Combined effects of low pressure superheated steam drying and vacuum drying on sugar reduction and quality attribute in mango (Mangifera indica L.) slices

Jianbo Liu, Xin Xu, Tianjian Zhang, Jingcheng Wang, Ruifang Wang, Qing Xu
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Abstract

Consumers paying more attention to physical health has led to an increasing market demand for low-sugar dried fruit products. The quality of products dried via low pressure superheated steam drying (LPSSD) is not only superior to those dried via conventional hot air or vacuum drying (VD), but also has the potential to reduce sugar content. In order to elucidate the mechanism of reducing the sugar of mango slices by LPSSD and obtain low-sugar dried mango slices, the combined effect of LPSSD–VD on mango slices was studied and an evaporation experiment of a sugar solution in a low pressure superheated steam environment was performed. This study revealed that the sugar reduction of mango slices was mainly due to the superheated steam carryover phenomenon in the second half of the constant-temperature stage and the occurrence of Maillard reaction during LPSSD. The quality attributes of mango slices dried using LPSSD–VD was improved compared with LPSSD and VD. As a result, LPSSD–VD could be used to regulate the sugar content in dried fruit and provide a theoretical basis for the production of low-sugar preserved fruits.
低压过热蒸汽干燥和真空干燥对芒果(Mangifera indica L.)切片降糖和品质属性的联合影响
消费者越来越重视身体健康,导致市场对低糖水果干产品的需求不断增加。通过低压过热蒸汽干燥(LPSSD)干燥的产品质量不仅优于传统的热风或真空干燥(VD),而且还具有降低糖分含量的潜力。为了阐明低压过热蒸汽干燥法降低芒果片糖分的机理并获得低糖芒果干片,研究了低压过热蒸汽干燥法和真空干燥法对芒果片的综合影响,并进行了糖溶液在低压过热蒸汽环境中的蒸发实验。研究发现,芒果片糖分降低的主要原因是恒温阶段后半段的过热蒸汽携带现象和 LPSSD 期间发生的马氏反应。与 LPSSD 和 VD 相比,使用 LPSSD-VD 干燥的芒果片的质量属性得到了改善。因此,LPSSD-VD 可用来调节水果干中的含糖量,并为生产低糖果脯提供理论依据。
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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