Effect of multi-mode dual-frequency ultrasound pretreatment on the vacuum freeze-drying process and quality attributes of the strawberry slices
Open accessAbstract
The effects of osmotic pretreatment assisted by ultrasound in different frequency modes before vacuum freeze-drying (VFD) on moisture migration and quality characteristics of strawberry slices were investigated. The frequency modes are single-frequency modes under 20, 40 kHz (SM-20, SM-40), and dual-frequency under 20/40 kHz including sequential mode (SeDM) and simultaneous mode (SiDM). The quality characteristics of dried strawberry products including rehydration, hardness, color, flavor, total anthocyanins, total phenols, vitamin C content, and active antioxidant components (DPPH and -OH) were determined. Results showed that drying time of the strawberry slices irradiated by ultrasound was reduced by 15.25%-50.00%, compared to the control samples. Besides, dual-frequency ultrasound shortened the drying time more than single-frequency ultrasound. The drying time of SeDM was the shortest. In addition to vitamin C content, the quality characteristics including rehydration, hardness, color, flavor, total anthocyanins, total phenols, and antioxidant activity of dried strawberry products pretreated by SeDM were significantly (p < 0.05) better than those of control and other pretreated samples. It can be concluded that the SeDM was an effective pretreatment method to produce high-quality vacuum freeze-dried strawberry products.
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
Dual-frequency ultrasonic significantly outperformed single-frequency ultrasonic in drying efficiency.
“The dual-frequency ultrasonic significantly outperformed the single-frequency ultrasonic in terms of drying efficiency.”
From A comprehensive review of ultrasonic assisted extraction (UAE) for bioactive components: Principles, advantages, equipment, and combined technologies (2023) · cites this paper as [106]
Dual-frequency ultrasonic pretreatment reduced drying time of strawberry slices to 6 h compared to 10 h with single-frequency ultrasonic.
“The study showed that the drying time using dual-frequency ultrasonic was 6 h, while the drying time using single-frequency ultrasonic was 10 h.”
From A comprehensive review of ultrasonic assisted extraction (UAE) for bioactive components: Principles, advantages, equipment, and combined technologies (2023) · cites this paper as [106]
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Cites
Effects of sonication and carbonation on guava juice quality
CHENG, L., Soh, C. Z., LIEW, S., & TEH, F. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2007.02.001 · Cited by 283 · see citing works
Wang, L., Xu, B., Wei, B., et al. (2017) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2017.08.005 · Cited by 251 · see citing works
Self-citationLi, S., Yang, X., Zhang, Y., Ma, H., Liang, Q., Qu, W., He, R., Zhou, C., & Mahunu, G. K. (2015) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2015.11.019 · Cited by 222 · see citing works
Self-citationAzam, S. M. R., Ma, H.-L., Xu, B.-G., Devi, S., Siddique, A., Stanley, S. L., Bhandari, B., & Zhu, J. (2020) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2020.01.028 · Cited by 190 · see citing works
Self-citationBozkır, H., Ergün, A. R., Serdar, E., et al. (2019) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2019.02.006 · Cited by 178 · see citing works
Amami, E., Khezami, W., Mezrigui, S., et al. (2016) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2016.12.007 · Cited by 177 · see citing works
