In order to shorten the drying time, improve the drying quality and reduce the drying energy consumption of fresh apricot, the effect of different ultrasonic conditions and vacuum freeze drying on the dehydration and quality of apricot was studied using the single factor test and response surface analysis. The results showed that the optimal treatment conditions were ultrasonic power 357.26 W at 35 ℃ for 15.46 min. Under above conditions, the dehydration amount of dried apricot reached 61.83%. According to the operability of the test, the treatment parameters were adjusted as follows: ultrasonic power was 350 W at 35 ℃ for 15 min. In this condition, the dehydration amount of dried apricot was (61.47±0.28)% and the VC retention of dried apricot was increased by 3.44%. Moreover, the internal pore and sponge structure of dried apricot were improved; the surface pore was increased. Meanwhile, the hardness was getting moderate and the structure was loose which caused the quality getting better than the control group. Besides, overall energy consumption was reduced by 7.17%. Therefore, the optimized ultrasonic condition was ultrasonic power of 350 W at 35 ℃ for 15 min. This study provided a theoretical basis for further study of ultrasonic-assisted vacuum freeze drying.
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