期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 131, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.lwt.2020.109801
关键词
Infrared freeze drying; Microstructure; beta-carotene contents; Color; Texture
资金
- National Key R&D Program of China [2017YFD0400901]
- Jiangsu Province (China) Agricultural Innovation Project [(17)2017]
- Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology [FMZ202003]
- Jiangsu Province(China) Collaborative Innovation Center for Food Safety and Quality ControlIndustry Development Program
- 111 Project [BP0719028]
The influence of ultrasound (US) application before infrared freeze drying (IRFD) on drying kinetics and quality characteristics of sweet potato samples was evaluated. Results indicated that the proper ultrasonic power could cause the formation of micro-channels and the production of a more porous matrix facilitating moisture diffusion and reduce the drying time in IRFD process. The US pretreatment could increase 4-42% of the beta-carotene content in comparison with the untreated ones. Consequently, the US pretreatments can improve the quality of dried sweet potatoes while shortening the drying time.
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