Feng, Y., Tan, C. P., Zhou, C., Yagoub, A. E. A., Xu, B., Sun, Y., Ma, H., Xu, X., & Yu, X. (2020) · Food Chemistry · doi:10.1016/j.foodchem.2020.126883 · Cited by 162 · see citing works
Self-citationZhang, L., Liao, L., Qiao, Y., et al. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2019.125386 · Cited by 159 · see citing works
Deng, L., MUJUMDAR, A. S., Yang, X., Wang, J., Zhang, Q., Zheng, Z., Gao, Z., & Xiao, H. (2018) · Food Chemistry · doi:10.1016/j.foodchem.2018.04.062 · Cited by 152 · see citing works
Rastogi, N. K., & Raghavarao, K. S. M. S. (2003) · LWT · doi:10.1016/s0023-6438(03)00131-2 · Cited by 149 · see citing works
Rojas, M. L., Silveira, I., & Augusto, P. E. D. (2019) · Food and Bioproducts Processing · doi:10.1016/j.fbp.2019.10.008 · Cited by 138 · see citing works
Effect of vacuum and ethanol pretreatment on infrared-hot air drying of scallion (Allium fistulosum)
Wang, X., Feng, Y., Zhou, C., et al. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2019.05.145 · Cited by 136 · see citing works
Self-citationXu, X., Zhang, L., Feng, Y., Zhou, C., Yagoub, A. E. A., Wahia, H., Ma, H., Zhang, J., & Sun, Y. (2020) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2020.105300 · Cited by 131 · see citing works
Self-citationSantos, K. C., Guedes, J. S., Rojas, M. L., et al. (2020) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2020.105304 · Cited by 125 · see citing works
Wen, C., Zhang, J., Zhang, H., et al. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2019.125165 · Cited by 119 · see citing works
Karaçam, C. H., Şahin, S., & Öztop, M. H. (2015) · LWT · doi:10.1016/j.lwt.2015.06.064 · Cited by 118 · see citing works
Xu, B., Ren, A., Chen, J., Li, H., Wei, B., Wang, J., Azam, S. M. R., Bhandari, B., Zhou, C., & Ma, H. (2020) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2020.106440 · Cited by 110 · see citing works
Self-citationÇoklar, H., & Akbulut, M. (2017) · Journal of Functional Foods · doi:10.1016/j.jff.2017.05.037 · Cited by 106 · see citing works
Changes in firmness, pectin content and nanostructure of two crisp peach cultivars after storage
Zhang, L., Chen, F., Yang, H., et al. (2009) · LWT · doi:10.1016/j.lwt.2009.06.015 · Cited by 101 · see citing works
Extraction and characterization of pectin from Premna microphylla Turcz leaves
Lu, J., Li, J., Jin, R., Li, S., Yi, J., & Huang, J. (2019) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2019.03.056 · Cited by 93 · see citing works
Luo, X., Cui, J., Zhang, H., et al. (2018) · Food Chemistry · doi:10.1016/j.foodchem.2018.04.073 · Cited by 89 · see citing works
Influence of ultrasound and vacuum assisted drying on papaya quality parameters
Júnior, E. V. D. S., de Melo, L. L., de Medeiros, R. A. B., et al. (2018) · LWT · doi:10.1016/j.lwt.2018.07.017 · Cited by 89 · see citing works
Xu, X., Zhang, L., Feng, Y., Yagoub, A. E. A., Sun, Y., Ma, H., & Zhou, C. (2020) · Food Chemistry · doi:10.1016/j.foodchem.2020.127026 · Cited by 81 · see citing works
Self-citationLi, L., Yu, Y., Yu, Y., et al. (2020) · LWT · doi:10.1016/j.lwt.2020.110653 · Cited by 76 · see citing works
Kroehnke, J., Szadzińska, J., Radziejewska‐Kubzdela, E., Biegańska‐Marecik, R., Musielak, G., & Mierzwa, D. (2020) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2020.105377 · Cited by 75 · see citing works
Li, L., Zhang, M., & Wang, W. (2020) · Food Bioscience · doi:10.1016/j.fbio.2020.100548 · Cited by 74 · see citing works
Bozkır, H., & Ergün, A. R. (2020) · LWT · doi:10.1016/j.lwt.2020.109704 · Cited by 73 · see citing works
Zhang, L., Qiao, Y., Wang, C., et al. (2020) · Food Chemistry · doi:10.1016/j.foodchem.2020.127203 · Cited by 70 · see citing works
