为了获得优质的樱桃产品,在射频真空干燥(RFV)之前,在樱桃上使用了超声(US)与五种化学预处理技术相结合,包括羧甲基纤维素涂层(CMC),纤维素酶(CE),乙醇(EA),低聚异麦芽糖(IMO),和碳酸钾+油酸乙酯(PC+AEEO)。不同预处理的效果(US-CMC,US-CE,US-EA,US-IMO,US-(PC+AEEO))对干燥特性的影响,质量属性,纹理,并对樱桃的感官评价进行了评价。结果表明,脱水时间和能量消耗分别减少了4.17-20.83%和3.22-19.34%,分别,和单个糖的含量,可溶性固体,总酚(TPC),天然活性物质,总黄酮(TFC),和抗氧化性能(DPPH,US联合5种化学处理后,ABTS和FRAP)显著升高(P<0.05)。此外,预处理在改善干樱桃的质构特性和表面保色性方面发挥了重要作用。根据感官评价分析,用US-CMC预处理的脱水樱桃表现出最高的总体接受度,纹理,脆度,颜色,甜味显示出更低的异味,与对照和其他预处理相比,苦味和酸味。结果表明,US-CMC预处理是提高样品理化质量和脱水率的一种有前途的技术。这为干樱桃的加工提供了一种新的策略。
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 4.17 - 20.83 % and 3.22 - 19.34 %, respectively, and the contents of individual sugars, soluble solid, total phenolics (TPC), natural active substances, total flavonoids (TFC), and antioxidant properties (DPPH, ABTS and FRAP) were significantly increased after US combined with five chemical treatments (P < 0.05). Moreover, the pretreatment played important role in improving texture properties and surface color retention in the dried cherries. According to the sensory evaluation analysis, the dehydrated cherries pretreated with US-CMC exhibited the highest overall acceptance, texture, crispness, color, and sweet taste showed lower off-odor, bitter taste and sour taste compared to control and other pretreatments. The findings indicate that US-CMC pretreatment is a promising technique for increasing physicochemical qualities and dehydration rate of samples, which provides a novel strategy to processing of dried cherry.