Effects of ultrasound combined far-infrared radiation drying on the quality of banana slices

Authors

SHI Xiao-wei, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
LIU Yun-hong, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China; Henan Engineering Technology Research Center of Agricultural Product Drying Equipment, Luoyang, Henan 471023, China

Abstract

In order to investigate the quality characteristics of banana dried by ultrasound combined with far-infrared radiation drying, the banana slices were dried using ultrasound combined far-infrared radiation drying, and the drying was operated using the radiation temperature of 150, 210, 270 ℃ under the ultrasound power of 0, 30, 60 W. The effect of drying conditions on structure, rehydration ratio, shrinkage, color difference, total phenol content, VC content and antioxidant activity of banana slices were compared. The results showed that as the increases of radiation temperature and ultrasound power, the hardness values and shrinkage rate of banana slices decreased, and the rehydration ratio increased. At radiation temperature of 210 ℃, the color difference of banana slices was smaller, the contents of total phenol and VC were higher, and the antioxidant activity was stronger. The application of ultrasound can improve the physical and chemical quality of banana slices dried by far-infrared radiation. The results of weighted comprehensive score analysis showed that radiation temperature of 210 ℃ and ultrasonic power of 60 W were the optimal parameters for ultrasound combined far-infrared radiation drying of banana slices.

Publication Date

1-28-2021

First Page

204

Last Page

209

DOI

10.13652/j.issn.1003-5788.2021.01.034

Recommended Citation

Xiao-wei, SHI and Yun-hong, LIU (2021) "Effects of ultrasound combined far-infrared radiation drying on the quality of banana slices," Food and Machinery: Vol. 37: Iss. 1, Article 34.
DOI: 10.13652/j.issn.1003-5788.2021.01.034
Available at: https://www.ifoodmm.cn/journal/vol37/iss1/34

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