Effects of different drying methods on the powder quality characteristic in Dateplum persimmon

Authors

QIAO Xiaoquan, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
REN Guangyue, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China; National Experimental Teaching Demonstration Center of Food Processing and Security, Luoyang, Henan 471023, China
QIAO Meng, Ginling College, Nanjing Normal University, Nanjing, Jiangsu 210097, China
DUAN Xu, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China; National Experimental Teaching Demonstration Center of Food Processing and Security, Luoyang, Henan 471023, China
ZHANG Ledao, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China; National Experimental Teaching Demonstration Center of Food Processing and Security, Luoyang, Henan 471023, China
LU Yingjie, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
TIAN Xiaoyu, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China

Abstract

Fruits of Dateplum persimmon were dried to flours by five different drying methods, including hot-air drying, microwave drying, spray-drying, explosion puffing drying, vacuum freeze-drying, and the physical properties of the five powders were measured, such as wetting sinking time, dispersity, solubility, bulk density. The effects of different drying methods on D. persimmon powder quality characteristic was investigated. The Weight of Variation Coefficient were used to determine comprehensive score of the powders to determine the best method to dry. The results showed that the dispersibility, wet sinking ability, moisture absorption, solubility property of the five powders accounted for a larger proportion, which were represented 0.239, 0.236, 0.217, 0.168. Comprehensive score results showed that the best drying methods wasspray-drying, followed by vacuum freeze-drying, then explosion puffing drying and microwave drying, the hot-air drying worst, which were represented: 0.161, 0.026, －0.026, －0.06, －0.089, respectively. In conclusion, D.persimmon powder made by explosion puffing drying has better quality characteristic with high drying efficiency and low cost, which was suitable for industrial production.

Publication Date

8-28-2018

First Page

189

Last Page

194,220

DOI

10.13652/j.issn.1003-5788.2018.08.037

Recommended Citation

Xiaoquan, QIAO; Guangyue, REN; Meng, QIAO; Xu, DUAN; Ledao, ZHANG; Yingjie, LU; and Xiaoyu, TIAN (2018) "Effects of different drying methods on the powder quality characteristic in Dateplum persimmon," Food and Machinery: Vol. 34: Iss. 8, Article 37.
DOI: 10.13652/j.issn.1003-5788.2018.08.037
Available at: https://www.ifoodmm.cn/journal/vol34/iss8/37

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