Quality change and moisture distribution of kiwifruit during FD-MVD
LIAN Miaomiao1, HUANG Luelue2, *, DUAN Xu1, *
1(College of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471023, China) 2(School of Applied Chemistry and Biological Technology,Shenzhen Polytechnic,Shenzhen 518055,China)
Abstract: In this study,kiwifruit was used as raw materials,and FD-MVD combined drying method was used to select different moisture conversion points (FD 4 h,FD 6 h,FD 8 h,FD 10 h,FD 12 h). By combing the following characters including sensory quality,rehydration ratio,bulk density,porosity of kiwifruit during drying,with the drying characteristics,pore structure and moisture distribution characteristics of kiwifruit slices during the drying process,the optimal moisture transfer point was determined. The results showed that the drying characteristics of kiwifruit slices varied greatly under different moisture levels. The sensory score and rehydration ratio increased with the increase of the FD time. Moreover,the MVD time decreased with the increase of the FD phase time,on the contrary,the total drying time increased. And the results of the micrographs indicated that the cell sizes of the central and peripheral parts of the kiwifruit were significantly different,which caused the different conversion of moisture in the central and peripheral parts. So,FD 12 h was the optimal moisture conversion point based on the sensory quality analysis. While,if the microstructure was considered as the prefer condition,the FD 8 h sample had the best cell structure. The choice of moisture conversion point was not only affected by the quality of the sample,but also by drying time and drying energy consumption. Therefore,FD 8 h was the optimal moisture conversion point when total drying time and quality (sensory,microstructure) were considered.
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