微观结构
超声波
材料科学
红外线的
食品科学
多孔性
冷冻干燥
化学
色谱法
复合材料
医学
光学
物理
放射科
作者
Bengang Wu,Xiuyu Guo,Yiting Guo,Haile Ma,Cunshan Zhou
出处
期刊:Food Chemistry
[Elsevier]
日期:2021-10-01
卷期号:358: 129845-129845
被引量:39
标识
DOI:10.1016/j.foodchem.2021.129845
摘要
This study investigates the enhancing effect of power ultrasound (US, 80 W) on the drying characteristics, quality properties and microstructure of jackfruit slices treated with infrared (IR) treatments of 900 W, 1200 W and 1500 W in the meantime. Results showed that when ultrasound was applied, the drying time was reduced by 31%, 35% and 25% compared to pure IR 900 W, 1200 W and 1500 W, respectively. Meanwhile, Deff values of dried samples were improved. The application of ultrasound significantly increased vitamin C retention and total phenolic content at IR 900 W. The micrographs indicate that ultrasound provided a more porous microstructure of dried jackfruit slices thus accelerating the drying process. The color characteristics of IR-US samples showed no significant change compared to IR drying slices. This study shows that infrared assisted with ultrasound can be a potential method for industrial production of dried jackfruit slices.
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