Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 151, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2021.112186
Keywords
Osmotic dehydration; Phenolic compounds; Mass transfer; Ultrasound frequency; Ultrasound intensity
Categories
Funding
- Science and Technology Innovation Project of Chinese Academy of Agricultural Sciences [CAAS-ASTIP2020-IFST-04]
- Beijing Outstanding Young Scientist Program [BJJWZYJH01201910011025]
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This study explored the effects of ultrasound-assisted osmotic dehydration (UOD) with different frequencies and intensities on the mass transfer kinetics and phenolic retention of apple cubes. It was found that a UOD treatment of 50 W/L and 40 + 80 kHz is recommended to optimize mass transfer efficiency and phenolic retention of dehydrated apple cubes, highlighting the importance of frequency and intensity in the process.
This study investigated the impacts of ultrasound-assisted osmotic dehydration (UOD) with different frequency (40 kHz, 80 kHz, 40 + 80 kHz) and intensity (25 W/L, 50 W/L, 75 W/L) on the kinetics of mass transfer, phenolic losses and the antioxidant properties of apple cubes (8 mm). The mass transfer efficiency of solid gain (SG) was greater under dual-frequency (beta = 0.413) than 40 kHz (beta = 0.707) and 80 kHz (beta = 0.793) under the same intensity. Moreover, the mass transfer efficiency of SG under 75 W/L 40 kHz UOD was higher than that of 25 W/L and 50 W/L UOD based on beta values. Notably, the loss of phenolic content under 75 W/L UOD (18.9 %) was substantially higher than that of the 25 W/L UOD treatment (1.2-1.8 %). A UOD treatment of 50 W/L and 40 + 80 kHz is recommended to optimize mass transfer efficiency and phenolic retention of dehydrated apple cubes.
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