Quality change and shrinkage model of kiwi during freeze drying and vacuum microwave combined drying
Abstract
Kiwifruits were respectively dried by freeze-drying and vacuum-microwave combined drying, with different microwave power (0.25, 0.30 and 0.39 W/g). In combination with the shrinkage ratio, sensory quality, color difference, rehydration ratio and porosity of kiwifruit in the drying process, the drying characteristics, pore structure and shrinkage characteristics of kiwifruit pieces in the drying process were analyzed, and the shrinkage model of kiwifruit pieces in the process of FD pretreatment vacuum microwave drying was established. The results showed that the drying characteristics of kiwifruit slices changed with the different power of microwave, and the higher the microwave power could cause higher sensory score of kiwifruit slices, less color difference, larger the rehydration ratio, and larger the shrinkage ratio. It was found that the larger volume could made the greater porosity of kiwifruit slices. However, during the drying process progresses, the lower moisture content of kiwi slices resulted in smaller shrinkage ratio. The optimal shrinkage model of kiwi slices was SR=k1+k2MR+k3(MR)2, R2＞0.99, RSS＜0.001, which could well reflect the changes of volume shrinkage of kiwi slices in the process of freeze-drying and vacuum-microwave combined drying.
Publication Date
5-28-2020
First Page
140
Last Page
145,210
DOI
10.13652/j.issn.1003-5788.2020.05.026
Recommended Citation
Miao-miao, LIAN; Xu, DUAN; Lue-lue, HUANG; and Hui-yan, LIN
(2020)
"Quality change and shrinkage model of kiwi during freeze drying and vacuum microwave combined drying,"
Food and Machinery: Vol. 36:
Iss.
5, Article 26.
DOI: 10.13652/j.issn.1003-5788.2020.05.026
Available at:
https://www.ifoodmm.cn/journal/vol36/iss5/26
References
[1] CONCHA-MEYER A A,D'IGNOTI V,SAEZ B,et al.Effect of storage on the physico-chemical and antioxidant properties of strawberry and kiwi leathers[J].Journal of Food Science,2016,81(3):C569-C577.
[2] ORIKASA T,WU Long,SHIINA T,et al.Drying characteristics of kiwifruit during hot air drying[J].Journal of Food Engineering,2008,85(2):303-308.
[3] MASKAN M.Kinetics ofcolour change of kiwifruits during hot air and microwave drying[J].Journal of Food Engineering,2001,48(2):169-175.
[4] TIAN Yu-ting,WU Shu-zheng,ZHAO Ying-ting,et al.Drying characteristics and processing parameters for microwave-vacuum drying of kiwifruit(Actinidia deliciosa)slices[J].Journal of Food Processing & Preservation,2015,39(6):2 620-2 629.
[5] CHANDRASEKARAN S,RAMANATHAN S,BASAK T.Microwave food processing:A review[J].Food Research International,2013,52(1):243-261.
[6] KONE K Y,DRUON C,GNIMPIEBA E Z,et al.Power density control in microwave assisted air drying to improve quality of food[J].Journal of Food Engineering,2013,119(4):750-757.
[7] ZHU Chun-hua,GONG Qi,LI Jie-xue,et al.Research progresses on comprehensive processing and utilization of kiwifruit [J].Preservation and Processing,2013,13(1):57-62.
[8] JIANG Hao,ZHANG Min,MUJUMDAR A S,et al.Comparison of drying characteristic and uniformity of banana cubes dried by pulse-spouted microwave vacuum drying,freeze drying and microwave freeze drying[J].Journal of the Science of Food and Agriculture,2014,94(9):1 827-1 834.
[9] ANTAL T.Comparative study of three drying methods:Freeze,hot air-assisted freeze and infrared-assisted freeze modes[J].Agronomy Research 2015,13(4):863-878.
[10] ORAK H,AKTAS T,YAGAR H,et al.Effects of hot air and freeze drying methods on antioxidant activity,colour and some nutritional characteristics of strawberry tree(Arbutus unedo L)fruit[J].Food Science and Technology International,2012,18(4):391-402.
