{"title":"火龙果的折射窗干燥：干燥动力学、传质参数及结构分析。","authors":"Darshan G, Prashant Anil Pawase, Chetna Goswami, Piyush Kashyap","doi":"10.1007/s10068-025-01909-9","DOIUrl":null,"url":null,"abstract":"<div><p>Refractance Window (RW) drying is a modern technique for producing dried powders, slices, or leathers from fruits and vegetables. This study evaluated the effects of temperature (60, 70, and 80 °C) and citric acid (CA) pretreatment (0.5, 1, and 1.5%) on the drying behavior, mass transfer, quality, and structural properties of RW-dried dragon fruit slices. Drying time at 80 °C was reduced by 36–63% with CA pretreatment. The Page model best described the drying kinetics, with high R<sup>2</sup> and low RMSE and chi-square values at 70 °C. CA pretreatment reduced external resistance and enhanced moisture transfer, as shown by microscopic analysis. Dragon fruit slices with 1.5% CA had the highest total phenolics and antioxidant activity. FTIR and XRD spectra confirmed structural changes, while microscopy revealed surface disruption and pore formation. Higher temperature and CA pretreatment improved drying efficiency and quality retention in RW-dried dragon fruit slices.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 12","pages":"2785 - 2797"},"PeriodicalIF":3.1000,"publicationDate":"2025-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Refractance window drying of dragon fruit: drying kinetics, mass transfer parameters and structural analysis\",\"authors\":\"Darshan G, Prashant Anil Pawase, Chetna Goswami, Piyush Kashyap\",\"doi\":\"10.1007/s10068-025-01909-9\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Refractance Window (RW) drying is a modern technique for producing dried powders, slices, or leathers from fruits and vegetables. This study evaluated the effects of temperature (60, 70, and 80 °C) and citric acid (CA) pretreatment (0.5, 1, and 1.5%) on the drying behavior, mass transfer, quality, and structural properties of RW-dried dragon fruit slices. Drying time at 80 °C was reduced by 36–63% with CA pretreatment. The Page model best described the drying kinetics, with high R<sup>2</sup> and low RMSE and chi-square values at 70 °C. CA pretreatment reduced external resistance and enhanced moisture transfer, as shown by microscopic analysis. Dragon fruit slices with 1.5% CA had the highest total phenolics and antioxidant activity. FTIR and XRD spectra confirmed structural changes, while microscopy revealed surface disruption and pore formation. Higher temperature and CA pretreatment improved drying efficiency and quality retention in RW-dried dragon fruit slices.</p></div>\",\"PeriodicalId\":566,\"journal\":{\"name\":\"Food Science and Biotechnology\",\"volume\":\"34 12\",\"pages\":\"2785 - 2797\"},\"PeriodicalIF\":3.1000,\"publicationDate\":\"2025-05-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Science and Biotechnology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s10068-025-01909-9\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s10068-025-01909-9","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Refractance window drying of dragon fruit: drying kinetics, mass transfer parameters and structural analysis
Refractance Window (RW) drying is a modern technique for producing dried powders, slices, or leathers from fruits and vegetables. This study evaluated the effects of temperature (60, 70, and 80 °C) and citric acid (CA) pretreatment (0.5, 1, and 1.5%) on the drying behavior, mass transfer, quality, and structural properties of RW-dried dragon fruit slices. Drying time at 80 °C was reduced by 36–63% with CA pretreatment. The Page model best described the drying kinetics, with high R2 and low RMSE and chi-square values at 70 °C. CA pretreatment reduced external resistance and enhanced moisture transfer, as shown by microscopic analysis. Dragon fruit slices with 1.5% CA had the highest total phenolics and antioxidant activity. FTIR and XRD spectra confirmed structural changes, while microscopy revealed surface disruption and pore formation. Higher temperature and CA pretreatment improved drying efficiency and quality retention in RW-dried dragon fruit slices.
期刊介绍：
The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
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