Effects of Different Drying Methods on The Quality of Dried Yellow Peach Slices

XING Xiaofan; LIU Haonan; YAO Fei; LIU Changhong; ZHENG Lei

doi:10.13386/j.issn1002-0306.2023020142

Volume 44 Issue 24

Dec. 2023

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2023 > 44(24): 327-333. > DOI: 10.13386/j.issn1002-0306.2023020142

XING Xiaofan, LIU Haonan, YAO Fei, et al. Effects of Different Drying Methods on The Quality of Dried Yellow Peach Slices[J]. Science and Technology of Food Industry, 2023, 44(24): 327−333. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023020142.

Citation:

PDF (2342 KB)

Effects of Different Drying Methods on The Quality of Dried Yellow Peach Slices

School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China

More Information

Received Date: February 14, 2023
Available Online: October 22, 2023

Graphical Abstract

Abstract

Abstract

The aim of this study was to investigate the effects of different drying methods on the quality of dried yellow peach slices. Yellow peach slices were used as the research object, and vacuum freeze-drying (FD) and FD combined with microwave vacuum drying (MVD) and hot air drying (HAD) were used to dry yellow peach slices. The effects of different drying methods on the texture, microstructure, and nutritional composition of yellow peach slices were studied. The results indicated that compared with FD, combined drying methods could effectively shorten the drying time, the total sensory evaluation score and color difference of dried yellow peach slices obtained by vacuum freeze-drying microwave vacuum drying (FM) method were 91.60 and 18.97, respectively, which had little difference in texture characteristics and microstructure compared to the FD group. The nutrient content of FM dried yellow peach slices was significantly higher than that of the other combined drying methods (P<0.05), with the contents of total polysaccharides, total phenolics, total flavonoids, and ascorbic acid were 161.16, 15.84, 34.02, and 1.07 mg/g, respectively. Therefore, FM technology could produce high-quality dried yellow peach slices while shortening the drying time. The research results could provide reference for improving the drying and processing technology of yellow peach slices.
- drying method,
- vacuum freeze-drying,
- microwave vacuum drying,
- hot air drying,
- yellow peach,
- sensory quality,
- nutrient content

FullText(HTML)

References (38)

