This study investigates the effect of flat sweep frequency and pulsed ultrasound (FSFPU) pretreatment prior to vacuum pulsation (VP) drying on water migration and quality attributes of okra pods. The results showed that the moisture diffusion was the fastest in VP drying process when FSFPU pretreatment parameters were set as 40 kHz, 25.0 W/L, sweep period 18-180 ms and amplitude ± 1 kHz. In addition, FSFPU pretreatment caused the change of microstructure (villi and xylem), resulting in significant decrease of drying time required. The VP dried okra pods with FSFPU pretreatment had features: i) increased total phenolic contents and antioxidant capacity; ii) no significant changes of total flavonoids contents; iii) a lower chlorophyll degradation (13.5% less), higher hardness and frangibility, and a lower total color change (reduced browning index); iv) reduced negative effects on the flavor. Therefore, the use of FSFPU pretreatment prior to VP drying is suggested.

译文

本研究研究了真空脉动 (VP) 干燥之前的平面扫描频率和脉冲超声 (FSFPU) 预处理对秋葵荚的水分迁移和质量属性的影响。结果表明,当FSFPU预处理参数为40 kHz,25.0 W/L,扫描周期18-180 ms和振幅 ± 1 kHz时,VP干燥过程中水分扩散最快。此外,FSFPU预处理导致微观结构 (绒毛和木质部) 的变化,导致所需的干燥时间大大减少。FSFPU预处理的VP干秋葵荚具有以下特点: i) 增加总酚含量和抗氧化能力; ii) 总黄酮含量无明显变化; iii) 叶绿素降解较低 (13.5% 较少),硬度和易碎性较高,总颜色变化较低 (褐变指数降低); iv) 减少对风味的负面影响。因此,建议在VP干燥之前使用FSFPU预处理。

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