Novel Ultrasonic Pretreatment for Improving Drying Performance and Physicochemical Properties of Slices During Radio Frequency Vacuum Drying.

To enhance the physicochemical quality, drying efficiency, and nutrient retention of dried products, this study investigated the effects of ultrasonic pretreatment on the radio frequency vacuum (RFV) drying characteristics, microstructure, and retention of natural active substances in slices. The ultrasonic time, power, and frequency were considered as experimental factors. The results showed that, compared with conventional RFV drying, ultrasonic pretreatment reduced the drying time of slices by 20-60 min.

Different Pretreatment Methods to Strengthen the Microwave Vacuum Drying of : Effects on the Moisture Migration and Physicochemical Quality.

In this study, we analyzed the effects of three pretreatment methods-microwave, steam, and blanching-on the quality of to determine the optimal pretreatment method; we then investigated the influence of different drying temperatures, vacuum levels, and rotation speeds on the drying characteristics, color, and active ingredient content of the that was pretreated by the optimal pretreatment method during rotary microwave vacuum drying. The results indicated that a microwave pretreatment for 75 s was the optimal pretreatment method, which enhanced the retention of active ingredients and effectively improved the browning of the material. During the process of rotary microwave vacuum drying, as the temperature increased, the vacuum level rose, and the rotation speed increased, the drying rate gradually increased.

Quality Evaluation and Heat and Mass Transfer Mechanism of Microwave Vacuum Drying of Roots.

In this research, the objective was to optimize the drying process of by investigating the effects of microwave vacuum drying parameters, including temperature (30, 35, 40, 45, and 50 °C) and slice thickness (2, 3, 4, 5, and 6 mm). In addition, utilizing COMSOL 6.0 finite element analysis software, we delved into the distribution of heat and moisture during the drying process.

Evaluation of the effect of ultrasound-assisted hot air drying on the drying characteristics and physicochemical properties of cherries based on the entropy-weighted TOPSIS method.

To address the challenges associated with prolonged traditional hot air drying (HAD) times and significant nutrient loss in cherries, this study employs ultrasound-assisted hot air drying (USA-HAD) technology. The study investigates the impacts of various ultrasound (US) frequencies, US powers, and hot air temperatures on the drying kinetics, physicochemical properties, texture attributes, and microstructure of cherries during drying. Cherry physicochemical quality serves as the evaluation criterion, with the entropy-weighted TOPSIS method used to identify the optimal drying parameters.

Radio Frequency Vacuum Drying Study on the Drying Characteristics and Quality of Cistanche Slices and Analysis of Heating Uniformity.

To fully leverage the advantages of both hot air drying and radio frequency vacuum drying, a segmented combination drying technique was applied to post-harvest . This new drying method involves using hot air drying in the initial stage to remove the majority of free water, followed by radio frequency vacuum drying in the later stage to remove the remaining small amount of free water and bound water. During the radio frequency vacuum drying (RFV) phase, the effects of temperature (45, 55, and 65 °C), vacuum pressure (0.

Developing Effective Radio Frequency Vacuum Drying Processes for Moutan Cortex: Effect on Moisture Migration, Drying Kinetics, Physicochemical Quality, and Microstructure.

This study aims to maximize the post-harvest quality of Moutan Cortex and reduce energy consumption. Radio frequency vacuum (RFV) technology was used to dehydrate Moutan Cortex in this study to investigate the effects of different drying temperatures, plate spacing, and vacuum degree on the drying kinetics, physicochemical quality, and microstructure of Moutan Cortex. The results showed that RFV drying shortened the dehydration time of the Moutan Cortex by 10.

Effect of ultrasound combined with chemical pretreatment as an innovative non-thermal technology on the drying process, quality properties and texture of cherry subjected to radio frequency vacuum drying.

To obtain high-quality cherry products, ultrasound (US) combined with five chemical pretreatment techniques were used on cherry prior to radio frequency vacuum drying (RFV), including carboxymethyl cellulose coating (CMC), cellulase (CE), ethanol (EA), isomaltooligosaccharide (IMO), and potassium carbonate + ethyl oleate (PC + AEEO). The effect of different pretreatments (US-CMC, US-CE, US-EA, US-IMO, US-(PC + AEEO)) on the drying characteristics, quality properties, texture, and sensory evaluation of cherries was evaluated. Results showed that the dehydration time and energy consumption were decreased by 4.

Enhancing peach slices radio frequency vacuum drying by combining ultrasound and ultra-high pressure as pretreatments: Effect on drying characteristics, physicochemical quality, texture and sensory evaluation.

To maximally maintain fruits and vegetables quality after harvest, this study used ultrasonic (US) and ultra-high pressure (UHP) techniques as pretreatments for radio frequency vacuum (RFV) drying of peach slices, and investigated the effects of different pretreatments (US, UHP, UHP-US, and US-UHP) on drying characteristics, physicochemical qualities, texture properties, and sensory evaluation of peach slices. Results showed that the drying rate was increased by 15.79 ∼ 54.

Drying kinetics prediction and quality effect of ultrasonic synergy vacuum far-infrared drying of Codonopsis pilosula.

