Effect of multi-mode dual-frequency ultrasound pretreatment on the vacuum freeze-drying process and quality attributes of the strawberry slices
The effects of osmotic pretreatment assisted by ultrasound in different frequency modes before vacuum freeze-drying (VFD) on moisture migration and quality characteristics of strawberry slices were investigated. The frequency modes are single-frequency modes under 20, 40 kHz (SM-20, SM-40), and dual...
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doaj-15b8620cfed748e5afa88dceff9675572021-10-01T04:52:49ZengElsevierUltrasonics Sonochemistry1350-41772021-10-0178105714Effect of multi-mode dual-frequency ultrasound pretreatment on the vacuum freeze-drying process and quality attributes of the strawberry slicesBaoguo Xu0Jianan Chen1Essodézam Sylvain Tiliwa2Weiqiang Yan3S.M. Roknul Azam4Jun Yuan5Benxi Wei6Cunshan Zhou7Haile Ma8School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, 212013 Zhenjiang, Jiangsu, China; Corresponding author at: School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China.School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, ChinaSchool of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, ChinaInstitute of Crop Breeding and Cultivation, Shanghai Academy of Agricultural Sciences, Shanghai 201403, ChinaSchool of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, 212013 Zhenjiang, Jiangsu, ChinaJiangsu Key Laboratory of Regional Resource Exploitation and Medicinal Research, Huaiyin Institute of Technology, Huaian 223003, Jiangsu, ChinaSchool of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, ChinaSchool of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, ChinaSchool of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, 212013 Zhenjiang, Jiangsu, ChinaThe effects of osmotic pretreatment assisted by ultrasound in different frequency modes before vacuum freeze-drying (VFD) on moisture migration and quality characteristics of strawberry slices were investigated. The frequency modes are single-frequency modes under 20, 40 kHz (SM-20, SM-40), and dual-frequency under 20/40 kHz including sequential mode (SeDM) and simultaneous mode (SiDM). The quality characteristics of dried strawberry products including rehydration, hardness, color, flavor, total anthocyanins, total phenols, vitamin C content, and active antioxidant components (DPPH and –OH) were determined. Results showed that drying time of the strawberry slices irradiated by ultrasound was reduced by 15.25%–50.00%, compared to the control samples. Besides, dual-frequency ultrasound shortened the drying time more than single-frequency ultrasound. The drying time of SeDM was the shortest. In addition to vitamin C content, the quality characteristics including rehydration, hardness, color, flavor, total anthocyanins, total phenols, and antioxidant activity of dried strawberry products pretreated by SeDM were significantly (p < 0.05) better than those of control and other pretreated samples. It can be concluded that the SeDM was an effective pretreatment method to produce high-quality vacuum freeze-dried strawberry products.http://www.sciencedirect.com/science/article/pii/S135041772100256XUltrasonicStrawberryVacuum freeze-dryingWater migration |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Baoguo Xu Jianan Chen Essodézam Sylvain Tiliwa Weiqiang Yan S.M. Roknul Azam Jun Yuan Benxi Wei Cunshan Zhou Haile Ma |
spellingShingle |
Baoguo Xu Jianan Chen Essodézam Sylvain Tiliwa Weiqiang Yan S.M. Roknul Azam Jun Yuan Benxi Wei Cunshan Zhou Haile Ma Effect of multi-mode dual-frequency ultrasound pretreatment on the vacuum freeze-drying process and quality attributes of the strawberry slices Ultrasonics Sonochemistry Ultrasonic Strawberry Vacuum freeze-drying Water migration |
author_facet |
Baoguo Xu Jianan Chen Essodézam Sylvain Tiliwa Weiqiang Yan S.M. Roknul Azam Jun Yuan Benxi Wei Cunshan Zhou Haile Ma |
author_sort |
Baoguo Xu |
title |
Effect of multi-mode dual-frequency ultrasound pretreatment on the vacuum freeze-drying process and quality attributes of the strawberry slices |
title_short |
Effect of multi-mode dual-frequency ultrasound pretreatment on the vacuum freeze-drying process and quality attributes of the strawberry slices |
title_full |
Effect of multi-mode dual-frequency ultrasound pretreatment on the vacuum freeze-drying process and quality attributes of the strawberry slices |
title_fullStr |
Effect of multi-mode dual-frequency ultrasound pretreatment on the vacuum freeze-drying process and quality attributes of the strawberry slices |
title_full_unstemmed |
Effect of multi-mode dual-frequency ultrasound pretreatment on the vacuum freeze-drying process and quality attributes of the strawberry slices |
title_sort |
effect of multi-mode dual-frequency ultrasound pretreatment on the vacuum freeze-drying process and quality attributes of the strawberry slices |
publisher |
Elsevier |
series |
Ultrasonics Sonochemistry |
issn |
1350-4177 |
publishDate |
2021-10-01 |
description |
The effects of osmotic pretreatment assisted by ultrasound in different frequency modes before vacuum freeze-drying (VFD) on moisture migration and quality characteristics of strawberry slices were investigated. The frequency modes are single-frequency modes under 20, 40 kHz (SM-20, SM-40), and dual-frequency under 20/40 kHz including sequential mode (SeDM) and simultaneous mode (SiDM). The quality characteristics of dried strawberry products including rehydration, hardness, color, flavor, total anthocyanins, total phenols, vitamin C content, and active antioxidant components (DPPH and –OH) were determined. Results showed that drying time of the strawberry slices irradiated by ultrasound was reduced by 15.25%–50.00%, compared to the control samples. Besides, dual-frequency ultrasound shortened the drying time more than single-frequency ultrasound. The drying time of SeDM was the shortest. In addition to vitamin C content, the quality characteristics including rehydration, hardness, color, flavor, total anthocyanins, total phenols, and antioxidant activity of dried strawberry products pretreated by SeDM were significantly (p < 0.05) better than those of control and other pretreated samples. It can be concluded that the SeDM was an effective pretreatment method to produce high-quality vacuum freeze-dried strawberry products. |
topic |
Ultrasonic Strawberry Vacuum freeze-drying Water migration |
url |
http://www.sciencedirect.com/science/article/pii/S135041772100256X |
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