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首页> 外文期刊>Drying technology: An International Journal >Drying kinetics and quality of carrots subjected to microwave-assisted drying preceded by combined pulsed electric field and ultrasound treatment
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Drying kinetics and quality of carrots subjected to microwave-assisted drying preceded by combined pulsed electric field and ultrasound treatment

机译：干燥动力学和胡萝卜的质量，进行微波辅助干燥，以前脉冲电场和超声处理

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In the study the impact of combined pulsed electric field and ultrasound pretreatment on microwave-assisted air drying kinetics and quality of dried carrot was evaluated. Pretreatment of samples has been realized through sequential application of PEF followed by US or vice versa. Sonication was performed using either the contact or immersive method whereas PEF treatment was carried out at 5 kV center dot cm(-1) and 10 pulses. After pretreatment the samples were subjected to microwave-assisted convective drying. Combined pretreatment reduced drying time by 27-49%. The highest retention of carotenoids (93.7%) was noted for samples subjected to PEF treatment followed by contact sonication. Optical properties of pretreated carrots were similar to reference samples (without pretreatment) and total color change ranged from 2.8 to 5.8. Application of immersive sonication, regardless of the sequence, resulted in the highest rehydration capacity and the highest loss of soluble solids. Despite samples subjected to combined pretreatment exhibited the most porous structure, the hygroscopic properties remained almost unchanged in comparison to the reference sample.
机译：在研究中，评估了组合脉冲电场和超声预处理对微波辅助空气干燥动力学和干胡萝卜质量的影响。通过连续施加PEF之后的PEF，反之亦然，已经实现了样品的预处理。使用接触或沉浸方法进行超声处理，而PEF处理在5kV中心点CM（-1）和10个脉冲中进行。预处理后，将样品进行微波辅助对流干燥。结合预处理减少干燥时间27-49％。对于对PEF处理进行的样品，注意到类胡萝卜素的最高保留（93.7％），然后接触发声处理。预处理胡萝卜的光学性质与参考样品（无预处理）类似，并且总色变化范围为2.8至5.8。沉浸式超声的应用，无论序列如何，导致最高的再水化能力和可溶性固体的最高损失。尽管进行了组合预处理的样品表现出最多孔的结构，但与参考样品相比，吸湿性几乎保持不变。

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