ArticleFood chemistry: X2025
Integrated multi-dimensional micro-structure reveals the changes in moisture migration and quality attributes during drying of apple slices with ultrasonic pretreatment.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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3 citing papers in PubMed.
- Process Intensification of Unripe Plantain Peel UV-C-Assisted Hot-Air Drying Combined with Ultrasound and Oxalic Acid Pretreatments: Drying Kinetics, Microstructure, and Product Quality.Foods (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
- Ultrasound pretreatment enhances drying efficiency and phenolic retention in raspberries during heat pump drying by modulating cell wall structure and water status.Food chemistry: X · 2026Article
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10 authors.
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Abstract
Optimizing drying efficiency and enhancing product quality are crucial for industrial apple dehydration processing. This study focused on multi-dimensional micro-structure changes of apple slices with ultrasonic pretreatment (US). The results indicated that US pretreatment significantly enhanced mass transfer by depolymerizing cell wall pectin to increase water-soluble pectin (72.15 to 90.35 mg/g AIR) and chelate-soluble pectin (35.31 to 54.69 mg/g AIR), converting bound water to free water, disrupting the structural integrity of the cells, thereby reducing drying time by 13.31-38.82 % for hot-air drying and 32.60-36.88 % for infrared drying. Concurrently, the microscopic structural changes induced by US treatment enhanced rehydration capacity and minimized bio-active compound's loss, particularly chlorogenic acid and malic acid. Although the reduction in total phenols and flavonoids resulted in decreased antioxidant activity, appropriate US treatment enhanced color by activating polyphenol oxidase (PPO). Consequently, optimal US pretreatment is essential for enhancing both the drying efficiency and quality of apple slices.
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