Effects of Cutting Method on Hot-air Drying Characteristics and Quality of Blueberry

In order to improve the drying efficiency and product quality of blueberries, the influence of different cutting methods (whole fruit, 1/2 fruit, 1/4 fruit and fruit pulp) and drying temperature (50, 60, 70, 80 °C) on the drying characteristics and quality of blueberries were studied. The results showed that the cutting treatment shortened the drying time and increased the drying rate of blueberry, and the higher the hot air temperature, the shorter the drying time. At the same temperature, the order of drying rate was pulp > 1/4 fruit > 1/2 fruit > whole fruit. Through the model fitting, it was found that the Page model could accurately describe the moisture change of blueberry during hot air drying. Cutting could significantly reduce the activation energy (Ea) of blueberry drying and increase the effective moisture diffusion co-efficient (Z),4). The £a of blueberry with different cutting methods ranged from 40.8587 kj/mol to 53.2154 kj/mol, and the order of E.d was whole fruit (53.2154 kj/mol) > 1/2 fruit (50.0641 kj/mol) > 1/4 fruit (44.2528 kj/mol) > pulp (40.8587 kj/mol). Compared with the fruit powder prepared by drying of whole fruit, cutting treatment could significantly increase values of L, d, the Contents total phenols and anthocyanins in blueberry fruit powder, however, the DPPH free radical scavenging ability is reduced. The purpose of this study was to provide some reference for the cutting treatment of blueberry powder production. © 2025 Chinese Institute of Food Science and Technology. All rights reserved.