渗透脱水
脱水
大蒜素
化学
超声波
食品科学
含水量
生物化学
声学
物理
工程类
岩土工程
作者
Yabin Feng,Xiaojie Yu,Abu ElGasim A. Yagoub,Cunshan Zhou,Bengang Wu,Lei Zhang,Cunshan Zhou
标识
DOI:10.1016/j.ultsonch.2018.09.038
摘要
This study investigated the effects of multi-frequency mode ultrasound and vacuum technology on the water loss (WL) of garlic slices during osmotic dehydration (OD), and their effects on the microstructure of garlic. A new method of OD for garlic slices was proposed – Vacuum pretreatment coupled to ultrasound assisted osmotic dehydration (VUOD). The results indicated that the WL of the garlic slices treated with VUOD (21.12%) was significantly (p < 0.05) higher than slices treated with normally OD (NOD) (10.67%), vacuum pretreatment OD (VOD) (14.18%), and multi-frequency mode ultrasound assisted OD (UOD) (11.20–13.56%). A mass transfer mechanism of VUOD was proposed. Low-field nuclear magnetic resonance results quantified the moisture migration in the vacuole, cytoplasm and intercellular space, and the cell wall of garlic cells. The quality properties (allicin content, surface color change and firmness) of VUOD treated garlic slices are predominately better than NOD, VOD and UOD treated samples.
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