Colour, Texture, Microstructure and Nutrient Retention of Kiwifruit Slices Subjected to Combined Air-Impingement Jet Drying and Freeze Drying
-
Di Huang
,
Hongjun Shao
Abstract
The aim of this study was to select an appropriate drying technique from air-impingement jet drying (AIJD), hot air drying (HAD) and microwave drying (MWD) which can be combined with freeze drying (FD). Results showed that AIJD with relatively high efficiency, low energy consumption and good drying quality was suitable to be combined with FD. To further improve the drying technology of kiwifruits, the energy consumption and quality of dried kiwifruit with different conversion point during combined FD and AIJD were also tested. The energy consumption obtained for AIJD+FD and FD+AIJD was lower than that obtained for FD alone. Among the products, the kiwifruit processed by AIJD+FD not only showed better attractive green colour and higher sweetness perception, but also revealed higher rehydration ratio than FD and FD+AIJD kiwifruits, which was positively related to microstructure changes. The best AIJD+FD process, from nutrient retention and antioxidant activity considerations, was the combination of 65 min AIJD pre-drying and FD finish drying. Therefore, AIJD pre-drying and FD finish drying as a promising way with short drying time and strong nutrient retention capacity may be applied to the drying processing of agricultural products.
Funding statement: This study was supported by grants from the National Natural Science Foundation of China (C31171678), and the Development program for Innovative Research Team of Shaanxi Normal University, China (GK201501006), as well as Science and Technology Innovation as a Whole Plan Projects of Shaanxi Province, China (2015KTCQ02-01).
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Supplementary Material
The online version of this article (DOI: https://doi.org/10.1515/ijfe-2016-0344) offers supplementary material, available to authorized users.
© 2017 Walter de Gruyter GmbH, Berlin/Boston
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Articles in the same Issue
- Articles
- Quality Assessment and Mathematical Modeling of Hot-Air Convective Drying of Persimmon (Diospyros kaki L.) Fruit
- Colour, Texture, Microstructure and Nutrient Retention of Kiwifruit Slices Subjected to Combined Air-Impingement Jet Drying and Freeze Drying
- Evaluation of Mass Transfer Properties in Convective Drying of Kiwi and Eggplant
- Water Dynamics in Turbot (Scophthalmus maximus) Flesh during Baking and Microwave Heating: Nuclear Magnetic Resonance and Magnetic Resonance Imaging Studies
- Microwave-Driven Sugar Beet Pulp Liquefaction in Polyhydric Alcohols
- Drying Kinetics and Quality Attributes of White Radish in Low Pressure Superheated Steam
- A Comparative Study of Combined Microwave Techniques for Longan (Dimocarpus longan Lour.) Drying with Hot Air or Vacuum
- Chemical Characterization and Anti-inflammatory Activity of Polysaccharides from Zizyphus jujube cv. Muzao
- Physicochemical Properties of A- and B-type Granules of Wheat Starch and Effects on the Quality of Wheat-Based Noodle
- Potential Use of Tuna (Thunnus albacares) by-product: Production of Antioxidant Peptides and Recovery of Unsaturated Fatty Acids from Tuna Head
