Effects of vacuum ultrasonic infiltration and combined drying on rehydration quality of ginger (Zingiber officinale Roscoe)

Impact of drying methods on physicochemical properties of Fritillaria hupehensis (Hubeibeimu) flours

“…FD flour had the highest TFC value, followed by MD, VD, ND, and HD. Flavonoids are rich in OH compounds, and their destruction would cause the degradation of flavonoid compounds during drying (Sun et al, 2022). The changes in TFC and TPC values in F. hupehensis flours processed by various methods were not similar, which was consistent with the results in apple and ginger slices (Khudyakov et al, 2022;Sun et al, 2022).…”

Recent advances in vacuum impregnation of fruits and vegetables processing: A concise review

“…As a result, VI is suggested as an energy-saving pre-treatment before drying, freezing, and pickling of various F&V. Energy savings can be obtained by eliminating intercellular water without using heat, and further removal of water all across the dehydration process consumes less energy than in non-impregnated products [ 75 ]. To support this, Sun et al [ 76 ] reported that, US-VI reduced the drying time of ginger slices by 59.75%. Thereby reducing the energy by more than half required for drying the same during normal OD.…”

“…The effectiveness of impregnation varied significantly, contingent upon the utilization stage of ultrasound. In a recent investigation by Sun et al [ 76 ] the effects of different osmotic pretreatments using NaCl, such as OD, US, US-VI, and vacuum freeze-drying combined with hot air drying (FAD), were examined on ginger slices. The findings demonstrated that the combination of US-VI and FAD reduced the drying time by 59.75%.…”