| Literature DB >> 31174779 |
Xule Wang1, Yabin Feng1, Cunshan Zhou2, Yanhui Sun3, Bengang Wu1, Abu ElGasim A Yagoub4, Elmuez Alsir A Aboagarib1.
Abstract
This study examined the effects of vacuum, ethanol pretreatment, and infrared-hot air drying methods on the characteristics and quality of scallion slices. The pretreatment of scallion includes four conditions: 1) Control: soaking in distilled water under normal pressure, 2) Ethanol: soaking in 75% ethanol under normal pressure, 3) Water + VC: soaking in distilled water under a vacuum of 0.6 bar, 4) Ethanol + VC: soaking in 75% ethanol under a vacuum of 0.6 bar. The pretreatment times were 5, 10, 20 and 30 min. The drying process was done in an infrared hot air drying oven at 60 °C. The ethanol pretreated samples exhibited better rehydration, odor, vitamin C retention, bactericidal effect and significantly reduced drying time. Water + VC samples showed better scallion morphology and color. Ethanol + VC samples showed the combined advantages of ethanol and Water + VC pretreatments. Therefore, Ethanol + VC pretreatment can significantly improve the drying rate and quality of scallion.Entities:
Keywords: Ethanol; Infrared-hot air drying; Pretreatment; Scallion; Vacuum
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Year: 2019 PMID： 31174779 DOI： 10.1016/j.foodchem.2019.05.145
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514