Temperature Simulation of Berry Slices Under Microwave Vacuum Puffing Conditions

In order to study the temperature simulation of berry slices in microwave vacuum puffing process, numerical simulation method was used to simulate the temperature in different time according to theoretical calculation result and the deviation had been verificated throughout the experiment. The better uniform of temperature between experiment and simulation could be concluded except in the period of rapid temperature increase. The temperature reached the high point of 130.25℃ in the middle point of slices at 100 s, while the temperature was over 50℃ in external parts of slices for the reason of thermal diffusion. Conclusions could be drawn that the model was effective and numerical analysis could simulate the temperature simulation for berry leather in microwave vacuum puffing process.

A valid evaluation method for UPLC fingerprint analysis and moisture ratio prediction model:application to microwave vacuum drying of Radix isatidis extract

Background:Drying is a necessary component of traditional Chinese medicine extracts.The heating principle of microwave vacuum drying is different from that of the conventional heat method.However,at present,there is paucity of information on the drying process of traditional Chinese medicine extract by microwave vacuum drying,and the results of such process are unclear.Methods:To study the dynamic changes in the chemical characteristics of microwave vacuum drying under different drying conditions,ultrahigh-performance liquid chromatography fingerprint profiles were established using Radix isatidis extract as a model drug and analyzed using similarity analysis,partial least squares-discriminant analysis,and semi-quantitative analysis.In addition,a backpropagation artificial neural network model was developed to predict the moisture ratio of the drying process.Results:Qualitative results showed that the similarity between different drying conditions was greater than 0.95,and 2 amino acid components(peaks 5 and 6)affected by process fluctuations were screened out.The quantitative results showed that the mass concentration of component 1 fluctuated after drying,while that of component 2 increased.The optimal backpropagation artificial neural network model structure used to predict the moisture ratio was 5-4-1,with regression and mean squared error values of 0.996 and 0.0003,respectively,after training,which were well fitted and had a strong approximation ability.Conclusion:Upon comparison of fingerprints and the evaluation of statistical methods,common components of Radix isatidis extract had little variation under different drying conditions,and the selected components provided a reference for the establishment of process evaluation indexes.The establishment of backpropagation artificial neural network provides a theoretical basis for the application of microwave vacuum drying technology and online monitoring of moisture ratio.

Influences of microwave vacuum puffing conditions on anthocyanin content of raspberry snack

Microwave technology is fit for the processing of berry products,but it may affect nutrition components of berry fruit.To improve the nutritional value of the berry products,the influences of microwave vacuum puffing conditions on the anthocyanin content of raspberry snack were investigated using central composite experiments.Results indicated that vacuum pressure had the most significant effect on the anthocyanins of berry snack,followed by the puffing time,microwave power,and initial moisture content.The interaction between microwave power and puffing time on the anthocyanins was extremely significant.Under microwave power of 2.68 kW and the puffing time of 81.00 s,the anthocyanin content of raspberry snack was retained at high level.The results can provide some technological basis for the berry fruit products processed with high quality.

Microstructure changing and moisture removing of lychee during microwave vacuum drying

Micrographs of lychee pericarp and pulp during microwave vacuum drying were tested and analyzed in order to illuminate the microstructure change of lychee and effect of the change on moisture removing in lychee.The results showed that the pericarp consisted of three parts:outer layer with cuticle,inter layer and inner layer.Outer layer and inter layer cells are easily destroyed than inner layer because of small and intact inner layer cells.Furthermore,micrographs showed that the moisture content of pulp keep constant with the temperature increasing at first 40 min due to the inner layer cells prevent the moisture removing from pulp.The long tubular structure of pulp cell would become break and lost over time,because the intercellular spaces reduced and the moisture removing was slow down in pulp.Meanwhile,the microstructure of lychee dried with temperature control was better than that without temperature control.