References

[1]	金丽梅, 廖梓钊, 隋世有, 等. 非油炸黄桃脆片的加工工艺[J]. 现代食品科技,2020,36(2):186−193. [JIN L M, LIAO Z Z, SUI S Y, et al. Processing technology of non-fried yellow peach chips[J]. Modern Food Science and Technology,2020,36(2):186−193.] JIN L M, LIAO Z Z, SUI S Y, et al. Processing technology of non-fried yellow peach chips[J]. Modern Food Science and Technology, 2020, 36（2）: 186−193.
[2]	王薇. 冻干食品成为行业新风口[N]. 中国食品报, 2021-10-25(002). [WANG W. Freeze-dried food has become a new outlet in the industry[N]. China Food News, 2021-10-25(002).] WANG W. Freeze-dried food has become a new outlet in the industry[N]. China Food News, 2021-10-25（002）.
[3]	段瑞辉. 浅析我国冻干食品的发展与前景[J]. 食品安全导刊,2019(10):60−61. [DUAN R H. Development and prospect of freeze-dried food in China[J]. Food Safety Guide,2019(10):60−−61.] DUAN R H. Development and prospect of freeze-dried food in China[J]. Food Safety Guide, 2019（10）: 60−−61.
[4]	CARVALHO G R, MONTEIRO R L, LAURINDO J B, et al. Microwave and microwave-vacuum drying as alternatives to convective drying in barley malt processing[J]. Innovative Food Science & Emerging Technologies,2021,73:102770.
[5]	SOUZA A, JLG C, TANIKAWA D H, et al. Hybrid microwave-hot air drying of the osmotically treated carrots[J]. LWT-Food Science and Technology,2022,156:113046. doi: 10.1016/j.lwt.2021.113046
[6]	JIA Y, KHALIFA I, HU L, et al. Influence of three different drying techniques on persimmon chips' characteristics:A comparison study among hot-air, combined hot-air-microwave, and vacuum-freeze drying techniques[J]. Food and Bioproducts Processing,2019,118:67−76. doi: 10.1016/j.fbp.2019.08.018
[7]	刘艳红, 范美迪, 孙瑞雪, 等. 不同干燥方式对香菜品质及自由基清除能力的影响[J]. 中国调味品,2022,47(12):61−65,72. [LIU Y H, FAN M D, SUN R X, et al. Effects of different drying methods on the quality and free radical scavenging ability of coriander[J]. China Condiment,2022,47(12):61−65,72.] doi: 10.3969/j.issn.1000-9973.2022.12.011 LIU Y H, FAN M D, SUN R X, et al. Effects of different drying methods on the quality and free radical scavenging ability of coriander[J]. China Condiment, 2022, 47（12）: 61−65,72. doi: 10.3969/j.issn.1000-9973.2022.12.011
[8]	盛金凤, 陈坤, 雷雅雯, 等. 微波-热风联合干燥茉莉花干燥特性及品质分析[J]. 食品工业科技, 2022, 43(11):126−135. [SHENG J F, CHEN K, LEI Y W, et al. Drying characteristics and quality analysis of jasmine with combined microwave and hot air drying[J]. Science and Technology of Food Industry, 2022, 43(11):126−135.] SHENG J F, CHEN K, LEI Y W, et al. Drying characteristics and quality analysis of jasmine with combined microwave and hot air drying[J]. Science and Technology of Food Industry, 2022, 43（11）: 126−135.
[9]	THEODORA C, KYRIAKOS K, ATHANASIA M G, et al. Drying of peaches by a combination of convective and microwave methods[J]. Journal of Food Process Engineering,2023,46(4):e14296. doi: 10.1111/jfpe.14296
[10]	宋悦. 基于不同预处理的桃脆片真空冷冻联合干燥工艺优化[D]. 北京:中国农业科学院, 2020. [SONG Y. Optimization of vacuum freeze combined drying process for peach crisps based on different pretreatments[D]. Beijing:Chinese Academy of Agricultural Sciences, 2020.] SONG Y. Optimization of vacuum freeze combined drying process for peach crisps based on different pretreatments[D]. Beijing: Chinese Academy of Agricultural Sciences, 2020.
[11]	于宛加, 金鑫, 胡丽娜, 等. 预干燥过程水分分布对热风-真空冷冻干燥桃脆片微观结构与质构的影响[J]. 食品科学,2023,44(15):69−79. [YU W J, JIN X, HU L N, et al. Effect of water distribution on the microstructure and texture properties of peach crisp during hot air-vacuum freeze-dried[J]. Food Science,2023,44(15):69−79.] YU W J, JIN X, HU L N, et al. Effect of water distribution on the microstructure and texture properties of peach crisp during hot air-vacuum freeze-dried[J]. Food Science, 2023, 44（15）: 69−79.
[12]	叶晓梦, 黄略略, 乔方, 等. 铁棍山药冻干-微波真空联合干燥工艺研究[J]. 食品工业,2014,35(7):152−155. [YE X M, HUANG L L, QIAO F, et al. Studies on freeze drying-microwave vacuum drying technology of iron ya[J]. The Food Industry,2014,35(7):152−155.] YE X M, HUANG L L, QIAO F, et al. Studies on freeze drying-microwave vacuum drying technology of iron ya[J]. The Food Industry, 2014, 35（7）: 152−155.
[13]	马有川, 毕金峰, 易建勇, 等. 预干燥方式和水分转换点对真空冷冻联合干燥苹果脆片品质的影响[J]. 中国食品学报,2021,21(9):110−120. [MA Y C, BI J F, YI J Y, et al. Effect of Pre-drying method and moisture conversion point on the quality of apple crisps dried by vacuum freezing[J]. Journal of Chinese Institute of Food Science and Technology,2021,21(9):110−120.] MA Y C, BI J F, YI J Y, et al. Effect of Pre-drying method and moisture conversion point on the quality of apple crisps dried by vacuum freezing[J]. Journal of Chinese Institute of Food Science and Technology, 2021, 21（9）: 110−120.
