Effect of ultrasound on mass transfer kinetics and phenolic compounds of apple cubes during osmotic dehydration

被引：20

作者：

Ma, Youchuan ^{[1
]}

Yi, Jianyong ^{[1
]}

Bi, Jinfeng ^{[1
]}

Zhao, Yuanyuan ^{[1
]}

Li, Xuan ^{[1
]}

Wu, Xinye ^{[1
]}

Du, Qianqian ^{[1
,2
]}

机构：

[1] Chinese Acad Agr Sci CAAS, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China

[2] Dalian Polytech Univ, Coll Food, Dalian 116034, Peoples R China

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2021年 / 151卷

关键词：

Osmotic dehydration; Phenolic compounds; Mass transfer; Ultrasound frequency; Ultrasound intensity; ASSISTED EXTRACTION; ANTIOXIDANT; MODEL; PRETREATMENT; WATER; ACIDS; MICROSTRUCTURE; DEGRADATION; POLYPHENOLS; STABILITY;

D O I：

10.1016/j.lwt.2021.112186

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study investigated the impacts of ultrasound-assisted osmotic dehydration (UOD) with different frequency (40 kHz, 80 kHz, 40 + 80 kHz) and intensity (25 W/L, 50 W/L, 75 W/L) on the kinetics of mass transfer, phenolic losses and the antioxidant properties of apple cubes (8 mm). The mass transfer efficiency of solid gain (SG) was greater under dual-frequency (beta = 0.413) than 40 kHz (beta = 0.707) and 80 kHz (beta = 0.793) under the same intensity. Moreover, the mass transfer efficiency of SG under 75 W/L 40 kHz UOD was higher than that of 25 W/L and 50 W/L UOD based on beta values. Notably, the loss of phenolic content under 75 W/L UOD (18.9 %) was substantially higher than that of the 25 W/L UOD treatment (1.2-1.8 %). A UOD treatment of 50 W/L and 40 + 80 kHz is recommended to optimize mass transfer efficiency and phenolic retention of dehydrated apple cubes.

引用

页数：9

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