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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 ti...

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Autores principales: Shang, Jianwei, Zhang, Qian, Wang, Tongxun, Xu, Yanrui, Zang, Zepeng, Wan, Fangxin, Yue, Yuanman, Huang, Xiaopeng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10297442/
https://www.ncbi.nlm.nih.gov/pubmed/37372625
http://dx.doi.org/10.3390/foods12122414
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author Shang, Jianwei
Zhang, Qian
Wang, Tongxun
Xu, Yanrui
Zang, Zepeng
Wan, Fangxin
Yue, Yuanman
Huang, Xiaopeng
author_facet Shang, Jianwei
Zhang, Qian
Wang, Tongxun
Xu, Yanrui
Zang, Zepeng
Wan, Fangxin
Yue, Yuanman
Huang, Xiaopeng
author_sort Shang, Jianwei
collection PubMed
description 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. The total phenolic content (0.686 mg gallic acid equivalent/g) was higher than that in the control group, the increase was 19.4%, and its content was the highest at the sonication frequency of 20 kHz. The antioxidant capacity tended to increase and then decrease with the increase in sonication time, sonication power, and sonication frequency, and was the highest at 30 min of sonication. The soluble sugar content (31.490 mg glucose equivalent/g) was the highest at 30 kHz and 30 min. Observation of the microstructure revealed that the surface structure of the ultrasonic pretreated licorice slices changed significantly, forming more micropore channels, which facilitated the mass heat transfer during the drying process. In conclusion, ultrasonic pretreatment can significantly improve the quality of licorice tablets and significantly reduce the time required for subsequent drying. The combination of pretreatment parameters of 60 W ultrasonic power and 40 kHz ultrasonic frequency for 30 min was found to be an optimal combination of pretreatment parameters; therefore, this study may provide a technical reference for the industrialization of licorice drying.
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spelling pubmed-102974422023-06-28 Effect of Ultrasonic Pretreatment on the Far-Infrared Drying Process and Quality Characteristics of Licorice Shang, Jianwei Zhang, Qian Wang, Tongxun Xu, Yanrui Zang, Zepeng Wan, Fangxin Yue, Yuanman Huang, Xiaopeng Foods Article 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. The total phenolic content (0.686 mg gallic acid equivalent/g) was higher than that in the control group, the increase was 19.4%, and its content was the highest at the sonication frequency of 20 kHz. The antioxidant capacity tended to increase and then decrease with the increase in sonication time, sonication power, and sonication frequency, and was the highest at 30 min of sonication. The soluble sugar content (31.490 mg glucose equivalent/g) was the highest at 30 kHz and 30 min. Observation of the microstructure revealed that the surface structure of the ultrasonic pretreated licorice slices changed significantly, forming more micropore channels, which facilitated the mass heat transfer during the drying process. In conclusion, ultrasonic pretreatment can significantly improve the quality of licorice tablets and significantly reduce the time required for subsequent drying. The combination of pretreatment parameters of 60 W ultrasonic power and 40 kHz ultrasonic frequency for 30 min was found to be an optimal combination of pretreatment parameters; therefore, this study may provide a technical reference for the industrialization of licorice drying. MDPI 2023-06-19 /pmc/articles/PMC10297442/ /pubmed/37372625 http://dx.doi.org/10.3390/foods12122414 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Shang, Jianwei
Zhang, Qian
Wang, Tongxun
Xu, Yanrui
Zang, Zepeng
Wan, Fangxin
Yue, Yuanman
Huang, Xiaopeng
Effect of Ultrasonic Pretreatment on the Far-Infrared Drying Process and Quality Characteristics of Licorice
title Effect of Ultrasonic Pretreatment on the Far-Infrared Drying Process and Quality Characteristics of Licorice
title_full Effect of Ultrasonic Pretreatment on the Far-Infrared Drying Process and Quality Characteristics of Licorice
title_fullStr Effect of Ultrasonic Pretreatment on the Far-Infrared Drying Process and Quality Characteristics of Licorice
title_full_unstemmed Effect of Ultrasonic Pretreatment on the Far-Infrared Drying Process and Quality Characteristics of Licorice
title_short Effect of Ultrasonic Pretreatment on the Far-Infrared Drying Process and Quality Characteristics of Licorice
title_sort effect of ultrasonic pretreatment on the far-infrared drying process and quality characteristics of licorice
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10297442/
https://www.ncbi.nlm.nih.gov/pubmed/37372625
http://dx.doi.org/10.3390/foods12122414
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