Effects of tri-frequency ultrasonic vacuum-assisted ethanol pretreatment on infrared drying efficiency, qualities and microbial safety of scallion stalk slices. Issue 12 (1st September 2022)

• Record Type: Journal Article
• Authors: Zhou, Cunshan; Cai, Zhe; Wang, Xule; Feng, Yabin; Xu, Xin; Yagoub, Abu ElGasim A.; Wahia, Hafida; Ma, Haile; Sun, Yanhui
• Is Part Of: Drying technology. Volume 40:Issue 12(2022)
• Page Start: 2528
• Page End: 2539
• Publication Date: 2022-09-01
• Subjects: Ultrasonic vacuum -- scallion stalk -- infrared drying -- ethanol pretreatment -- microbial safety; Drying -- Periodicals; Desiccation; 660.28426
• DOI: 10.1080/07373937.2021.1894572
• Languages: English
• ISSNs: 0737-3937

Abstract

Abstract: 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).