Effect of ultrasonic pretreatment on the properties of freeze-dried carrot slices by traditional and infrared freeze-drying technologies

References

• Kay, K. H.; Zhang, M.; Mujumdar, A. S.; Zhu, Y. Emerging Food Drying Technologies with Energy-Saving Characteristics: A Review. Dry. Technol. 2019, 37, 1465–1480.
   Web of Science ®Google Scholar
• Li, K.; Zhang, M.; Mujumdar, A. S.; Bimal, C. Recent Developments in Field-Based Drying Techniques for Fruits and Vegetables, Drying Technology. Dry. Technol. 2019, 37, 1954–1973. DOI: 10.1080/07373937.2018.1546733.
   Web of Science ®Google Scholar
• Ratti, C. Hot Air and Freeze-Drying of High-Value Foods: A Review. J. Food Eng. 2001, 49, 311–319. DOI: 10.1016/S0260-8774(00)00228-4.
   Web of Science ®Google Scholar
• Wu, X. F.; Zhang, M.; Mujumdar, A. S.; Yang, C. H. Effect of Ultrasound-Assisted Osmotic Dehydration Pretreatment on the Infrared Drying of Pakchoi Stems. Dry. Technol. 2019. DOI: 10.1080/07373937.2019.1608232.
   PubMed Web of Science ®Google Scholar
• Cao, X.; Zhang, M.; Mujumdar, A. S.; Zhong, Q.; Wang, Z. Effects of Ultrasonic Pretreatments on Quality, Energy Consumption and Sterilization of Barley Grass in Freeze Drying. Ultrason. Sonochem. 2018, 40, 333–340. DOI: 10.1016/j.ultsonch.2017.06.014.
   PubMed Web of Science ®Google Scholar
• Beigi, M.; Torki-Harchegani, M.; Tohidi, M. Experimental and ANN Modeling Investigations of Energy Traits for Rough Rice Drying. Energy 2017, 141, 2196–2205. DOI: 10.1016/j.energy.2017.12.004.
   Web of Science ®Google Scholar
• Li, L.; Zhang, M.; Zhou, L. A Promising Pulse-Spouted Microwave Freeze Drying Method Used for Chinese Yam Cubes Dehydration: quality, Energy Consumption, and Uniformity. Drying Technol. In press. DOI: 10.1080/07373937.2019.1624564..
   Google Scholar
• Pawar, S. B.; Pratape, V. M. Fundamentals of Infrared Heating and Its Application in Drying of Food Materials: A Review. J. Food Process. Eng. 2017, 40, e12308. DOI: 10.1111/jfpe.12308.
   Web of Science ®Google Scholar
• Wu, X.-F.; Zhang, M.; Bhandari, B. A Novel Infrared Freeze Drying (IRFD) Technology to Lower the Energy Consumption and Keep the Quality of Cordyceps militaris. Innov. Food Sci. Emerg. Technol. 2019, 54, 34–42. DOI: 10.1016/j.ifset.2019.03.003.
   Web of Science ®Google Scholar
• Zheng, L.; Sun, D. Innovative Aplications of Poweruhrasound during Food Freezing Processes: A Review. Trends Food Sci. Technol. 2006, 17, 16–23. DOI: 10.1016/j.tifs.2005.08.010.
   Web of Science ®Google Scholar
• Fernandes, F.; Rodrigues, S. Ultrasound as Pretreatment for Drying of Fruits: Dehydration of Banana. J. Food Eng. 2007, 83, 1–24.
   Google Scholar
• Rawson, A.; Tiwari, B. K.; Tuohy, M. G.; O’Donnell, C. P.; Brunton, N. Effect of Ultrasoundand Blanching Pretreatments on Polyacetylene and Carotenoid Content of Hot Air and Freeze Dried Carrot Discs. Ultrason. Sonochem. 2011, 18, 1172–1179. DOI: 10.1016/j.ultsonch.2011.03.009.
