Research progress in the application of infrared blanching in fruit and vegetable drying process.

Fruits and vegetables offer substantial nutritional and health benefits, but their short shelf life necessitates effective preservation methods. Conventional drying techniques, while efficient, often lead to deterioration in food quality. Recent advancements highlight the potential of infrared blanching (IRB) as a preparatory process to improve drying outcomes.

Ultrasound-assisted enzymatic extraction of jujube (Ziziphus jujuba Mill.) polysaccharides: Extraction efficiency, antioxidant activity, and structure features.

This study investigated the effect of ultrasound-assisted enzymatic extraction (UAEE) on the extraction efficiency, antioxidant activity, and structural properties of jujube polysaccharide (JPS), with hot water extraction (HWE), ultrasound-assisted extraction (UAE), and enzymatic-assisted extraction (EAE) serving as controls. Optimal extraction conditions were determined through a multi-index weighted scoring method that comprehensively accounted for yield, duration, and antioxidant activity. Results demonstrated that the JPS yield obtained by UAEE at 22/33 kHz was 10.

Research progress in the application of catalytic infrared technology in fruit and vegetable processing.

Fruit and vegetable processing can effectively maintain the quality and safety of fruit and vegetable-based products while extending the shelf life of products and saving transportation costs. Infrared (IR) technology has been widely used in many operating units of fruit and vegetable processing because of its versatility of uniform heating, high heat transfer efficiency, and minimized damage to fruit and vegetable tissues. Catalytic IR (CIR), compared to traditional electric IR, is powered by natural gas or liquefied gas, which can improve thermal efficiency while significantly saving energy.

Ultrasound Intensify the Flavonoid Production of the Willow Bracket Mushroom, Phellinus igniarius (Agaricomycetes), Fermentation Mycelia.

This research aimed to use a novel and effective ultrasound (US) approach for obtaining high bio-compound production, hence proposing strategies for boosting active ingredient biosynthesis. Furthermore, the US promotes several physiological effects on the relevant organelles in the cell, morphological effects on the structure of Phellinus igniarius mycelium, and increases the transfer of nutrients and metabolites. One suitable US condition for flavonoid fermentation was determined as once per day for 7-9 days at a frequency 22 + 40 kHz, power density 120 W/L, treated 10 min, treatment off time 7 s.

Research progress on extraction of active components from apple processing waste.

Apple waste (APW) is the residual product after apple processing, including apple peel, apple core, apple seed, and other components. A large quantity of APW produced is abandoned annually, leading to serious resource waste and environmental pollution. APW is rich in natural active compounds, such as pectin, polyphenols, fatty acids, and dietary fiber, which has a good use value.

Ultrasonic-assisted flowing water thawing of frozen beef with different frequency modes: Effects on thawing efficiency, quality characteristics and microstructure.

This study aimed to evaluate the effects of ultrasonic-assisted thawing at different frequency modes (mono-, dual- and tri-frequency) on the thawing efficiency and quality evaluation of frozen beef. The thawing time, muscle quality, and microstructure of frozen beef were studied. The results showed that ultrasonic-assisted thawing effectively reduced the thawing time by 15.

Effect of thermosonication on texture degradation of carrot tissue in relation to alterations in cell membrane and cell wall structure.

Thermosonication as an alternative to hot water blanching of carrots, the effect of thermosonication on the carrot texture and cell structure required deep investigation. This study was conducted from the aspects of cell membrane, cell water, and cell wall pectin. Results showed that thermosonication at 60 °C significantly increased carrot tissue hardness by up to 10.

Thermosonication inactivation of horseradish peroxidase with different frequency modes: Effect on activity, structure, morphology and mechanisms.

This study aimed to investigate the effect of thermosonicaion (TS) with different frequency modes on the horseradish peroxidase (HRP) inactivation from the aspects of ultrasound field and enzyme structural changes. The relationships between the activity and structural modification were also evaluated. A thermal-only treatment was performed to estimate the action of ultrasound in TS treatment.

Application of multi-frequency power ultrasound in selected food processing using large-scale reactors: A review.

Ultrasound as an eco-friendly green technology has been widely studied in food processing. Nevertheless, there is a lack of publications regarding the application of ultrasound in food processing using large-scale reactors. In this paper, the mechanisms and the devices of multi-frequency power ultrasound (MFPU) are described.

Enhancing jackfruit infrared drying by combining ultrasound treatments: Effect on drying characteristics, quality properties and microstructure.

This study investigates the enhancing effect of power ultrasound (US, 80 W) on the drying characteristics, quality properties and microstructure of jackfruit slices treated with infrared (IR) treatments of 900 W, 1200 W and 1500 W in the meantime. Results showed that when ultrasound was applied, the drying time was reduced by 31%, 35% and 25% compared to pure IR 900 W, 1200 W and 1500 W, respectively. Meanwhile, D values of dried samples were improved.

