ArticleFood chemistry: X2024
Effect of various different pretreatment methods on infrared combined hot air impingement drying behavior and physicochemical properties of strawberry slices.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Effects of Different Pretreatments With Vacuum Drying on Drying Kinetics, Bioactive Properties and Physicochemical Characterization of Red Beetroot Snacks.Food science & nutrition · 2026Article
- Ultrasound strengthened air impingement drying for improving drying efficiency and physicochemical quality of Chaenomeles sinensis slices.Ultrasonics sonochemistry · 2026Article
- Application of Freeze-Drying Technology in the Food Industry: A Review.Foods (Basel, Switzerland) · 2026Review
- Influence of different pretreatments on the quality attributes of heat pump dried beetroot slices.Scientific reports · 2026Article
- Influence of β-Cyclodextrin on the Overall Antioxidant Activity and DPPH· Reaction Kinetics of Fresh Raspberry (Plants (Basel, Switzerland) · 2026Article
- Effect of cold plasma and ultrasonic pretreatment on drying characteristics and nutritional quality of vacuum freeze-dried kiwifruit crisps.Ultrasonics sonochemistry · 2025Article
- 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
- Comparison of different drying pretreatment combined with ultrasonic-assisted enzymolysis extraction of anthocyanins from Lycium ruthenicum Murr.Ultrasonics sonochemistry · 2024Article
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Authors and funding
10 authors.
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Abstract
In current work, the effect of freezing (F), ultrasound (U), and freeze- ultrasound (FU) pretreatment on infrared combined with hot air impingement drying kinetics, cell ultrastructure, enzyme activity, and physicochemical properties of strawberry slices were explored. Results showed that FU pretreatment enhanced cell membrane permeability via forming micropores, altered water status by transforming bound water into free water and thus promoted moisture diffusivity and decreased drying time by 50% compared to the control group. FU pretreatment also extensively decreased pectin methylesterase enzyme activity and maintained quality. The contents of total phenols, anthocyanins, vitamin C, antioxidant activity, and
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