Influence of Pretreatments on Microwave Vacuum Drying Kinetics, Physicochemical Properties and Sensory Quality of Apple Slices
The objective of this study was to determine and compare the effect of five different pretreatments including sulfite treatment (ST), osmotic dehydration (OD), steam blanching (SB), steam blanching plus osmotic dehydration (SB+OD), and ultrasound treatment (UT), on the microwave vacuum drying (MVD)...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2019-08-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.journalssystem.com/pjfns/Influence-of-pre-treatments-on-microwave-vacuum-drying-kinetics-physicochemical-properties,110734,0,2.html |
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| author | Yingqiang Wang Hongxiao Zhao Huiwen Deng Xi Song Wenjie Zhang Sirui Wu Jing Wang |
| author_facet | Yingqiang Wang Hongxiao Zhao Huiwen Deng Xi Song Wenjie Zhang Sirui Wu Jing Wang |
| author_sort | Yingqiang Wang |
| collection | DOAJ |
| description | The objective of this study was to determine and compare the effect of five different pretreatments including sulfite treatment (ST), osmotic dehydration (OD), steam blanching (SB), steam blanching plus osmotic dehydration (SB+OD), and ultrasound treatment (UT), on the microwave vacuum drying (MVD) kinetics, the physicochemical properties, and sensory quality of the apple slices. The results showed that the pretreatments prior to MVD could reduce the drying time of apple slices by 25-45% as compared to the non-pretreated apple slices, and the drying time in the SB+OD apple slices sample was shortest. Whether pretreated or not, MVD process was controlled by diffusion and characterized by a two-stage falling-rate drying. As calculated according to the Fick's law of diffusion, the moisture diffusivities ( D eff ) ranged from 1.64×10 -8 to 3.46×10 - 8 m 2 /s. Different pretreatment methods had a significant influence on the physicochemical properties and sensory qualities of the dried products (p<0.05). The SB+OD-pretreated apple slices showed the lowest shrinkage (59.5%) and the highest total sugar content (77.90 g/100 g dry matter). Besides, the OD-pretreated apple slices showed the highest density (0.953 g/cm 3 ) and the lowest titratable acidity (1.67 g/100 g dry matter). In addition, the ST-pretreated samples showed the highest titratable acidity (3.21 g/100 g dry matter) and vitamin C content (12.74 mg/100 g dry matter), while the sample pretreated by SB showed the highest total phenolics content (18.37 mg/g dry matter). Non-sulfite-pretreated samples were superior to the sulfite treatment or the control in flavor but inferior to the sulfite treatment in color. Results of preference sensory evaluation showed that the dried apple slices were preferred by the panelists in the following order: SB+OD>SB>UT>OD>ST>the control. ntrol. |
| format | Article |
| id | doaj-art-97f40f143d7047f1a17e042a1f22bd49 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2019-08-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
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| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-97f40f143d7047f1a17e042a1f22bd492025-02-02T18:07:24ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072019-08-0169329730610.31883/pjfns/110734110734Influence of Pretreatments on Microwave Vacuum Drying Kinetics, Physicochemical Properties and Sensory Quality of Apple SlicesYingqiang Wang0Hongxiao Zhao1Huiwen Deng2Xi Song3Wenjie Zhang4Sirui Wu5Jing Wang6College of Agriculture and Forestry, Longdong University, ChinaCollege of Agriculture and Forestry, Longdong University, ChinaCollege of Agriculture and Forestry, Longdong University, ChinaCollege of Agriculture and Forestry, Longdong University, ChinaCollege of Agriculture and Forestry, Longdong University, ChinaCollege of Agriculture and Forestry, Longdong University, ChinaCollege of Agriculture and Forestry, Longdong University, ChinaThe objective of this study was to determine and compare the effect of five different pretreatments including sulfite treatment (ST), osmotic dehydration (OD), steam blanching (SB), steam blanching plus osmotic dehydration (SB+OD), and ultrasound treatment (UT), on the microwave vacuum drying (MVD) kinetics, the physicochemical properties, and sensory quality of the apple slices. The results showed that the pretreatments prior to MVD could reduce the drying time of apple slices by 25-45% as compared to the non-pretreated apple slices, and the drying time in the SB+OD apple slices sample was shortest. Whether pretreated or not, MVD process was controlled by diffusion and characterized by a two-stage falling-rate drying. As calculated according to the Fick's law of diffusion, the moisture diffusivities ( D eff ) ranged from 1.64×10 -8 to 3.46×10 - 8 m 2 /s. Different pretreatment methods had a significant influence on the physicochemical properties and sensory qualities of the dried products (p<0.05). The SB+OD-pretreated apple slices showed the lowest shrinkage (59.5%) and the highest total sugar content (77.90 g/100 g dry matter). Besides, the OD-pretreated apple slices showed the highest density (0.953 g/cm 3 ) and the lowest titratable acidity (1.67 g/100 g dry matter). In addition, the ST-pretreated samples showed the highest titratable acidity (3.21 g/100 g dry matter) and vitamin C content (12.74 mg/100 g dry matter), while the sample pretreated by SB showed the highest total phenolics content (18.37 mg/g dry matter). Non-sulfite-pretreated samples were superior to the sulfite treatment or the control in flavor but inferior to the sulfite treatment in color. Results of preference sensory evaluation showed that the dried apple slices were preferred by the panelists in the following order: SB+OD>SB>UT>OD>ST>the control. ntrol.http://www.journalssystem.com/pjfns/Influence-of-pre-treatments-on-microwave-vacuum-drying-kinetics-physicochemical-properties,110734,0,2.htmlapple slicespretreatmentmicrowave vacuum dryingphysicochemical propertiessensory quality |
| spellingShingle | Yingqiang Wang Hongxiao Zhao Huiwen Deng Xi Song Wenjie Zhang Sirui Wu Jing Wang Influence of Pretreatments on Microwave Vacuum Drying Kinetics, Physicochemical Properties and Sensory Quality of Apple Slices Polish Journal of Food and Nutrition Sciences apple slices pretreatment microwave vacuum drying physicochemical properties sensory quality |
| title | Influence of Pretreatments on Microwave Vacuum Drying Kinetics, Physicochemical Properties and Sensory Quality of Apple Slices |
| title_full | Influence of Pretreatments on Microwave Vacuum Drying Kinetics, Physicochemical Properties and Sensory Quality of Apple Slices |
| title_fullStr | Influence of Pretreatments on Microwave Vacuum Drying Kinetics, Physicochemical Properties and Sensory Quality of Apple Slices |
| title_full_unstemmed | Influence of Pretreatments on Microwave Vacuum Drying Kinetics, Physicochemical Properties and Sensory Quality of Apple Slices |
| title_short | Influence of Pretreatments on Microwave Vacuum Drying Kinetics, Physicochemical Properties and Sensory Quality of Apple Slices |
| title_sort | influence of pretreatments on microwave vacuum drying kinetics physicochemical properties and sensory quality of apple slices |
| topic | apple slices pretreatment microwave vacuum drying physicochemical properties sensory quality |
| url | http://www.journalssystem.com/pjfns/Influence-of-pre-treatments-on-microwave-vacuum-drying-kinetics-physicochemical-properties,110734,0,2.html |
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