   PubMed Web of Science ®Google Scholar
• Jin, W.; Zhang, M.; Shi, W. Evaluation of Ultrasound Pretreatment and Drying Methods on Selected Quality Attributes of Bitter Melon (Momordica Charantia L.). Dry. Technol. 2019, 37, 387–396. DOI: 10.1080/07373937.2018.1458735.
   Web of Science ®Google Scholar
• Lin, P.; Zhu, H.; Li, Y. Study of the Influence of Ultrasonic Pre-Processing on Vacuum Freeze-Dried Carrot. Food Res. Dev. 2010, 7, 116–119.
   Google Scholar
• Wu, X. F.; Zhang, M.; Bhandari, B.; Li, Z. Effect of Blanching on Volatile Compounds and Structural Aspects of Cordyceps militaris Dried by Microwave-Assisted Pulse-Spouted Bed Freeze-Drying (MPSFD). Dry. Technol. 2019, 37, 13–25.
   Web of Science ®Google Scholar
• Wu, X. F.; Zhang, M.; Bhandari, B. A Novel Infrared Freeze Drying (IRFD) Technology to Lower the Energy Consumption and Keep the Quality of Cordyceps militaris. Innov. Food Sci. Emerg. 2019, 54, 34–42. DOI: 10.1016/j.ifset.2019.03.003.
   Web of Science ®Google Scholar
• Granado, F.; Olmedilla, B.; Blanco, I.; Rojas-Hidalgo, E. Carotenoid Composition in Raw and Cooked Spanish Vegetables. J. Agric. Food Chem. 1992, 40, 2135–2140. DOI: 10.1021/jf00023a019.
   Web of Science ®Google Scholar
• Thuwapanichayanan, R.; Prachayawarakorn, S.; Soponronnarit, S. Drying Characteristics and Quality of Banana Roam Mat. J. Food Eng. 2008, 86, 573–583. DOI: 10.1016/j.jfoodeng.2007.11.008.
   Web of Science ®Google Scholar
• Wu, X. F.; Zhang, M.; Li, Z. Influence of Infrared Drying on the Drying Kinetics, Bioactive Compounds and Flavor of Cordyceps militaris. LWT Food Sci. Technol. 2019, 111, 790–798. DOI: 10.1016/j.lwt.2019.05.108.
   Web of Science ®Google Scholar
• Correa, J.; Rasia, M.; Mulet, A.; Carcel, J. Influence of Ultrasound Application on Both the Osmotic Pretreatment and Subsequent Convective Drying of Pineapple (Ananas Comosus). Food Sci. Emerg. 2017, 41, 284–291. DOI: 10.1016/j.ifset.2017.04.002.
   Google Scholar
• Jiang, H.; Zhang, M.; Mujumdar, A. S.; Lim, R. Drying Uniformity Analysis of Pulse-Spouted Microwave-Freeze Drying of Banana Cubes. Dry. Technol. 2016, 34, 539–546. DOI: 10.1080/07373937.2015.1061000.
   Web of Science ®Google Scholar
• Chakraborty, R.; Bera, M.; Mukhopadhyay, P.; Bhattacharya, P. Prediction of Optimal Conditions of Infrared Assisted Freeze-Drying of Aloe Vera (Aloe Barbadensis) Using Response Surface Methodology. Sep. Purif. Technol. 2011, 80, 375–384. DOI: 10.1016/j.seppur.2011.05.023.
   Web of Science ®Google Scholar
• Khampakool, A.; Soisungwan, S.; Park, S. H. Potential Application of Infrared Assisted Freeze Drying (IRAFD) for Banana Snacks: Drying Kinetics, Energy Consumption, and Texture. LWT Food Sci. Technol. 2019, 99, 355–363. DOI: 10.1016/j.lwt.2018.09.081.
   Web of Science ®Google Scholar
• Wang, H.; Zhang, M.; Adhikari, B. Drying of Shiitake Mushroom by Combining Freeze-Drying and Mid-Infrared Radiation. Food Bioprod. Process. 2015, 94, 507–517. DOI: 10.1016/j.fbp.2014.07.008.
