Effects of Drying Methods on Microstructure of Juicy Peach

YUAN Yuejin; HAN Siming; XU Yingying; YANG Jiaqi; ZHANG Guoan; SHI Junwen

doi:10.13386/j.issn1002-0306.2021120157

Volume 43 Issue 19

Sep. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(19): 43-52. > DOI: 10.13386/j.issn1002-0306.2021120157

YUAN Yuejin, HAN Siming, XU Yingying, et al. Effects of Drying Methods on Microstructure of Juicy Peach[J]. Science and Technology of Food Industry, 2022, 43(19): 43−52. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021120157.

Citation:

PDF (3269 KB)

Effects of Drying Methods on Microstructure of Juicy Peach

1.
College of Mechanical and Electrical Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
2.
Light Industrial Xi'an Mechanic Design Research Institute Limited Company, Xi'an 710086, China

More Information

Received Date: December 16, 2021
Available Online: August 02, 2022

Graphical Abstract

Abstract

Abstract

To describe the changes of juicy peach microstructure under different drying methods, microstructure images and cell parameter distribution curves of juicy peach under different moisture ratios were obtained by using paraffin section, micro-imaging and image processing technologies, after treated by five drying methods (i.e. hot-air drying (HAD), vacuum drying (VD), freeze drying (FD), hot-air and vacuum combined drying (HA-VD), freeze and hot-air combined drying (F-HAD)). The effect of drying methods on microstructure parameters (i.e., cell area, cell perimeter, cell roundness, cell wall surface roughness and porosity) were analyzed via cell parameters distribution curves. Fitting equations were built by polynomial fitting to describe the correlation between cell parameters and moisture ratios. The results showed that microstructural parameters of juicy peach primarily changed in the first half process (moisture ratio>0.5) of hot air drying and second half process (moisture ratio<0.5) of vacuum and freeze drying. The changing trend of cell area was FD<HAD<VD<HA-VD<F-HAD. Cell perimeters increasing was HAD<HA-VD<VD<F-HAD<FD. Cell roundness decreasing was HAD<FD<F-HAD<HA-VD<VD. Cell wall surface roughness increasing was F-HAD<VD<FD<HA-VD<HAD. Degree of porosity increase was FD<F-HAD<HAD<HA-VD<VD. Compared with single drying methods, the change of microstructure parameters was significantly inhibited by using corresponding combination drying methods. The results provided an important reference for exploring variation of microstructure parameters and establishing mathematical model of juicy peach with moisture ratios under different drying methods.
- juicy peach,
- microstructure,
- hot-air drying,
- vacuum drying,
- freeze drying,
- combined drying

FullText(HTML)

References (33)

