Effect of microwave and air-borne ultrasound-assisted air drying on drying kinetics and phytochemical properties of broccoli floret

Ye Cao, Yang Tao, Xuhao Zhu, Yongbin Han, Dandan Li, Chunquan Liu, Xiaojun Liao, Pau Loke Show

Research output: Contribution to journalArticlepeer-review

24 Scopus citations

Abstract

The drying kinetics and detailed phytochemical profile of broccoli under microwave drying (500 and 900 W) and air-borne ultrasound (125.2 and 180.1 W/dm2) assisted air drying at 70 °C were compared. The results show that, together with the faster drying speed, microwave performed better than ultrasound for the protection of chlorophylls and ascorbic acid. On the other hand, ultrasound-dried broccoli samples showed higher contents of carotenoids (lutein, zeaxanthin, α-carotene, and β-carotene), glucosinolates (glucoraphanin, glucobrassicin, and 4-methoxyglucobrassicin), and sulforaphane compared to the microwave-dried samples. The contents of lutein, glucoraphanin, glucobrassicin, and sulforaphane in the ultrasound-dried samples at 180.1 W/dm2 were 56.5%, 13.7%, 24.9%, and 53.0% higher than that in microwave-dried samples at 900 W. Taking the aforementioned results and literature survey into consideration, it can be concluded that microwave drying has a higher drying efficiency, whereas ultrasound-assisted drying could be a better technology for the preservation of phytochemicals in fruits and vegetables.

Original languageBritish English
Pages (from-to)1733-1748
Number of pages16
JournalDrying Technology
Volume38
Issue number13
DOIs
StatePublished - 1 Sep 2020

Keywords

  • air-borne ultrasound
  • Broccoli drying
  • drying kinetics
  • microwave
  • phytochemicals

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