ArticleFoods (Basel, Switzerland)2021
Combined Hot Air, Microwave, and Infrared Drying of Hawthorn Fruit: Effects of Ultrasonic Pretreatment on Drying Time, Energy, Qualitative, and Bioactive Compounds' Properties.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
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Who cites it
20 citing papers in PubMed.
- Eliminating Enzymatic Interference: How Drying Methods Modulate Non-Enzymatic Browning and Quality Retention in Pre-InactivatedFoods (Basel, Switzerland) · 2026Article
- Influence of ultrasonic pre-treatment on drying behaviour, energy performance, and quality characteristics of capia pepper cubes under various drying methods.Ultrasonics sonochemistry · 2026Article
- Advances in Combined Drying Techniques for Enhancing Dried Fruits' Quality, Drying Efficiency, and Energy Conservation: A Critical Review.Foods (Basel, Switzerland) · 2026Review
- Ultrasound-Assisted Osmotic Pretreatment of Myrtle (Plants (Basel, Switzerland) · 2026Article
- Valorization of Mushroom Residues for Functional Food Packaging.International journal of molecular sciences · 2025Review
- Production of Red Beetroot (Foods (Basel, Switzerland) · 2025Article
- Drying characteristics of Caridean shrimp with modern methods and the effect of ultrasonic pre-treatment.Journal of food science and technology · 2025Article
- Production of Stevia-Based Persimmon Fruit Leather by Microwave Oven and Its Optimization With Response Surface Methodolog.Food science & nutrition · 2025Article
- Optimizing processing methods for maximum bioactive retention: comparative metabolomic analysis of dried loquat (Frontiers in nutrition · 2025Article
- Improvement of Antioxidant Activity and Sensory Properties of Functional Cookies by Fortification with Ultrasound-Assisted Hot-Air-Drying Blackberry Powders.Foods (Basel, Switzerland) · 2024Article
- Phytochemical, Antimicrobial, and Antioxidant Activity of Different Extracts from Frozen, Freeze-Dried, and Oven-Dried Jostaberries Grown in Moldova.Antioxidants (Basel, Switzerland) · 2024Article
- Preserving nutrient content in red cabbage juice powder via foam-mat hybrid microwave drying: Application in fortified functional pancakes.Food science & nutrition · 2024Article
- Characterization andPharmaceutical nanotechnology · 2024Article
- Evaluating Kinetics of Convection Drying and Microstructure Characteristics of Asian Seabass Fish Skin without and with Ultrasound Pretreatment.Foods (Basel, Switzerland) · 2023Article
- Article
- Study on Drying Control Strategy of White Radish Slice Based on Monitoring Medium Relative Humidity.Foods (Basel, Switzerland) · 2022Article
- Hot air convective drying of hog plum fruit (Heliyon · 2021Article
- Selected Quality Parameters of Air-Dried Apples Pretreated by High Pressure, Ultrasounds and Pulsed Electric Field-A Comparison Study.Foods (Basel, Switzerland) · 2021Article
- Influence of Ultrasound and the Conditions of Convective Drying with Dehumidified Air on the Course of the Process and Selected Properties of Apple Tissue.Foods (Basel, Switzerland) · 2021Article
- Article
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4 authors.
Funding
Abstract
The present study aimed to examine the effect of ultrasonic pretreatment and hot air, microwave-hot-air, infrared-hot air, and freeze-drying on the drying time, specific energy (SE), qualitative properties (i.e., color, shrinkage, and rehydration ratio), and bioactive compounds' properties (i.e., antioxidant activity, phenolic, and flavonoid contents) of hawthorn fruit. Drying of hawthorn was conducted from 45 min for the ultrasonic + microwave-hot-air drying to 1280 min for the freeze-drying method. The lowest amount of SE was obtained using the ultrasonic-microwave-hot-air drying method, which was 47.57 MJ/kg. The lowest values in color changes (12.25) and shrinkage (17.21%) were recorded for the freeze-drying method, while the highest amounts for these traits were 45.57% and 66.75% in the HA drying, respectively. In general, the use of different drying methods reduces the antioxidant capacity (AC), total phenolic content (TPC), and total flavonoid content (TFC) during processing compared to fresh samples. The highest values for AC, TPC, TFC, and the rehydration ratio were 30.69%, 73.07 mg-GAE/gdw, 65.93 mg-QE/gdw, and 2.02 for the freeze-drying method, respectively.
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