Vacuum pretreatment coupled to ultrasound assisted osmotic dehydration as a novel method for garlic slices dehydration

Feng, Yabin; Yu, Xiaojie; Yagoub, Abu ElGasim A.; Xu, Baoguo; Wu, Bengang; Zhang, Lei

doi:10.1016/j.ultsonch.2018.09.038

Cited by 79 publications

(58 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Statistical analysis revealed significant changes in SG as a result of both the time of OD and the type of different pretreatments. Contrary, Feng et al [39] noted an irrelevant increase of SG in garlic dehydrated in NaCl after vacuum and the majority of US treatments [32]. Similar results were presented also in our study for cranberry pretreated by US and dehydrated in different osmotic solutions.…”

Section: Resultssupporting

confidence: 89%

“…Also, Sulistyawati et al [38] noted statistically unchanged WL after reduced pressure treatment, compared with classical OD. A reverse dependence was noted by Feng et al [39] for garlic but for a different osmotic solution—25% NaCl. The authors reported a significant increase in water loss as a result of both single vacuum (VOD) and ultrasound pretreatments (UOD), as well as for combined method—vacuum treatment with ultrasonic-assisted osmotic dehydration (VUOD) of garlic.…”

Section: Resultsmentioning

confidence: 59%

See 1 more Smart Citation

The Application of Combined Pre-Treatment with Utilization of Sonication and Reduced Pressure to Accelerate the Osmotic Dehydration Process and Modify the Selected Properties of Cranberries

Nowacka

Wiktor

Dadan

et al. 2019

Foods

View full text Add to dashboard Cite

The aim of this study was to investigate the effect of a pretreatment, performed by a combined method based on blanching, ultrasound, and vacuum application, on the kinetics of osmotic dehydration and selected quality properties such as water activity, color, and bioactive compound (polyphenols, flavonoids, and anthocyanins) content. The pretreatment was carried out using blanching, reduced pressure, and ultrasound (20 min, 21 kHz) in various combinations: Blanching at reduced pressure treatment conducted three times for 10 min in osmotic solution; blanching with reduced pressure for 10 min and sonicated for 20 min in osmotic solution; and blanching with 20 min of sonication and 10 min of reduced pressure. The osmotic dehydration was performed in different solutions (61.5% sucrose and 30% sucrose with the addition of 0.1% of steviol glycosides) to ensure the acceptable taste of the final product. The changes caused by the pretreatment affected the osmotic dehydration process by improving the efficiency of the process. The use of combined pretreatment led to an increase of dry matter from 9.3% to 28.4%, and soluble solids content from 21.2% to 41.5%, lightness around 17.3% to 56.9%, as well as to the reduction of bioactive compounds concentration until even 39.2% in comparison to the blanched sample not subjected to combined treatment. The osmotic dehydration caused further changes in all investigated properties.

show abstract

Section: Resultssupporting

confidence: 89%

Section: Resultsmentioning

confidence: 59%

The Application of Combined Pre-Treatment with Utilization of Sonication and Reduced Pressure to Accelerate the Osmotic Dehydration Process and Modify the Selected Properties of Cranberries

Nowacka

Wiktor

Dadan

et al. 2019

Foods

View full text Add to dashboard Cite

show abstract

“…When the SFU pretreatment time reaches 30 min, okra tissues have the largest intercellular space and the tunnel structure is generated (Figure 3c), which is beneficial to improve the drying efficiency (Section 3.1) on the basis of moisture transfer during the drying process. A similar phenomenon was revealed by the researchers (Feng et al, 2019; Wang, Bai, et al, 2019; Wang, Feng, et al, 2019), intercellular spaces increased through various kinds of pretreatments and the rate of mass transfer increased correspondingly. However, the size of the intercellular space reduces for the 60 ± 1 kHz/45 min pretreated group (Figure 3d).…”

Section: Resultssupporting

confidence: 81%

“…Previous researchers (Wang, Zhao, Wang, Hong, & Zhao, 2019) applied the combination of fixed frequency ultrasound pretreatment and HAD to okra slices and found that the pretreatment technology could effectively improve the convective drying efficiency, reduce energy consumption, and maintain physicochemical properties of okra. Because of induced ultrasonic cavitation during the pretreatment, the microstructure of cells is changed, and tunnel structure is formed, which accelerates moisture transfer during drying (Alenyorege, Ma, Aheto, Agyekum, & Zhou, 2020; Feng et al, 2019). Okra is rich in mucopolysaccharides, if okra is cut into slices, and then treated by ultrasound in a liquid environment, severe degradation and loss of polysaccharides of okra slices may occur (Xu et al, 2018; Yarley, Jiang, Zhou, & Yang, 2018; Yuan, Li, Huang, & Fu, 2020).…”

Section: Introductionmentioning

confidence: 99%

Influence of sweeping frequency ultrasonic pretreatment on pulsed vacuum drying characteristics and microstructure of okra based on real‐time monitoring

