Effect of prefreezing on surface color and structural and textural properties of kiwifruit after microwave-vacuum drying with temperature control by microwave power manipulation

IF 0.7 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY Food Science and Technology Research Pub Date : 2023-01-01 DOI:10.3136/fstr.fstr-d-23-00100

Yasumasa Ando, Takeyuki Okada

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Abstract

The present study describes the effects of prefreezing on drying rate, surface color, internal structure, and textural properties of kiwifruit treated with microwave-vacuum drying (MVD) under controlled-temperature conditions at 20, 30, and 40 °C. The prefreezing was effective in reducing the drying time in the MVD process under properly controlled temperature conditions. The MVD samples without prefreezing had the same level of low a* value (high greenness) as the freeze-dried sample, but the prefrozen-MVD samples showed a slight browning due to discoloration during thawing in an atmospheric pressure environment. The prefreezing suppressed sample shrinkage during the MVD process and allowed the formation of a porous structure with many large voids with thin walls. Thanks to this structure, the prefrozen-MVD samples showed textural characteristics similar to the freeze-dried sample, but the porous structure was not formed in the MVD at 20 ℃, indicating that a high microwave power is required to generate a high enough vapor pressure to form the porous structure.

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微波功率控温微波真空干燥后，预冻对猕猴桃表面颜色及结构和质地的影响

本文研究了微波真空干燥(MVD)对猕猴桃在20、30和40℃条件下的干燥速率、表面颜色、内部结构和质地特性的影响。在适当控制温度的条件下，预冻可以有效缩短MVD过程中的干燥时间。未进行预冻的MVD样品具有与冻干样品相同的低a*值(高绿度)，但预冻后的MVD样品由于在大气压环境下解冻过程中变色而表现出轻微的褐变。预冻抑制了样品在MVD过程中的收缩，并允许形成具有许多薄壁大孔洞的多孔结构。由于这种结构，预冷冻MVD样品具有与冻干样品相似的结构特征，但在20℃的MVD中没有形成多孔结构，这表明需要高微波功率才能产生足够高的蒸汽压来形成多孔结构。

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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来源期刊

Food Science and Technology Research 工程技术-食品科技

CiteScore

1.40

自引率

0.00%

发文量

审稿时长

1.9 months

期刊介绍： ''Food Science and Technology Research'', published by the Japanese Society for Food Science and Technology, features reviews as well as original and technical articles on basic and applied food research.