Dehydration of hawthorn fruit juices using ultrasound-assisted vacuum drying

Combined Hot Air, Microwave, and Infrared Drying of Hawthorn Fruit: Effects of Ultrasonic Pretreatment on Drying Time, Energy, Qualitative, and Bioactive Compounds’ Properties

“…Therefore, the order of effect of the different drying methods on the TFC is as follows: fresh > freeze ˃ ultrasonic + microwave–hot air > microwave–hot air > ultrasonic + infrared–hot air > infrared–hot air > ultrasonic + hot air ˃ hot air. From the obtained results, it can be seen that the amount of flavonoid content obtained from drying hawthorn fruit is higher [ 2 ].…”

“…From Table 5 , it can be seen that the use of ultrasonic pretreatment before drying had a significant effect on the increased amount of hawthorn fruit’s TFC, because ultrasonic causes the release, alteration of bound phenolics, and inactivation of some enzymes that act on polyphenolics [ 65 ]. The TFC values in the present study can be compared with the research on flavonoid extraction by ultrasonic in sweet potatoes [ 62 ], cranberry snacks [ 11 ], okra [ 13 ], and hawthorn [ 2 ]. They also concluded that the use of ultrasonic pretreatment before drying increased the TFC, which is consistent with the results of this study.…”

“…This plant has high medicinal and nutritional value and has long been used to treat various human diseases including liver diseases, hypertension, heart diseases, and stress [ 1 ]. The chemical compounds of hawthorn include flavonoids, triterpene acids, proanthocyanins, and organic acids [ 2 , 3 ].…”

Drying characteristics and quality attributes of apple slices dried by a non-thermal ultrasonic contact drying method

“…In recent years, power ultrasound (20–100 kHz) has recently been employed for enhancing drying processes [10] , [11] , [12] . The majority of the published works has focused on using ultrasound as a pre-treatment for another drying method (HAD or FD), using airborne ultrasound to enhance HAD that is mostly a surface treatment, or applying sonication in an osmotic dehydration process to reduce resistance to mass transfer [13] .…”

Comparison between airborne ultrasound and contact ultrasound to intensify air drying of blackberry: Heat and mass transfer simulation, energy consumption and quality evaluation

“…Besides, the generation and accumulation of some Maillard reaction products and new phenolic compounds may also contribute to the higher antioxidant capacity of dried blackberries receiving ultrasound irradiation [54] , [55] , [58] . In the ultrasound-incorporated air drying area, Li et al [59] , Kroehnke et al [55] and Fonteles et al [60] found that ultrasound helped retain the antioxidant potential of hawthorn fruit juice, carrot and cashew apple bagasse puree, whereas ignorable or even negative effects of sonication on antioxidant capacity of dried products like apple and eggplant were reported by Santacatalina et al [57] and Colucci et al [61] , owing to cell disruption caused by mechanical force of ultrasound.…”