Journal
DRYING TECHNOLOGY
Volume 40, Issue 12, Pages 2528-2539Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/07373937.2021.1894572
Keywords
Ultrasonic vacuum; scallion stalk; infrared drying; ethanol pretreatment; microbial safety
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Funding
- National Key Research and Development Program of China [2017YFD0400903 (01), 2016YFD0400705 (04)]
- National Nature Science Foundation of China [31801599]
- Science and Technology Major Project of Anhui [18030701152]
- Key Research and Development Program of Jiangsu [BE2019366]
- 333 high level talents of Jiangsu [2018-26]
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This study evaluated the impact of simultaneous tri-frequency ultrasound combined vacuum assisted ethanol pretreatment on the drying process, qualities, and microbial safety of scallion stalk slices. The Ethanol + USVC pretreatment significantly reduced drying time, retained flavor, and exhibited antibacterial effects, resulting in slices with moderate rehydration ratio and surface color change.
This paper aims to evaluate the impact of simultaneous tri-frequency ultrasound (20 + 40 + 60 kHz) combined vacuum (0.6 bar) assisted ethanol (75%) pretreatment on the infrared drying process, qualities (rehydration, flavor, surface color), and microbial safety of scallion stalk slices. The slices were pretreated with different methods, using ethanol, vacuum (Water + VC), vacuum-assisted ethanol (Ethanol + VC), ultrasound (Water + US), ultrasound-assisted ethanol (Ethanol + US), ultrasonic vacuum (Water + USVC), and ultrasonic vacuum-assisted ethanol (Ethanol + USVC). It was found that Ethanol + USVC pretreatment significantly reduced the drying time and showed better flavor retention and antibacterial effect, and the slices produced showed moderate rehydration ratio (7.83) and surface color change (8.94).
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