Study on the Characteristics and Quality of Hot Air Drying of Prune

WANG Zhipeng; XU Zhixin; FAN Lijun; YANG Yuning; YI Mingyue; WANG Wei

doi:10.13386/j.issn1002-0306.2023030191

Volume 44 Issue 24

Dec. 2023

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Science and Technology of Food Industry > 2023 > 44(24): 103-110. > DOI: 10.13386/j.issn1002-0306.2023030191

WANG Zhipeng, XU Zhixin, FAN Lijun, et al. Study on the Characteristics and Quality of Hot Air Drying of Prune[J]. Science and Technology of Food Industry, 2023, 44(24): 103−110. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023030191.

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Study on the Characteristics and Quality of Hot Air Drying of Prune

College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830000, China

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Received Date: March 20, 2023
Available Online: October 22, 2023

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Abstract

Abstract

In order to study the characteristics and quality changes of hot air drying (HAD) of prune, fresh prunes were used as raw material to investigate the quality changes under five different blanching conditions, and to investigate the changes of colour and aroma of prune during the hot-air drying process with different temperatures and air speeds. The results showed that the blanching temperature of 90 ℃ and the blanching time of 90 s could maintain better V_C and anthocyanin contents (1.13, 12.42 mg/100 g) and inhibit peroxidase (POD) activity and polyphenol oxidase (PPO) activity (0.99 ∆OD₄₇₀/min·mg, 0.57 ∆OD₄₂₀/min·mg). The effect of drying temperature on time was more significant than that of air speed on time (P<0.05). The effect of drying temperature on time was more significant than that of air speed on time (P<0.05). The Page equation fitting revealed that 75 ℃ and 3 m/s were more suitable for hot air drying of prunes, the colour change of prunes was significantly affected by drying temperature (P<0.05), the ester content of prunes decreased and the aldehyde content increased after hot air drying, and GC-IMS showed 55 fingerprint signals. As summary, prunes were blanched at 90 ℃ and 90 s. The best quality of dried prunes was obtained under 75 ℃ and 3 m/s hot air conditions.
- prune,
- blanching,
- hot air drying,
- quality

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