Chem X 2024; 22:101299. [PMID: 38559442 PMCID: PMC10978477 DOI: 10.1016/j.fochx.2024.101299] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2024] [Revised: 03/07/2024] [Accepted: 03/15/2024] [Indexed: 04/04/2024] Open
Abstract
In current work, the effect of freezing (F), ultrasound (U), and freeze- ultrasound (FU) pretreatment on infrared combined with hot air impingement drying kinetics, cell ultrastructure, enzyme activity, and physicochemical properties of strawberry slices were explored. Results showed that FU pretreatment enhanced cell membrane permeability via forming micropores, altered water status by transforming bound water into free water and thus promoted moisture diffusivity and decreased drying time by 50% compared to the control group. FU pretreatment also extensively decreased pectin methylesterase enzyme activity and maintained quality. The contents of total phenols, anthocyanins, vitamin C, antioxidant activity, and a* value of dried strawberries pretreated by FU were extensively increased compared to the control group. U and FU pretreatments were beneficial for retaining aromatic components and organic sulfides according to e-nose analyses. The findings indicate that FU is a promising pretreatment technique as it enhances drying process and quality of strawberry slices.
Collapse
Affiliation(s)
- Da-Long Jiang
- School of Computer and Control Engineering, Yantai University, Yantai 264005, Shandong, China
| | - Qing-Hui Wang
- Agricultural Mechanization Institute, Xinjiang Academy of Agricultural Sciences, Urumqi, China
| | - Chu Huang
- Yancheng Dafeng District Fruit Tree Technical Guidance Station, Yancheng 224005, Jiangsu, China
| | - Parag Prakash Sutar
- Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha 769008, India
| | - Ya-Wen Lin
- School of Food Science and Engineering, Bohai University, Jinzhou 121000, Liaoning, China
| | - Samuel Ariyo Okaiyeto
- College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China
| | - Zi-Fan Lin
- Department of Electrical and Electronic Engineering, University of Western Australia, Perth 6000, Australia
| | - Yun-Tian Wu
- BeiGene Guangzhou Biologics Manufacturing Co., Ltd, Guangzhou 510555, China
| | - Wen-Ming Ma
- School of Computer and Control Engineering, Yantai University, Yantai 264005, Shandong, China
| | - Hong-Wei Xiao
- College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China
| |
Collapse
|