Impacts of hot air and vacuum drying on the quality attributes of kiwifruit slices
Impacts of hot air and vacuum drying on the quality attributes of kiwifruit slices
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DOI：
10.1016/j.jfoodeng.2013.10.027
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发表时间：
2014-03-01
影响因子：
5.5
通讯作者：
Tagawa, Akio
中科院分区：
文献类型：
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作者：
Orikasa, Takahiro;Koide, Shoji;Tagawa, Akio
分别在50、60、70℃和3.00 kPa的真空干燥压力下，对猕猴桃样品的水分含量、硬度、l -抗坏血酸含量、抗氧化活性和表面颜色进行了研究。猕猴桃干样中AsA残留比为0.75 ~ 0.99，抗氧化活性为4.3 ~ 5.5。猕猴桃热风干燥过程中l -抗坏血酸的变化遵循一级反应动力学。样品硬度和抗氧化活性的变化用零级反应动力学表示。还测量了干燥后样品表面颜色的变化，样品在所有温度下和每次干燥过程的总颜色变化（Delta E）大于12。各温度水平下真空干燥后样品颜色变化δ a*均显著（P < 0.01）低于热风干燥。(C) 2013 Elsevier Ltd.版权所有。
Hot air and vacuum drying were performed to investigate changes in the moisture content, hardness, L-ascorbic acid content, antioxidant activity, and surface color of kiwifruit samples over the course of the drying process at temperatures of 50, 60, and 70 degrees C and a vacuum drying pressure of 3.00 kPa. The residual ratio of AsA and the antioxidant activity in the dried kiwifruit samples was 0.75-0.99 and 4.3-5.5, respectively. The L-ascorbic acid changes in the kiwifruit samples during the hot air drying process followed first order reaction kinetics. Changes in the sample hardness and antioxidant activity were represented by zero-order reaction kinetics. The sample surface color changes after drying were also measured, and the total color change (Delta E) of the samples at all temperatures and for each drying process was greater than 12. The sample color changes (Delta a*) after vacuum drying at each temperature level were significantly (P < 0.01) lower than those associated with hot air drying. (C) 2013 Elsevier Ltd. All rights reserved.