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<p>The fresh blueberry surface is covered with a waxy layer that impedes moisture migration during drying, reducing processing efficiency. This study developed an ultrasound-assisted sodium carbonate pretreatment method to disrupt the waxy layer and improve drying efficiency. The effects of sodium carbonate concentrations (0–30&#xa0;g/L) and ultrasound conditions on drying rate, physicochemical quality, and microstructure were investigated. Results showed that the combined pretreatment shortened drying time by 33.33% while enhancing polyphenol and anthocyanin retention by 5.30% and 21.53%, respectively. GC–MS analysis revealed that the treatment selectively removed small-molecular alkanes (C11-C20), reducing total alkane content by 69.35% while preserving large-molecular waxy components. Microstructural analysis elucidated the synergistic chemical-physical mechanism of the combined treatment. The optimal conditions were identified as 10&#xa0;g/L sodium carbonate combined with ultrasound (20&#xa0;min, 60&#xa0;kHz, 270 W). This technology offers significant potential for sustainable berry processing by reducing energy consumption while enhancing product quality. The approach is particularly applicable to waxy-skinned fruits, providing a scalable solution for improving processing efficiency.</p>

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Enhancing Hot-Air Drying Efficiency and Quality Attributes of Blueberries via Synergistic Ultrasound-Sodium Carbonate Pretreatment

  • 期刊论文

  • 发表日期：

    2025年12月16日

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  • Zheng Yang,
  • Xingrui Bei,
  • Xiaojie Yu,
  • Baoguo Xu,
  • Bo Wang,
  • Lei Zhang,
  • Li Chen,
  • Yabin Feng,
  • Zhenfeng Yang,
  • Dajing Li,
  • Haile Ma,
  • Cunshan Zhou

摘要

The fresh blueberry surface is covered with a waxy layer that impedes moisture migration during drying, reducing processing efficiency. This study developed an ultrasound-assisted sodium carbonate pretreatment method to disrupt the waxy layer and improve drying efficiency. The effects of sodium carbonate concentrations (0–30 g/L) and ultrasound conditions on drying rate, physicochemical quality, and microstructure were investigated. Results showed that the combined pretreatment shortened drying time by 33.33% while enhancing polyphenol and anthocyanin retention by 5.30% and 21.53%, respectively. GC–MS analysis revealed that the treatment selectively removed small-molecular alkanes (C11-C20), reducing total alkane content by 69.35% while preserving large-molecular waxy components. Microstructural analysis elucidated the synergistic chemical-physical mechanism of the combined treatment. The optimal conditions were identified as 10 g/L sodium carbonate combined with ultrasound (20 min, 60 kHz, 270 W). This technology offers significant potential for sustainable berry processing by reducing energy consumption while enhancing product quality. The approach is particularly applicable to waxy-skinned fruits, providing a scalable solution for improving processing efficiency.