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

文献类型： 外文期刊

第一作者： Li, Lu

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

作者机构：

关键词： Sanhua plum; Ultrasound; Osmotic dehydration; Drying; Quality

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）

ISSN： 0023-6438

年卷期： 2021 年 138 卷

页码：

收录情况： SCI

摘要： Sanhua plum is difficult to dehydrate because of its epicuticular wax and dense pulp. Therefore, it is necessary to pretreat Sanhua plum to enhance its dehydration efficiency. In this study, ultrasound-assisted osmotic dehydration pretreatment was used for Sanhua plum, and the effect of ultrasound-assisted osmotic dehydration pretreatment on the drying characteristics and quality properties of Sanhua plum was investigated. The results showed that ultrasound pretreatment significantly increased water loss and solid gain of Sanhua plum during osmotic dehydration. Furthermore, Sanhua plum treated with ultrasound-assisted osmotic dehydration showed reduced drying time, improved drying rate, and increased effective water diffusivity. Sanhua plum with low ultrasound intensity treatment exhibited higher antioxidant capacity and total phenolic retention. Textural result indicated that ultrasound treatment could decrease the hardness and chewiness of Sanhua plum. Moreover, ultrasound-treated Sanhua plum improved color retention in comparison with untreated samples. In conclusion, lower ultrasound-intensity pretreatment not only reduced the drying time of Sanhua plum, but also better retained the quality properties of Sanhua plum. This study provides a promising pretreatment for Sanhua plum dehydration.

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