Effect of ultrasound-assisted osmotic dehydration pretreatment on the drying characteristics and quality properties of Sanhua plum (Prunus salicina L.)

Lü, Li; Yu, Yangyang; Xu, Yujuan; Wu, Jijun; Yu, Yuanshan; Peng, Jian; An, Kejing; Zou, Bo; Yang, Wanyuan

doi:10.1016/j.lwt.2020.110653

Cited by 58 publications

(55 citation statements)

References 57 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In terms of the amount of vitamin P, plum varieties differ 2 times: Big Stanley fruits accumulate up to 40 mg.100g -1 , and Stanley varieties more than 70 mg.100g -1 . The total content of polyphenolic substances varies slightly, taking into account the variety, from 166.4 mg.100g -1 (Big Stanley variety) to 189.0 mg.100g -1 (Grossa de Felisio variety), which also form the antioxidant activity of fruits (Sheikh, Saini and Sharma, 2021; Demidov, Popov and Savelyev, 2015; Qin et al, 2020;Li et al, 2021;Makarova and Eremeeva, 2015). Large varietal differences can be traced in the content of anthocyanins: 60.2 mg.100g -1 for the Blue Moon variety, 32.9 mg.100g -1 for the Big Stanley variety (Figure 1).…”

Section: Resultsmentioning

confidence: 99%

The influence of varietal characteristics on the quality indicators of candied fruits from plum fruits

Prichko

Droficheva

2021

Potr. S. J. F. Sci.

View full text Add to dashboard Cite

The influence of varietal characteristics of plum fruits on the physicochemical parameters of the drying process has been investigated. Revealed significant differences in the content of biologically active compounds on the example of varieties: Stanley, Big Stanley, Grossa di Felisio, President, Blue moon, August Delish, Kabardinskaya early. The consumption rates of raw materials for the production of candied fruits have been determined. The results of laboratory studies on the variation of the content of vitamins (C, P), anthocyanins in plum fruits, taking into account varietal characteristics, are presented. The drying process on a dryer with infrared rays led to a slight decrease in polyphenolic and mineral substances, and higher losses of vitamins in the finished candied fruit. The mathematical processing of the experimental data was carried out by the method of analysis of variance and descriptive statistics using the Microsoft Excel software package. In the production of candied plum fruits, optimal technological modes have been selected that contribute to a high yield of high-quality finished products, taking into account the varietal characteristics of the feedstock. According to biochemical and organoleptic indicators of the quality of candied fruits, Stanley and President varieties were distinguished, the energy value of which is 147.0 kcal with an organoleptic assessment of 4.9 points. The results of experimental biochemical and technological analyzes of fruits at individual technological stages of production made it possible to assess the intensity of complex processes that cause a qualitative transformation of raw materials.

show abstract

Section: Resultsmentioning

confidence: 99%

The influence of varietal characteristics on the quality indicators of candied fruits from plum fruits

Prichko

Droficheva

2021

Potr. S. J. F. Sci.

View full text Add to dashboard Cite

show abstract

“…One disadvantage of OD is that it is slower than other drying methods, but the process can be enhanced by applying novel technology such as ultrasound. Previous studies also used ultrasound and OD for different fruits and vegetables, which enhanced the water removal from the product (Dehghannya, Gorbani, & Ghanbarzadeh, 2015;Goula, Kokolaki, & Daftsiou, 2017;Li et al, 2021;Nowacka, Tylewicz, Laghi, Dalla Rosa, & Witrowa-Rajchert, 2014).…”

Section: Practical Applicationmentioning

confidence: 99%

“…For each sample, these values were calculated in triplicates. The recorded values were then used to calculate Hunter Color Change (ΔE) as per the formula (Li et al, 2021).…”

Section: Color Determinationmentioning

confidence: 99%

Ultrasonic induced effect on mass transfer characteristics during osmotic dehydration of aonla (Phyllanthus emblica L.) slices: A mathematical modeling approach

Mehta

Singh

et al. 2021

J Food Process Engineering

View full text Add to dashboard Cite

The present work aimed to investigate the effect of ultrasound pretreatment on osmotic dehydration of aonla slices. The aonla slices were subjected to an ultrasonic treatment with a frequency of 40 kHz for 10 min and then subjected to osmotic dehydration in 60 Bx sucrose solution for 300 min. Empirical models such as Azuara, Peleg, Weibull, Page, and Crank model were utilized to predict the kinetics of water loss and solid gain. Artificial Neural Network technique was also used to predict the

show abstract

“…Altogether, food quality could be preserved desirably by adopting other drying methods or a pretreatment, and the use of novel drying techniques that involve two or more pretreatments before drying has gained a great deal of attention. The adequate selection of drying methods may improve the quality of dried fruits and reduce the process time and energy consumption (Ashtiani et al., 2020 ; Li et al., 2021 ; Noshad & Ghasemi, 2020 ).…”

Section: Introductionmentioning

confidence: 99%

“…of dried fruits and reduce the process time and energy consumption (Ashtiani et al, 2020;Li et al, 2021;Noshad & Ghasemi, 2020).…”

mentioning

confidence: 99%

Effects of aerosolized citric acid–radio frequency as a pretreatment on hot‐air drying characteristics of banana

Ghorani¹,

Noshad²,

Behbahani³

2021

Food Science & Nutrition

View full text Add to dashboard Cite

Banana has high nutritional value due to its high content of potassium, vitamin C, starch, and sugar. However, like other fruits, it is perishable. Moisture is the predominant substance in most fruits and vegetables, which greatly impacts the susceptibility of food to spoilage by microorganisms or chemical reactions. Accordingly, a considerable amount of moisture must be eliminated from fruits and vegetables to control microbial spoilage and the adverse impacts of chemical reactions (Macedo et al., 2020;Takougnadi et al., 2020;Tunckal & Doymaz, 2020). Hot-air drying (HAD) is the most common drying method, which includes the simultaneous transfer of mass and heat. The use of high temperatures or extended periods in traditional drying methods results in some undesirable physical and chemical changes in the product, such as changes in color, fragrance, and flavor in addition to nutrient loss, wrinkling, high energy consumption, and being a time-consuming process (Forouzanfar et al., 2020;Noshad & Ghasemi, 2020;Roueita et al., 2020). Altogether, food quality could be preserved desirably by adopting other drying methods or a pretreatment, and the use of novel drying techniques that involve two or more pretreatments before drying has gained a great deal of attention.The adequate selection of drying methods may improve the quality

show abstract

Effect of ultrasound-assisted osmotic dehydration pretreatment on the drying characteristics and quality properties of Sanhua plum (Prunus salicina L.)

Cited by 58 publications

References 57 publications

The influence of varietal characteristics on the quality indicators of candied fruits from plum fruits

The influence of varietal characteristics on the quality indicators of candied fruits from plum fruits

Ultrasonic induced effect on mass transfer characteristics during osmotic dehydration of aonla (Phyllanthus emblica L.) slices: A mathematical modeling approach

Effects of aerosolized citric acid–radio frequency as a pretreatment on hot‐air drying characteristics of banana

Contact Info

Product

Resources

About