ArticleFood chemistry: X2024
Effects of ultrasonication and freeze-thaw pretreatments on the vacuum freeze-drying process and quality characteristics of apricot (
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 9 papers.
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Who cites it
9 citing papers in PubMed.
- Drying Route Influences Matrix Organization, Reconstitution, Flowability and Selected Phytochemical Indicators of Apricot Powder.Foods (Basel, Switzerland) · 2026Article
- Effects of combined ultrasonic and microwave pretreatments on vacuum freeze-drying efficiency and quality of giant freshwater prawn (Food chemistry: X · 2026Article
- Flavor and metabolite responses ofFood chemistry: X · 2026Article
- Influence of different pretreatments on the quality attributes of heat pump dried beetroot slices.Scientific reports · 2026Article
- Effect of cold plasma synergistic ultrasound-assisted enzyme treatment on the improvement of hygroscopicity and quality characteristics of jujube powder.Ultrasonics sonochemistry · 2025Article
- Changes in chemical composition, volatile compound, and bioactive compounds retention in shallots (Food chemistry: X · 2025Article
- Comparison of different drying processes ofFood chemistry: X · 2025Article
- Effects of Ultrasound and Microwave-Hot Air Drying on the Drying Kinetics and Physicochemical Properties of Mango Powder.International journal of food science · 2025Article
- Effect of cold plasma and ultrasonic pretreatment on drying characteristics and nutritional quality of vacuum freeze-dried kiwifruit crisps.Ultrasonics sonochemistry · 2025Article
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7 authors.
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Abstract
The combination of pretreatment and vacuum freeze-drying (VFD) technology is an effective technique for extending the shelf life of apricots, reducing costs and energy consumption. However, the impact of pretreatment on the freeze-drying and quality characteristics of apricots is still unclear. The effects of ultrasound (US), freeze-thaw (FT), and their combination (FT-US) on water migration and quality characteristics of apricot slices on VFD were studied. LR-NMR and SEM showed that pretreatment significantly reduced the time (19.05%-33.33%) and energy consumption (17.67%-35.66%) of the VFD process. Compared with the control group, the US, FT, and FT-US improved the color, texture, rehydration ability, and flavor of apricot slices. Among them, FT-US retained the most biologically active substances and antioxidant capacity, with the highest sensory score. Overall, FT-US pretreatment induced changes in the microstructure and chemistry of apricots, which contributed to the production of high-quality VFD apricot slices.
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