By using ultrasonic synergy vacuum far-infrared drying (US-VFID), the effects of different conditions on the drying kinetics, functional properties, and microstructure of Codonopsis pilosula slices were studied. The sparrow search algorithm (SSA) was used to optimize the back-propagation (BP) neural network to predict the moisture ratio during drying. With the increase of ultrasonic frequency, power and radiation temperature, the drying time of C.

Evaluation of the Effect of Ultrasonic Pretreatment on the Drying Kinetics and Quality Characteristics of Slices Based on the Grey Correlation Method.

Ultrasonic (US) maltreatment was performed before the vacuum far-infrared drying (VFID) of (CP) slices to investigate the effects of different US parameters on the drying characteristics and nutrients of CP slices. The grey correlation method with relative correlation degree () as the evaluation measure was used to construct a model for the evaluation of the pretreatment quality of CP and to determine the optimal pretreatment conditions. The results showed that with the increase in US frequency and power, the drying rate increased.

Effect of Ultrasonic Pretreatment on the Far-Infrared Drying Process and Quality Characteristics of Licorice.

In this paper, the effects of different ultrasonic pretreatment processes on the far-infrared drying characteristics, quality indexes, and microstructure of licorice are evaluated. The results showed that ultrasonic pretreatment, combined with far-infrared drying, significantly reduced the drying time and moisture content of licorice compared with those of the control group. The highest total flavonoid content was obtained at an ultrasound power of 80 W.

Evaluation of the effect of ultrasonic pretreatment on vacuum far-infrared drying characteristics and quality of Angelica sinensis based on entropy weight-coefficient of variation method.

This study investigated the effects of ultrasonic pretreatment time, ultrasonic power, and ultrasonic frequency on the drying characteristics and physicochemical quality of Angelica sinensis, and the physicochemical quality content was selected as the evaluation index, the entropy weight-coefficient of variation method was used to calculate the coupling weight and comprehensive score, and the weighted Technique for Order Preference by Similarity to Ideal Solution method was used to verify the evaluation model. The results showed that the drying rate of materials after ultrasonic treatment was increased by 22.48% to 93.

Effects of Different Drying Methods on the Drying Characteristics and Quality of Slices.

The present study aimed to investigate the effect of rotary microwave vacuum drying (RMVD), radio frequency vacuum drying (RFVD), vacuum far infrared drying (VFID), vacuum drying (VD), hot air drying (HD) and natural drying (ND) on the drying characteristics, active ingredients and microstructure of slices. Compared with the fitting results of the four models, the Weibull model is the most suitable drying model for . The RFVD and HD color difference values were smaller compared to ND.

Improving Drying Characteristics and Physicochemical Quality of by Novel Tray Rotation Microwave Vacuum Drying.

In order to improve the shortcomings of uneven heating of traditional microwave drying and to maximally maintain food quality after harvest, a rotary microwave vacuum drying equipment was fabricated and used for drying experiments on to explore the effects of drying temperature, slice thickness, and vacuum degree on drying characteristics, physicochemical quality, and microstructure of dried products. The results showed that microwave vacuum drying can significantly shorten the drying time and improved the drying efficiency. Six different mathematical models were investigated and the Midilli model was the best-fitted model for all samples (R = 0.

Study on Ultrasonic Far-Infrared Radiation Drying and Quality Characteristics of Wolfberry ( L.) under Different Pretreatments.

In order to explore the effects of different pretreatment methods on the ultrasonic far-infrared synergistic drying characteristics and quality of wolfberry, the bioactive components (polysaccharide, total phenol, total flavonoids, and antioxidants), the quality characteristics (rehydration ratio, color, vitamin C content, and betaine content), and the microstructure of the dried products were used as evaluation indices to test wolfberry treated by five different pretreatments (hot blanching; candied pretreatment; NaOH solution treatment; NaCl solution treatment; and NaCO solution treatment). The results showed that hot blanching pretreatment improved the drying rate and shortened the drying time, and that the vitamin C content of dried products pretreated by hot blanching (92.56 mg/100 g) was higher than that of dried products pretreated by other methods.

Effect of ultrasonic far-infrared synergistic drying on the characteristics and qualities of wolfberry (Lycium barbarum L.).

This study investigated the effects of ultrasonic frequency, ultrasonic power, irradiation height and temperature on the drying characteristics, quality and microstructure of wolfberry by ultrasonic-assisted far-infrared drying. By fitting five commonly used thin-layer drying mathematical models, it was found that the coefficient of determination (R) of the Weibull model was 0.99400-0.

Characteristics and Quality Analysis of Radio Frequency-Hot Air Combined Segmented Drying of Wolfberry ().

To overcome the problems of a long conventional drying time, low energy efficiency, and poor product quality, a segmented drying approach was developed for fresh wolfberry () using a radio frequency (RF)-hot air drying process, which was investigated under different parameters of plate spacing (80, 90, 100 mm), vacuum degree (0.015, 0.025, 0.

Effect of an Ultrasound Pre-Treatment on the Characteristics and Quality of Far-Infrared Vacuum Drying with Cistanche Slices.

In this study, the effect of an ultrasound (US) pre-treatment on the process of drying Cistanche slices through far-infrared vacuum drying was investigated with various experimental factors, including the US treatment time (25, 35, 45 min), frequency (20, 40, 60 kHz) and power (150, 180, 210 W). The results showed that compared with the samples without US, the material drying time after the US treatment was reduced by 16-36.8%.