JIANG Ningning, MA Jiyang, ZHANG Jian, et al. Effects of Slice Thickness and Hot-air Temperature on Drying Characteristics, Physico-chemical Properties and Antioxidants of Mulusasiatica Nakai Slices[J]. Science and Technology of Food Industry, 2024, 45(10): 32−39. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023060179.
Citation: JIANG Ningning, MA Jiyang, ZHANG Jian, et al. Effects of Slice Thickness and Hot-air Temperature on Drying Characteristics, Physico-chemical Properties and Antioxidants of Mulusasiatica Nakai Slices[J]. Science and Technology of Food Industry, 2024, 45(10): 32−39. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023060179.

Effects of Slice Thickness and Hot-air Temperature on Drying Characteristics, Physico-chemical Properties and Antioxidants of Mulusasiatica Nakai Slices

More Information
  • Received Date: June 18, 2023
  • Available Online: March 20, 2024
  • To study the effects of hot air temperature and slice thickness on the drying characteristics, physicochemical properties and antioxidant components of Mulusasiatica Nakai slices. The Mulusasiatica Nakai slices with thickness of 3 mm and 5 mm were dried in the hot air temperature range of 60, 70, 80, 90 ℃. Five classical food thin layer drying models were used to nonlinear fit the experimental data, and the diffusion coefficient and activation energy were calculated. The color, hardness, rehydration properties and antioxidant components of the dried slices were analyzed. Results showed that, the drying time was obviously shortened with the increase of hot-air temperature and the decrease of slice thickness. In the experimental drying temperature range, the effective diffusion coefficient increased with the increase of temperature. The activation energies were 17.46 kJ/mol and 23.82 kJ/mol when the slice thickness was 3 and 5 mm, respectively. Fick diffusion model was used to describe the evaporation process of Mulusasiatica Nakai slices. Compared with other models, Page model could better fit the drying process of Mulusasiatica Nakai slices. When the slice thickness was 3 mm and the hot-air temperature was 90 ℃, the dried product was light yellow, with high rehydration performance and low hardness. In terms of antioxidant retention, heat lost about 50% of ascorbic acid, but only about 35% of total phenolics. In conclusion, the slice thickness could be selected to be 3mm, the hot air temperature 90 ℃ for drying, drying time 90 min, dried product color was light yellow, higher rehydration performance, lower hardness, and could better retain the antioxidant components in Mulusasiatica Nakai.
  • [1]
    于斌, 陈娟, 张世鹏, 等. 沙果果酒发酵工艺优化及抗氧化活性的研究[J]. 中国酿造,2020,39(1):142−145. [YU B, CHEN J, ZHANG S P, et al. Fermentation process optimization and antioxidant property of crab apple wine[J]. China Brew,2020,39(1):142−145.]

    YU B, CHEN J, ZHANG S P, et al. Fermentation process optimization and antioxidant property of crab apple wine[J]. China Brew, 2020, 39(1): 142−145.
    [2]
    李华, 赵进红, 张继亮, 等. 不同品种沙果果实品质评价[J]. 林业科技开发,2012,26(6):36−39. [LI H, ZHAO J H, ZHANG J L, et al. An analysis and evaluation on fruit quality in different varieties of Mulusasiatica Nakai[J]. Journal of Forestry Engineering,2012,26(6):36−39.]

    LI H, ZHAO J H, ZHANG J L, et al. An analysis and evaluation on fruit quality in different varieties of Mulusasiatica Nakai[J]. Journal of Forestry Engineering, 2012, 26(6): 36−39.
    [3]
    DADWAL V, AGRAWAL H, SONKHLA K, et al. Characterization of phenolics, amino acids, fatty acids and antioxidant activity in pulp and seeds of high-altitude himalayan crabapple fruits (Malusbaccata)[J]. Journal of Food Science and Technology,2018,55(6):2160−2169. doi: 10.1007/s13197-018-3133-y
    [4]
    杨丽. 果蔬干制研究进展[J]. 食品工业,2012,33(5):99−102. [YANG L. Research on the progress of fruits and vegetables dehydrated[J]. The Food Industry,2012,33(5):99−102.]