   Web of Science ®Google Scholar
• Wang, L.; Xu, B.; Wei, B.; Zeng, R. Low Frequency Ultrasound Pretreatment of Carrot Slices: Effect on the Moisture Migration and Quality Attributes by Intermediate-Wave Infrared Radiation Drying. Ultrason. Sonochem. 2018, 40, 619–628. DOI: 10.1016/j.ultsonch.2017.08.005.
   PubMed Web of Science ®Google Scholar
• Niizu, P.; Rodriguez Amaya, D. New Data on the Carotenoid Com Position of Raw Salad Vegetables. J. Food Compos. Anal. 2005, 18, 739–749. DOI: 10.1016/j.jfca.2004.09.001.
   Web of Science ®Google Scholar
• Bechoff, A.; Westby, A.; Owori, C.; Menya, G.; Dhuique-Mayer, C.; Dufour, D.; Tomlins, K. Effect of Drying and Storage on the Degradation of Total Carotenoids in Orange-Fleshed Sweet Potato Cultivars. J. Sci. Food Agric. 2010, 90, 622–629. DOI: 10.1002/jsfa.3859.
   PubMed Web of Science ®Google Scholar
• Al-Dabbas, M.; Saleh, M.; Hamad, H.; Saleh, M. Chlorophyll Color Retention in Green Pepper Preserved in Natural Lemon Juice. J. Food Process. Preserv. 2017, 41, e13055. DOI: 10.1111/jfpp.13055.
   Web of Science ®Google Scholar
• Perera, C. Selected Quality Attributes of Dried Foods. Dry. Technol. 2005, 23, 717–730. DOI: 10.1081/DRT-200054180.
   Web of Science ®Google Scholar
• Monteiro, R.; Link, J.; Tribuzi, G.; Link, J.; Carciofi, B. Effect of Multi-Flash Drying and Microwave Vacuum Drying on the Microstructure and Texture of Pumpkin Slices. LWT Food Sci. Technol. 2018, 96, 612–619. DOI: 10.1016/j.lwt.2018.06.023.
   Web of Science ®Google Scholar
• Jiang, H.; Zhang, M.; Mujumdar, A. S.; Lim, R. Comparison of Drying Characteristic and Uniformity of Banana Cubes Dried by Pulse-Spouted Microwave Vacuum Drying, Freeze Drying and Microwave Freeze Drying. J. Sci. Food Agric. 2014, 94, 1827–1834. DOI: 10.1002/jsfa.6501.
   PubMed Web of Science ®Google Scholar
• Mothibe, K.; Zhang, M.; Nsor-Atindana, J.; Wang, Y. Use of Ultrasound Pretreatment in Drying of Fruits: drying Rates, Quality Attributes, and Shelf Life Extension. Dry. Technol. 2011, 29, 1611–1621. DOI: 10.1080/07373937.2011.602576.
   Web of Science ®Google Scholar
• Fundo, J.; Galvis-Sanchez, A.; Madureira, A.; Carvalho, A.; Feio, G.; Silva, C.; Quintas, M. NMR Water Transverse Relaxation Time Approach to Understand Storage Stability of Fresh-Cut ‘Rocha’pear. LWT Food Sci. Technol. 2016, 74, 280–285. DOI: 10.1016/j.lwt.2016.07.050.
   Web of Science ®Google Scholar
• Bimal, C.; Zhang, M.; Zhang, X. The Determination of Drying End-Point for Asparagus by-Products with the Use of LF-NMR Spectra. Drying Technol. In press. DOI: 10.1080/07373937.2020.1766484.
   Web of Science ®Google Scholar
• Xu, B.; Zhang, M.; Bhandari, B.; Cheng, X.; Sun, J. Effect of Ultrasound Immersion Freezing on the Quality Attributes and Water Distributions of Wrapped Red Radish. Food Bioprocess Technol. 2015, 8, 1366–1376. DOI: 10.1007/s11947-015-1496-x.
   Web of Science ®Google Scholar