杏
风味
食品科学
化学
冷冻干燥
超声
抗氧化能力
水活度
园艺
抗氧化剂
含水量
色谱法
生物化学
生物
栽培
工程类
岩土工程
作者
Xin Li,Yan Zhou,Hao Dong,Tongrui Sun,Yuxing Liu,Shaobo Cheng,Guogang Chen
标识
DOI:10.1016/j.fochx.2024.101357
摘要
The combination of pretreatment and vacuum freeze-drying (VFD) technology is an effective technique for extending the shelf life of apricots, reducing costs and energy consumption. However, the impact of pretreatment on the freeze-drying and quality characteristics of apricots is still unclear. The effects of ultrasound (US), freeze-thaw (FT), and their combination (FT-US) on water migration and quality characteristics of apricot slices on VFD were studied. LR-NMR and SEM showed that pretreatment significantly reduced the time (19.05%–33.33%) and energy consumption (17.67%–35.66%) of the VFD process. Compared with the control group, the US, FT, and FT-US improved the color, texture, rehydration ability, and flavor of apricot slices. Among them, FT-US retained the most biologically active substances and antioxidant capacity, with the highest sensory score. Overall, FT-US pretreatment induced changes in the microstructure and chemistry of apricots, which contributed to the production of high-quality VFD apricot slices.
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