ArticleFoods (Basel, Switzerland)2025
Study on the Effect of Ultrasonic and Cold Plasma Non-Thermal Pretreatment Combined with Hot Air on the Drying Characteristics and Quality of Yams.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Hyperspectral Imaging-Based Rapid Assessment of Chinese Yam Quality for Dried Slice Processing.Foods (Basel, Switzerland) · 2026Article
- Structural Remodeling, Redox Regulation, and Metabolic Responses in Cold Plasma Pretreatment-Assisted Drying of Foods: A Critical Review.Foods (Basel, Switzerland) · 2026Review
- Comparative Evaluation of Drying Methods for Vegetable Waste Aimed at Producing Natural Functional Food Ingredients.Molecules (Basel, Switzerland) · 2026Article
- Nonthermal Pretreatment Technologies to Improve Drying Efficiency and Quality in Fresh-Cut Fruits and Vegetables: A Comprehensive Review.Foods (Basel, Switzerland) · 2026Review
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Authors and funding
3 authors.
Funding
Abstract
In this study, the effects of non-thermal pretreatment such as corona discharge plasma (CDP-21 kV), dielectric barrier discharge plasma (DBDP-32 kV), and ultrasonic waves of different powers (US-180 W, 210 W, 240 W) on hot-air drying of ferruginous yam were compared. The regulatory effects of ultrasonic and cold plasma pretreatment on the drying characteristics and quality of yam were systematically evaluated by determining the drying kinetic parameters, physicochemical indexes, volatile components, and energy consumption. The results showed that ultrasonic pretreatment significantly improved the drying performance of yam compared with different cold plasma treatments, with the highest drying rate and effective moisture diffusion coefficient in the US-180 W group. In terms of quality, this treatment group exhibited better color retention, higher total phenol content (366 mg/100 g) and antioxidant activity, and optimal rehydration performance. Low-field nuclear magnetic resonance (NMR) analyses showed a more homogeneous water distribution, and gas chromatography-mass spectrometry (GC-MS) identified 55 volatile components. This study confirms that the US-180 W ultrasonic pretreatment technology can effectively improve the drying efficiency and product quality of yam and at the same time reduce the energy consumption. The results of this study provide a practical solution for the optimization of a process that can be replicated in the food drying industry.
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