Recent development in high quality drying of fruits and vegetables assisted by ultrasound: A review
文献类型： 外文期刊
作者： Xu, Baoguo 1 ; Tiliwa, Essodezam Sylvain 1 ; Yan, Weiqiang 3 ; Azam, S. M. Roknul 1 ; Wei, Benxi 1 ; Zhou, Cunshan 1 ; Ma, Haile 1 ; Bhandari, Bhesh 4 ;
作者机构： 1.Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Jiangsu, Peoples R China
2.Jiangsu Univ, Inst Food Phys Proc, Zhenjiang 212013, Jiangsu, Peoples R China
3.Shanghai Acad Agr Sci, Inst Crop Breeding & Cultivat, Shanghai 201403, Peoples R China
4.Univ Queensland, Sch Agr & Food Sci, Brisbane, Qld, Australia
关键词： Ultrasound; Drying; Fruits and vegetables; Quality
期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：7.425； 五年影响因子：7.716 ）
ISSN： 0963-9969
年卷期： 2022 年 152 卷
页码：
收录情况： SCI
摘要： The preservation of agri-products with a high moisture content like fruits and vegetables is challenging. Traditional dehydration techniques (sun drying and hot air drying) were used to limit food degradations and extend shelf life. However, few issues have been raised regarding the long processing time during the dehydration process causing the pronounced oxidation of nutrients and significant energy losses. Recent studies emphasize different process intensification methods, such as ultrasound (US), to rapidly and economically obtain quality dehydrated food to tackle quality deteriorating issues. The current work provides a comprehensive stateof-art of the drying of fruits and vegetables using ultrasound as an improvement technique for quality retention. The review will first provide a global knowledge of ultrasound in the drying field with a special focus on the equipment as well as mechanisms involved when US is used as a pretreatment or simultaneously during various drying processes. Discussion on the efficiency of each ultrasonic device and its potential use in industry is also provided along the way. The second part will cover a critical report and analysis of recent studies highlighting the effects of the two ultrasound application modes in the drying field (pretreatment and combined with the drying process) on the quality of fruits and vegetables. Overall, applying ultrasound to assist the dehydration of fruits and vegetables is a promising way to reduce drying time and obtain nutritious dehydrated products. This non-thermal technology alleviates the oxidation of nutrients, thus offering a favorable perspective to increase the marketability of finished products as public awareness of food quality is surging.
- 相关文献
作者其他论文 更多>>
-
In Silico Screening of Bioactive Peptides in Stout Beer and Analysis of ACE Inhibitory Activity
作者：Tian, Wenhui;Zheng, Qi;Yan, Weiqiang;Yue, Ling;Zhang, Ci;Kong, Qiulian;Zhang, Cui;Hu, Shumin;Chen, Zhijun;Sun, Liping
关键词：beer polypeptide; angiotensin converting enzyme; virtual screening; molecular docking
-
Revealing the ACE receptor binding properties and interaction mechanisms of salty oligopeptides from Stropharia rugosoannulata mushroom by molecular simulation and antihypertensive evaluation
作者：Li, Wen;Chen, Wanchao;Zhang, Zhong;Wu, Di;Liu, Peng;Li, Zhengpeng;Yang, Yan;Li, Wen;Chen, Wanchao;Zhang, Zhong;Wu, Di;Liu, Peng;Li, Zhengpeng;Yang, Yan;Li, Wen;Ma, Haile;Wang, Jinbin
关键词：
-
Exploring the taste presentation and receptor perception mechanism of salty peptides from Stropharia rugosoannulata based on molecular dynamics and thermodynamics simulation
作者：Li, Wen;Chen, Wanchao;Zhang, Zhong;Wu, Di;Yan, Mengqiu;Yang, Yan;Li, Wen;Sun, Shuai;Ma, Haile;Li, Tingzhao;Li, Tingzhao
关键词：Salty peptide; Molecular docking; Biolayer interferometry; Isothermal titration calorimetry
-
Effects of slightly acidic electrolyzed water on the quality and antioxidant capacity of fresh red waxy corn during postharvest cold storage
作者：Wang, Chunfang;Liu, Hongru;Liu, Chenxia;Zhang, Yi;Wang, Xiao;Chen, Bingjie;Qiao, Yongjin;Wei, Yuzhen;Wang, Juanzi;Yan, Weiqiang
关键词：fresh red waxy corn; slightly acidic electrolyzed water (SAEW); nutrition properties; antioxidant enzymes; cold storage
-
Effect of gamma irradiation on sensory and aroma compounds of soaked bayberry jiu
作者：Zheng, Qi;Tian, Wenhui;Yue, Ling;Zhang, Yi;Chen, Zhijun;Qi, Wenyuan;Zhang, Ci;Yan, Weiqiang;Kong, Qiulian;Zheng, Qi;Tian, Wenhui;Yue, Ling;Chen, Zhijun;Qi, Wenyuan;Zhang, Ci;Yan, Weiqiang;Kong, Qiulian;Wang, Shanshan
关键词：Aroma compounds; Electron nose; Electron tongue; Gamma irradiation; Sensory evaluation; Soaked bayberry jiu
-
Structure-Activity Relationship of Novel ACE Inhibitory Undecapeptides from Stropharia rugosoannulata by Molecular Interactions and Activity Analyses
作者：Li, Wen;Chen, Wanchao;Li, Zhengpeng;Zhang, Zhong;Wu, Di;Yan, Mengqiu;Yang, Yan;Li, Wen;Ma, Haile;Wang, Jinbin
关键词：Stropharia rugosoannulata undecapeptides; molecular docking; molecular dynamics simulation; molecular thermodynamics reaction; molecular dynamics reaction; ACE inhibition mechanism
-
TMT-based quantitative proteomic and scanning electron microscopy reveals biological and morphological changes of Staphylococcus aureus irradiated by electron beam
作者：Zheng, Qi;Chen, Zhijun;Yan, Weiqiang;Wang, Haihong;Tian, Wenhui;Yue, Ling;Qi, Wenyuan;He, Xiaohua;Kong, Qiulian;He, Xiaohua;Zheng, Qi;Chen, Zhijun;Yan, Weiqiang;Wang, Haihong;Tian, Wenhui;Yue, Ling;Qi, Wenyuan;Kong, Qiulian;Feng, Dongsheng
关键词：Electron beam irradiation; Scanning electron microscopy; Staphylococcus aureus; TMT-Based quantitative proteomic
