Pretreatment of ultrasound combined vacuum enhances the convective drying efficiency and physicochemical properties of okra (Abelmoschus esculentus)
文献类型：期刊论文
| 作者 | Wang, Hua1,2,3; Zhao, Qing-Sheng1; Wang, Xiao-Dong1; Hong, Zhong-dong4; Zhao, Bing1 |
| 刊名 | LWT-FOOD SCIENCE AND TECHNOLOGY
 |
| 出版日期 | 2019-09-01 |
| 卷号 | 112页码:9 |
| 关键词 | Ultrasonic combined vacuum pretreatment (UVP) Drying kinetics Okra Physicochemical properties Energy consumption |
| ISSN号 | 0023-6438 |
| DOI | 10.1016/j.lwt.2019.05.099 |
| 英文摘要 | Ultrasonic pretreatment has been widely studied in food dehydration and drying utilization, which have been chiefly used in liquid medium. The sample slices of okra were performed using ultrasonic combined vacuum pretreatment (UVP) prior to convective drying. The effects of UVP on drying efficiency and physicochemical properties of okra were studied. Based on Box-Behnken-Design, the optimum pre-treatment combination of ultrasound power level (250 W), sample thickness (0.5 cm) and ultrasonic duration (15 min) was obtained by response surface methodology (RSM). The experimental data from subsequent convective drying were well in close agreement with the Logarithmic model. The physicochemical properties of UVP okra slices at optimum pretreatment conditions, including of colour, contents of several bioactive substances, antioxidant activity and rehydration potential, were predominately better than those of the control group. In conclusion, UVP can effectively improve the convective drying efficiency of okra, reduce energy consumption, and maintain the physicochemical properties of okra, which can be widely used in the industrialization of okra drying. |
| WOS关键词 | POWER ULTRASOUND ; CARROT SLICES ; L. MOENCH. ; KINETICS ; QUALITY ; DEHYDRATION ; ANTIOXIDANT ; IMPACT ; FRUITS ; MODEL |
| 资助项目 | National Natural Science Fund of China[21506220] ; Dexing Dongdong group's "okra gum preparation and product development" project |
| WOS研究方向 | Food Science & Technology |
| 语种 | 英语 |
| WOS记录号 | WOS:000476965700002 |
| 出版者 | ELSEVIER |
| 资助机构 | National Natural Science Fund of China ; Dexing Dongdong group's "okra gum preparation and product development" project |
| 源URL | [http://ir.ipe.ac.cn/handle/122111/30412]  |
| 专题 | 中国科学院过程工程研究所 |
| 通讯作者 | Zhao, Bing |
| 作者单位 | 1.Chinese Acad Sci, Inst Proc Engn, State Key Lab Biochem Engn, Div Biorefinery Engn, Beijing 100190, Peoples R China 2.Hebei Univ Environm Engn, Qinhuangdao 066004, Hebei, Peoples R China 3.Univ Chinese Acad Sci, Beijing 100049, Peoples R China 4.Dong Dong Agr Sci & Technol Dev Co Ltd, Dexing 334200, Jiangxi, Peoples R China |
| 推荐引用方式 GB/T 7714 | Wang, Hua,Zhao, Qing-Sheng,Wang, Xiao-Dong,et al. Pretreatment of ultrasound combined vacuum enhances the convective drying efficiency and physicochemical properties of okra (Abelmoschus esculentus)[J]. LWT-FOOD SCIENCE AND TECHNOLOGY,2019,112:9. |
| APA | Wang, Hua,Zhao, Qing-Sheng,Wang, Xiao-Dong,Hong, Zhong-dong,&Zhao, Bing.(2019).Pretreatment of ultrasound combined vacuum enhances the convective drying efficiency and physicochemical properties of okra (Abelmoschus esculentus).LWT-FOOD SCIENCE AND TECHNOLOGY,112,9. |
| MLA | Wang, Hua,et al."Pretreatment of ultrasound combined vacuum enhances the convective drying efficiency and physicochemical properties of okra (Abelmoschus esculentus)".LWT-FOOD SCIENCE AND TECHNOLOGY 112(2019):9. |
入库方式： OAI收割
来源：过程工程研究所
浏览0
下载0
收藏0
其他版本
除非特别说明，本系统中所有内容都受版权保护，并保留所有权利。