Studies on the quality and moisture distribution of kiwifruit dried by freeze drying combined with microwave vacuum drying
Studies on the quality and moisture distribution of kiwifruit dried by freeze drying combined with microwave vacuum drying
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冷冻干燥联合微波真空干燥猕猴桃品质及水分分布研究
DOI：
10.1111/jfpe.13581
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发表时间：
2020-10
影响因子：
3
通讯作者：
Yang Shaozhuang
中科院分区：
文献类型：
--
作者：
Huang Luelue;Lian Miaomiao;Duan Xu;Li Bin;Yang Shaozhuang
研究了冷冻干燥与微波真空干燥（FD - MVD）联合干燥猕猴桃的干燥质量，包括干燥时间、外观质量和微观结构。结果表明，FD - MVD产品的质量在FD - MVD 12 h时最高，因为FD - MVD样品的体积密度最低且颜色接近单一FD样品。MVD工艺的最佳微波功率为0.30 W/g。由于猕猴桃的整个细胞结构位于中心和边缘之间，因此FD 8 h样品的微观结构保持得很好。这是因为FD - MVD样品在FD - MVD 8 h时，边缘和中心的水分含量是相同的，而FD - MVD样品在FD - MVD 10 h和FD - MVD 12 h时，中心的水分含量明显高于外环，导致细胞结构明显收缩和折叠。因此，FD 12 h被认为是最佳的水分转换点，因为它可以产生良好的外观质量。在综合考虑微观结构、干燥时间和干燥能量的情况下，FD 8 h为最佳的水分传递点。实际应用猕猴桃营养丰富，在全球80多个国家种植。FD法干燥猕猴桃虽然能得到优质的产品，但消耗大量的能量。FD‐MVD干燥的猕猴桃需要更少的能量来生产，其质量与只经过FD处理的猕猴桃相似。本研究描述了一种新的、低能量的猕猴桃干燥方法，可能对大规模商业生产产生影响。此外，猕猴桃中心和边缘不同的细胞结构对微观结构的影响，为类似物料干燥过程中的质量判断提供了一种新的方法。
The drying quality of kiwifruit dried by a combination of freeze drying and microwave vacuum drying (FD‐MVD) in terms of drying time, appearance quality and microstructure. The results showed that the quality of FD‐MVD products was highest with FD 12 h because the lowest volume density and close to the color of single FD samples. The optimal microwave power for the MVD process was found to be 0.30 W/g. The microstructure of FD 8 h samples was maintained very well due to the whole cell structure between the center and the edge of the kiwifruit. This is because that the moisture content at the edges and centers was identical in the FD‐MVD samples with FD 8 h. However, in FD‐MVD samples with FD 10 h and FD 12 h, the moisture content at the center was significantly higher than at the outer ring, which resulted in obvious shrinking and folding of cell structure. Therefore, FD 12 h was considered the optimal moisture conversion point because it resulted in a good appearance quality. FD 8 h was the optimal moisture transfer point when the microstructure, drying time and drying energy were considered jointly.Practical ApplicationsKiwifruit is rich in nutrients and is planted in over 80 countries worldwide. FD method used to dry kiwifruit consumes large amounts of energy although results in good quality products. FD‐MVD dried kiwifruit requires less energy to produce and its quality is similar to that of kiwifruit subjected to FD only. This study describes a new, low energy method of kiwifruit drying that has possible implications for large‐scale commercial production. In addition, effect of different cell structure of center and edge in kiwifruit on microstructure afford a new quality judgment method during drying for similar materials.
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