预处理方法如超声和可食用涂层的应用用于减少干燥技术中的加工时间和/或保持食品产品质量。这项研究的目的是测量胶基涂层的影响(瓜尔胶,海藻酸钠,和罗勒树胶)在干燥前结合超声处理对总酚含量(TPC),抗氧化能力(AC),有效水扩散系数(Deff),总色差(ΔE),表面收缩率(SS),酸樱桃的复水率(RR)。超声波预处理(40kHz,150瓦,在25°C,12分钟)增加TPC,AC,Deff,RR,缩短了干燥时间,ΔE,酸樱桃的SS值。可食用涂层增加了TPC,AC,干燥时间,RR,减少了Deff,ΔE,超声处理的酸樱桃的SS值。未经处理的TPC,未涂层-超声处理,瓜尔胶涂层,海藻酸钠涂层,和罗勒种子胶涂层的酸樱桃分别为2965.9、3398.1、3480.8、3511.0和3898.3µg没食子酸当量/g干,分别。在罗勒种子胶涂覆的酸樱桃上观察到AC的最高值(71.2±3.7%)。干燥曲线的实验数据被拟合到几个广泛使用的模型,和使用最能代表酸樱桃干燥速率的实验常数的Mililli模型。可食涂层显著减少了干酸樱桃的颜色变化和收缩,在罗勒种子胶涂覆的样品中具有最低的ΔE和SS值(p<0.05)。
Application of pretreatment methods such as ultrasound and edible coatings is used to reduce processing time and/or preserve food product quality in drying technology. The aim of this research was to measure the impacts of gum-based coatings (guar, sodium alginate, and basil seed gums) in combination with sonication before drying on total phenolic content (TPC), antioxidant capacity (AC), effective water diffusivity (Deff), total color difference (ΔE), surface shrinkage (SS), and rehydration ratio (RR) of sour cherries. Ultrasonic pretreatment (40 kHz, 150 W, at 25 °C, for 12 min) increased the TPC, AC, Deff, and RR, and decreased the drying time, ΔE, and SS values of sour cherries. Edible coating increased the TPC, AC, drying time, and RR, and decreased the Deff, ΔE, and SS values of sonicated sour cherries. The TPC for untreated, uncoated-sonicated, guar gum-coated, sodium alginate-coated, and basil seed gum-coated sour cherries were 2965.9, 3398.1, 3480.8, 3511.0, and 3898.3 µg gallic acid equivalent/g dry, respectively. The highest value of AC (71.2±3.7 %) was observed on coated sour cherries by basil seed gum. The experimental data for drying curves were fitted to several widely used models, and the Midilli model using the experimental constants that best represent the drying rate of sour cherries. The edible coatings significantly reduced the color changes and shrinkage of dried sour cherries, with the lowest ΔE and SS values in the basil seed gum-coated samples (p < 0.05).