ArticleFood science & nutrition2023
Effect of blanching and ultrasound pretreatment on moisture migration, uniformity, and quality attributes of dried cantaloupe.
Article in Food science & nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Pretreatment-Driven Modulation of Green Mango Drying: Kinetics, Energy Consumption, Techno-Functionality, and Environmental Sustainability.Food science & nutrition · 2026Article
- Combined ultrasound-hydrothermal pretreatment enhances moisture diffusivity, energy efficiency, and quality retention during hot air drying of holy basil (Ocimum sanctum L.).Ultrasonics sonochemistry · 2026Article
- Pre-treatments modulate drying characteristics, moisture removals, pigments and browning substrates, flavor, and microstructure in hot air dried daylily (Frontiers in nutrition · 2026Article
- Segmented variable-frequency ultrasound synergistic hot-air drying of Rhubarb: Effect on drying characteristics and quality and thermal analysis.Ultrasonics sonochemistry · 2024Article
- Effect of blanching and ultrasound pretreatment on moisture migration, uniformity, and quality attributes of dried cantaloupe.Food science & nutrition · 2023Article
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Authors and funding
9 authors.
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Abstract
To overcome problems of browning and crusting during the pretreatment process and provide theoretical guidance for cantaloupe convection drying at 80°C, the effects of blanching (BL) and ultrasonic (US) treatments were examined. The effects of various BL (5, 10, and 15 s) and US (10, 20, 30, and 40 min) durations on convection drying were tested. The moisture ratio, drying rate, moisture effective diffusivity, color, browning, nuclear magnetic resonance characteristics, and texture were assessed. Compared with the control group, the maximal decreases in the drying time of BL and US pretreatment groups were 40% and 33.3%, respectively. BL and US pretreatments significantly increased the effective diffusion coefficient and shortened the drying time because of the destruction of the cell structure. Low-field nuclear magnetic resonance analysis showed that free water is mainly lost during the initial drying stage, while solidified water is mainly lost during middle and late stages. According to the results of magnetic resonance imaging, the moisture distribution shows that cavitation from US acts on internal tissue, while BL disrupts the structure of external tissue. Texture data define the area enclosed by S
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