In view of the problems of long drying time, high energy consumption, and high production cost of the conventional freeze-drying (CFD), this paper explored the drying characteristics and quality attributes of hawthorn and the feasibility of replacing CFD with pilot-scale pulse-spouted bed microwave freeze-drying (PSBMFD).The differences in drying time, energy consumption, quality, and drying uniformity of hawthorn dried by CFD and pilot-scale PSBMFD were studied.Results showed that compared with CFD, pilot-scale PSBMFD could reduce energy consumption by 72.49%, reduce drying cycle by 62.39%, and endow dried samples with porous structure and higher texture (hardness 20.83 N) and better original flavor retention.In terms of moisture content, color difference, and shrinkage ratio, pilot-scale PSBMFD-dried hawthorn showed a higher uniformity (>90%).In terms of nutrient retention, pilot-scale PSBMFD-dried samples showed higher total phenol content (37.03 mg GAE/g dw) and antioxidant capacity.The pilot experiment provides the theoretical basis and technical support for the commercialization of PSBMFD.
GUO Zhengming
,
WANG Bo
,
WANG Yuchuan
,
LIU Jiguang
. Drying and quality characteristics of hawthorn after pilot-scale pulse-spouted bed microwave freeze-drying[J]. Food and Fermentation Industries, 2024
, 50(7)
: 227
-235
.
DOI: 10.13995/j.cnki.11-1802/ts.034863
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