研究了热风干燥、真空冷冻干燥、中短波红外干燥、热风-微波真空联合干燥和变温压差膨化干燥5种不同干燥方式对蓝莓产品物理性质和营养成分的影响。试验结果表明:复水比大小的排列顺序为:热风-微波真空联合干燥>变温压差膨化干燥>真空冷冻干燥>热风干燥>中短波红外干燥;硬度的排列顺序为:热风干燥>中短波红外干燥>变温压差膨化干燥>热风-微波真空联合干燥>真空冷冻干燥;各干燥方式之间色泽变化不显著。5种干燥处理后,蓝莓营养成分均有所降低,其中真空冷冻干燥方式除总糖外,其他各营养成分保持率最高。

The effects of five drying methods,including hot air drying,vacuum freeze drying,short- and medium-wave infrared radiation drying,hot air and microwave vacuum combined drying and explosion puffing drying on the physical properties and nutrients of blueberry were investigated. The results showed that hot air and microwave vacuum combined drying led to the largest rehydration ratio followed by explosion puffing drying,vacuum freeze drying,hot air drying and short- and medium-wave infrared radiation drying. Hot air drying led to the largest hardness followed by short- and medium-wave infrared radiation drying,explosion puffing drying,hot air and microwave vacuum combined drying and vacuum freeze drying. The change of color was not significant among different drying methods.After these five methods' treatments,all the blueberries showed nutrients lost. Among them,vacuum freeze dried blueberry kept the highest nutrients.