References

[1]	冯颖, 刘佳新, 王海鸥, 等. 真空冷冻干燥不同品种水蜜桃片品质评价[J]. 食品工业科技,2018,40(1):17−22. [FENG Y, LIU J X, WANG H O, et al. Quality evaluation of different varieties peach slices by vacuum freeze-drying[J]. Science and Technology of Food Industry,2018,40(1):17−22. FENG Y, LIU J X, WANG H O, et al. Quality evaluation of different varieties peach slices by vacuum freeze-drying[J]. Science and Technology of Food Industry, 2018, 40(1): 17-22.
[2]	DUC P N, KHAN M I H, RAHMAN M M, et al. Quality of plant-based food materials and its prediction during intermittent drying[J]. Critical Reviews in Food Science and Nutrition,2019,59(8):1197−1211. doi: 10.1080/10408398.2017.1399103
[3]	李彦丽. 热烫及干燥方式对百合微观结构及理化特性的影响[D]. 长沙: 湖南大学, 2018 LI Y L. Effect of blanching and drying methods on micro structure and physicochemical properties of lily[D]. Changsha: Hunan University, 2018.
[4]	邢娜, 万金庆, 厉建国, 等. 不同干燥方法对苹果片品质及微观结构的影响[J]. 食品与发酵工业,2019,45(16):148−154. [XING N, WAN J Q, LI J G, et al. Effects of different drying methods on the quality and microstructure of apple slices[J]. Food and Fermentation Industries,2019,45(16):148−154. XING N, WAN J Q, LI J G, et al. Effects of different drying methods on the quality and microstructure of apple slices[J]. Food and Fermentation Industries, 2019, 45(16): 148-154.
[5]	文静. 玉米真空干燥特性及品质研究[D]. 雅安: 四川农业大学, 2019 WEN J. Study on characteristics and quality of vacuum drying of corn[D]. Yaan: Sichuan Agricultural University, 2019.
[6]	朱继英, 王相友, 王娟. 气调贮藏对双孢蘑菇细胞超微结构的影响[J]. 农业工程学报,2009,25(1):78−81. [ZHU J Y, WANG X Y, WANG J. Effects of CA storage on ultrastructure of Agaricus bisporus[J]. Transactions of the Chinese Society of Agricultural Engineering,2009,25(1):78−81. ZHU J Y, WANG X Y, WANG J. Effects of CA storage on ultrastructure of Agaricus bisporus[J]. Transactions of the Chinese Society of Agricultural Engineering, 2009, 25(1): 78-81.
[7]	ONG S P, LAW C L. Microstructure and optical properties of salak fruit under different drying and pretreatment conditions[J]. Drying Technology,2011,29(16):1954−1962. doi: 10.1080/07373937.2011.606389
[8]	邵平, 薛力, 陈晓晓, 等. 热风真空联合干燥对银耳品质及其微观结构影响[J]. 核农学报,2013,27(6):805−810. [SHAO P, XUE L, CHEN X X, et al. Tremella quality of combined hot-air and vacuum drying and its effect on micro-structure[J]. Journal of Nuclear Agricultural Sciences,2013,27(6):805−810. doi: 10.11869/hnxb.2013.06.0805 SHAO P, XUN L, CHEN X X, et al. Tremella quality of combined hot-air and vacuum drying and its effect on micro-structure[J]. Journal of Nuclear Agricultural Sciences, 2013, 27(6): 805-810. doi: 10.11869/hnxb.2013.06.0805
[9]	顾思忠, 刘斌, 杨兆丹. 胡萝卜在微波干燥条件下的热物理性质和多孔特性[J]. 江苏农业学报,2018,34(4):897−903. [GU S Z, LIU B, YANG Z D. Thermophysical properties and porous property analysis of carrot under microwave drying condition[J]. Jiangsu Journal of Agricultural Sciences,2018,34(4):897−903. doi: 10.3969/j.issn.1000-4440.2018.04.026 GU S Z, LIU B, YANG Z D. Thermophysical properties and porous property analysis of carrot under microwave drying condition [J]. Jiangsu Journal of Agricultural Sciences, 2018, 34(4): 897-903. doi: 10.3969/j.issn.1000-4440.2018.04.026
[10]	SEGURA L A, BADILLO G M, ALVES F O. Microstructural changes of apples (granny smith) during drying: Visual microstructural changes and possible explanation from capillary pressure data[J]. Drying Technology,2014,32(14):1692−1698. doi: 10.1080/07373937.2014.919001
[11]	WANG H O, LIU C J, XUE Y L, et al. Correlation of mechanical properties of peach slices with cell wall polysaccharides and cell morphology during hot air predrying[J]. Journal of Food Processing and Preservation,2020,44(2):1−11.
[12]	常剑, 杨德勇, 路倩倩, 等. 热风干燥对果蔬薄壁组织细胞结构的影响[J]. 农业工程学报,2012,28(14):268−274. [CHANG J, YANG D Y, LU Q Q, et al. Effect of hot-air drying on cell structure of fruit and vegetable parenchyma[J]. Transactions of the Chinese Society of Agricultural Engineering,2012,28(14):268−274. doi: 10.3969/j.issn.1002-6819.2012.14.040 CHANG J, YANG D Y, LU Q Q, et al. Effect of hot-air drying on cell structure of fruit and vegetable parenchyma [J]. Transactions of the Chinese Society of Agricultural Engineering, 2012, 28(14): 268-274. doi: 10.3969/j.issn.1002-6819.2012.14.040
