Food and Fermentation Industries >

2024 , Vol. 50 >Issue 10: 69 - 75

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035519

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

  • JIN Xin ,
  • DUAN Xu ,
  • REN Guangyue ,
  • CHEN Junliang ,
  • LI Linlin ,
  • CAO Weiwei ,
  • LIU Wenchao
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  • 1(College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China)
    2(Henan Collaborative Innovation Center for Grain Storage Security, Zhengzhou 450001, China)

Received date: 2023-04-14

  Revised date: 2023-04-20

  Online published: 2024-06-11

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Abstract

To obtain high-quality dehydrated figs efficiently, this study compared the effects of five drying methods (microwave freeze drying, vacuum freeze drying, far-infrared radiation drying, heat pump drying, and hot air drying) on the drying characteristics, polyphenol and flavonoid contents, antioxidant properties, volatile components, and energy consumption of fresh figs.Results showed that compared with hot air drying, heat pump drying and far infrared drying, the freeze-dried and microwave freeze-dried samples had a good appearance and more loose and porous structure and reduced the color deterioration of the products.The contents of polyphenols and flavonoids of microwave freeze-dried and freeze-dried samples under several drying methods were 70.00%, 74.20%, and 77.60%, 74.90%, respectively, which were significantly higher than other drying methods (P<0.05).In addition, a total of 52 volatile components were detected in the dried samples, among which the far-infrared dried samples contained the most species with 31 species, and the heat pump-dried and freeze-dried samples contained only 17 species.Compared with other drying methods, the dried figs prepared by microwave freeze-drying and freeze-drying had better quality, and the drying time of microwave freeze-drying was 61.30% shorter than that of freeze-drying, and the energy consumption was only 13.10% of freeze-drying.Considering product quality, drying effect, and processing cost, microwave freeze-drying is recommended as a means of efficient and high-quality dehydration of figs.

Key words： figs; microwave freeze-drying; polyphenols; antioxidants; volatile components

Cite this article

JIN Xin , DUAN Xu , REN Guangyue , CHEN Junliang , LI Linlin , CAO Weiwei , LIU Wenchao . Effects of different drying methods on drying characteristics and quality of figs[J]. Food and Fermentation Industries, 2024 , 50(10) : 69 -75 . DOI: 10.13995/j.cnki.11-1802/ts.035519

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