Food and Fermentation Industries >

2023 , Vol. 49 >Issue 12: 128 - 135

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034826

Effects of different drying methods on drying characteristics and quality of sauerkraut

  • YI Junpeng ,
  • HE Jian ,
  • DONG Jingyin ,
  • LI Xin ,
  • DUAN Xu
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  • 1(College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China)
    2(Luohe Vocational Technology College, Department of Food Engineering, Luohe 462002, China)
    3(School of Chemistry & Chemical Engineering, Henan University of Science and Technology, Luoyang 471000, China)

Received date: 2023-01-07

  Revised date: 2023-01-31

  Online published: 2023-07-13

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Abstract

Using fresh sauerkraut as raw materials, the effects of hot air drying (HAD), vacuum freeze drying (FD), and microwave vacuum freeze drying (MFD) on its drying characteristics and quality were studied.It would provide the theoretical basis for the optimization of the sauerkraut drying process.Experimental results showed that for MFD treatment of sauerkraut, the drying time (2.5 h) was the shortest, the average drying rate [5.18 g/(g·h)] was the largest, and the energy consumption (25 kJ/g) was the lowest.These results were 50%, 1.99 times, and 55.56% compared with the experimental data of HAD treatment while 13.89%, 7.25 times, and 6.17% compared with FD.The MFD product had a similar color to the fresh sauerkraut (ΔE=3.71).The rehydration ratio (9.11) and the sensory score (88 points) of MFD sauerkraut were better than FD and HAD products.Scanning electron microscope analysis showed that the MFD sauerkraut cells were arranged neatly and had the minimum shrinkage, being alike to the FD sauerkraut.After drying, the total acidity of sauerkraut products was decreased and their pH was slightly increased, due to the volatilization of organic acids in the fresh sauerkraut.Both FD and MFD treatments could keep the characteristic volatile flavor of the sauerkraut.In summary, MFD has the shortest drying time, the lowest energy consumption, and the best quality among these three drying methods, making it an ideal drying method for sauerkraut.

Key words： sauerkraut; hot air drying; vacuum freeze drying; microwave vacuum freeze drying; volatile components

Cite this article

YI Junpeng , HE Jian , DONG Jingyin , LI Xin , DUAN Xu . Effects of different drying methods on drying characteristics and quality of sauerkraut[J]. Food and Fermentation Industries, 2023 , 49(12) : 128 -135 . DOI: 10.13995/j.cnki.11-1802/ts.034826

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