    YANG L. Research on the progress of fruits and vegetables dehydrated[J]. The Food Industry, 2012, 33(5): 99−102.
    [5]
    王浩, 张明, 王兆升, 等. 干制技术对果蔬干制品品质的影响研究进展[J]. 中国果菜,2018,38(11):15−20. [WANG H, ZHANG M, WANG Z S, et al. Research progress on the effect of drying technology on the quality of dry fruit and vegetable products[J]. China Fruit & Vegetable,2018,38(11):15−20.]

    WANG H, ZHANG M, WANG Z S, et al. Research progress on the effect of drying technology on the quality of dry fruit and vegetable products[J]. China Fruit & Vegetable, 2018, 38(11): 15−20.
    [6]
    MRAD N D, BOUDHRIOUA N, KECHAOU N, et al. Influence of air drying temperature on kinetics, physicochemical properties, total phenolic content and ascorbic acid of pears[J]. Food and Bioproducts Processing,2012,90:433−441. doi: 10.1016/j.fbp.2011.11.009
    [7]
    KORUS A. Effect of preliminary processing, method of drying and storage temperature on the level of antioxidants in kale (Brassica oleracea L. var. acephala) leaves[J]. LWT-Food Science and Technology,2011,44:1711−1716. doi: 10.1016/j.lwt.2011.03.014
    [8]
    ERBAY Z, ICIER F. A review of thin layer drying of foods:Theory, modeling, and experimental results[J]. Crit Rev Food Sci Nutr,2010,50(5):441−464. doi: 10.1080/10408390802437063
    [9]
    TOPUZ A, FENG H, KUSHAD M. The effect of drying method and storage on color characteristics of paprika[J]. LWT-Food Science and Technology,2009,42:1667−1673. doi: 10.1016/j.lwt.2009.05.014
    [10]
    BISWAS R, HOSSAIN MA, ZAMAN W. Thin layer modeling of drying kinetics, rehydration kinetics and color changes of osmotic pre-treated pineapple (Ananascomosus) slices during drying:Development of a mechanistic model for mass transfer[J]. Innovative Food Science & Emerging Technologies,2022,80:103094.
    [11]
    KAYA A, AYDIN O, DEMIRTAS C. Drying kinetics of red delicious apple[J]. Biosystems Engineering,2007,96:517−524. doi: 10.1016/j.biosystemseng.2006.12.009
    [12]
    DOYMAZ I, ISMAIL O. Experimental characterization and modelling of drying of pear slices[J]. Food Science and Biotechnology,2012,21(5):1377−1381. doi: 10.1007/s10068-012-0181-3
    [13]
    王艺曼, 刘寅, 孟照峰, 等. 香蕉片高压电场-热泵联合干燥特性与动力学研究[J]. 食品工业科技,2022,43(10):261−270. [WANG Y M, LIU Y, MENG Z F, et al. Drying characteristics and kinetics of electrohydrodynamics-heat pump of banana slices[J]. Science and Technology of Food Industry,2022,43(10):261−270.]

    WANG Y M, LIU Y, MENG Z F, et al. Drying characteristics and kinetics of electrohydrodynamics-heat pump of banana slices[J]. Science and Technology of Food Industry, 2022, 43(10): 261−270.
    [14]
    WANG C T, LU Y, AN X Z, et al. Thin-layer drying characteristics of Easter lily (Lilium longiflorum Thunb.) scales and mathematical modeling. Food Science and Technology, 2022, 42:e23222.
    [15]
    彭雪, 赵丽娇, 雷小青, 等. 恒温和分段式降温热风干制技术对黑枣干制特性及品质的影响[J]. 食品工业科技,2021,42(19):92−96. [PENG X, ZHAO L J, LEI X Q, et al. Effects on the drying characteristics and quality of diospyros lotus L. by the technology of thermostatic and subsection temperature-changing hot air drying[J]. Science and Technology of Food Industry,2021,42(19):92−96.]

