Application progress of ultrasound in the production and processing of traditional Chinese herbal medicines

Ultrasonics Sonochemistry, Journal Year: 2024, Volume and Issue: 111, P. 107158 - 107158

Published: Nov. 14, 2024

The quality of Chinese herbal medicines is the key to traditional medicine. processing an important part production and formation medicinal materials. Traditional methods have low productivity cannot guarantee medicines. Among various non-thermal methods, ultrasonic technology has been proved be a very valuable green technology. This paper will discuss application in recent years, including extraction, cleaning, drying sterilization effective components review summarizes its principle, characteristics progress discusses existing problems. effects ultrasound on chemical structure biological activity bioactive compounds extracted from are mainly introduced. In addition, this different conditions such as frequency, power, time temperature properties general, use great potential.

Language: Английский

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Impact of ultrasound assisted pretreatment and drying methods on quality characteristics of underutilized vegetable purslane

Ultrasonics Sonochemistry, Journal Year: 2024, Volume and Issue: 112, P. 107194 - 107194

Published: Dec. 10, 2024

The present study was aimed to determine the effect of ultrasound pretreatment and different drying methods viz sun drying, solar cabinet vacuum microwave assisted freeze on physicochemical, phytochemical activity, rehydration ratio time purslane. purslane ultrasonicated for 15, 30, 45 60 min following by drying. (60 min) combined with retained highest antioxidants (95.59 %), phenolic content (7.85 mgGAE/100 g), total carotenoid (99.74 mg/100 ascorbic acid (399.94 g) (6.80). Moreover, same combination revealed higher L a* values when compared other methods. However, pretreated ultrasonication then dried via took less This suggests that Ultrasound followed is recommended preserving nutritional functional properties It could be scaled up commercial applications in food nutraceutical industries, where high-quality preservation crucial.

Language: Английский

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Chosen Biochemical and Physical Properties of Beetroot Treated with Ultrasound and Dried with Infrared–Hot Air Method

Applied Sciences, Journal Year: 2024, Volume and Issue: 14(8), P. 3507 - 3507

Published: April 22, 2024

Beetroots are sources of bioactive compounds and valued pigments such as betalains. The purpose this study was to determine the influence ultrasound pretreatment on beetroot infrared–hot air drying process functional properties obtained product. In study, there were two used frequencies—21 35 kHz—and three different periods time—10, 20, 30 min. Since beetroots usually subjected thermal treatment, another aim examine blanching soaking tissue in order compare traditional ultrasound-treated methods. As a result it found that changed dry matter content, water activity, thickness tissue, total color difference, contents betanin beetroot. It revealed is shorter after using 21 kHz frequency. Drying exposed ultrasounds showed significant increase L* parameter; however, decrease a* parameter caused by reduced content betalain pigments. Taking into consideration parameters important from technological point view, best condition for 20 min regardless frequency used.

Language: Английский

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Advanced Technologies in Food Processing—Development Perspective

Applied Sciences, Journal Year: 2024, Volume and Issue: 14(9), P. 3617 - 3617

Published: April 24, 2024

Research into innovative techniques in food technology is developing dynamically. This indicated by the significant increase number of scientific studies this field. The aim work was to provide a comprehensive, in-depth analysis available evidence on new used that not only efficiency but also enable creation products with desirable sensory and nutritional characteristics. including cold plasma, high-pressure processing, ultrasound, pulsed electric fields, sous vide, microwave heating aims methods context meeting growing consumer expectations optimizing production processes industry. Compared traditional processing methods, can more efficient solutions products. alternative non-thermal suggests their possible benefits, enhancing quality, minimizing environmental impact, increasing efficiency, which are challenge modern Despite many it worthwhile continue research further improve technologies.

Language: Английский

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Optimization of An Industrial Process for Drying Apricots of the Canino Variety

Revista de Gestão Social e Ambiental, Journal Year: 2024, Volume and Issue: 18(6), P. e08269 - e08269

Published: Aug. 1, 2024

Purpose: This study aims at optimizing a process for apricot fruit drying, in order to understand the effects and interactions of studied parameters, namely concentration sodium metabisulfite, soaking time, temperature, air flow. Theoretical Framework: The theoretical foundation relating different forms water (free or bound). Water removal mechanisms are cited, providing solid basis understanding drying phenomenon. Method: experimental methodology adopted this research includes an optimization method based on use design. design developed was 16 experiments duplicated twice. response functions (Y) alteration percentage (Yalt) residual contents (Yhum). Results Discussion: obtained results revealed that time flow rate determining factors apricots. framework cited above supports results. These findings agree with those reported literature. Research Implications: practical is well supported by concepts highlight laws transfer matter energy. has shown possibility automating process. realization will provide Morocco competition establish its place market. Originality/Value: contributes database Morocco, which does not produce any quantity industrial dried development dryer currently possible. relevance value demonstrated purely academic studies.

Language: Английский

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