Effects of Different Drying Methods on the Processing Characteristics and Content of Functional Components of Pomelo Peel Powder

HU Anyang; LV Jianqiu; DU Bing

doi:10.13386/j.issn1002-0306.2020040112

Volume 42 Issue 5

Feb. 2021

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Science and Technology of Food Industry > 2021 > 42(5): 170-176. > DOI: 10.13386/j.issn1002-0306.2020040112

HU Anyang, LV Jianqiu, DU Bing. Effects of Different Drying Methods on the Processing Characteristics and Content of Functional Components of Pomelo Peel Powder[J]. Science and Technology of Food Industry, 2021, 42(5): 170-176. DOI: 10.13386/j.issn1002-0306.2020040112

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Effects of Different Drying Methods on the Processing Characteristics and Content of Functional Components of Pomelo Peel Powder

1. College of Food Science, South China Agricultural University, Guangzhou 510000, China;
2. New Rural Development Institute of South China Agricultural University, Guangzhou 510000, China

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Received Date: April 11, 2020
Available Online: March 02, 2021

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Abstract

Abstract

The objective of this study was to explore the influence of different drying methods on the quality of pomelo peel powder. The fresh outer skin(only oil bubble layer,thickness of 1~2 mm)of white meat pomelo in Dapu County,Meizhou City,Guangdong Province was used as raw material,and the pomelo peel powder was obtained by three drying methods,i.e. hot air,heat pump and vacuum freezing. The processing characteristics and the content of functional components of pomelo peel powder obtained by different drying methods were researched. The results showed that there were significant differences in all aspects of pomelo peel powder obtained by different drying methods,among which the hot air dried pomelo peel powder had high water holding rate(7.48±0.15 g/g),oil holding rate(3.63±0.05 g/g),solubility(29.18%±0.74%),swelling rate(536.16%±38.25%),low water separation rate(0.670±0.008) g/g,and it had better freeze-thaw stability.The pomelo peel powder obtained by heat pump drying had higher flavonoid(6.10±0.11,5.93±0.01 mg/g),polysaccharide(3.57%±0.13%,3.71%±0.09%)and water-insoluble dietary fiber(43.69%±0.01%,45.55%±0.02%),the pomelo peel powder obtained by vacuum freeze-drying had higher pectin(55.86±0.06)and water-soluble dietary fiber(3.94%±0.17%). The pomelo peel powder obtained by heat pump drying was in a good level in all aspects,and had the advantages of short drying time and low energy consumption,which was more suitable for large-scale production and processing in factories.
- pomelo peel powder,
- different drying methods,
- processing characteristics,
- functional components

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Effects of Different Drying Methods on the Processing Characteristics and Content of Functional Components of Pomelo Peel Powder