[14]	常安太. 哈密瓜片红外热风联合干燥动力学及工艺参数优化[D]. 新疆:石河子大学, 2022. [CHANG A T. Kinetics and process parameters optimization of combined infrared and hot air drying of cantaloupe (Cucumis melon L.) slices[D]. Xinjiang:Shihezi University, 2022.] CHANG A T. Kinetics and process parameters optimization of combined infrared and hot air drying of cantaloupe （Cucumis melon L.） slices[D]. Xinjiang: Shihezi University, 2022.
[15]	王世优, 濮永曦, 王翔, 等. 综合评价不同干燥工艺对桑葚品质的影响[J]. 农业开发与装备,2021(8):150−151. [WANG S Y, PU Y X, WANG X, et al. Comprehensive evaluation of the effects of different drying processes on mulberry quality[J]. Agricultural Development & Equipments,2021(8):150−151.] WANG S Y, PU Y X, WANG X, et al. Comprehensive evaluation of the effects of different drying processes on mulberry quality[J]. Agricultural Development & Equipments, 2021（8）: 150−151.
[16]	中华人民和国国家卫生利计划生育委员会. GB 5009.3-2016 食品安全国家标准食品中水分的测定[S]. 北京:中国标准出版社, 2016. [National Health and Family Planning Commission of the People's Republic of China. GB 5009.3-2016 National standard for food safety — Determination of moisture in foods[S]. Beijing:Standards Press of China, 2016.] National Health and Family Planning Commission of the People's Republic of China. GB 5009.3-2016 National standard for food safety — Determination of moisture in foods[S]. Beijing: Standards Press of China, 2016.
[17]	JIAN L, ZHOU L Y, BI J F , et al. Quality evaluation of yellow peach chips prepared by explosion puffing drying[J]. Journal of Food Science and Technology, 2015, 52(12):8204-8211.
[18]	DENG Y, ZHAO Y. Effects of pulsed-vacuum and ultrasound on the osmodehydration kinetics and microstructure of apples (Fuji)[J]. Journal of Food Engineering,2008,85(1):84−93. doi: 10.1016/j.jfoodeng.2007.07.016
[19]	YA A, SH B, HNB C, et al. Improvements of drying rate and structural quality of microwave-vacuum dried carrot by freeze-thaw pretreatment – science direct[J]. LWT-Food Science and Technology,2019,100:294−299. doi: 10.1016/j.lwt.2018.10.064
[20]	汤石生, 马道宽, 刘军, 等. 三种不同预处理的冻干苹果片品质比较[J]. 现代食品科技,2021,37(7):169−175. [TANG S S, MA D K, LIU J, et al. Comparison of three kinds of pretreatment on quality of freeze-dried apple slices[J]. Modern Food Science and Technology,2021,37(7):169−175.] TANG S S, MA D K, LIU J, et al. Comparison of three kinds of pretreatment on quality of freeze-dried apple slices[J]. Modern Food Science and Technology, 2021, 37（7）: 169−175.
[21]	祝思宇, 肖怡, 陈冠林, 等. 山竹的花色苷、黄酮、总酚含量及其抗氧化活性[J]. 食品工业,2020,41(2):338−343. [ZHU S Y, XIAO Y, CHEN G L, et al. Anthocyanins, flavonoids, total phenolic contents and antioxidant activities of mangosteen[J]. The Food Industry,2020,41(2):338−343.] ZHU S Y, XIAO Y, CHEN G L, et al. Anthocyanins, flavonoids, total phenolic contents and antioxidant activities of mangosteen[J]. The Food Industry, 2020, 41（2）: 338−343.
[22]	JIA, ZHI S, TANG, MENG C, et al. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals[J]. Food Chemistry, 1999(4): 555-559.
[23]	LIU C, ZHAO Y, LI X, et al. Antioxidant capacities and main reducing substance contents in 110 fruits and vegetables eaten in China[J]. Food & Nutrition Sciences,2014,5(4):293−307.
[24]	刘德成, 郑霞, 肖红伟, 等. 红枣片冷冻-红外分段组合干燥工艺优化[J]. 农业工程学报,2021,37(17):293−302. [LIU D C, ZHENG X, XIAO H W, et al. Optimization of sequential freeze-infrared drying process of jujube slices[J]. Transactions of the Chinese Society of Agricultural Engineering,2021,37(17):293−302.] LIU D C, ZHENG X, XIAO H W, et al. Optimization of sequential freeze-infrared drying process of jujube slices[J]. Transactions of the Chinese Society of Agricultural Engineering, 2021, 37（17）: 293−302.
[25]	徐宇, 郑杰, 白羽嘉, 等. 响应面法优化哈密瓜片干燥工艺[J]. 食品研究与开发,2017,38(16):122−127. [XU Y, ZHENG J, BAI Y J, et al. Desiccation process of hami melon slice by response surface method[J]. Food Research and Development,2017,38(16):122−127.] doi: 10.3969/j.issn.1005-6521.2017.16.027 XU Y, ZHENG J, BAI Y J, et al. Desiccation process of hami melon slice by response surface method[J]. Food Research and Development, 2017, 38（16）: 122−127. doi: 10.3969/j.issn.1005-6521.2017.16.027
