Enhancing peach slices radio frequency vacuum drying by combining ultrasound and ultra-high pressure as pretreatments: Effect on drying characteristics, physicochemical quality, texture and sensory evaluation
Zepeng Zang, Fangxin Wan, Guojun Ma, Yanrui Xu, Tongxun Wang, Bowen Wu +1 more
Ultrasonics Sonochemistry
Abstract
To maximally maintain fruits and vegetables quality after harvest, this study used ultrasonic (US) and ultra-high pressure (UHP) techniques as pretreatments for radio frequency vacuum (RFV) drying of peach slices, and investigated the effects of different pretreatments (US, UHP, UHP-US, and US-UHP) on drying characteristics, physicochemical qualities, texture properties, and sensory evaluation of peach slices. Results showed that the drying rate was increased by 15.79 ∼ 54.39 % and the contents of pectin, hemicellulose, total phenolic, total flavonoid, phenolic acids, individual sugar annd antioxidant of the samples were significantly increased after US combined with UHP pretreatment (P < 0.05). US-UHP + RFV dried peach slices obtained brighter color, better texture attributes of hardness, cohesiveness, chewiness, springiness, and resilience. The dehydrated samples pretreated by UHP-US had the best overall acceptance, appearance, and crispness with lower off-odor and sourness compared to the dehydrated peach slices with US and UHP pretreatment. Notably, the highest cellulose and organic acids were found in dehydrated peach slices by control, followed by samples US, and samples with UHP pretreatment. The microstructure showed that the internal organization of peach slices appeared as uniform and regular honeycomb porous structure after US-UHP pretreatment. The findings may provide theoretical reference for the development of energy-efficient and high-quality drying technology for fruits and vegetables.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
control, US, and UHP pretreatment affected cellulose and organic acids content
“Notably, the highest cellulose and organic acids were found in dehydrated peach slices by control, followed by samples US, and samples with UHP pretreatment.”
ultrasonic (US) and ultra-high pressure (UHP) techniques increased drying rate
“Results showed that the drying rate was increased by 15.79 ∼ 54.39 % and the contents of pectin, hemicellulose, total phenolic, total flavonoid, phenolic acids, individual sugar annd antioxidant of th...”
US-UHP + RFV improved color and texture attributes
“US-UHP + RFV dried peach slices obtained brighter color, better texture attributes of hardness, cohesiveness, chewiness, springiness, and resilience.”