Effect of Ultrasonic-assisted Sugar Osmotic Pretreatment on Dehydration Time and Optimization of Freeze-drying Kiwifruits

ZHOU Mengqi; CHEN Changlin; LYU Yuanping

doi:10.19303/j.issn.1008-0384.2022.007.014

Volume 37 Issue 7

Jul. 2022

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Article Navigation > Fujian Journal of Agricultural Sciences > 2022 > 37(7): 929-937

ZHOU M Q, CHEN C L, LYU Y P. Effect of Ultrasonic-assisted Sugar Osmotic Pretreatment on Dehydration Time and Optimization of Freeze-drying Kiwifruits [J]. Fujian Journal of Agricultural Sciences，2022，37（7）：929−937 doi: 10.19303/j.issn.1008-0384.2022.007.014

Citation:

ZHOU M Q, CHEN C L, LYU Y P. Effect of Ultrasonic-assisted Sugar Osmotic Pretreatment on Dehydration Time and Optimization of Freeze-drying Kiwifruits [J]. Fujian Journal of Agricultural Sciences，2022，37（7）：929−937 doi: 10.19303/j.issn.1008-0384.2022.007.014

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Effect of Ultrasonic-assisted Sugar Osmotic Pretreatment on Dehydration Time and Optimization of Freeze-drying Kiwifruits

doi: 10.19303/j.issn.1008-0384.2022.007.014

1.
College of Biomass Science and Engineering, Sichuan University, Chengdu, Sichuan　610065, China
2.
Industrial Crop Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan　610300, China
3.
Healthy Food Evaluation Research Center, Sichuan University, Chengdu, Sichuan　610065, China

Received Date: 2021-12-27
Rev Recd Date: 2022-04-10

Available Online: 2022-08-07

Publish Date: 2022-07-28

Abstract

Abstract

Objective The process to freeze-dry kiwifruits was optimized using an ultrasonic-assisted sugar osmotic pretreatment to shorten the drying time and improve the product quality. Method Single factor tests were conducted to determine the ranges of sugar concentration as well as ultrasonic application time, temperature, and power for the pretreatment prior to process optimization by a Box-Behnken response surface experiment. Result The time required to freeze-dry kiwifruits increased significantly when the treatment temperature was raised, especially, beyond 40℃. On the other hand, the time was shortened as the ultrasonic power and sugar concentration increased. Prolonged ultrasonic application also reduced the drying time to a leveled off minimum. The optimized pretreatment applied 200W ultrasound at 24℃ for 50m on fresh kiwifruits impinged with 45% (w/w) sugar. The freeze dehydration took 43.07h to yield kiwifruit pieces with a hardness measurement of 14,616.01g, a chewiness of 7,795.61mJ, a vitamin C content of 0.19%, and a total sugars content of 62.82%. The sensory evaluation rated the test product much superior to control without pretreatment. Conclusion The freeze-drying process optimized with ultrasonic-assisted sugar osmotic pretreatment on kiwifruits required significantly shortened dehydration time and produced products with superior quality in comparison with the conventional technology.
- freeze-drying,
- kiwifruit,
- ultrasonic-assisted sugar osmotic process,
- dehydration time,
- response surface optimization

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References(24)

References

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