Effect of ultrasonic and blanching pretreatment on hot air drying of sweet potato leaves

Authors

ZHANG Yingmin, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471000, China
REN Guangyue, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471000, China; Collaborative Innovation Center of Grain Storage Security, Henan Province, Zhengzhou, Henan 450001, China
QU Zhanping, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471000, China
JIN Liwei, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471000, China
DUAN Xu, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471000, China; Collaborative Innovation Center of Grain Storage Security, Henan Province, Zhengzhou, Henan 450001, China
ZHANG Ledao, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471000, China; Collaborative Innovation Center of Grain Storage Security, Henan Province, Zhengzhou, Henan 450001, China

Abstract

In order to optimize the hot air drying process of fresh sweet potato leaves and improve its drying quality, the pretreatment of sweet potato leaves before hot air drying was carried out by ultrasonic and blanching, and different ultrasonic power, temperature, time and proportion of blanching liquid, temperature. The effect of time on chlorophyll, rehydration, chromatic aberration, drying characteristics, energy consumption and microstructure of sweet potato leaves after hot air. The experimental results showed that the optimal ultrasonic conditions are: time 10 min, power 300 W, temperature 40 ℃, the ultrasonic pretreatment of sweet potato leaves has a higher drying efficiency, lower shrinkage rate, and more complete tissue structure. The optimum process conditions were as follow: time 60 s, ratio 2∶1, temperature 80 ℃, the sweet potato leaf rehydration rate, chlorophyll content and color were slightly higher after the blanching treatment, and the texture was tight and uniform, with a high cell opening rate, and a low total energy consumption.

Publication Date

12-28-2019

First Page

194

Last Page

201

DOI

10.13652/j.issn.1003-5788.2019.12.036

Recommended Citation

Yingmin, ZHANG; Guangyue, REN; Zhanping, QU; Liwei, JIN; Xu, DUAN; and Ledao, ZHANG (2019) "Effect of ultrasonic and blanching pretreatment on hot air drying of sweet potato leaves," Food and Machinery: Vol. 35: Iss. 12, Article 36.
DOI: 10.13652/j.issn.1003-5788.2019.12.036
Available at: https://www.ifoodmm.cn/journal/vol35/iss12/36

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