Far-Infrared Radiation Heating-Assisted Pulsed Vacuum Drying (FIR-PVD) Enhanced the Drying Efficiency and Quality Attributes of Raspberries

IF 4.5 2区农林科学 Q1 AGRONOMY

Agriculture-Basel Pub Date : 2024-12-07 DOI:10.3390/agriculture14122246

Ziliang Liu, Shanyu Wang

{"title":"Far-Infrared Radiation Heating-Assisted Pulsed Vacuum Drying (FIR-PVD) Enhanced the Drying Efficiency and Quality Attributes of Raspberries","authors":"Ziliang Liu, Shanyu Wang","doi":"10.3390/agriculture14122246","DOIUrl":null,"url":null,"abstract":"An emerging drying method, far-infrared radiation heating-assisted pulsed vacuum drying (FIR-PVD), was employed to dry raspberries. In this study, the impacts of FIR-PVD, freeze drying (FD), and hot air drying (HAD) on drying characteristics and quality attributes, including color, rehydration ratio, content of total phenolics (TP), content of total monomeric anthocyanins (TMA), antioxidant activity, and microstructural attributes of dried raspberries, were examined. Results indicated that FIR-PVD notably shortened the drying time by 47.78% compared to HAD and by 73.89% compared to FD. The FIR-PVD samples exhibited the highest TP content, DPPH radical scavenging activity, and FRAP value, which were 17.73%, 6.09%, and 38.16% higher than those of the FD samples, respectively, and 2.78%, 2.77%, and 18.74% higher than those of the HAD samples. Significant correlations (p < 0.05) were observed between antioxidant capacity, as measured by DPPH and FRAP assays, and TP content. However, FD at a low temperature led to a higher TMA content than FIR-PVD and HAD. FIR-PVD resulted in the highest ΔE values of dried products due to the lightness enhancement. In addition, the dried products obtained by FIR-PVD had better rehydration capacity. These findings indicate that FIR-PVD presents a promising alternative method for drying raspberries, as it enhances drying efficiency and improves the quality attributes of the dried products.","PeriodicalId":48587,"journal":{"name":"Agriculture-Basel","volume":"14 12","pages":"2246-2246"},"PeriodicalIF":4.5000,"publicationDate":"2024-12-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.mdpi.com/2077-0472/14/12/2246/pdf?version=1733726975","citationCount":"2","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Agriculture-Basel","FirstCategoryId":"0","ListUrlMain":"https://doi.org/10.3390/agriculture14122246","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"AGRONOMY","Score":null,"Total":0}

引用次数: 2

Abstract

An emerging drying method, far-infrared radiation heating-assisted pulsed vacuum drying (FIR-PVD), was employed to dry raspberries. In this study, the impacts of FIR-PVD, freeze drying (FD), and hot air drying (HAD) on drying characteristics and quality attributes, including color, rehydration ratio, content of total phenolics (TP), content of total monomeric anthocyanins (TMA), antioxidant activity, and microstructural attributes of dried raspberries, were examined. Results indicated that FIR-PVD notably shortened the drying time by 47.78% compared to HAD and by 73.89% compared to FD. The FIR-PVD samples exhibited the highest TP content, DPPH radical scavenging activity, and FRAP value, which were 17.73%, 6.09%, and 38.16% higher than those of the FD samples, respectively, and 2.78%, 2.77%, and 18.74% higher than those of the HAD samples. Significant correlations (p < 0.05) were observed between antioxidant capacity, as measured by DPPH and FRAP assays, and TP content. However, FD at a low temperature led to a higher TMA content than FIR-PVD and HAD. FIR-PVD resulted in the highest ΔE values of dried products due to the lightness enhancement. In addition, the dried products obtained by FIR-PVD had better rehydration capacity. These findings indicate that FIR-PVD presents a promising alternative method for drying raspberries, as it enhances drying efficiency and improves the quality attributes of the dried products.

查看原文本刊更多论文

远红外辐射加热辅助脉冲真空干燥（FIR-PVD）提高了覆盆子的干燥效率和品质属性

采用远红外辐射加热辅助脉冲真空干燥法（FIR-PVD）对覆盆子进行干燥。本研究考察了杉木- pvd、冷冻干燥（FD）和热风干燥（HAD）对树莓干燥特性和品质属性的影响，包括颜色、复水比、总酚类物质（TP）含量、总单体花青素（TMA）含量、抗氧化活性和微观结构属性。结果表明，与HAD相比，FIR-PVD可显著缩短干燥时间47.78%，与FD相比，可显著缩短干燥时间73.89%。杉木- pvd样品TP含量、DPPH自由基清除率和FRAP值最高，分别比FD样品高17.73%、6.09%和38.16%，比HAD样品高2.78%、2.77%和18.74%。DPPH和FRAP测定的抗氧化能力与TP含量之间存在显著相关性（p < 0.05）。然而，FD在低温下导致TMA含量高于ir - pvd和HAD。杉木- pvd由于亮度增强导致干燥产品ΔE值最高。此外，采用FIR-PVD法制备的干燥产品具有较好的再水化能力。这些结果表明，杉木- pvd是一种很有前途的干燥覆盆子的方法，因为它可以提高干燥效率，改善干燥产品的质量属性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Agriculture-Basel Agricultural and Biological Sciences-Food Science

CiteScore

4.90

自引率

13.90%

发文量

1793

审稿时长

11 weeks

期刊介绍： Agriculture (ISSN 2077-0472) is an international and cross-disciplinary scholarly and scientific open access journal on the science of cultivating the soil, growing, harvesting crops, and raising livestock. We will aim to look at production, processing, marketing and use of foods, fibers, plants and animals. The journal Agriculturewill publish reviews, regular research papers, communications and short notes, and there is no restriction on the length of the papers. Our aim is to encourage scientists to publish their experimental and theoretical research in as much detail as possible. Full experimental and/or methodical details must be provided for research articles.