Optimization of the infrared drying process for ultrasonic pretreatment of Hami-melon slices
Objective: This study aimed to the optimize infrared drying process of Hami-melon slices and improve quality and efficiency. Methods: Using ultrasonic treatment as a pretreatment method, the effects of drying temperature, slice thickness and ultrasonic treatment time on drying time, color difference...
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| Format: | Article |
| Language: | English |
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The Editorial Office of Food and Machinery
2023-04-01
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| Series: | Shipin yu jixie |
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| Online Access: | http://www.ifoodmm.com/spyjxen/article/abstract/20230333 |
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| _version_ | 1850162199033544704 |
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| author | LI Yi-can ZHENG Xia YAO Xue-dong YANG Tao-qing ZHANG Ji-kai |
| author_facet | LI Yi-can ZHENG Xia YAO Xue-dong YANG Tao-qing ZHANG Ji-kai |
| author_sort | LI Yi-can |
| collection | DOAJ |
| description | Objective: This study aimed to the optimize infrared drying process of Hami-melon slices and improve quality and efficiency. Methods: Using ultrasonic treatment as a pretreatment method, the effects of drying temperature, slice thickness and ultrasonic treatment time on drying time, color difference value and vitamin C content were studied, and the drying time, quality and microstructure of the products were compared with those without ultrasonic treatment. Results: The optimal process parameters of ultrasonic pretreatment for infrared drying of Hami-melon slices were drying temperature 61 ℃, slice thickness 6 mm and ultrasonic treatment time 15 min. Under the control of these conditions, the drying time was 115 min, the color difference value was 13.79, and the vitamin C content was 112.1 mg/100 g. Compared with the untreated products, the drying time was shortened by 45.24%, the color difference was reduced by 13.38%, and the vitamin C content was increased by 16.71%. The microstructure showed that ultrasonic waves caused the expansion and contraction of the internal tissue of Hami-melon slices, and the structure was multi-channel. Conclusion: Ultrasonic treatment can be used as a pretreatment method to improve the infrared drying of Hami-melon slices, thereby improve the quality and efficiency of the drying process. |
| format | Article |
| id | doaj-art-ddc7e2c67bb74e599ea737d27ba6c0d7 |
| institution | OA Journals |
| issn | 1003-5788 |
| language | English |
| publishDate | 2023-04-01 |
| publisher | The Editorial Office of Food and Machinery |
| record_format | Article |
| series | Shipin yu jixie |
| spelling | doaj-art-ddc7e2c67bb74e599ea737d27ba6c0d72025-08-20T02:22:37ZengThe Editorial Office of Food and MachineryShipin yu jixie1003-57882023-04-01393201206,24010.13652/j.spjx.1003.5788.2022.80583Optimization of the infrared drying process for ultrasonic pretreatment of Hami-melon slicesLI Yi-can0ZHENG Xia1YAO Xue-dong2YANG Tao-qing3ZHANG Ji-kai4 College of Mechanical and Electrical Engineering, Shihezi University, Shihezi, Xinjiang 832000 , China College of Mechanical and Electrical Engineering, Shihezi University, Shihezi, Xinjiang 832000 , China College of Mechanical and Electrical Engineering, Shihezi University, Shihezi, Xinjiang 832000 , China College of Mechanical and Electrical Engineering, Shihezi University, Shihezi, Xinjiang 832000 , China College of Mechanical and Electrical Engineering, Shihezi University, Shihezi, Xinjiang 832000 , China Objective: This study aimed to the optimize infrared drying process of Hami-melon slices and improve quality and efficiency. Methods: Using ultrasonic treatment as a pretreatment method, the effects of drying temperature, slice thickness and ultrasonic treatment time on drying time, color difference value and vitamin C content were studied, and the drying time, quality and microstructure of the products were compared with those without ultrasonic treatment. Results: The optimal process parameters of ultrasonic pretreatment for infrared drying of Hami-melon slices were drying temperature 61 ℃, slice thickness 6 mm and ultrasonic treatment time 15 min. Under the control of these conditions, the drying time was 115 min, the color difference value was 13.79, and the vitamin C content was 112.1 mg/100 g. Compared with the untreated products, the drying time was shortened by 45.24%, the color difference was reduced by 13.38%, and the vitamin C content was increased by 16.71%. The microstructure showed that ultrasonic waves caused the expansion and contraction of the internal tissue of Hami-melon slices, and the structure was multi-channel. Conclusion: Ultrasonic treatment can be used as a pretreatment method to improve the infrared drying of Hami-melon slices, thereby improve the quality and efficiency of the drying process.http://www.ifoodmm.com/spyjxen/article/abstract/20230333 infrared drying ultrasonic processing hami-melon color difference vitamin c |
| spellingShingle | LI Yi-can ZHENG Xia YAO Xue-dong YANG Tao-qing ZHANG Ji-kai Optimization of the infrared drying process for ultrasonic pretreatment of Hami-melon slices Shipin yu jixie infrared drying ultrasonic processing hami-melon color difference vitamin c |
| title | Optimization of the infrared drying process for ultrasonic pretreatment of Hami-melon slices |
| title_full | Optimization of the infrared drying process for ultrasonic pretreatment of Hami-melon slices |
| title_fullStr | Optimization of the infrared drying process for ultrasonic pretreatment of Hami-melon slices |
| title_full_unstemmed | Optimization of the infrared drying process for ultrasonic pretreatment of Hami-melon slices |
| title_short | Optimization of the infrared drying process for ultrasonic pretreatment of Hami-melon slices |
| title_sort | optimization of the infrared drying process for ultrasonic pretreatment of hami melon slices |
| topic | infrared drying ultrasonic processing hami-melon color difference vitamin c |
| url | http://www.ifoodmm.com/spyjxen/article/abstract/20230333 |
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