[26]	ZHANG J, YAGOUB E, SUN Y, et al. Intensive pulsed light pretreatment combined with controlled temperature and humidity for convection drying to reduce browning and improve quality of dried shiitake mushrooms[J]. Journal of the Science of Food and Agriculture,2021(13):101.
[27]	郭建业, 张艳红, 张岚, 等. 草莓片真空冷冻干燥工艺研究[J]. 农产品加工,2021(7):27−30, 35. [GUO J, ZHANG Y H, ZHANG L, et al. Study on the vacuum freeze- drying processing technology of strawberry slices[J]. Farm Products Processing,2021(7):27−30, 35.] GUO J, ZHANG Y H, ZHANG L, et al. Study on the vacuum freeze- drying processing technology of strawberry slices[J]. Farm Products Processing, 2021（7）: 27−30, 35.
[28]	VAN DER SMAN R G M, PAUDEL E, VODA A, et al. Hydration properties of vegetable foods explained by Flory–rehner theory[J]. Food Research International,2013,54(1):804−811. doi: 10.1016/j.foodres.2013.08.032
[29]	张莉会, 廖李, 汪超, 等. 超声和渗透预处理对干燥草莓片品质及抗氧化活性影响[J]. 现代食品科技,2018,34(12):196−203. [ZHANG L H, LIAO L, WANG C, et al. Effects of ultrasonic and osmotic pretreatment on quality and antioxidant activity of dried strawberry slices[J]. Modern Food Science and Technology,2018,34(12):196−203.] ZHANG L H, LIAO L, WANG C, et al. Effects of ultrasonic and osmotic pretreatment on quality and antioxidant activity of dried strawberry slices[J]. Modern Food Science and Technology, 2018, 34（12）: 196−203.
[30]	RICHTER REIS F, MARQUES C, MORAES A C S D, et al. Trends in quality assessment and drying methods used for fruits and vegetables[J]. Food Control,2022,142:109254. doi: 10.1016/j.foodcont.2022.109254
[31]	曹梦丹, 张雪霞, 任文庭, 等. 干燥方式对毛竹细胞壁孔隙结构的影响[J]. 林业工程学报,2021,6(6):58−65. [CAO M D, ZHANG X T, REN W T, et al. Effect of drying methods on the cell wall pore structure of Phyllostachys edulis[J]. Journal of Forestry Engineering,2021,6(6):58−65.] CAO M D, ZHANG X T, REN W T, et al. Effect of drying methods on the cell wall pore structure of Phyllostachys edulis[J]. Journal of Forestry Engineering, 2021, 6（6）: 58−65.
[32]	肖曼玉, 张秀玲, 刘明华, 等. 响应面法优化青椒微波-真空冷冻联合干燥工艺及品质分析[J]. 现代食品科技,2022,38(4):191−200. [XIAO M Y, ZHAN X L, LIU M H, et al. Process optimization of microwave-vacuum freezing combined drying of green pepper by response surface methodology and its quality analysis[J]. Modern Food Science and Technology,2022,38(4):191−200.] XIAO M Y, ZHAN X L, LIU M H, et al. Process optimization of microwave-vacuum freezing combined drying of green pepper by response surface methodology and its quality analysis[J]. Modern Food Science and Technology, 2022, 38（4）: 191−200.
[33]	CHEN G, HONG Q Y, JI N, et al. Influences of different drying methods on the structural characteristics and prebiotic activity of polysaccharides from bamboo shoot (Chimonobambusa quadrangularis) residues[J]. International Journal of Biological Macromolecules, 2020, 155(8): 674-684.
[34]	李勋兰, 魏召新, 彭芳芳, 等. 真空冷冻干燥与热风干燥对桑果品质的影响[J]. 江苏农业学报,2021,37(1):169−174. [LI X L, WEI Z X, PENG F F, et al. Effect of vacuum freeze drying and hot air drying on mulberry quality[J]. Jiangsu Journal of Agricultural Sciences,2021,37(1):169−174.] LI X L, WEI Z X, PENG F F, et al. Effect of vacuum freeze drying and hot air drying on mulberry quality[J]. Jiangsu Journal of Agricultural Sciences, 2021, 37（1）: 169−174.
[35]	HB A, ARE B, ES B, et al. Influence of ultrasound and osmotic dehydration pretreatments on drying and quality properties of persimmon fruit–science direct[J]. Ultrasonics Sonochemistry,2019,54:135−141. doi: 10.1016/j.ultsonch.2019.02.006
[36]	李倩, 吕泳彬, 于笛, 等. 不同干燥方式对黄秋葵质构特性、活性成分及抗氧化能力的影响[J]. 食品科技,2022,47(11):79−84. [LI Q, LÜ Y B, YU D, et al. Effects of different drying methods on texture properties, active components and antioxidant capacity of okra[J]. Food Science and Technology,2022,47(11):79−84.] LI Q, LÜ Y B, YU D, et al. Effects of different drying methods on texture properties, active components and antioxidant capacity of okra[J]. Food Science and Technology, 2022, 47（11）: 79−84.
[37]	WANG J, ARUN S M, DENG L Z, et al. High-humidity hot air impingement blanching alters texture, cell-wall polysaccharides, water status and distribution of seedless grape[J]. Carbohydrate Polymers,2018,194:9−17. doi: 10.1016/j.carbpol.2018.04.023
[38]	EDVALDO V, LDM L, AUGUSTO B, et al. Influence of ultrasound and vacuum assisted drying on papaya quality parameters[J]. LWT-Food Science and Technology,2018,97:317−322. doi: 10.1016/j.lwt.2018.07.017

