Effects of Freeze Vacuum Drying Combined with Hot Air Drying on the Sensory Quality, Active Components, Moisture Mobility, Odors, and Microstructure of Kiwifruits
In this study, freeze vacuum drying (FVD), hot air drying (AD), and FVD combined with AD (FVD-AD) were used to dry kiwifruits. Dried products were analyzed comprehensively on their sensory quality, active components, moisture mobility, odors, and microstructure. Results showed that the FVD-AD saved...
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| Format: | Article |
| Language: | English |
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Wiley
2019-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2019/8709343 |
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| author | Lihui Zhang Yu Qiao Chao Wang Li Liao Lu Liu Defang Shi Kejing An Jianzhong Hu Qing Xu |
| author_facet | Lihui Zhang Yu Qiao Chao Wang Li Liao Lu Liu Defang Shi Kejing An Jianzhong Hu Qing Xu |
| author_sort | Lihui Zhang |
| collection | DOAJ |
| description | In this study, freeze vacuum drying (FVD), hot air drying (AD), and FVD combined with AD (FVD-AD) were used to dry kiwifruits. Dried products were analyzed comprehensively on their sensory quality, active components, moisture mobility, odors, and microstructure. Results showed that the FVD-AD saved time by 38.22% compared with FVD while maintaining an acceptable product quality. The antioxidant properties of FVD-AD were lower than those of FVD but significantly higher than those of AD. Moreover, compared with FVD products, FVD-AD products were moderately hard (5252.71 ± 33.53 g) and improved in color, bound water, and microstructure. Additionally, FVD-AD consumed lesser drying time and energy than FD. According to cluster analysis, the odors of FVD-AD products were similar to those of the fresh ones. Principal component analysis of physicochemical and drying cost indicated that FVD-AD was a promising processing technique for functional kiwifruit snacks. |
| format | Article |
| id | doaj-art-7891e196351b4335aa6bceee24e8db62 |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2019-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-7891e196351b4335aa6bceee24e8db622025-02-03T01:01:06ZengWileyJournal of Food Quality0146-94281745-45572019-01-01201910.1155/2019/87093438709343Effects of Freeze Vacuum Drying Combined with Hot Air Drying on the Sensory Quality, Active Components, Moisture Mobility, Odors, and Microstructure of KiwifruitsLihui Zhang0Yu Qiao1Chao Wang2Li Liao3Lu Liu4Defang Shi5Kejing An6Jianzhong Hu7Qing Xu8Institute for Agricultural Products Processing and Nuclear-agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, ChinaInstitute for Agricultural Products Processing and Nuclear-agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, ChinaKey Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan 430068, ChinaInstitute for Agricultural Products Processing and Nuclear-agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, ChinaInstitute for Agricultural Products Processing and Nuclear-agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, ChinaInstitute for Agricultural Products Processing and Nuclear-agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, ChinaThe Sericulture & Farm Produce Processing Research Institute of Guang Dong Academy of Agricultural Sciences, Guangzhou 510642, ChinaKey Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan 430068, ChinaWuhan Institute of Design and Sciences, Wuhan 430205, ChinaIn this study, freeze vacuum drying (FVD), hot air drying (AD), and FVD combined with AD (FVD-AD) were used to dry kiwifruits. Dried products were analyzed comprehensively on their sensory quality, active components, moisture mobility, odors, and microstructure. Results showed that the FVD-AD saved time by 38.22% compared with FVD while maintaining an acceptable product quality. The antioxidant properties of FVD-AD were lower than those of FVD but significantly higher than those of AD. Moreover, compared with FVD products, FVD-AD products were moderately hard (5252.71 ± 33.53 g) and improved in color, bound water, and microstructure. Additionally, FVD-AD consumed lesser drying time and energy than FD. According to cluster analysis, the odors of FVD-AD products were similar to those of the fresh ones. Principal component analysis of physicochemical and drying cost indicated that FVD-AD was a promising processing technique for functional kiwifruit snacks.http://dx.doi.org/10.1155/2019/8709343 |
| spellingShingle | Lihui Zhang Yu Qiao Chao Wang Li Liao Lu Liu Defang Shi Kejing An Jianzhong Hu Qing Xu Effects of Freeze Vacuum Drying Combined with Hot Air Drying on the Sensory Quality, Active Components, Moisture Mobility, Odors, and Microstructure of Kiwifruits Journal of Food Quality |
| title | Effects of Freeze Vacuum Drying Combined with Hot Air Drying on the Sensory Quality, Active Components, Moisture Mobility, Odors, and Microstructure of Kiwifruits |
| title_full | Effects of Freeze Vacuum Drying Combined with Hot Air Drying on the Sensory Quality, Active Components, Moisture Mobility, Odors, and Microstructure of Kiwifruits |
| title_fullStr | Effects of Freeze Vacuum Drying Combined with Hot Air Drying on the Sensory Quality, Active Components, Moisture Mobility, Odors, and Microstructure of Kiwifruits |
| title_full_unstemmed | Effects of Freeze Vacuum Drying Combined with Hot Air Drying on the Sensory Quality, Active Components, Moisture Mobility, Odors, and Microstructure of Kiwifruits |
| title_short | Effects of Freeze Vacuum Drying Combined with Hot Air Drying on the Sensory Quality, Active Components, Moisture Mobility, Odors, and Microstructure of Kiwifruits |
| title_sort | effects of freeze vacuum drying combined with hot air drying on the sensory quality active components moisture mobility odors and microstructure of kiwifruits |
| url | http://dx.doi.org/10.1155/2019/8709343 |
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