{"title":"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","authors":"Pei Wang, Wenping Lv, Hongxin Wang","doi":"10.1111/1750-3841.70024","DOIUrl":null,"url":null,"abstract":"<p>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 (<i>D</i><sub>eff</sub>). 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.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 2","pages":""},"PeriodicalIF":3.4000,"publicationDate":"2025-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effects of freeze-thawing, blanching, and ultrasound pretreatments on drying efficiency and quality of quince peels\",\"authors\":\"Pei Wang, Wenping Lv, Hongxin Wang\",\"doi\":\"10.1111/1750-3841.70024\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>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 (<i>D</i><sub>eff</sub>). 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.</p>\",\"PeriodicalId\":193,\"journal\":{\"name\":\"Journal of Food Science\",\"volume\":\"90 2\",\"pages\":\"\"},\"PeriodicalIF\":3.4000,\"publicationDate\":\"2025-02-07\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://ift.onlinelibrary.wiley.com/doi/10.1111/1750-3841.70024\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Science","FirstCategoryId":"97","ListUrlMain":"https://ift.onlinelibrary.wiley.com/doi/10.1111/1750-3841.70024","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Effects of freeze-thawing, blanching, and ultrasound pretreatments on drying efficiency and quality of quince peels
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 (Deff). 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.
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.
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