您好，欢迎访问广东省农业科学院 机构知识库！
广东省农业科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Effects of pulsed electric fields pretreatment and drying method on drying characteristics and nutritive quality of blueberries

文献类型： 外文期刊

作者： Yu, Yuanshan 1 ; Jin, Tony Z. 2 ; Xiao, Gengsheng 1 ;

作者机构： 1.Guangdong Acad Agr Sci 133, Key Lab Funct Foods, Minist Agr, Guangdong Key Lab Agr Prod Proc,Sericultural & Ag, Guangzhou 510610, Guangdong, Peoples R China

2.ARS, USDA, Eastern Reg Res Ctr, 600 East Mermaid Lane, Wyndmoor, PA 19038 USA

期刊名称：JOURNAL OF FOOD PROCESSING AND PRESERVATION （ 影响因子：2.19； 五年影响因子：2.271 ）

ISSN： 0145-8892

年卷期： 2017 年 41 卷 6 期

页码：

收录情况： SCI

摘要： Fresh blueberries were pretreated with pulsed electric fields (PEF) at 2 kV/cm and then dried at 45, 60, and 75 degrees C by conventional hot air or vacuum drying. Drying characteristics and changes in contents of moisture, anthocyanin, total phenolics, vitamin C, and antioxidant activity in the blueberries during drying were investigated. The effects of PEF-pretreatment on drying efficiency and nutritive quality of blueberries were dependent on drying methods and temperatures. The PEF-pretreatment before vacuum drying significantly (p<.05) reduced the drying time of blueberry samples, from 6 to 4 hr, 10 to 7 hr, and 70 to 40 hr at 75, 60, and 45 degrees C, respectively. The PEF-pretreatment did not significantly (p>.05) influence the retention of nutritional values before drying and also had the least impact on the nutritive quality of dried samples during vacuum drying at 75 degrees C as compared with controls. The Weibull model fitted the drying data of blueberries well. Practical applicationsDrying or dehydration is a popular method to preserve fruits, but it is a time consuming process and could cause the loss of quality and nutritive values. In this study, fresh blueberries were pretreated with pulsed electric fields (PEF) and then dried. The PEF pretreatment significantly increased the drying efficiency, reducing the drying time by 2-30 hr, and did not significantly influence on the nutritive quality. The PEF pretreatment could save production cost significantly by saving labor and energy while it would affect the nutritive quality of dried blueberries. Therefore, PEF pretreatment has great potential for industrial applications.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：广东省农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台