    PENG X, ZHAO L J, LEI X Q, et al. Effects on the drying characteristics and quality of diospyros lotus L. by the technology of thermostatic and subsection temperature-changing hot air drying[J]. Science and Technology of Food Industry, 2021, 42(19): 92−96.
    [16]
    王存堂, 张雄峰, 杨丽, 等. 干制温度和切片厚度对山楂切片热风干制动力学的影响[J]. 食品工业科技,2016,37(13):131−136. [WANG C T, ZHANG X F, YANG L, et al. Effect of temperature and slice thickness on drying kinetics of hot-air drying of hawthorn slices[J]. Science and Technology of Food Industry,2016,37(13):131−136.]

    WANG C T, ZHANG X F, YANG L, et al. Effect of temperature and slice thickness on drying kinetics of hot-air drying of hawthorn slices[J]. Science and Technology of Food Industry, 2016, 37(13): 131−136.
    [17]
    CRANK J. The mathematics of diffusion[M]. Oxford:Claren-don Press,1975.
    [18]
    WANG C T, TIAN S X, AN X Z et al. The effects of drying parameters on drying characteristics, colorimetric differences, antioxidant components of sliced Chinese jujube[J]. Heat and Mass Transfer,2022,58(9):1561−1571. doi: 10.1007/s00231-022-03202-5
    [19]
    DOYMAZ I. Convective drying kinetics of strawberry[J]. Chemical Engineering and Processing,2008,47:914−919. doi: 10.1016/j.cep.2007.02.003
    [20]
    PINHEIRO M N C, MADALENO R O, CASTRO L M M N. Drying kinetics of two fruits Portuguese cultivars (Bravo de Esmolfe apple and Madeira banana):An experimental study[J]. Heliyon,2022,8(4):e09341. doi: 10.1016/j.heliyon.2022.e09341
    [21]
    ANTONIO V G, KONG A H, MARCELO C, et al. Effect of temperature andair velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices[J]. Food Chemistry,2012,132(1):51−59. doi: 10.1016/j.foodchem.2011.10.029
    [22]
    陈佳妮, 刘广宇, 葛永辉, 等. 不同分切形状对贵州小黄姜真空冷冻干燥效率及品质的影响[J]. 食品安全质量检测学报,2023,14(1):138−145. [CHEN J N, LIU G Y, GE Y H, et al. Effects of different cutting shapes on the vacuum freeze-drying efficiency and quality of Guizhou Zingiber officinale roscoe vacuum freeze-drying[J]. Journal of Food Safety and Quality,2023,14(1):138−145.] doi: 10.3969/j.issn.2095-0381.2023.1.spaqzljcjs202301018

