Effect of the heat pump drying technology on the color and texture of preserved bergamot

Authors

ZHOU Aimei, Guangdong Zhancui Food Co., Ltd., Chaozhou, Guangdong 515634, China; College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
WANG Shuang, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
LIU Xin, Guangdong Zhancui Food Co., Ltd., Chaozhou, Guangdong 515634, China; College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
ZHONG Qingping, Guangdong Zhancui Food Co., Ltd., Chaozhou, Guangdong 515634, China; College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
LIU Chunhong, Guangdong Zhancui Food Co., Ltd., Chaozhou, Guangdong 515634, China; College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
HUANG Kaixin, Guangdong Zhancui Food Co., Ltd., Chaozhou, Guangdong 515634, China
CHEN Hanmin, Guangdong Zhancui Food Co., Ltd., Chaozhou, Guangdong 515634, China
CAO Yong, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China

Abstract

The technological parameters of heat pump drying for sugar preserved Bergamot were evaluated by testing drying rate and the moisture content, color and texture of the products compared with the traditional natural drying and hot air-drying technology. Results: It showed that drying temperature had the greatest influence on the drying rate of heat pump drying, followed by relative humidity and tile density respectively. The optimal parameters of the heat pump drying technology were as follows: drying temperature 49℃, relative humidity 40%, tile density 0.75 g/cm². Under these conditions, the time for drying the products to moisture content of 25.41% was only 6 h, and the products exhibited favorable appearance, color and texture. Comparing to the traditional natural drying and hot air drying technology，the drying time was reduced by 72.73% and 40.00% respectively. Compared with the traditional drying technology, heat pump drying was an ideal drying technology for preserved fruits due to its shorted drying time and resulting products with good quality.

Publication Date

10-28-2017

First Page

135

Last Page

139

DOI

10.13652/j.issn.1003-5788.2017.10.030

Recommended Citation

Aimei, ZHOU; Shuang, WANG; Xin, LIU; Qingping, ZHONG; Chunhong, LIU; Kaixin, HUANG; Hanmin, CHEN; and Yong, CAO (2017) "Effect of the heat pump drying technology on the color and texture of preserved bergamot," Food and Machinery: Vol. 33: Iss. 10, Article 30.
DOI: 10.13652/j.issn.1003-5788.2017.10.030
Available at: https://www.ifoodmm.cn/journal/vol33/iss10/30

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