[13]	AGHBASHLO M, HOSSEINPOUR S, MUJUMDAR A S. Application of artificial neural networks (ANNs) in drying technology: A comprehensive review[J]. Drying Technology,2015,33(12):1397−1462. doi: 10.1080/07373937.2015.1036288
[14]	RATHNAYAKA M C M, KARUNASENA H C P, GU Y T, et al. Novel trends in numerical modelling of plant food tissues and their morphological changes during drying-A review[J]. Journal of Food Engineering,2017,19(4):24−39.
[15]	XU Z, PILLAI K M. Modeling drying in thin porous media after coupling pore-level drying dynamics with external flow field[J]. Drying Technology,2017,35(7):785−801. doi: 10.1080/07373937.2016.1214596
[16]	秦学磊, 张国治, 聂波, 等. 不同干燥工艺对胡萝卜品质影响的研究[J]. 粮食加工,2017,42(6):49−55. [QIN X L, ZHANG G Z, NIE B, et al. Study on the effects of different drying methods on the quality of carrots[J]. Grain Processing,2017,42(6):49−55. QIN X L, ZHANG G Z, NIE B, et al. Study on the effects of different drying methods on the quality of carrots[J]. Grain Processing, 2017, 42(6): 49-55.
[17]	刘美娟, 吴本刚, 潘忠礼, 等. 不同干燥技术下胡萝卜丁的干燥特性及品质研究[J]. 食品工业,2018,39(1):158−163. [LIU M J, WU B G, PAN Z L, et al. Study on the drying characteristics and quality of carrot dices with different drying methods[J]. The Food Industry,2018,39(1):158−163. LIU M J, WU B G, PAN Z L, et al. Study on the drying characteristics and quality of carrot dices with different drying methods [J]. The Food Industry, 2018, 39(1): 158-163.
[18]	王海鸥, 扶庆权, 陈守江, 等. 不同组合冷冻干燥方法对水蜜桃脆片品质的影响[J]. 食品发酵工业,2018,44(7):173−178. [WANG H O, FU Q Q, CHEN S J, et al. Effect of different combined freeze-drying methods on the qualities of peach crisp[J]. Food and Fermentation Industries,2018,44(7):173−178. WANG H O, FU Q Q, CHEN S J, et al. Effect of different combined freeze-drying methods on the qualities of peach crisp [J]. Food and Fermentation Industries, 2018, 44(7): 173-178.
[19]	马玄, 朱璇, 赵亚婷, 等. 不同成熟度杏果实组织的结构变化与絮败关系[J]. 食品与发酵工业,2015,41(8):207−211. [MA X, ZHU X, ZHAO Y T, et al. Studies on the effect of tissue structure at different maturity on wooly breakdoun of apricot fruits[J]. Food and Fermentation Industries,2015,41(8):207−211. MA X, ZHU X, ZHAO Y T, et al. Studies on the effect of tissue structure at different maturity on wooly breakdoun of apricot fruits [J]. Food and Fermentation Industries, 2015, 41(8): 207-211.
[20]	梁世才, 丛红滋, 于喜艳, 等. 甜瓜果实发育的组织结构观察[J]. 中国蔬菜,2012,1(2):25−29. [LIANG S C, CONG H Z, YU X Y, et al. Histological structure observation on fruit development of melon[J]. China Vegetables,2012,1(2):25−29. LIANG S C, CONG H Z, YU X Y, et al. Histological structure observation on fruit development of melon [J]. China Vegetables, 2012, 1(2): 25-29.
[21]	刘秀芹. 病理制片过程中浸蜡不彻底原因探讨[J]. 中国实用医刊,2004,31(12):51−58. [LIU X Q. Causes of incomplete wax immersion in pathological section[J]. Chinese Journal of Practical Medicine,2004,31(12):51−58. doi: 10.3760/cma.j.issn.1674-4756.2004.12.062 LIU X Q. Causes of incomplete wax immersion in pathological section[J]. Chinese Journal of Practical Medicine, 2004, 31(12): 51-58 doi: 10.3760/cma.j.issn.1674-4756.2004.12.062
[22]	王艳芳, 叶淄, 刘昊, 等. 不同发育时期苹果果实组织石蜡切片制作探究[J]. 果树学报,2014,31(5):973−976. [WANG Y F, YE Z, LIU H, et al. Studies of paraffin section manufaction for apple fruits in different development stages[J]. Journal of Fruit Science,2014,31(5):973−976. WANG Y F, YE Z, LIU H, et al. Studies of paraffin section manufaction for apple fruits in different devel⁃opment stages [J]. Journal of Fruit Science, 2014, 31(5): 973-976.
[23]	杨捷频. 常规石蜡切片方法的改良[J]. 生物学杂志,2006,23(1):45−46. [YANG J P. Improvement of traditional paraffin section preparation methods[J]. Journal of Biology,2006,23(1):45−46. doi: 10.3969/j.issn.2095-1736.2006.01.015 YANG J P. Improvement of traditional paraffin section preparation methods[J]. Journal of Biology, 2006, 23(1): 45-46. doi: 10.3969/j.issn.2095-1736.2006.01.015
