Effect of ultrasound power on moisture status change of apple by contact ultrasound reinforced far-infrared radiation drying

• Published in: Drying technology 2024-11, Vol.42 (15), p.2256-2267
• Main Authors: Yang, Haijiao, Peng, Chengnuo, Wang, Lu, Xie, Anguo, Liu, Yunhong
• Format: Article
• Language: English
• Subjects: apple; Apples; Bound water; Correlation analysis; Drying; Far infrared radiation; far-infrared radiation drying; Food preservation; Fruits; Functional groups; Infrared analysis; Infrared radiation; Internal water; low-field nuclear magnetic resonance; Magnetic resonance imaging; Moisture content; Near infrared radiation; near-infrared spectroscopy; NMR; Nuclear magnetic resonance; Spectrograms; Two dimensional analysis; two-dimensional correlation analysis; Ultrasonic imaging; Ultrasound; Vibration analysis; Water activity; Water content; Wavelengths
• ISSN: 0737-3937; 1532-2300
• DOI: 10.1080/07373937.2024.2418998

To explore the effect of ultrasound power on internal water change of apple dried by contact ultrasound enhanced far-infrared radiation drying (CUFRD), the drying characteristics, microstructure, moisture migration, and molecular vibration patterns of apple slices subjected to this process at different ultrasound powers were investigated using low-field nuclear magnetic resonance (LF-NMR), Near-infrared (NIR) and two-dimensional(2D) correlation analysis. With the increase of contact ultrasound (CU) power, the drying times of apple were shortened by 8.69% to 17.39%, respectively. Scanning electron microscopy (SEM) observation indicated that higher CU power resulted in an increase in the number of microporous channels and pore diameter within apple's internal tissue. The findings of LF-NMR clarified that free water content kept decreasing, while the content of semi-bound water initially increased and then reduced. Magnetic resonance imaging (MRI) images illustrated that higher CU power corresponded to a faster decrease in the redness value of the H + density map of apple during drying. 2D correlation analysis revealed that the changes in the O-H bonds of apple were prioritized over the C-H bonds during drying process. NIR spectroscopy and LF-NMR heterogeneous correlation spectrograms demonstrated that at wavelengths of 950, 1450, and 1680 nm, the order of changes in water-related functional groups was quadruple-frequency O-H > combination of the first overtone of O-H stretching and OH-bending band > double-frequency C-H. Moreover, with increasing CU power, the vibration of hydrogen-containing functional groups intensified, leading to increased water activity. Thus, CU application could significantly enhance the CUFRD process of apple slices.