Ultrasonication and thermosonication blanching treatments of carrot at varying frequencies: Effects on peroxidase inactivation mechanisms and quality characterization evaluation.

The effects of ultrasonication (US) and thermosonication (TS) blanching at varying frequencies on the carrot peroxidase (POD) inactivation and potential mechanisms were studied. The physicochemical properties were evaluated. Hot water (HW) blanching was used as control.

Effect of vacuum and ethanol pretreatment on infrared-hot air drying of scallion (Allium fistulosum).

This study examined the effects of vacuum, ethanol pretreatment, and infrared-hot air drying methods on the characteristics and quality of scallion slices. The pretreatment of scallion includes four conditions: 1) Control: soaking in distilled water under normal pressure, 2) Ethanol: soaking in 75% ethanol under normal pressure, 3) Water + VC: soaking in distilled water under a vacuum of 0.6 bar, 4) Ethanol + VC: soaking in 75% ethanol under a vacuum of 0.

Effect of catalytic infrared dry-blanching on the processing and quality characteristics of garlic slices.

This study investigates the effects of catalytic infrared (CIR) dry-blanching (CIRDB) on the processing and quality of garlic slices. CIRDB processing parameters of CIR processing temperature, slice thickness and processing time were studied versus the processing characteristics of internal temperature, peroxidase (POD) activity and moisture reduction. Blanched garlic quality characteristics of surface color change (ΔE), allicin retention rate, vitamin C retention rate and microbial content were determined.

Vacuum pretreatment coupled to ultrasound assisted osmotic dehydration as a novel method for garlic slices dehydration.

This study investigated the effects of multi-frequency mode ultrasound and vacuum technology on the water loss (WL) of garlic slices during osmotic dehydration (OD), and their effects on the microstructure of garlic. A new method of OD for garlic slices was proposed - Vacuum pretreatment coupled to ultrasound assisted osmotic dehydration (VUOD). The results indicated that the WL of the garlic slices treated with VUOD (21.

Modification of garlic skin dietary fiber with twin-screw extrusion process and in vivo evaluation of Pb binding.

This study investigated the effects of a twin-screw extrusion-cooking process on the modification of garlic skin dietary fiber (DF) under optimal conditions (feed moisture 25%, extrusion temperature 170 °C and screw speed 170 rpm). The evaluation of the soluble dietary fiber (SDF) from the extruded garlic skin on the capacity of Pb binding was determined in vivo. Compared with the untreated garlic skin, the content of extruded garlic skin SDF increased from 5.

Degradation kinetics of aflatoxin B and B in solid medium by using pulsed light irradiation.

Background: Pulsed light (PL) is a new potential technology to degrade aflatoxin. The objective of this study was to investigate the degradation characters of aflatoxin B (AFB ) and B (AFB ) treated under PL irradiation. A kinetic degradation study of AFB and AFB in solid medium was performed under PL irradiation at different initial concentrations of AFB (229.

Application of pretreatment methods on agricultural products prior to frying: a review.

Frying is one of the methods of processing foods, which imparts flavour, taste, colour and crispness in the fried foods. In spite of an increase in the demand for fried foods by consumers all over the world, the danger posed by consuming too much fat is still a challenge. Many researchers have put forward many ideas on how to reduce the oil uptake and improve the nutritional and organoleptic qualities of foods during frying.

Effect of pulsed light on activity and structural changes of horseradish peroxidase.

The objective of this research was to investigate the effects of pulsed light on the activity and structure of horseradish peroxidase in buffer solution. Enzyme residual activities were measured. Surface topography, secondary, and tertiary structures of horseradish peroxidase were determined using atomic force microscopy (AFM), Raman spectroscopy, and fluorescence spectroscopy, respectively.

Simultaneous decontamination and drying of rough rice using combined pulsed light and holding treatment.

Background: Pulsed light (PL) technology has been proven effective in food disinfection. However, increasing the light intensity or treatment time could swiftly increase the temperature of the food product. Using the thermal effect in an appropriate way may achieve a simultaneous disinfection and drying effect.

Effective disinfection of rough rice using infrared radiation heating.

The objective of this study was to investigate the effect of infrared (IR) heating and tempering treatments on disinfection of Aspergillus flavus in freshly harvested rough rice and storage rice. Rice samples with initial moisture contents (IMCs) of 14.1 to 27.

[Study on the structure of defatted wheat germ protein isolate under ultrasonic treatment].

The structure changes of defatted wheat germ protein Isolate (DWGP) treated by ultrasonic was determined by FTIR and fluorescence spectra, and the effect of its structure changes on the high-efficient enzymatic hydrolysis was studied. Research showed that the efficiency of hydrolysate could be improved by ultrasonic treatment. Compared with control group, inhibitory activity of the hydrolysate was increased by 23.