Freeze and microwave vacuum combination drying technique for sea cucumber

To improve the quality and efficiency of sea cucumber drying,an orthogonal experiment of freeze and microwave vacuum combination drying technique was carried out.Factors and levels were FD time of conversion point(8 h,16 h and 24 h),initial microwave power density(1.7 W/g,2.0 W/g and 2.3 W/g)and microwave intermittent ratio(12s-on/18s-off,14s-on/16s-off and 20s-on/10s-off).Results showed that the optimal parameters of FD-MVD were 8 h FD conversion point,1.7 W/g initial microwave power density,12 s-on/18 s-off microwave intermittent ratio,and the maximum rehydration rate of 280.71%,the lowest shrinkage rate of 14.48%,the least drying time of 9.25 h and energy consumption of 77316 kJ could be obtained.

Effect of different drying methods on the taste and volatile compounds,sensory characteristics of Takifugu obscurus

Pufferfish is prone to deterioration due to abundant nutrients and high moisture content.Drying technology can extend the shelf life and enhance the flavor quality of aquatic products.The study investigated the effect of hot air drying(HAD),microwave vacuum drying(MVD)and hot air assisted radio frequency drying(HARFD)on the taste and volatile profiles of Takifugu obscurus.Different drying methods had significant influence on the color,rehydration,5’-nucleotides,free amino acids and volatile components(P<0.05).The results showed that HAD and HARFD could promote the flavor of T.obscurus by producing higher equivalent umami concentration(EUC)values,which were about two times of MVD group,and more pronounced pleasant odor according to sensory analysis.HAD is more appropriate for industrial application than HARFD and MVD considering the economic benefits.This study could provide a reference for the industrial application of drying T.obscurus.

Effects of different drying methods on quality,bacterial viability and storage stability of probiotic enriched apple snacks

Effects of four different drying methods on the colour, texture, sensory quality, microstructure, bacterial viability and storage stability of probiotic-enriched apple snacks were assessed. The drying methods were air drying （AD）, freeze drying （FD）, freeze drying followed by microwave vacuum drying （FD＋MVD） and air drying followed by explosion puffing drying （AD＋EPD）. Overall, FD＋MVD can be used as a suitable drying method for the development of probiotic enriched apple snacks in consideration of colour, texture, sensory quality, bacterial viability and storage stability. Probiotic bacteria in FD＋MVD-dried samples remained above 1×106 CFU g 1 for 120 days at 25℃C. Interestingly, bacterial viability in FD＋MVD-dried samples turned out to be significantly higher than FD-dried samples during storage for 120 days.

Changes in color and rheological behavior of pineapple concentrate through various evaporation methods

The objective of this study was to investigate the effect of various concentration methods namely microwave vacuum evaporation(MVE),microwave heating evaporation(MHE),and rotary vacuum evaporation(RVE)on the concentrate change,the kinetic of color degradation,and the rheological behavior of pineapple juice.The concentrated behavior of pineapple juice from the experimental data of concentration rate was fitted with three types of exponential models for evaluating a suitable prediction.The four-parameter exponential model was found to agreeably explain the concentrated change of pineapple juice during each concentration methods.The Kinetics of color change during concentration processes was evaluated.The color changing from three different evaporations was measured by lightness values(L*),redness values(a*)and yellowness(b*)values,total color difference(TCD)and brown pigment formation index(A420).The result indicated that the change in Hunter parameters,L*and b*,fitted well with the first-order kinetic model while a*,TCD,and Browning index followed the zero-order kinetic model.The observed apparent viscosities(μa)of pineapple concentrate at 55-85℃through the three different evaporation methods were also measured.In relation to temperature and shear rate,the viscosity decreased as these two parameters increased,for all concentrated pineapple juice.On comparing the values ofμa of pineapple concentrate from different concentration methods,pineapple concentrate from MHE has higher values than those from MVE and RVE.The Duncan test,applied to the experimental results,indicates no significant difference in theμa of pineapple juice concentrate by MVE and by RVE.