Effects of freeze-thawing, blanching, and ultrasound pretreatments on drying efficiency and quality of quince peels

IF 3.4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Food Science Pub Date : 2025-02-07 DOI:10.1111/1750-3841.70024

Pei Wang, Wenping Lv, Hongxin Wang

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Abstract

This study investigated the effects of freeze-thawing (FT), blanching (BL), and ultrasound (US) pretreatments on the drying characteristics and quality of quince peels before hot air drying (HAD) at 60°C. All three pretreatments could decrease the moisture ratio (MR) at any drying time point and increase the effective moisture diffusivity (D_eff). The maximum drying rate (DR) of the peels pretreated with BL and US was 1.4 times that of unpretreated peels. The MR–t curves of the peels were highly fitted to the Midilli model. The drying time to reach equilibrium dry basis moisture content for peels pretreated with FT, BL, and US was reduced by 33.33%, 58.33%, and 66.67%, respectively, compared to 4 h for unpretreated peels. The color of US pretreatment peels was closest to that of fresh peels. The total phenolics content and total flavonoids content in the peels were in the order of US > unpretreated > BL > FT. Notably, the rutin content of US pretreatment peels was 4.15 ± 0.10 mg/g DW, which was 15% higher than that of unpretreated peels. In summary, US is the most recommended pretreatment to improve the drying efficiency and quality of HAD quince peels.

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冻融、焯水和超声波预处理对榅桲皮干燥效率和品质的影响

研究了冻融（FT）、焯水（BL）和超声（US）预处理对60℃热风干燥（HAD）前榅桲皮干燥特性和品质的影响。三种预处理均可降低任一干燥时间点的水分比（MR），提高有效水分扩散率（Deff）。经BL和US预处理的果皮最大干燥速率（DR）是未预处理果皮的1.4倍。果皮的MR-t曲线与Midilli模型高度拟合。与未处理的4 h相比，经FT、BL和US预处理的果皮达到平衡干基含水量所需的干燥时间分别缩短了33.33%、58.33%和66.67%。预处理后的果皮颜色与新鲜果皮最接近。果皮中总酚含量和总黄酮含量依次为US >；unpretreated祝辞提单在值得注意的是，美国预处理果皮的芦丁含量为4.15±0.10 mg/g DW，比未预处理果皮高15%。综上所述，为了提高HAD木瓜果皮的干燥效率和质量，US是最推荐的预处理方法。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.