Food and Fermentation Industries >

2023 , Vol. 49 >Issue 17: 237 - 242

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035540

Effects of different drying processes on physicochemical properties, microstructure, and quality of kiwifruit powder

  • QIAN Xiaoyan ,
  • ZHOU Mengqi ,
  • LYU Yuanping ,
  • CHEN Jingsi
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  • 1(School of Public Health, Medical College of Soochow University, Suzhou 215123, China)
    2(Suzhou Industrial Park Centers for Disease Control and Prevention, Suzhou 215021, China)
    3(College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China)

Received date: 2023-03-20

  Revised date: 2023-05-31

  Online published: 2023-09-27

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Abstract

This study aimed to compare the different drying processes of kiwifruit powder and provide a basis for the improvement of processing technology and development of kiwifruit. The effects of hot air drying (HAD), vacuum drying (VD), and vacuum freeze-drying (FD) methods on the quality of kiwifruit powder were assessed. Principal component analysis (PCA) was used to evaluate the quality of the different kiwifruit powders. Results showed that FD kiwifruit powder had bright green color and better hydration ability and oil absorption, due to the porous and uneven surface. But FD kiwifruit powder was easy to be agglomerated because of the poor fluidity. In addition, FD kiwifruit powder had the lowest moisture and highest ascorbic acid content (111.50 mg/100 g). HAD kiwifruit powder was considered to have a coke yellow color, while it had the largest packing density (the lowest packaging cost) because of the smallest gap between particles. The VD kiwifruit powder had a smooth surface, which caused the worst hydration ability and oil absorption. According to the results of PCA models, FD kiwifruit powder had the highest comprehensive principal component score and the best quality. In conclusion, the quality of kiwifruit powder obtained by different drying processes had its own characteristics. Comprehensively, the freeze-drying kiwifruit powder had the best quality.

Key words： kiwifruit processing; freeze-drying; hot air drying; vacuum drying; principal component analysis

Cite this article

QIAN Xiaoyan , ZHOU Mengqi , LYU Yuanping , CHEN Jingsi . Effects of different drying processes on physicochemical properties, microstructure, and quality of kiwifruit powder[J]. Food and Fermentation Industries, 2023 , 49(17) : 237 -242 . DOI: 10.13995/j.cnki.11-1802/ts.035540

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