Dehydration of hawthorn fruit juices using ultrasound-assisted vacuum drying.

Abstract

In this study, ultrasound-assisted vacuum drying (UAVD) was employed as a new approach to improve the efficiency and produce dried hawthorn fruit juice powders with acceptable quality. To achieve these goals, the effects of ultrasound intensity (at four levels of 15.29, 20.38, 22.93 and 24.46kW/m2) were evaluated. The results showed that UAVD significantly shortened the drying time (P<0.05), and with the increasing ultrasound intensity, the drying rate increased and the drying time decreased. Based on statistical tests, the Page model was found to fit well to the drying kinetics. After drying, a decline in quality of fresh juices was observed. As compared with vacuum drying individually, UAVD significantly reduced the colour degradation, and increased the retention of the total flavonoids content, five flavonoid compounds contents and antioxidant activity. It was shown that UAVD at the higher ultrasound intensity varied from of 20.38 to 24.46kW/m2 contributed to a better quality in the dried juice powders. Overall, this study demonstrates that UAVD is a promising technique for improving the drying efficiency and quality retention of hawthorn fruit juices.