Drying characteristics and product quality of whole blueberry pulp in vacuum drying process
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Lijuan Zhao
Abstract
A pilot-scale vacuum dryer with visualization system was used to study the drying characteristics of the whole blueberry pulp. The heating temperature, operating pressure and initial material thickness had significant effects on the drying characteristics and the retentions of total monomeric anthocyanins and vitamin C in dried blueberry powder (P < 0.05). According the heat transfer mode inside the material, the whole drying process could be divided into three periods: the boiling drying period, the convective drying period, and the conductive drying period. Most of water in the material was evaporated in the boiling and convective drying period. Considering the drying characteristics and dried product quality comprehensively, an optimal drying condition for whole blueberry pulp were: heating temperature 70 °C, operating pressure 1 kPa, and the initial material thickness 5 mm. It further compared the drying time, nutrients retention, hygroscopicity and microstructure of the product obtained by vacuum and vacuum freeze drying. The drying time of vacuum drying (1.2 h) was much shorter than that of vacuum freeze drying (44 h); the retentions of the total monomeric anthocyanins and vitamin C in dried blueberry powder of vacuum drying (67.9, 46.7%) were lower than that of vacuum freeze drying (79.0, 85.8%); while the hygroscopicity of vacuum dried powder was less than that of the freeze-dried product. The SEM images displayed that the surface of the vacuum-dried blueberry powder was porous, and the vacuum freeze-dried product was lamellar.
Funding source: National Key Research and Development Program of China http://dx.doi.org/10.13039/501100012166
Award Identifier / Grant number: 2017YFD0400904-4
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Author contributions: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.
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Research funding: This work was supported by the “13th Five-Year” National Key Research and Development Plan of China (Grant No. 2017YFD0400904-4).
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Conflict of interest statement: The authors declare no conflicts of interest regarding this article.
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© 2021 Walter de Gruyter GmbH, Berlin/Boston
Articles in the same Issue
- Frontmatter
- Articles
- Drying characteristics and product quality of whole blueberry pulp in vacuum drying process
- Numerical simulation and microtomography study for drying a deformable isodiametric-cellular food
- Analysis of flavor compounds in marinated chicken wings after irradiation and natural antioxidant (phytic acid and tea polyphenols) treatment
- Effect of heating under pressure treatment on the antioxidant of quinoa
- Evaluation of physico-chemical properties of tomato powder produced by an optimized freeze drying process
- Optimization of foaming process: drying behaviour, physicochemical, and powder properties of hot air-assisted foam-mat dried nectarine
- Optimization of slicing sugar beet for improving the purity of diffusion juice using response surface methodology and genetic algorithm
Articles in the same Issue
- Frontmatter
- Articles
- Drying characteristics and product quality of whole blueberry pulp in vacuum drying process
- Numerical simulation and microtomography study for drying a deformable isodiametric-cellular food
- Analysis of flavor compounds in marinated chicken wings after irradiation and natural antioxidant (phytic acid and tea polyphenols) treatment
- Effect of heating under pressure treatment on the antioxidant of quinoa
- Evaluation of physico-chemical properties of tomato powder produced by an optimized freeze drying process
- Optimization of foaming process: drying behaviour, physicochemical, and powder properties of hot air-assisted foam-mat dried nectarine
- Optimization of slicing sugar beet for improving the purity of diffusion juice using response surface methodology and genetic algorithm
