Effect of microwave and air-borne ultrasound-assisted air drying on drying kinetics and phytochemical properties of broccoli floret
文献类型： 外文期刊
作者： Cao, Ye 1 ; Tao, Yang 1 ; Zhu, Xuhao 1 ; Han, Yongbin 1 ; Li, Dandan 1 ; Liu, Chunquan 2 ; Liao, Xiaojun 3 ; Show, Pau Lo 1 ;
作者机构： 1.Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China
2.Jiangsu Acad Agr Sci, Inst Farm Prod Proc, Nanjing, Jiangsu, Peoples R China
3.China Agr Univ, Coll Food Sci & Nutr Engn, Beijing, Peoples R China
4.Univ Nottingham Malaysia, Dept Chem & Environm Engn, Semenyih, Malaysia
关键词： Broccoli drying; microwave; air-borne ultrasound; drying kinetics; phytochemicals
期刊名称：DRYING TECHNOLOGY （ 影响因子：4.452； 五年影响因子：4.034 ）
ISSN： 0737-3937
年卷期：
页码：
收录情况： SCI
摘要： The drying kinetics and detailed phytochemical profile of broccoli under microwave drying (500 and 900 W) and air-borne ultrasound (125.2 and 180.1 W/dm(2)) assisted air drying at 70 degrees C were compared. The results show that, together with the faster drying speed, microwave performed better than ultrasound for the protection of chlorophylls and ascorbic acid. On the other hand, ultrasound-dried broccoli samples showed higher contents of carotenoids (lutein, zeaxanthin, alpha-carotene, and beta-carotene), glucosinolates (glucoraphanin, glucobrassicin, and 4-methoxyglucobrassicin), and sulforaphane compared to the microwave-dried samples. The contents of lutein, glucoraphanin, glucobrassicin, and sulforaphane in the ultrasound-dried samples at 180.1 W/dm(2) were 56.5%, 13.7%, 24.9%, and 53.0% higher than that in microwave-dried samples at 900 W. Taking the aforementioned results and literature survey into consideration, it can be concluded that microwave drying has a higher drying efficiency, whereas ultrasound-assisted drying could be a better technology for the preservation of phytochemicals in fruits and vegetables.
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