[24]	李燕, 包一青, 陈建军. 基于MATLAB计算机模拟的图像分割技术研究[J]. 中国新通信,2012,14(19):3−4. [LI Y, BAO Y Q, CHEN J J. Research on image segmentation technology based on MATLAB computer simulation[J]. China New Telecommunications,2012,14(19):3−4. doi: 10.3969/j.issn.1673-4866.2012.19.003 LI Y, BAO Y Q, CHEN J J. Research on image segmentation technology based on MATLAB computer simulation [J]. China New Telecommunications, 2012, 14(19): 3-4. doi: 10.3969/j.issn.1673-4866.2012.19.003
[25]	李杨静, 刘艺航, 王梓, 等. 基于MATLAB的图像分割[J]. 无线互联科技,2018,139(15):59−60. [LI Y J, LIU Y H, WANG Z, et al. Mage segmentation based on MATLAB[J]. Wireless Internet Technology,2018,139(15):59−60. LI Y J, LIU Y H, WANG Z, et al. Mage segmentation based on Matlab [J]. Wireless Internet Technology, 2018, 139(15): 59-60.
[26]	李莹莹, 姬长英, 王海清, 等. 基于MATLAB的苹果树枝图像分割方法研究[J]. 科学技术与工程,2012,12(13):58−61, 67. [LI Y Y, JI C Y, WANG H Q, et al. Research on the methods of apple branches image segmentation based on MATLAB[J]. Science Technology and Engineering,2012,12(13):58−61, 67. LI Y Y, JI C Y, WANG H Q, et al. Research on the methods of apple branches image segmentation based on Matlab [J]. Science Technology and Engineering, 2012, 12(13): 58-61, 67.
[27]	李宸鑫. 基于MATLAB三种滤波算法的图像去噪技术研究[J]. 通讯世界,2018,337(6):289−290. [LI C X. Research on image denoising technology based on MATLAB three filtering algorithms[J]. Telecom World,2018,337(6):289−290. doi: 10.3969/j.issn.1006-4222.2018.06.185 LI C X. Research on image denoising technology based on MATLAB three filtering algorithms [J]. Telecom World, 2018, 337(6): 289-290. doi: 10.3969/j.issn.1006-4222.2018.06.185
[28]	李晶晶, 贾雪松, 耿立明. 数字图像去噪处理方法研究与实现[J]. 信息记录材料,2019,20(8):104−106. [LI J J, JIA X S, GENG L M. Research and implementation of digital image denoising method[J]. Information Recording Materials,2019,20(8):104−106. doi: 10.16009/j.cnki.cn13-1295/tq.2019.08.067 LI J J, JIA X S, GENG L M. Research and implementation of digital image denoising method[J]. Information Recording Materials, 2019, 20(8): 104-106. doi: 10.16009/j.cnki.cn13-1295/tq.2019.08.067
[29]	AHMET P, ONUR T, NAZMI İ. Application of different drying techniques on peach puree[J]. Journal of Agricultural Sciences,2021,27(2):211−218.
[30]	蔡文强, 陈跃文, 董秀萍, 等. 真空干燥对鲟鱼肉理化品质及微观结构的影响[J]. 食品研究与开发,2020,41(13):24−30. [CAI W Q, CHEN Y W, DONG X P, et al. Effect of vacuum drying on the physicochemical quality and microstructure of sturgeon meat[J]. Food Research and Development,2020,41(13):24−30. doi: 10.12161/j.issn.1005-6521.2020.13.004 CAI W Q, CHEN Y W, DONG X P, et al. Effect of vacuum drying on the physicochemical quality and microstructure of sturgeon meat[J]. Food Research and Development, 2020, 41(13): 24-30. doi: 10.12161/j.issn.1005-6521.2020.13.004
[31]	周梦琪, 陈昌琳, 孟嘉珺, 等. 不同干燥方式对猕猴桃干品质的影响[J]. 食品科技,2021,46(11):49−55. [ZHOU M Q, CHEN C L, MENG J J, et al. Influence of different drying methods on the quality of dried kiwifruit[J]. Food Science and Technology,2021,46(11):49−55. doi: 10.13684/j.cnki.spkj.2021.11.008 ZHOU M Q, CHEN C L, MENG J J, et al. Influence of different drying methods on the quality of dried kiwifruit[J]. Food Science and Technology, 2021, 46(11): 49-55. doi: 10.13684/j.cnki.spkj.2021.11.008
[32]	蒋小雅, 郑炯. 不同干燥方式对梨干质构特性和微观结构的影响[J]. 食品与发酵工业,2016,42(3):137−141. [JIANG X Y, ZHENG J. Effects of different drying methods on texture and microstructure characteristics of pears[J]. Food and Fermentation Industries,2016,42(3):137−141. doi: 10.13995/j.cnki.11-1802/ts.201603024 JIANG X Y, ZHENG J. Effects of different drying methods on texture and microstructure characteristics of pears[J]. Food and Fermentation Industries, 2016, 42(3): 137-141. doi: 10.13995/j.cnki.11-1802/ts.201603024
[33]	YAN Z Y, SOUSA-GALLAGHER M J, OLIVEIRA F A R. Shrinkage and porosity of banana, pineapple and mango slices during air-drying[J]. Journal of Food Engineering,2008,84(3):430−440. doi: 10.1016/j.jfoodeng.2007.06.004