Yadav, B. S., Yadav, R. B., & Jatain, M. (2011) · Journal of Food Science and Technology · doi:10.1007/s13197-011-0298-z · Cited by 69 · see citing works
Effects of Ultrasonic Irradiation on Phenolic Compounds in Wine
Masuzawa, N., Ohdaira, E., & Ide, M. (2000) · Japanese Journal of Applied Physics · doi:10.1143/jjap.39.2978 · Cited by 69 · see citing works
Gao, X., Liu, E., Zhang, J., et al. (2019) · LWT · doi:10.1016/j.lwt.2019.108605 · Cited by 68 · see citing works
Mustapha, A. T., Zhou, C., Wahia, H., et al. (2020) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2020.105059 · Cited by 68 · see citing works
Self-citationPreece, K. E., Hooshyar, N., Krijgsman, A. J., Fryer, P. J., & Zuidam, N. J. (2017) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2017.02.002 · Cited by 67 · see citing works
Liao, J., Qu, B., Liu, D., & Zheng, N. (2015) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2015.05.005 · Cited by 65 · see citing works
Azam, S. M. R., Ma, H., Xu, B., Devi, S., Stanley, S. L., Siddique, M. A. B., MUJUMDAR, A. S., & Zhu, J. (2021) · LWT · doi:10.1016/j.lwt.2021.111147 · Cited by 61 · see citing works
Self-citationEffect of sonication on osmotic dehydration and subsequent air-drying of pomegranate arils
Allahdad, Z., Nasiri, M., Varidi, M., et al. (2018) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2018.09.017 · Cited by 59 · see citing works
Mustapha, A. T., Zhou, C., Amanor‐Atiemoh, R., et al. (2020) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2020.102348 · Cited by 59 · see citing works
Self-citationAlenyorege, E. A., Ma, H., Aheto, J. H., et al. (2019) · LWT · doi:10.1016/j.lwt.2019.108666 · Cited by 55 · see citing works
Self-citationWu, X., Zhang, M., Ye, Y., et al. (2020) · LWT · doi:10.1016/j.lwt.2020.109801 · Cited by 55 · see citing works
Miano, A. C., Rojas, M. L., & Augusto, P. E. D. (2018) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2018.11.015 · Cited by 52 · see citing works
Tan, S., Wang, Z., Xiang, Y., et al. (2019) · LWT · doi:10.1016/j.lwt.2019.108723 · Cited by 52 · see citing works
Xie, P., You, F., Huang, L., & Zhang, C. (2017) · Journal of Functional Foods · doi:10.1016/j.jff.2017.07.012 · Cited by 51 · see citing works
Chen, A., Achkar, G. E., Liu, B., et al. (2020) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2020.110362 · Cited by 50 · see citing works
Effect of different thawing methods on the efficiency and quality attributes of frozen red radish
Xu, B., Chen, J., Yuan, J. J., et al. (2020) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.10953 · Cited by 41 · see citing works
Self-citationOsae, R., Zhou, C., Tchabo, W., et al. (2019) · Journal of Food Process Engineering · doi:10.1111/jfpe.13218 · Cited by 38 · see citing works
Self-citationDrying uniformity analysis of pulse-spouted microwave–freeze drying of banana cubes
Jiang, H., Zhang, M., MUJUMDAR, A. S., et al. (2015) · Drying Technology · doi:10.1080/07373937.2015.1061000 · Cited by 37 · see citing works
Xu, B., Zhang, M., & Bhandari, B. (2014) · Drying Technology · doi:10.1080/07373937.2013.835318 · Cited by 36 · see citing works
Self-citationXu, B., Wei, B., Ren, X., et al. (2018) · Food and Bioprocess Technology · doi:10.1007/s11947-018-2091-8 · Cited by 35 · see citing works
Self-citationOsae, R., Zhou, C., Alolga, R. N., et al. (2019) · Journal of Food Science · doi:10.1111/1750-3841.14790 · Cited by 35 · see citing works
Self-citationIntensification of biodiesel production using dual-frequency counter-current pulsed ultrasound
