ArticleUltrasonics sonochemistry2021
Ultrasound freeze-thawing style pretreatment to improve the efficiency of the vacuum freeze-drying of okra (Abelmoschus esculentus (L.) Moench) and the quality characteristics of the dried product.
Article in Ultrasonics sonochemistry, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 27 papers.
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27 citing papers in PubMed, 122 citations in OpenAlex.
- Effects of Different Pretreatments With Vacuum Drying on Drying Kinetics, Bioactive Properties and Physicochemical Characterization of Red Beetroot Snacks.Food science & nutrition · 2026Article
- Influence of different pretreatments on the quality attributes of heat pump dried beetroot slices.Scientific reports · 2026Article
- Effects of drying methods on the nutritional, antioxidant capacity and volatile compounds ofFood chemistry: X · 2026Article
- Effects of Thermal Pre-Treatments and Drying Processes on the Retention of Phytonutrients, Vitamins, and Antioxidant Activity in Dried Okra (Foods (Basel, Switzerland) · 2026Article
- Pre-treatments modulate drying characteristics, moisture removals, pigments and browning substrates, flavor, and microstructure in hot air dried daylily (Frontiers in nutrition · 2026Article
- Metabolomics and sensory evaluation combined analysis reveal the effect of processing methods and different forms on the flavor of rose herbal tea.NPJ science of food · 2025Article
- Comparative evaluation of ultrasound-assisted extraction with other green extraction methods for sustainable recycling and processing of date palm bioresources and by-products: A review of recent research.Ultrasonics sonochemistry · 2025Review
- Machine learning algorithm for estimating and optimizing the phytochemical content and physicochemical properties of okra slices in an infrared heating system.Food chemistry: X · 2025Article
- Effect of cold plasma and ultrasonic pretreatment on drying characteristics and nutritional quality of vacuum freeze-dried kiwifruit crisps.Ultrasonics sonochemistry · 2025Article
- Effect of freeze-thaw and PEF pretreatments on the kinetics and microstructure of convective and ultrasound-assisted drying of orange peel.NPJ science of food · 2024Article
- Effects of ultrasonication and freeze-thaw pretreatments on the vacuum freeze-drying process and quality characteristics of apricot (Food chemistry: X · 2024Article
- Effects of Freeze-Thaw Pretreatment Combined with Hot Air on Snake Gourd (Foods (Basel, Switzerland) · 2024Article
- Article
- Study on the Drying Kinetics of Zinc Smelting Iron Slag Assisted by Ultrasonic Waves.ACS omega · 2024Article
- Comparative Evaluation of Quality Attributes of the Dried Cherry Blossom Subjected to Different Drying Techniques.Foods (Basel, Switzerland) · 2023Article
- Novel Efficient Physical Technologies for Enhancing Freeze Drying of Fruits and Vegetables: A Review.Foods (Basel, Switzerland) · 2023Review
- The impact of different drying methods on the physical properties, bioactive components, antioxidant capacity, volatile components and industrial application of coffee peel.Food chemistry: X · 2023Article
- Evaluation of the Effect of Ultrasonic Pretreatment on the Drying Kinetics and Quality Characteristics ofMolecules (Basel, Switzerland) · 2023Article
- Influence of Ultrasound-Assisted Vacuum Drying on Physicochemical Characteristics, Antioxidant Activity, and α-Glucosidase Inhibition Activity ofFoods (Basel, Switzerland) · 2023Article
- Effect of different drying techniques on rose (Heliyon · 2023Article
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Authors and funding
9 authors at 3 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Vacuum freeze-drying is a new and high technology on agricultural product dehydrating dry, but it faces the high cost problem caused by high energy consumption. This study investigated the effect of ultrasound (US), freeze-thawing (including the freeze-air thawing (AT), freeze-water thawing (WT), freeze-ultrasound thawing (UST), and freeze-air ultrasound thawing (AT + US)) pretreatments on the vacuum freeze-drying efficiency and the quality of dried okra. The results indicated that the application of ultrasound and different freeze-thawing pretreatments reduced the drying time by 25.0%-62.50% and the total energy consumption was 24.28%-62.35% less. The AT pretreatment reduced the time by of okra slices by 62.50% and the total energy consumption was 62.35% less. The significant decrease in drying time was due to a change in the microstructure caused by pretreatment. Besides, the okra pretreated with the US retained most of the quality characteristics (flavor, color, hardness, and frangibility) among all methods, while, AT + US had the most changeable characteristics in quality, which is deprecated in our study. The okra pretreated with the US and AT, separately, had the best dry matter content loss (9.008%, 5.602%), lower chlorophyll degradation (5.05%, 5.44% less), and higher contents of total phenolics, total flavonoids, and pectin, with strong antioxidant capacity, compared to other methods. The pretreatments did not have a large effect on the functional groups and the structure of pectin, but slightly affected the viscosity. It can be concluded that AT and US pretreatment methods are better than others.
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