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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

Xin XuSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of ChinaLei ZhangSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of ChinaYabin FengSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of ChinaCunshan ZhouSchool 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. Electronic address: [email protected]Abu ElGasim A. YagoubDepartment of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi ArabiaHafida WahiaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of ChinaHaile MaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of ChinaJin ZhangSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of ChinaYanhui SunSchool of Biological and Food Engineering, Chuzhou University, Chuzhou 239000, People's Republic of China

2020en

ABI

Annotatsiya

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.

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Identifikatorlar

DOI: 10.1016/j.ultsonch.2020.105300

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