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Effects of Different Drying Methods on Drying Characteristics, Microstructure, Quality, and Energy Consumption of Apricot Slices.
Yang, Qiaonan; Yi, Xiaokang; Xiao, Hongwei; Wang, Xufeng; Liu, Lin; Tang, Ziya; Hu, Can; Li, Xibing.
Afiliación
  • Yang Q; College of Mechanical and Electrical Engineering, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
  • Yi X; College of Mechanical and Electrical Engineering, Tarim University, Alar 843300, China.
  • Xiao H; College of Mechanical and Electrical Engineering, Tarim University, Alar 843300, China.
  • Wang X; College of Engineering, China Agricultural University, Beijing 100080, China.
  • Liu L; College of Mechanical and Electrical Engineering, Tarim University, Alar 843300, China.
  • Tang Z; College of Mechanical and Electrical Engineering, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
  • Hu C; Academy for Advanced Interdisciplinary Studies, Nanjing Agricultural University, Nanjing 210095, China.
  • Li X; College of Mechanical and Electrical Engineering, Tarim University, Alar 843300, China.
Foods ; 13(9)2024 Apr 23.
Article en En | MEDLINE | ID: mdl-38731666
ABSTRACT
An appropriate drying method is crucial for producing high-quality dried apricots. In this study, the effects of four drying methods, hot air drying (HAD), infrared drying (IRD), pulse vacuum drying (PVD), and vacuum freeze-drying (VFD), on the drying kinetics and physical and nutritional characteristics of apricot slices were evaluated. PVD required the shortest time (16.25 h), followed by IRD (17.54 h), HAD (21.39 h), and VFD (34.64 h). VFD resulted in the best quality of apricot slices, with the smallest color difference (ΔE = 13.64), lowest water activity (0.312 ± 0.015) and browning degree (0.35), highest color saturation (62.84), lowest hardness (8.35 ± 0.47 N) and shrinkage (9.13 ± 0.65%), strongest rehydration ability (3.58 ± 0.11 g/g), a good microstructure, and high nutrient-retention rates (ascorbic acid content 53.31 ± 0.58 mg/100 g, total phenolic content 12.64 ± 0.50 mg GAE/g, and carotenoid content 24.23 ± 0.58 mg/100 g) and antioxidant activity (DPPH 21.10 ± 0.99 mmol Trolox/g and FRAP 34.10 ± 0.81 mmol Trolox/g). The quality of PVD-treated apricot slices was second-best, and the quality of HAD-treated apricot slices was the worst. However, the energy consumption required for VFD was relatively high, while that required for PVD was lower. The results of this study provide a scientific basis for the large-scale industrial production of dried apricots.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Suiza
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Suiza