Abstract：
The effects of the non-thermal (pulsed electric field, PEF) and thermal pretreatment (vacuum steam pulsed blanching, VSPB) on the drying kinetics, quality attributes, and multi-dimensional microstructure of lily scales were investigated. The results indicate that both PEF and VSPB pretreatments improved the drying rate compared to untreated lily scales. Specifically, PEF pretreatment reduced the drying time by 29.58 % - 43.60 %, while VSPB achieved a 46.91 % reduction in drying time. PEF treatment facilitated the enhanced leaching of phenols and flavonoids compared to VSPB treated samples, thereby increasing antioxidant activity. The rehydration ratio of the dried lilies was improved with PEF and VSPB treatment, which closely related to the microstructure. Weibull distribution and Page model demonstrated excellent fit for the drying and rehydration kinetics of lily scales, respectively (R2 > 0.993). The analysis of multi-dimensional microstructure and ultrastructure confirmed the variations in moisture migration and phytochemical contents among different treatments. Consequently, this study offers insights into the technological support for the potential of non-thermal pretreatment in fruits and vegetables.
摘要：
非热(脉冲电场，PEF)和热预处理(真空蒸汽脉冲烫漂，VSPB)对干燥动力学，质量属性，研究了百合鳞片的多维微观结构。结果表明，与未处理的百合鳞片相比，PEF和VSPB预处理均提高了干燥速率。具体来说,PEF预处理使干燥时间缩短29.58%-43.60%,而VSPB实现了46.91%的干燥时间减少。与VSPB处理的样品相比，PEF处理促进了酚和类黄酮的增强浸出，从而增加抗氧化活性。用PEF和VSPB处理提高了干百合的复水率，这与微观结构密切相关。Weibull分布和Page模型证明了百合鳞片的干燥和复水动力学的极好拟合，分别(R2>0.993)。对多维微观结构和超微结构的分析证实了不同处理之间水分迁移和植物化学物质含量的变化。因此,这项研究为水果和蔬菜非热预处理的潜力提供了技术支持。
