{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,4]],"date-time":"2026-06-04T18:01:04Z","timestamp":1780596064316,"version":"3.54.1"},"reference-count":41,"publisher":"Wiley","issue":"11","license":[{"start":{"date-parts":[[2025,11,7]],"date-time":"2025-11-07T00:00:00Z","timestamp":1762473600000},"content-version":"vor","delay-in-days":6,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2025,11,1]],"date-time":"2025-11-01T00:00:00Z","timestamp":1761955200000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2025,11]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>\n                      This study employed ultrasound (US) pretreatment with different media\u2014water (W), ethanol (EtOH),\n                      <jats:sc>dl<\/jats:sc>\n                      \u2010malic acid aqueous solution (DLMA\u2010W), and\n                      <jats:sc>dl<\/jats:sc>\n                      \u2010malic acid ethanol solution (DLMA\u2013EtOH)\u2014on Chinese yam (\n                      <jats:italic>Dioscorea opposita<\/jats:italic>\n                      ), with no US as control, to systematically investigate the effects of pretreatment methods on infrared\u2010assisted spouted bed drying (IRSBD) characteristics and product quality. The results showed that all pretreatments reduced the drying time and specific energy consumption to varying degrees. However, only US\u00a0+\u00a0W and US\u00a0+\u00a0DLMA\u2010W treatments significantly increased the moisture diffusion coefficient in IRSBD. Among all pretreatments, US\u00a0+\u00a0DLMA\u2010W effectively enhanced water gain (which facilitated the opening of natural pores in the yam matrix) and reduced bound water content, resulting in a 40.07% reduction in drying time for IRSBD compared to control. The treated samples also exhibited the highest rehydration ratio (RR) (1.79\u00a0\u00b1\u00a00.03) and total phenol content (91.43\u00a0\u00b1\u00a07.84\u00a0mg GAE\/100\u00a0g DW), as well as superior 2,2\u2010diphenyl\u20101\u2010picrylhydrazyl (DPPH) scavenging capacity (35.58\u00a0\u00b1\u00a01.27\u00a0mg VCE\/100\u00a0g DW). In contrast, EtOH\u2010associated pretreatments (EtOH, DLMA\u2013EtOH, US\u00a0+\u00a0EtOH) showed no significant improvement in RR, total phenolic content, or DPPH scavenging capacity compared to the control group (\n                      <jats:italic>p<\/jats:italic>\n                      \u00a0&gt;\u00a00.05). Therefore, US\u00a0+\u00a0DLMA\u2010W pretreatment emerges as the optimal approach, offering a promising solution for industrial\u2010scale agricultural product drying that simultaneously improves processing efficiency and end\u2010product quality.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.70668","type":"journal-article","created":{"date-parts":[[2025,11,8]],"date-time":"2025-11-08T05:52:38Z","timestamp":1762581158000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Ultrasonic Pretreatment With\n                    <scp>dl<\/scp>\n                    \u2010Malic Acid\u2013Water Media: An Innovative Strategy to Enhance Infrared\u2010Assisted Spouted Bed Drying Efficiency and Product Quality of Chinese Yam"],"prefix":"10.1111","volume":"90","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-0027-2076","authenticated-orcid":false,"given":"Linlin","family":"Li","sequence":"first","affiliation":[{"name":"Institute of Nutrition &amp; Health Qingdao University  Qingdao China"},{"name":"College of Food and Bioengineering Henan University of Science and Technology  Luoyang China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jing","family":"Liu","sequence":"additional","affiliation":[{"name":"College of Food and Bioengineering Henan University of Science and Technology  Luoyang China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hong","family":"Pan","sequence":"additional","affiliation":[{"name":"College of Food and Bioengineering Henan University of Science and Technology  Luoyang China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8409-4045","authenticated-orcid":false,"given":"Xinyu","family":"Wei","sequence":"additional","affiliation":[{"name":"College of Food and Bioengineering Henan University of Science and Technology  Luoyang China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Weiwei","family":"Cao","sequence":"additional","affiliation":[{"name":"Institute of Nutrition &amp; Health Qingdao University  Qingdao China"},{"name":"College of Food and Bioengineering Henan University of Science and Technology  Luoyang China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yihui","family":"Chen","sequence":"additional","affiliation":[{"name":"Haitong Ninghai Foods Co., Ltd.  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