Multi-frequency power ultrasound as a novel approach improves intermediate-wave infrared drying process and quality attributes of pineapple slices

This study evaluated the effect of mono-frequency ultrasound (MFU, 20 kHz), dual-frequency ultrasound (DFU, 20/40 kHz), and tri-frequency ultrasound (TFU, 20/40/60 kHz) on mass transfer, drying kinetics, and quality properties of infrared-dried pineapple slices. Pretreatments were conducted in distilled water (US), 35 °Brix sucrose solution (US-OD), and 75% (v/v) ethanol solution (US-ET). Results indicated that ultrasound pretreatments modified the microstructure of slices and shortened drying times. Compared to the control group, ultrasound application reduced drying time by 19.01–28.8% for US, 15.33–24.41% for US-OD, and 38.88–42.76% for US-ET. Tri-frequency ultrasound provoked the largest reductions, which exhibited time reductions of 6.36–11.20% and better product quality compared to MFU. Pretreatments increased color changes and loss of bioactive compounds compared to the control but improved the flavor profile and enzyme inactivation. Among pretreated sample groups, US-OD slices had lower browning and rehydration abilities, higher hardness values, and better retention of nutrients and bioactive compounds. Therefore, the combination of TFU and osmotic dehydration could simultaneously improve ultrasound efficacy, reduce drying time, and produce quality products.