    CHEN J N, LIU G Y, GE Y H, et al. Effects of different cutting shapes on the vacuum freeze-drying efficiency and quality of Guizhou Zingiber officinale roscoe vacuum freeze-drying[J]. Journal of Food Safety and Quality, 2023, 14(1): 138−145. doi: 10.3969/j.issn.2095-0381.2023.1.spaqzljcjs202301018
    [23]
    IGUAL M, GARCÍA-MARTÍNEZ E, MARTÍN-ESPARZA M E, et al. Effect of processing on the drying kinetics and functional value of dried apricot[J]. Food Research International,2011,47:284−290.
    [24]
    JHA A K, SIT N. Drying characteristics and kinetics of colour change and degradation of phytocomponents and antioxidant activity during convective drying of deseeded Terminalia chebula fruit[J]. Journal of Food Measurement and Characterization,2020,14:2067−2077. doi: 10.1007/s11694-020-00454-9
    [25]
    DENG L Z, MUJUMDAR A S, ZHANG Q, et al. Chemical and physical pretreatments of fruits and vegetables:Effects on drying characteristics and quality attributes-a comprehensive review[J]. Critical Reviews in Food Science and Nutrition,2019,59(9):1408−1432. doi: 10.1080/10408398.2017.1409192
    [26]
    RAFIEE S, SHARIFI M, KEYHANI A, et al. Modeling effective moisture diffusivity of orange slice (Thompson Cv.)[J]. International Journal of Food Properties,2010,13(1):32−40. doi: 10.1080/10942910802144345
    [27]
    KRIAA K, NASSAR A F. Study of gala apples (Maluspumila) thin-layer microwave drying:drying kinetics, diffusivity, structure and color[J]. Food Science and Technology,2020,41:483−493.
    [28]
    ABBASPOUR-GILANDEH Y, KAVEH M, JAHANBAKHSHI A. The effect of microwave and convective dryer with ultrasound pre-treatment on drying and quality properties of walnut kernel[J]. Journal of Food Processing and Preservation,2019,43(11):e14178.
    [29]
    DOYMAZ I. The kinetics of forced convective air-drying of pumpkin slices [J]. Journal of Food Engineering, 2007, 79243-248.
    [30]
    TORUBELI S T, SAMUEL R T, GUMUS R H. Drying characteristics and kinetics of okra at different thickness[J]. International Journal of Chemical and Process Engineering Research,2021,8(1):1−10. doi: 10.18488/journal.65.2021.81.1.10
    [31]
    VEGA A, FITO P, ANDRḖS A, et al. Mathematical modeling of hot-air drying kinetics of red bell pepper (var. Lamuyo)[J]. Journal of Food Engineering,2007,79(4):1460−1466. doi: 10.1016/j.jfoodeng.2006.04.028
    [32]
    王存堂, 姜微波, 曹建康. 热风干制温度对枣片物化性质、抗氧化成分及性能的影响[J]. 食品工业,2013,34(10):36−39. [WANG C T, JIANG W B, CAO J K. Effect of hot-air temperature on physicochemical properties, antioxidants and antioxidant activity of jujube slice[J]. The Food Industry,2013,34(10):36−39.]

    WANG C T, JIANG W B, CAO J K. Effect of hot-air temperature on physicochemical properties, antioxidants and antioxidant activity of jujube slice[J]. The Food Industry, 2013, 34(10): 36−39.
    [33]
    李泽珍, 狄建兵, 郝翔. 超声波处理对常压热风干燥香蕉片的影响[J]. 山西农业大学学报(自然科学版),2014,34(4):380−384. [LI Z Z, DI J B, HAO X. Effect of ultrasonic pretreatment on banana slices dried by hot-air[J]. Journal of Shanxi Agricultural University (Natural Science Edition),2014,34(4):380−384.]

    LI Z Z, DI J B, HAO X. Effect of ultrasonic pretreatment on banana slices dried by hot-air[J]. Journal of Shanxi Agricultural University (Natural Science Edition), 2014, 34(4): 380−384.
  • Other Related Supplements

  • Cited by

    Periodical cited type(3)

    1. 滑竺青,赵江丽,杨壮,易岸威,王永霞,关军锋. 切片厚度和护色处理对热风干燥雪花梨干品质的影响. 保鲜与加工. 2024(06): 40-47 .
    2. 梁坤峰,安家旺,李琳琳,陈浩远,高春艳,冯业,赵一宸. 闭式热泵烘干系统性能分析与实验. 河南科技大学学报(自然科学版). 2024(06): 81-87+122-123 .
    3. 王晓弯,樊梦珂,朱文学,陈鹏枭,刘守龙,田高帅,朱玉格,王延坤. 基于响应面法的高水分小麦变温干燥工艺优化研究. 河南工业大学学报(自然科学版). 2024(06): 90-98 .

    Other cited types(2)

Catalog

    Article Metrics

    Article views (133) PDF downloads (20) Cited by(5)

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return