[1]	CHENG Xiaoning, ZHANG Zhuo, ZHAO Ya, SHI Qilong, GAO Ruichang, JU Xiangdong. Effect of Conversion Point Moisture Content on Quality of Dried Macrobrachium rosenbergii Meat during Vacuum Freezing Combined with Instant Controlled Pressure Drop Drying[J]. Science and Technology of Food Industry, 2025, 46(7): 217-226. DOI: 10.13386/j.issn1002-0306.2024040352
[2]	WAN Lin, TIAN Yuqi, CHE Gang, LU Boyuan, WANG Hongchao, CHEN Zhengfa. Effects of Vacuum Freezing Drying and Hot-air Drying on the Quality Characteristics and Microstructure of Yuba Stick[J]. Science and Technology of Food Industry, 2024, 45(16): 57-63. DOI: 10.13386/j.issn1002-0306.2023090070
[3]	MA Tiantian, OUYANG Jie, XIAO Zhefei, SHEN Jian. Hot-air Drying of Antarctic Krill Under Variable Temperature Process[J]. Science and Technology of Food Industry, 2023, 44(14): 182-190. DOI: 10.13386/j.issn1002-0306.2022090064
[4]	ZHANG Xin, ZHANG Ji, PENG Guilan, ZHANG Hongtu, LUO Sen, YANG Ling. Study on Vacuum Drying Characteristics and Model of Yam Slices[J]. Science and Technology of Food Industry, 2022, 43(4): 82-89. DOI: 10.13386/j.issn1002-0306.2021060119
[5]	GUI Qing, ZHOU Lijun, ZHENG Dinghua, HUANG Jianxiong, PAN Jian, CHEN Junming, YUAN Shuna, WANG Xiuquan. Effects of Hot-Air Drying Temperature on the Quality of Ficus hirta Vahl.[J]. Science and Technology of Food Industry, 2021, 42(21): 249-261. DOI: 10.13386/j.issn1002-0306.2021010005
[6]	ZHANG Qun, LIU Wei, YUAN Hong-yan, TAN Huan, YU Mei-juan. Water Diffusion Characteristics and Microstrcture of Blueberry During Hot-air Drying[J]. Science and Technology of Food Industry, 2019, 40(6): 76-81. DOI: 10.13386/j.issn1002-0306.2019.06.013
[7]	LI An, WANG Jian-chao, WANG Yu-yu, JIANG Yi-xue, WU De-zhi. Study on the formula of fruits and vegetables granules freeze-drying[J]. Science and Technology of Food Industry, 2017, (20): 171-176. DOI: 10.13386/j.issn1002-0306.2017.20.031
[8]	WANG Jun, CHENG Jing-jing, NIU Ya-bing. Characteristics of combined hot-air and microwave drying for sweet potato slice and quality evaluation[J]. Science and Technology of Food Industry, 2016, (02): 138-142. DOI: 10.13386/j.issn1002-0306.2016.02.019
[9]	YU Wen-miao, LIU Feng-ye, WANG Le-dong, ZHU Dong-guo, GONG Han-sheng. Analysis of qualities of Urechis unicinctus by freeze-drying and hot-air-drying[J]. Science and Technology of Food Industry, 2014, (22): 102-105. DOI: 10.13386/j.issn1002-0306.2014.22.014
[10]	ZHANG Xin. Research of the freeze drying curve of the instant tea freeze drying[J]. Science and Technology of Food Industry, 2013, (23): 264-265. DOI: 10.13386/j.issn1002-0306.2013.23.051

Supplements (0)

Cited By

Cited by

Periodical cited type(4)

1.	陈亦辉，陈伟，尚海涛，王建成. 我国水蜜桃种质、保鲜贮运和加工技术研究进展. 浙江万里学院学报. 2024(02): 81-89 .
2.	白岚莎，吕健，谢晋，王凤昭，吕明月，朱凤妹，毕金峰. 基于细胞微观形态定量的桃果实硬度变化差异性研究. 食品科学技术学报. 2024(05): 115-124 .
3.	王栋，赵一凡，邓志宁，孙浩媛，王勇，袁越锦. 烫漂预处理对苹果干燥过程中微观结构及质构品质的影响. 食品科学. 2024(22): 207-218 .
4.	赵邯，项可心，刘春菊，李斌，李大婧，李越，牛丽影，于蕊. 不同品种桃果实化学组分、微观结构与质地的关系. 浙江农业学报. 2024(12): 2705-2718 .