Evaluation of the effect of ultrasonic pretreatment on vacuum far‐infrared drying characteristics and quality of Angelica sinensis based on entropy weight‐coefficient of variation method

Abstract

This study investigated the effects of ultrasonic pretreatment time, ultrasonic power, and ultrasonic frequency on the drying characteristics and physicochemical quality of Angelica sinensis, and the physicochemical quality content was selected as the evaluation index, the entropy weight-coefficient of variation method was used to calculate the coupling weight and comprehensive score, and the weighted Technique for Order Preference by Similarity to Ideal Solution method was used to verify the evaluation model. The results showed that the drying rate of materials after ultrasonic treatment was increased by 22.48% to 93.26%, and the effective moisture diffusivity was in the range between 4.6831 × 10 −9 and 7.0722 × 10 −9 m 2 /s, and the drying activation energy was 31.90 kJ/mol.The energy consumption decreased by 5.75% to 25.88%. Compared with the samples without the ultrasonic pretreatment, the chlorogenic acid, ferulic acid, senkyunolide H, senkyunolide I, 3-butenylphthalide, ligustilide, polysaccharides, total phenolic content, total flavonoid content, and antioxidant capacity of A. sinensis were increased after ultrasonic treatment, and the color, rehydration ratio, shrinkage ratio, and microstructure of dried products were improved significantly (p < 0.05). However, the quality of the dried products decreased after ultrasonic treatment for 40 min with an ultrasonic frequency of 60 kHz, and the internal tissue structure was destroyed. In summary, ultrasonic pretreatment at low frequency and high power can significantly increase the drying rate and improve the physicochemical quality of dried products.

Enhancing peach slices radio frequency vacuum drying by combining ultrasound and ultra-high pressure as pretreatments: Effect on drying characteristics, physicochemical quality, texture and sensory evaluation

“…US pretreatment: peach slices were packed in polyethylene bags and placed to an ultrasound cleaner (KM-615B, Kemeng Ultrasonic Instruments Co., Ltd. Zhejiang, China), then 300 mL of distilled water was added. The US power 240 W, US frequency 40 kHz, US 20 min and water temperature 25℃ were selected as experimental conditions for US pretreatment, based on the preliminary research of US treatment on foods [6] , [40] . In addition, because the water temperature will rise during the US pretreatment process, this experiment uses a cooling water circulation device to control the temperature range of ± 1 °C.…”

“…However, the high water content of fresh peaches after ripening leads to peak respiration and peak ethylene release, resulting in lower sensory quality and shorter postharvest life [5] . Drying is an effective method to prolong the shelf-life of fruits and vegetables by reducing moisture content and inhibiting quality deterioration caused by microbial growth [6] , [7] . At present, new drying technologies to improve drying rate and enhance product quality have attracted great attention from experts and researchers.…”

Effect of Ethanol Immersion and Ultrasound Pretreatments on the Kinetics of Convective Drying of Quince

“…Also, as pretreatment time increased, the Deff values increased. Zang et al, (2023) reported that increases in the ultrasonic pretreatment time of Angelica sinensis herbs caused an increase in the Deff values. During the UE pretreatment, cavitation was produced by ultrasonic waves, and the quince tissue was exposed to compression and expansion.…”

“…Also, the cavitation phenomenon takes place during ultrasonic pretreatment due to the formation and collapse of air bubbles. The explosion of microbubbles produces strong shock wave energy, high pressure, shear force, and liquid jets that can help separation of water, which is strongly bound to the cell and can destroy the cell membrane (Pandiselvam et al, 2023;Zang et al, 2023). All of these phenomena lead to improvement in the mass transfer and movement of water from the interior to the surface of food and consequently improve the drying characteristics.…”

Drying kinetic, thermodynamic and quality analyses of infrared drying of truffle slices

“…IR rays penetrate the sample and turn into sensible heat, resulting in more uniform heating in IR drying (Huang et al., 2021) and may reduce the moisture gradient during heating and drying (Delfiya et al., 2022). The IR method was used individually or combined with different drying methods to dry kiwi fruit (Li et al., 2023b), turmeric slices (Jeevarathinam et al., 2022), chrysanthemum (Xu et al., 2022), rose petals (Li et al., 2024), Angelica sinensis (Zang et al., 2023), apple (El‐Mesery et al., 2024a), and pineapple (Tiliwa et al., 2022).…”