不同干燥方式对海棠果果片品质的影响

Effects of different drying methods on the quality of crabapple fruit slices

采用热风干燥(Hot air drying,HAD)、微波干燥(microwave drying,MD)、真空冷冻干燥(vacuum freeze drying,VFD)、热风联合微波干燥(hot air drying combined with microwave drying,HAD+MD)和真空冷冻联合微波干燥(vacuum freeze drying combined with microwave drying,VFD+MD)5种干燥方式生产海棠果果片。分析不同干燥方式对产品的硬度、复水率、色度、抗氧化活性和感官性质的影响。结果显示:不同干燥方式生产的海棠果果片品质不同。VFD+MD样品的硬度、复水率、DPPH清除率和感官品质最佳,分别为18.44N、9.545、70.89%、91±1.15。VFD样品的色度最接近于新鲜果片,总色差值为1.66,而VFD+MD样品总色差值仅次于真空冷冻干燥,为3.16。综合试验结果,利用真空冷冻联合微波干燥生产的产品品质最佳。

Five drying methods including hot air drying(HAD), microwave drying(MD), vacuum freeze drying(VFD), hot air combined with microwave drying(HAD+MD), and vacuum freezing combined with microwave drying(VFD+MD) were used to produce crabapple fruit slices. The effects of different drying methods on the hardness, rehydration ratio, color, antioxidant activity, and sensory properties of the product were analyzed. The results showed that the quality of crabapple fruit slices produced by different drying methods was different. The hardness, rehydration rate, DPPH clearance rate, and sensory quality of VFD+MD samples were the best, which were 18.44 N, 9.545, 70.89 % and 91±1.15, respectively. The color of the VFD samples was closest to that of fresh crabapple slices, and the total color difference was 1.66, while the total color difference of VFD+MD samples was only next to the VFD, which was 3.16. Comprehensive experimental results showed that the product quality using VFD+MD was the best.