Effects of Freeze Vacuum Drying Combined with Hot Air Drying on the Sensory Quality, Active Components, Moisture Mobility, Odors, and Microstructure of Kiwifruits

文献类型： 外文期刊

第一作者： Zhang, Lihui

作者： Zhang, Lihui;Qiao, Yu;Liao, Li;Liu, Lu;Shi, Defang;Zhang, Lihui;An, Kejing;Zhang, Lihui;Wang, Chao;Hu, Jianzhong;Xu, Qing

作者机构：

期刊名称：JOURNAL OF FOOD QUALITY （ 影响因子：2.45； 五年影响因子：2.679 ）

ISSN： 0146-9428

年卷期： 2019 年

页码：

收录情况： SCI

摘要： In this study, freeze vacuum drying (FVD), hot air drying (AD), and FVD combined with AD (FVD-AD) were used to dry kiwifruits. Dried products were analyzed comprehensively on their sensory quality, active components, moisture mobility, odors, and microstructure. Results showed that the FVD-AD saved time by 38.22% compared with FVD while maintaining an acceptable product quality. The antioxidant properties of FVD-AD were lower than those of FVD but significantly higher than those of AD. Moreover, compared with FVD products, FVD-AD products were moderately hard (5252.71 +/- 33.53g) and improved in color, bound water, and microstructure. Additionally, FVD-AD consumed lesser drying time and energy than FD. According to cluster analysis, the odors of FVD-AD products were similar to those of the fresh ones. Principal component analysis of physicochemical and drying cost indicated that FVD-AD was a promising processing technique for functional kiwifruit snacks.

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