Analysis of Microwave Freeze-drying Characteristics and Quality of Blueberry

被引：1
作者：
Yuan, Di [1 ]
Li, Yang [1 ]
Chen, Feng [1 ]
Zhang, Xinshuo [1 ]
Huang, Jiwei [1 ]
机构：
[1] College of Civil Engineering and Transportation, Northeast Forestry University, Harbin
来源：
Journal of Chinese Institute of Food Science and Technology | 2024年 / 24卷 / 06期
关键词：
blueberry; comprehensive score; drying characteristics; microwave freeze-drying; quality;
D O I：
10.16429/j.1009-7848.2024.06.022
中图分类号：
学科分类号：
摘要：
In order to investigate the microwave freeze-drying characteristics and quality changes of blueberries, this paper explores the effects of different microwave power (300, 400, 500, 600 W), vacuum degree (50, 100, 150, 200 Pa) and material loading (60, 120, 180, 240 g) on the drying characteristics of blueberries and their quality. A Box-Behnken central combination experimental design was carried out on the basis of a one-way experiment, and the comprehensive scores of drying rate, color difference, shrinkage, rehydration ratio, Vitamin C preservation rate, and antho-cyanin retention rate of blueberries were used as evaluation indexes. The results showed that: the drying rate of blueberries in the pre-drying period was larger and became larger with the increase of microwave power, the R2 of Page model were all greater than 0.95, which could better predict the moisture changes in the drying process of blueberries, and the effective moisture diffusion coefficient of blueberries ranged from 3.341X10-8 to 5.110X10-8 m2/s, and was significantly affected by the microwave power and loading capacity (P<0.05). The chromatic aberration A£J increased with the increase of microwave power and decreased with the increase of vacuum. The microwave power and vacuum degree had a greater influence on the rehydration performance, the VC retention rate decreased rapidly with the increase of microwave power, and increased slowly with the increase of vacuum degree and loading capacity, and had a maximum value at 400 W; whereas the anthocyanin content showed an overall rapid decreasing trend with the increase of microwave power and vacuum degree. According to the results of the response surface test, the contribution of each factor to the overall score of blueberry drying was: microwave power > vacuum degree > loading capacity. When the drying parameters of dried blueberry products were microwave power of 400 W, vacuum degree of 100 Pa, and loading capacity of 120 g, the microwave freeze-drying effect of blueberries was the best, at which time the blueberry color and luster, rehydration ratio, textural characteristics, vitamin C and anthocyanin content and internal pore distribution were relatively the best, and the quality was the best. © 2024 Chinese Institute of Food Science and Technology. All rights reserved.
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页码：248 / 263
页数：15
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