Tri-frequency ultrasound as pretreatment to infrared drying of carrots: impact on enzyme inactivation, color changes, nutrition quality parameters and microstructures
-
Yiting Guo
,
Daipeng Lu
Abstract
The effects of tri-frequency ultrasound as pretreatment on the peroxidase (POD) inactivation and infrared drying attributes of carrots were studied in the temperature range of 60–80 °C. Thermosonication (TS) treatment reduced 65.21, 73.33 and 81.43% POD activity after 5 min for the temperatures at 60, 70 and 80 °C, respectively, which were all higher than hot water (HW) blanching treated samples. The first-order kinetics fitted well for the POD inactivation curves. Similar retention ranges of vitamin C (VC) were observed after TS (88.41–82.51%) and HW (91.91–88.75%) treatments at the studied range of temperatures. Compared to HW treated samples, drying times of thermosonicated carrot slices were shortened by 13.6, 15 and 15.8% for blanching temperatures at 60, 70 and 80 °C, respectively. The aid of ultrasound showed a positive effect on the rehydration ration (RR) of samples. Sonicated dried samples exhibited higher hardness compared with thermal dried samples. No significant variation (p > 0.05) in the total color difference (ΔE) was attained for dried carrot slices pretreated by TS and HW processes.
Funding source: National Natural Science Foundation of China 10.13039/501100001809
Award Identifier / Grant number: 31801562
Funding source: Jiangsu Agricultural Science and Technology Innovation Fund 10.13039/100007540
Award Identifier / Grant number: CX (19) -2023
Author contributions: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.
Research funding: This work was supported by the National Natural Science Foundation of China (No. 31801562); Jiangsu Agricultural Science and Technology Innovation Fund (No. CX (19) -2023).
Conflict of interest statement: The authors declare no conflicts of interest regarding this article.
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© 2020 Walter de Gruyter GmbH, Berlin/Boston
Articles in the same Issue
- Frontmatter
- Articles
- Determination of thermal, molecular changes, and functional properties in stabilized rice bran
- Study on the adsorption effect of diatomite on neosolaniol (NEO) in muskmelon fruits inoculated with Fusarium sulphureum
- Mitigation of relative humidity (RH) on phytochemicals and functional groups of dried pineapple (Ananas comosus) slices
- Tri-frequency ultrasound as pretreatment to infrared drying of carrots: impact on enzyme inactivation, color changes, nutrition quality parameters and microstructures
- Effects of phenolic compounds from blueberry leaves on the thermal decomposition of trimethylamine oxide in squid extract
- Impact of high-pressure homogenization on the microstructure and rheological properties of citrus fiber
- Thermal physical properties of the golden pomfret at low temperatures
- Characterization of sheep tail fat dry fractionation at the pilot scale
Articles in the same Issue
- Frontmatter
- Articles
- Determination of thermal, molecular changes, and functional properties in stabilized rice bran
- Study on the adsorption effect of diatomite on neosolaniol (NEO) in muskmelon fruits inoculated with Fusarium sulphureum
- Mitigation of relative humidity (RH) on phytochemicals and functional groups of dried pineapple (Ananas comosus) slices
- Tri-frequency ultrasound as pretreatment to infrared drying of carrots: impact on enzyme inactivation, color changes, nutrition quality parameters and microstructures
- Effects of phenolic compounds from blueberry leaves on the thermal decomposition of trimethylamine oxide in squid extract
- Impact of high-pressure homogenization on the microstructure and rheological properties of citrus fiber
- Thermal physical properties of the golden pomfret at low temperatures
- Characterization of sheep tail fat dry fractionation at the pilot scale
