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Effects of Tri-frequency Ultrasonic Vacuum-assisted Ethanol Pretreatment on Infrared Drying Efficiency, Qualities and Microbial Safety of Scallion Stalk Slices by Cunshan Zhou; Zhe Cai; Xule Wang; Yabin Feng; Xin Xu; Abu ElGasim A. Yagoub; Hafida Wahia; Haile Ma; Yanhui Sun is a Agricultural and Biological Sciences article available to read on EtoBox.

What is Effects of Tri-frequency Ultrasonic Vacuum-assisted Ethanol Pretreatment on Infrared Drying Efficiency, Qualities and Microbial Safety of Scallion Stalk Slices about?

This paper aims to evaluate the impact of simultaneous tri-frequency ultrasound (20 þ 40 þ 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 þ VC), vacuum-assisted ethanol (Ethanol þ VC), ultrasound (Water þ US), ultrasound-assisted ethanol (Ethanol þ US), ultrasonic vacuum (Water þ USVC), and ultrasonic vacuum-assisted ethanol (Ethanol þ USVC). It was found that Ethanol þ 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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Author

Cunshan Zhou; Zhe Cai; Xule Wang; Yabin Feng; Xin Xu; Abu ElGasim A. Yagoub; Hafida Wahia; Haile Ma; Yanhui Sun

Publisher

Informa UK Limited

Published

2022

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)