Supplements (0)

Cited By

Cited by

Periodical cited type(8)

1.	陈荣荣，李文，吴迪，张忠，鲍大鹏，杨焱，陈万超. 大球盖菇风味肽的制备及其抗氧化活性研究. 食品与生物技术学报. 2024(10): 140-152 .
2.	白慧，陈若飞，阚欢，郭磊. 响应面法优化美味牛肝菌伞部及柄部多酚氧化酶的提取工艺. 粮食与油脂. 2023(07): 138-141 .
3.	张沙沙，杨宁，张微思，罗晓莉，周锫，曹晶晶，孙达锋. 兰茂牛肝菌酶解液的制备工艺优化及滋味评价. 现代食品科技. 2023(09): 72-80 .
4.	张娅俐，洪晶，曹竑，田晓静，王婷婷，张福梅，柏家林，丁功涛，马忠仁，宋礼. 胃蛋白酶水解藏羊血清蛋白工艺研究. 安徽农业科学. 2022(03): 174-177+208 .
5.	栾俊家，张尚悦，李昂达，李学鹏，励建荣，林洪，王明丽，郭晓华，于建洋，周小敏. 响应面法优化秋刀鱼酶解制备抗氧化活性肽的工艺. 食品工业科技. 2022(05): 172-181 . 本站查看
6.	刘子轩，高雅，王文倩，章慧莺，陈海涛，黄典，曾艳. 不同品种食用菌制备热反应肉味基料风味差异分析. 食品科学技术学报. 2022(01): 30-43 .
7.	唐寅，吕晓帆，王莹，吴亚妮. 龙脑樟精油的化学成分、抗氧化活性和认知改善作用研究. 日用化学工业. 2021(11): 1095-1101 .
8.	于莹，宿小杰，周德庆，刘楠，孙永，王珊珊. 响应面法优化紫贻贝免疫活性肽的制备工艺. 中国海洋药物. 2021(06): 21-29 .