Thermoultrasound and microwave-assisted freeze-thaw pretreatments for improving infrared drying and quality characteristics of red dragon fruit slices

Edidiong Joseph Bassey; Jun-Hu Cheng; Da-Wen Sun

Ultrasonics Sonochemistry (Dec 2022)

Thermoultrasound and microwave-assisted freeze-thaw pretreatments for improving infrared drying and quality characteristics of red dragon fruit slices

Edidiong Joseph Bassey,
Jun-Hu Cheng,
Da-Wen Sun

Affiliations

Edidiong Joseph Bassey: School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, and Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
Jun-Hu Cheng: School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, and Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
Da-Wen Sun: School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, and Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Food Refrigeration and Computerized Food Technology, University College Dublin, National University of Ireland, Agriculture and Food Science Centre, Belfield, Dublin 4, Ireland; Corresponding author at: School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.

Journal volume & issue: Vol. 91
p. 106225

Abstract

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The effects of thermoultrasound (US-FT), microwave (MW-FT), and room temperature (RT-FT) freeze–thaw pretreatments were evaluated for improving drying kinetics and quality during infrared drying (IRD) of red dragon fruit slices (RDFS). Results indicated that microstructural alterations induced by the different pretreatments improved the moisture removal rate and effective diffusivity, and significantly reduced the drying time. US-FT pretreatments prompted more efficient drying and presented an overall enhancement in the quality of RDFS, particularly at low temperatures of 25 and 50 ℃, while enhancements in TFC, FRAP, and CUPRAC were associated with RT-FT. High-power (500 W) MW-FT pretreatments improved colour and structural properties, while low-power (100, 300 W) improved TPC, TFC, ascorbic acid, betalains, and antioxidant activity. Overall, cellular and chemical alterations prompted by pretreatments improved the drying process but presented adverse effects on betaxanthin. The study presented the fundamental background for improving the IRD of foods from the use of improved thawing approaches during freeze–thaw pretreatments.

Published in Ultrasonics Sonochemistry

ISSN: 1350-4177 (Print); 1873-2828 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Science: Chemistry; Science: Physics: Acoustics. Sound
Website: https://www.journals.elsevier.com/ultrasonics-sonochemistry

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