Effect of prefreezing on surface color and structural and textural properties of kiwifruit after microwave-vacuum drying with temperature control by microwave power manipulation

IF 0.7 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY
Yasumasa Ando, Takeyuki Okada
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引用次数: 0

Abstract

The present study describes the effects of prefreezing on drying rate, surface color, internal structure, and textural properties of kiwifruit treated with microwave-vacuum drying (MVD) under controlled-temperature conditions at 20, 30, and 40 °C. The prefreezing was effective in reducing the drying time in the MVD process under properly controlled temperature conditions. The MVD samples without prefreezing had the same level of low a* value (high greenness) as the freeze-dried sample, but the prefrozen-MVD samples showed a slight browning due to discoloration during thawing in an atmospheric pressure environment. The prefreezing suppressed sample shrinkage during the MVD process and allowed the formation of a porous structure with many large voids with thin walls. Thanks to this structure, the prefrozen-MVD samples showed textural characteristics similar to the freeze-dried sample, but the porous structure was not formed in the MVD at 20 ℃, indicating that a high microwave power is required to generate a high enough vapor pressure to form the porous structure.
微波功率控温微波真空干燥后,预冻对猕猴桃表面颜色及结构和质地的影响
本文研究了微波真空干燥(MVD)对猕猴桃在20、30和40℃条件下的干燥速率、表面颜色、内部结构和质地特性的影响。在适当控制温度的条件下,预冻可以有效缩短MVD过程中的干燥时间。未进行预冻的MVD样品具有与冻干样品相同的低a*值(高绿度),但预冻后的MVD样品由于在大气压环境下解冻过程中变色而表现出轻微的褐变。预冻抑制了样品在MVD过程中的收缩,并允许形成具有许多薄壁大孔洞的多孔结构。由于这种结构,预冷冻MVD样品具有与冻干样品相似的结构特征,但在20℃的MVD中没有形成多孔结构,这表明需要高微波功率才能产生足够高的蒸汽压来形成多孔结构。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Food Science and Technology Research
Food Science and Technology Research 工程技术-食品科技
CiteScore
1.40
自引率
0.00%
发文量
53
审稿时长
1.9 months
期刊介绍: ''Food Science and Technology Research'', published by the Japanese Society for Food Science and Technology, features reviews as well as original and technical articles on basic and applied food research.
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