Zhang

Gao

et al. 2020

J Food Process Engineering

Self Cite

View full text Add to dashboard Cite

Sweeping frequency ultrasonic (SFU) pretreatment was utilized to promote pulsed vacuum drying (PVD) process of okra. Drying characteristics and microstructure of okra were studied. Then mechanism of SFU pretreatment was revealed by acoustic signal monitoring technologies in time and frequency domains and bubble oscillations. Results showed that core temperature (57–58°C) of PVD, rehydration ratio (3.16%), hardness (23.90 N) and, fracturability (3.15 mm) were the highest, while moisture ratio was the smallest in SFU pretreated okra group at 30 min during the ultrasonic pretreatment process. It was related to changes of microstructure. SFU pretreated okra cells got folded, intercellular space was large, and the tunnel structure was generated until 30 min. However, excessive ultrasound caused the structural collapse of cells; the tunnel structure was congested, which was not beneficial to moisture transfer during PVD process. Effects of SFU pretreatment were further explained by monitored data of acoustic signals in time and frequency domains. The maximum voltage amplitude (40.6 mV) and space peak temporal peak acoustic intensity (2.76 × 106 W/m2) were the highest at 30 min during the pretreatment process. The corresponding SFU signals had a wide frequency domain and fluctuation range of energy, and cavitation effects of ultrasonic bubbles was facilitated. Practical applications PVD is an innovative drying technology. However, okra structure is complex, which is against moisture transfer during the process of drying. Hence, SFU pretreatment was added before drying. The tunnel structure of okra generated by the pretreatment could support moisture transfer suggesting a rapid rate of drying. The best quality of dried okra was obtained at 30 min during the pretreatment process, which makes for long storage and preparation of functional snacks. Acoustic signals were analyzed by real‐time monitoring technique during pretreatment of okra, and the cavitation intensity of SFU fields was revealed. Thus, the fundamental basis for accurate ultrasonic processing is provided.

show abstract

“…Browning is one of the most common phenomena in processing and storage of fruits and vegetables. Dehydration can, to some extent, retain and improve the color of different fruits and vegetables, such as garlic (Feng et al, 2019), bananas (Sarpong et al, 2018), eggplants (Wu et al, 2009), pears (Bolin & Huxsoll, 1993), quince fruits (Inta, Dalija, & Valentina, 2018), and peas (Giannakourou & Taoukis, 2003;Talens, Martínez-Navarrete, Fito, & Chiralt, 2001). However, some level of enzymatic browning or non-enzymatic browning of fruits and vegetables during the thermal dehydration process still occurs (Asad et al, 2018;Sarpong et al, 2018).…”

Section: Blanching Improves Product Quality and Enhances The Dehydrmentioning

confidence: 99%

Comparison of non-contact blanching and traditional blanching pretreatment in improving the product quality, bioactive compounds, and antioxidant capacity of vacuum-dehydrated apricot

Liu

Fan

Shu

et al. 2019

J Food Process Preserv

View full text Add to dashboard Cite

Browning and loss of bioactive compounds during thermal dehydration are critical problems associated with food product processing. The aim of this study was to develop and compare an innovative non‐contacted blanching (NB) method with traditional hot water or steam blanching (SB) methods. The NB method not only requires less equipment but is also more efficient and can reduce the nutrient loss associated with traditional blanching. Our study found that NB is efficient in inhibiting enzyme activity and can retain more bioactive compounds (total polyphenols, total flavonoids, total carotene, ascorbic acid, protocatechuic acid, (+)‐catechin, chlorogenic acid, and quercetin‐3‐rutinoside). Because of the higher content of bioactive compounds, the antioxidant capacity was also higher after treatment using the NB method than traditional methods. Thus, the NB blanching method may have potential applications in the food processing industry to improve the quality of food products in an economically viable manner. Practical applications Some regular problems such as browning and loss of nutrients are encountered in all thermal dehydration methods. Traditional water blanching can inactivate enzymes responsible for deterioration reactions in dehydrated products but it can directly lead to nutrient loss in hot water. Although the steam blanching (SB) method is not associated with the problems mentioned above, its efficiency is inconsistent and the equipment cost is higher than that for water blanching. Hence, the non‐contact blanching (vacuum packing blanching) was compared with the traditional method in terms of nutrient retention and quality improvement. This non‐contact blanching method cannot only achieve the purpose of inactivating enzymes as in traditional water or SB to improve quality but also maximizes the protection of bioactive compounds. In addition, because of the high cost of traditional non‐contact blanching, this study aimed to find an efficient and low‐cost alternative method to these methods.

show abstract

Vacuum pretreatment coupled to ultrasound assisted osmotic dehydration as a novel method for garlic slices dehydration

Cited by 79 publications

References 33 publications

The Application of Combined Pre-Treatment with Utilization of Sonication and Reduced Pressure to Accelerate the Osmotic Dehydration Process and Modify the Selected Properties of Cranberries

The Application of Combined Pre-Treatment with Utilization of Sonication and Reduced Pressure to Accelerate the Osmotic Dehydration Process and Modify the Selected Properties of Cranberries

Influence of sweeping frequency ultrasonic pretreatment on pulsed vacuum drying characteristics and microstructure of okra based on real‐time monitoring

Comparison of non-contact blanching and traditional blanching pretreatment in improving the product quality, bioactive compounds, and antioxidant capacity of vacuum-dehydrated apricot

Contact Info

Product

Resources

About