Yin, X., Zhang, X., Wan, M., Duan, X., You, Q., Zhang, J., & Li, S. (2016) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2016.12.036 · Cited by 33 · see citing works
Xu, B., Azam, S. M. R., Wang, B., et al. (2019) · International Journal of Refrigeration · doi:10.1016/j.ijrefrig.2019.09.005 · Cited by 33 · see citing works
Self-citationEffect of dual-frequency pulsed ultrasonic excitation and catalyst size for biodiesel production
Wongwuttanasatian, T., & Jookjantra, K. (2020) · Renewable Energy · doi:10.1016/j.renene.2020.01.149 · Cited by 24 · see citing works
Lu, K., Guo, X., Li, Y., et al. (2016) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.12812 · Cited by 23 · see citing works
Xie, L., Zhang, C., & Wang, J. (2018) · International Journal of Solids and Structures · doi:10.1016/j.ijsolstr.2018.05.009 · Cited by 10 · see citing works
Flagged first, then by citations
Research works printed but not linked: 1
- [50]Song X. Hu H. Zhang B. Drying characteristics of Chinese Yam (Dioscorea opposita Thunb.) by far-infrared radiation and heat pump, Journal of the Saudi Society of Agric. Sci. 17 2018 290 296
Cited by
Sorted by citations
Shen, L., Pang, S., Zhong, M., Sun, Y., Qayum, A., Liu, Y., Rashid, A., Xu, B., Liang, Q., Ma, H., et al. (2023) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2023.106646 · Cited by 892 · see citing works
“In addition, Xu et al. [106] also examined the impact of dual-frequency ultrasonic pretreatment on the vacuum freeze-drying of strawberry slices.”
BackgroundSelf-citationXu, B., Azam, S. M. R., Feng, M., Wu, B., Yan, W., Zhou, C., & Ma, H. (2021) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2021.105855 · Cited by 108 · see citing works
Self-citationXu, B., Feng, M., Tiliwa, E. S., Yan, W., Wei, B., Zhou, C., Ma, H., Wang, B., & Chang, L. (2022) · LWT · doi:10.1016/j.lwt.2021.113037 · Cited by 66 · see citing works
Self-citation
- Authors
- Xu, B., Chen, J., Sylvain Tiliwa, E., Yan, W., Roknul Azam, S. M., Yuan, J., Wei, B., Zhou, C., & Ma, H.
- Affiliations
- Jiangsu University (CN)
- Shanghai Academy of Agricultural Sciences (CN)
- Huai'an University (CN)
- Corresponding author
- Xu, Baoguo
- Venue
- Ultrasonics Sonochemistry
- Publisher
- Elsevier BV
- Published
- 2021-10
- Volume
- 78
- Pages
- 105714
- ISSN
- 1350-4177 (ISSN-L)
- PMC
- PMC8379497
- OpenAlex
- W3190142366
- Cited by
- 144
- References
- 54
- Citations by year
- 2026: 14 · 2025: 31 · 2024: 32 · 2023: 30 · 2022: 29 · 2021: 8
- FWCI
- 14.78
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Ultrasonics Sonochemistry (publishedVersion, cc-by-nc-nd)
- PubMed Central (publishedVersion, cc-by-nc-nd)
- PubMed (publishedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Funders
- China Postdoctoral Science Foundation (31801561, SZ-HZ202002, 2020T130261, 2019T120401)
- Huaiyin Institute of Technology
- Jiangsu Key Laboratory of Regional Resource Exploitation and Medicinal Research
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Drying and Modeling
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Inactivation Methods
- Physical Sciences › Materials Science › Materials Chemistry › Ultrasound and Cavitation Phenomena
- Keywords
- vacuum freeze-drying, ultrasonic pretreatment, dual-frequency ultrasound, osmotic pretreatment, moisture migration, drying time, rehydration, hardness, color, flavor, anthocyanins, total phenolic content, vitamin C, antioxidant activity, dried fruit quality
- MeSH terms
- Ultrasonic Waves, Anthocyanins, Antioxidants, Ascorbic Acid, Desiccation, Flavoring Agents, Freeze Drying, Phenols, Vacuum, Fragaria
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