[11] CUI Zheng-wei,LI Chun-yang,SONG Chun-fang,et al.Combined microwave-vacuum and freeze drying of carrot and apple chips[J].Drying Technology,2008,26(12):1 517-1 523.
[12] ZHOU Bing,ZHANG Min,FANG Zhong-xiang,et al.A combination of freeze drying and microwave vacuum drying of duck egg white protein powders[J].Drying Technology,2014,32(15):1 840-1 847.
[13] 叶晓梦.铁棍山药冻干—微波真空联合干燥工艺研究[D].石河子:石河子大学,2014:6.
[14] 朱文学.食品干燥原理与技术[M].北京:科学出版社,2009:156.
[15] JANGAM S V,MUJUMDAR A S.Heat pump assisted drying technology-overview with focus on energy,environment and product quality[M]//Modern Drying Technology.\[S.l.\]:John Wiley & Sons,Ltd,2012:DOI 10.1002/9783527631728.ch24.
[16] APRAJEETA J,GOPIRAJAH R,ANANDHARAMAKRISHNAN C.Shrinkage and porosity effects on heat and mass transfer during potato drying[J].Journal of Food Engineering,2015,144:119-128.
[17] WITROWARAJCHERT D,RZACA M.Effect of drying method on the microstructure and physical properties of dried apples[J].Drying Technology,2009,27(7/8):903-909.
[18] ARAL S,BEŞE A V.Convective drying of hawthorn fruit(Crataegus spp.):Effect of experimental parameters on drying kinetics,color,shrinkage,and rehydration capacity[J].Food Chemistry,2016,210:577-584.
[19] ABBASI S,MOUSAVI S M,MOHEBBI M.Investigation of changes in physical properties and microstructure and mathematical modeling of shrinkage of onion during hot air drying[J].Iranian Food Science and Technology Research Journal,2011,7(1):92-98.
[20] HORUZ E,MASKAN M.Hot air and microwave drying of pomegranate(Punica granatum L.)arils[J].Journal of Food Science and Technology,2015,52(1):285-293.
[21] 谭礼斌.果蔬多孔介质干燥热质传递及应力应变研究[D].西安:陕西科技大学,2017:16-17.
[22] MASKAN M.Microwave/air and microwave finish drying of banana[J].Journal of Food Engineering,2000,44:71-78.
[23] 麦润萍,冯银杏,李汴生.基于分形理论的预冻温度对冻干猕猴桃片干燥特性及品质的影响[J].食品与发酵工业,2018,44(12):159-164,169.
[24] HUANG Lue-lue,ZHANG Min,MUJUMDAR A S,et al.Comparison of four drying methods for re-structured mixed potato with apple chips[J].Journal of Food Engineering,2011,103(3):279-284.
[25] CUI Zheng-wei,XU Shi-ying,SUN Da-wen.Microwave vacuum drying kinetics of carrot slices[J].J Food Eng,2004,65:157-164.
[26] 肖鑫,陶乐仁,顾茜姣.冻干草莓内部孔隙率的分布及其影响的实验研究[J].食品与机械,2007,23(2):66-69.
[27] JIANG Ning,LIU Chun-quan,LI Da-jiang,et al.Evaluation of freeze drying combined with microwave vacuum drying for functional okra snacks:Antioxidant properties,sensory quality,and energy consumption[J].LWT-Food Science and Technology,2017,82:216-226.
[28] WITROWA-RAJCHERT D,RZA M.Effect of drying method on the microstructure and physical properties of dried apples[J].Drying Technology,2009,27(7):903-909.
[29] 卢映洁,任广跃,段续,等.基于温度梯度的带壳鲜花生热风干燥收缩模型研究[J].食品与机械,2019,35(8):148-154.
[30] 许冰洋,朱文魁,潘广乐,等.基于收缩特性分析的叶丝快速对流干燥动力学模型[J].烟草科技,2015,48(9):69-74.
[31] 陈良元,韩李锋,李旭,等.茄子片热风干燥收缩特性及其修正的湿分扩散动力学模型[J].农业工程学报,2016,32(15):275-281.
[32] 韦玉龙,于宁,陈恺,等.热风干制对红枣收缩特性的影响[J].食品工业科技,2014,35(22):114-118,123.