Ultrasound freeze-thawing style pretreatment to improve the efficiency of the vacuum freeze-drying of okra (Abelmoschus esculentus (L.) Moench) and the quality characteristics of the dried product
Vacuum freeze-drying is a new and high technology on agricultural product dehydrating dry, but it faces the high cost problem caused by high energy consumption. This study investigated the effect of ultrasound (US), freeze-thawing (including the freeze-air thawing (AT), freeze-water thawing (WT), fr...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2021-01-01
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| Series: | Ultrasonics Sonochemistry |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417720305010 |
| _version_ | 1818850039091429376 |
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| author | Xin Xu Lei Zhang Yabin Feng Cunshan Zhou Abu ElGasim A. Yagoub Hafida Wahia Haile Ma Jin Zhang Yanhui Sun |
| author_facet | Xin Xu Lei Zhang Yabin Feng Cunshan Zhou Abu ElGasim A. Yagoub Hafida Wahia Haile Ma Jin Zhang Yanhui Sun |
| author_sort | Xin Xu |
| collection | DOAJ |
| description | Vacuum freeze-drying is a new and high technology on agricultural product dehydrating dry, but it faces the high cost problem caused by high energy consumption. This study investigated the effect of ultrasound (US), freeze-thawing (including the freeze-air thawing (AT), freeze-water thawing (WT), freeze-ultrasound thawing (UST), and freeze-air ultrasound thawing (AT + US)) pretreatments on the vacuum freeze-drying efficiency and the quality of dried okra. The results indicated that the application of ultrasound and different freeze-thawing pretreatments reduced the drying time by 25.0%–62.50% and the total energy consumption was 24.28%–62.35% less. The AT pretreatment reduced the time by of okra slices by 62.50% and the total energy consumption was 62.35% less. The significant decrease in drying time was due to a change in the microstructure caused by pretreatment. Besides, the okra pretreated with the US retained most of the quality characteristics (flavor, color, hardness, and frangibility) among all methods, while, AT + US had the most changeable characteristics in quality, which is deprecated in our study. The okra pretreated with the US and AT, separately, had the best dry matter content loss (9.008%, 5.602%), lower chlorophyll degradation (5.05%, 5.44% less), and higher contents of total phenolics, total flavonoids, and pectin, with strong antioxidant capacity, compared to other methods. The pretreatments did not have a large effect on the functional groups and the structure of pectin, but slightly affected the viscosity. It can be concluded that AT and US pretreatment methods are better than others. |
| first_indexed | 2024-12-19T06:42:47Z |
| format | Article |
| id | doaj.art-013fd7b32cad4713a4bf1f71d46d4603 |
| institution | Directory Open Access Journal |
| issn | 1350-4177 |
| language | English |
| last_indexed | 2024-12-19T06:42:47Z |
| publishDate | 2021-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ultrasonics Sonochemistry |
| spelling | doaj.art-013fd7b32cad4713a4bf1f71d46d46032022-12-21T20:31:59ZengElsevierUltrasonics Sonochemistry1350-41772021-01-0170105300Ultrasound freeze-thawing style pretreatment to improve the efficiency of the vacuum freeze-drying of okra (Abelmoschus esculentus (L.) Moench) and the quality characteristics of the dried productXin Xu0Lei Zhang1Yabin Feng2Cunshan Zhou3Abu ElGasim A. Yagoub4Hafida Wahia5Haile Ma6Jin Zhang7Yanhui Sun8School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People’s Republic of ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People’s Republic of ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People’s Republic of ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People’s Republic of China; School of Biological and Food Engineering, Chuzhou University, Chuzhou 239000, People’s Republic of China; Corresponding author at: School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People’s Republic of China.Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi ArabiaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People’s Republic of ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People’s Republic of ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People’s Republic of ChinaSchool of Biological and Food Engineering, Chuzhou University, Chuzhou 239000, People’s Republic of ChinaVacuum freeze-drying is a new and high technology on agricultural product dehydrating dry, but it faces the high cost problem caused by high energy consumption. This study investigated the effect of ultrasound (US), freeze-thawing (including the freeze-air thawing (AT), freeze-water thawing (WT), freeze-ultrasound thawing (UST), and freeze-air ultrasound thawing (AT + US)) pretreatments on the vacuum freeze-drying efficiency and the quality of dried okra. The results indicated that the application of ultrasound and different freeze-thawing pretreatments reduced the drying time by 25.0%–62.50% and the total energy consumption was 24.28%–62.35% less. The AT pretreatment reduced the time by of okra slices by 62.50% and the total energy consumption was 62.35% less. The significant decrease in drying time was due to a change in the microstructure caused by pretreatment. Besides, the okra pretreated with the US retained most of the quality characteristics (flavor, color, hardness, and frangibility) among all methods, while, AT + US had the most changeable characteristics in quality, which is deprecated in our study. The okra pretreated with the US and AT, separately, had the best dry matter content loss (9.008%, 5.602%), lower chlorophyll degradation (5.05%, 5.44% less), and higher contents of total phenolics, total flavonoids, and pectin, with strong antioxidant capacity, compared to other methods. The pretreatments did not have a large effect on the functional groups and the structure of pectin, but slightly affected the viscosity. It can be concluded that AT and US pretreatment methods are better than others.http://www.sciencedirect.com/science/article/pii/S1350417720305010OkraUltrasoundFreeze-thawingVacuum-freeze drying efficiencyQuality characteristics |
| spellingShingle | Xin Xu Lei Zhang Yabin Feng Cunshan Zhou Abu ElGasim A. Yagoub Hafida Wahia Haile Ma Jin Zhang Yanhui Sun Ultrasound freeze-thawing style pretreatment to improve the efficiency of the vacuum freeze-drying of okra (Abelmoschus esculentus (L.) Moench) and the quality characteristics of the dried product Ultrasonics Sonochemistry Okra Ultrasound Freeze-thawing Vacuum-freeze drying efficiency Quality characteristics |
| title | Ultrasound freeze-thawing style pretreatment to improve the efficiency of the vacuum freeze-drying of okra (Abelmoschus esculentus (L.) Moench) and the quality characteristics of the dried product |
| title_full | Ultrasound freeze-thawing style pretreatment to improve the efficiency of the vacuum freeze-drying of okra (Abelmoschus esculentus (L.) Moench) and the quality characteristics of the dried product |
| title_fullStr | Ultrasound freeze-thawing style pretreatment to improve the efficiency of the vacuum freeze-drying of okra (Abelmoschus esculentus (L.) Moench) and the quality characteristics of the dried product |
| title_full_unstemmed | Ultrasound freeze-thawing style pretreatment to improve the efficiency of the vacuum freeze-drying of okra (Abelmoschus esculentus (L.) Moench) and the quality characteristics of the dried product |
| title_short | Ultrasound freeze-thawing style pretreatment to improve the efficiency of the vacuum freeze-drying of okra (Abelmoschus esculentus (L.) Moench) and the quality characteristics of the dried product |
| title_sort | ultrasound freeze thawing style pretreatment to improve the efficiency of the vacuum freeze drying of okra abelmoschus esculentus l moench and the quality characteristics of the dried product |
| topic | Okra Ultrasound Freeze-thawing Vacuum-freeze drying efficiency Quality characteristics |
| url | http://www.sciencedirect.com/science/article/pii/S1350417720305010 |
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