Effects of ultrahigh pressure and ultrasound pretreatments on properties of strawberry chips prepared by vacuum-freeze drying
文献类型： 外文期刊
作者： Zhang, Lihui 1 ; Liao, Li 1 ; Qiao, Yu 1 ; Wang, Chao 2 ; Shi, Defang 1 ; An, Kejing 3 ; Hu, Jianzhong 2 ;
作者机构： 1.Hubei Acad Agr Sci, Inst Agr Prod Proc & Nucl Agr Technol, Wuhan 430064, Hubei, Peoples R China
2.Hubei Univ Technol, Key Lab Fermentat Engn, Minist Educ, Hubei Key Lab Ind Microbiol,Hubei Prov Cooperat I, Wuhan 430068, Hubei, Peoples R China
3.Guangdong Acad Agr Sci, Sericulture & Agrifood Res Inst, Key Lab Funct Foods, Minist Agr,Guangdong Key Lab Agr Prod Proc, Guangzhou 510610, Guangdong, Peoples R China
关键词： Strawberry; Pretreatment; Ultrahigh pressure; Ultrasound; Freeze vacuum drying
期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）
ISSN： 0308-8146
年卷期： 2020 年 303 卷
页码：
收录情况： SCI
摘要： The present work investigated the influences of ultrahigh pressure (UHP), ultrasound (US) and their combination (UHP-US) as pretreatments on properties of vacuum-freeze dried strawberry slices. During vacuum-freeze drying, drying duration and total energy consumption of UHP sample, US sample and UHP-US sample was decreased. After the UHP or US pretreatments, a* value (redness), antioxidative substances (total anthocyanin content, total flavonoid content, total phenolic content, diphenyl picrylhydrazyl (center dot DPPH), hydroxyl (-OH) radical-scavenging assay), hardness and cross-section areas of matrix in the dried slices were significantly (P < 0.05) increased. Transverse relaxation times and peak area corresponding to free water in the pretreated samples were obviously decreased, indicating lower mobility in the pretreated samples. As compared with UHP or US individually, UHP in combination with US increased those parameters more pronouncedly. Therefore, UHP and US are promising techniques for the vacuum-freeze drying processing of strawberry products.
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