|Table of Contents|

Effects of Different Drying Methods on Physicochemical Properties of Mulberry Crispy Fruits

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2024年12
Page:
80-87
Research Field:
Publishing date:

Info

Title:
Effects of Different Drying Methods on Physicochemical Properties of Mulberry Crispy Fruits
Author(s):
ZHANG Ning1; WANG Fengxin2; YANG Mingguan3; SUN Rui3
(1.Qingdao Food and Drug Inspection and Research Institute，Qingdao，Shandong 266000；2.Jiangxi Newborn Nutrition Technology Co.Ltd.，Nanchang，Jiangxi 330200；3.Department of Food Science and Engineering，Qilu University of Technology (Shandong Academy of Sciences)，Jinan，Shandong 250353)
Keywords:
mulberry; variable-temperature differential-pressure explosion puffing drying; blast drying; vacuum freeze drying; physical and chemical properties
PACS:
S 567.1+9
DOI:
10.11937/bfyy.20240099
Abstract:
Different varieties of mulberries were used as test materials，and the quality of ‘White Mulberry’‘Rose Honey’ ‘Nucleated Big Ten’ mulberry crispy fruits mulberries was studied by adopting the methods of variable-temperature differential-pressure explosion puffing drying，balst drying and vacuum freeze-drying.The quality of ‘White Mulberry’ ‘Rose Honey’ ‘Nucleated Big Ten’ mulberries was studied，and the difference in the quality of ‘White Mulberry’ under the three drying methods was further investigated，with a view to clarifying the suitable drying methods for different mulberry varieties，and in order to provide reference for the expanded drying processing of mulberries.The results showed that hardness，brittleness and crispness of the blast drying of mulberry fruit was the highest，and the palatability was not good；explosion puffing drying and freeze drying of the fruit had excellent textural characteristics，and had a good palatability.The total phenol，total sugar，vitamin E，magnesium and selenium content of variable temperature differential expansion drying was the highest，the total acid and zinc content of blast drying was the highest，and the vitamin C content of vacuum freeze drying was the highest；with the comprehensive energy consumption and physicochemical characteristics，the processing characteristics and nutrient composition of variable temperature differential expansion drying were superior to that of blast drying and vacuum freeze-drying，and it was more suitable for the processing of ‘White Mulberry’ crispy fruits.

References:

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Last Update: 2024-07-11