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Drying Kinetics and Quality of Dehydrated Cranberries Pretreated by Traditional and Innovative Techniques

机译:传统和创新技术预处理脱水蔓越莓的干燥动力学和质量

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摘要

AbstractThe aim of this study was to analyze the impact of traditional and combined pretreatment on dehydration kinetics and quality of dried swamp cranberries. Fruits were blanched, cut, or treated by combined technique consisting of blanching and application of pulsed electric field. Afterwards, fruits were subjected for osmotic dehydration (OD; 72 hr) in 61.5% sucrose solution or in ternary solution consisting of 30% sucrose with 0.1% addition of steviol glycosides to ensure similar sweetness of both mixtures. In the case of samples treated by combined method, OD was enhanced during first 30 min by sonication. Partially dehydrated cranberries were air dried at 70 °C. The quality of dehydrated fruits was assessed by the means of phenolics content, anthocyanin content, flavonoid content, vitamin C content, water activity, and color. Blanching decreased drying time by 48% to 50% in comparison to cutting. Utilization of combined method reduced drying time of cranberries up to 55% in comparison to cut samples. Water activity of all samples was below 0.6. Blanched samples or blanched and then treated with pulsed electric field and ultrasound contained more anthocyanins and flavonoids and less sucrose than cut samples.Practical ApplicationAccording to current trends in food and beverage industry, consumers seek for products which does not contain excessive amounts of sugars, salt, or fats. Dried cranberry fruits are rich in bioactive compounds and need to be osmotically dehydrated in sugar solutions to make the taste of the final product acceptable. Osmotic dehydration is also carried out to decrease time of drying, which is one of the most energy intensive processes. Therefore, there is a need to develop a technology with potential to maintain the bioactive compounds, reduce sugar content in comparison to traditionally process fruits, and enhance the kinetics of drying.
机译:摘要这项研究的目的是分析传统预处理和联合预处理对干燥沼泽蔓越莓脱水动力学和质量的影响。对水果进行漂白,切割或通过组合技术处理,包括漂白和施加脉冲电场。之后,使水果在61.5%的蔗糖溶液中或在由30%的蔗糖和0.1%的甜菊醇糖苷组成的三元溶液中进行渗透脱水(OD; 72小时),以确保两种混合物的甜度相似。对于采用组合方法处理的样品,在超声处理的前30分钟内,OD值会提高。将部分脱水的蔓越莓在70°C下风干。脱水水果的质量通过酚含量,花青素含量,类黄酮含量,维生素C含量,水活度和颜色进行评估。与切割相比,热烫使干燥时间减少了48%至50%。与切割样品相比,组合方法的使用将蔓越莓的干燥时间缩短了多达55%。所有样品的水活度均低于0.6。变白或变白后再用脉冲电场和超声波处理的样品比切成薄片的样品含有更多的花青素和类黄酮和更少的蔗糖。实际应用根据食品和饮料行业的当前趋势,消费者寻求的产品中不含过多的糖,盐或脂肪。蔓越莓干果实富含生物活性化合物,需要在糖溶液中进行渗透脱水,以使最终产品的味道令人满意。还进行了渗透脱水以减少干燥时间,这是最耗能的过程之一。因此,需要开发一种技术,该技术与传统的加工水果相比,具有维持生物活性化合物,降低糖含量以及增强干燥动力学的潜力。

著录项

  • 来源
    《Journal of Food Science》 |2019年第9期|1820-1828|共9页
  • 作者

  • 作者单位

    Dept. of Food Engineering and Process Management Faculty of Food Sciences Warsaw Univ. of Life Sciences (WULSSGGW) Warsaw Poland;

  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    anthocyanin; color; flavonoids; polyphenols; pulsed electric field; ultrasound;

    机译:花青素;颜色;类黄酮;多酚;脉冲电场超音波;
  • 入库时间 2022-08-18 05:20:59

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