CAS OpenIR
Pretreatment of ultrasound combined vacuum enhances the convective drying efficiency and physicochemical properties of okra (Abelmoschus esculentus)
Wang, Hua1,2,3; Zhao, Qing-Sheng1; Wang, Xiao-Dong1; Hong, Zhong-dong4; Zhao, Bing1
2019-09-01
Source PublicationLWT-FOOD SCIENCE AND TECHNOLOGY
ISSN0023-6438
Volume112Pages:9
AbstractUltrasonic pretreatment has been widely studied in food dehydration and drying utilization, which have been chiefly used in liquid medium. The sample slices of okra were performed using ultrasonic combined vacuum pretreatment (UVP) prior to convective drying. The effects of UVP on drying efficiency and physicochemical properties of okra were studied. Based on Box-Behnken-Design, the optimum pre-treatment combination of ultrasound power level (250 W), sample thickness (0.5 cm) and ultrasonic duration (15 min) was obtained by response surface methodology (RSM). The experimental data from subsequent convective drying were well in close agreement with the Logarithmic model. The physicochemical properties of UVP okra slices at optimum pretreatment conditions, including of colour, contents of several bioactive substances, antioxidant activity and rehydration potential, were predominately better than those of the control group. In conclusion, UVP can effectively improve the convective drying efficiency of okra, reduce energy consumption, and maintain the physicochemical properties of okra, which can be widely used in the industrialization of okra drying.
KeywordUltrasonic combined vacuum pretreatment (UVP) Drying kinetics Okra Physicochemical properties Energy consumption
DOI10.1016/j.lwt.2019.05.099
Language英语
WOS KeywordPOWER ULTRASOUND ; CARROT SLICES ; L. MOENCH. ; KINETICS ; QUALITY ; DEHYDRATION ; ANTIOXIDANT ; IMPACT ; FRUITS ; MODEL
Funding ProjectNational Natural Science Fund of China[21506220] ; Dexing Dongdong group's "okra gum preparation and product development" project
WOS Research AreaFood Science & Technology
WOS SubjectFood Science & Technology
Funding OrganizationNational Natural Science Fund of China ; Dexing Dongdong group's "okra gum preparation and product development" project
WOS IDWOS:000476965700002
PublisherELSEVIER
Citation statistics
Document Type期刊论文
Identifierhttp://ir.ipe.ac.cn/handle/122111/30413
Collection中国科学院过程工程研究所
Corresponding AuthorZhao, Bing
Affiliation1.Chinese Acad Sci, Inst Proc Engn, State Key Lab Biochem Engn, Div Biorefinery Engn, Beijing 100190, Peoples R China
2.Hebei Univ Environm Engn, Qinhuangdao 066004, Hebei, Peoples R China
3.Univ Chinese Acad Sci, Beijing 100049, Peoples R China
4.Dong Dong Agr Sci & Technol Dev Co Ltd, Dexing 334200, Jiangxi, Peoples R China
Recommended Citation
GB/T 7714
Wang, Hua,Zhao, Qing-Sheng,Wang, Xiao-Dong,et al. Pretreatment of ultrasound combined vacuum enhances the convective drying efficiency and physicochemical properties of okra (Abelmoschus esculentus)[J]. LWT-FOOD SCIENCE AND TECHNOLOGY,2019,112:9.
APA Wang, Hua,Zhao, Qing-Sheng,Wang, Xiao-Dong,Hong, Zhong-dong,&Zhao, Bing.(2019).Pretreatment of ultrasound combined vacuum enhances the convective drying efficiency and physicochemical properties of okra (Abelmoschus esculentus).LWT-FOOD SCIENCE AND TECHNOLOGY,112,9.
MLA Wang, Hua,et al."Pretreatment of ultrasound combined vacuum enhances the convective drying efficiency and physicochemical properties of okra (Abelmoschus esculentus)".LWT-FOOD SCIENCE AND TECHNOLOGY 112(2019):9.
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