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Ultrason Sonochem

Title:		Low frequency ultrasound pretreatment of carrot slices: Effect on the moisture migration and quality attributes by intermediate-wave infrared radiation drying
Author(s):		Wang L; Xu B; Wei B; Zeng R;
Address:		"State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China. School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China. Electronic address: xbg@ujs.edu.cn. School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China. Jiangyin Excellent Precision Machinery Manufacturing Co Ltd, 214408 Wuxi, Jiangsu, China"
Journal Title:		Ultrason Sonochem
Year:		2018
Volume:		20170805
Issue:		Pt A
Page Number:		619 - 628
DOI:		10.1016/j.ultsonch.2017.08.005
ISSN/ISBN:		1873-2828 (Electronic) 1350-4177 (Linking)
Abstract:		"The effect of low frequency ultrasound (LFU) pretreatment prior to intermediate-wave infrared radiation (IW-IR) drying on water migration and quality attributes of carrot slices was investigated in this study. Results showed that the vacuole water of LFU pretreated carrot samples decreased, while the cytoplasm and intercellular space water increased by low-field nuclear magnetic resonance analysis. In addition, LFU pretreatment caused the disruption of cell structures and formation of micro-channels, resulting in significant (p<0.05) decrease of drying time required. The IW-IR dried carrot slices with LFU pretreatment showed higher beta-carotene content and rehydration ratio in comparison with control samples. The color parameters of ultrasound pretreated dried carrot slices after dehydration were closer to the raw carrot samples. The results of electronic nose showed that the aromatic and volatile organic compounds of dried carrot increased by sonicated pretreatment, while the nitrogen oxides decreased, indicating that LFU can improve the flavor of dried carrot slices"
Keywords:		Carotenoids/analysis Color Daucus carota/*chemistry Desiccation/*methods Food Handling/*methods *Food Quality *Infrared Rays *Sonication Volatilization Water/analysis beta Carotene/analysis Electronic nose Lf-nmr Rehydration Sonication;
Notes:		"MedlineWang, Lin Xu, Baoguo Wei, Benxi Zeng, Rong eng Netherlands 2017/09/28 Ultrason Sonochem. 2018 Jan; 40(Pt A):619-628. doi: 10.1016/j.ultsonch.2017.08.005. Epub 2017 Aug 5"