Food and Fermentation Industries >

2025 , Vol. 51 >Issue 9: 296 - 303

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040110

Effect of vacuum freezing and hot air combined drying on physicochemical properties of Xinjiang quince pulp

  • WANG Pei ,
  • LYU Wenping ,
  • WANG Hongxin
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  • 1(School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
    2(State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China)

Received date: 2024-06-05

  Revised date: 2024-07-22

  Online published: 2025-05-28

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Abstract

In this study, the combined technique of freeze drying (FD) and hot air drying (HAD) was used to dry Xinjiang quince pulp.The effects of combined drying on the physical indices (colour difference, microstructure, hardness, and volumetric shrinkage) and active substances (total phenolics, total flavonoids, triterpenoids, sterols, vitamin C, and reducing sugars) of Xinjiang quince pulp were assessed.Low-field nuclear magnetic resonance (LF-NMR) technique was used to analyze the moisture state and moisture distribution during FD to help select a suitable moisture transition point.Results showed that when the FD time was 36 h, only 8.47% of free water remained, preserving the original tissue structure of the samples.Moreover, the samples treated with HAD for another 2 h (FD36-HAD2) were similar in appearance to the FD.Under FD 12 h followed by HAD treatment for 5 h, FD12-HAD5 caused severe loss of active substances, while FD36-HAD2 pulp exhibited the highest total phenolics and total flavonoids content, triterpenes, and sterols content.Furthermore, for the same group, it did not show significant differences compared to the FD pulp, vitamin C content was 3.2 times higher than that of FD12-HAD5 pulp, and reducing sugar content was (573.37±0.16) mg/g DW.

Key words： Xinjiang quince pulp; combined drying; physical indices; active substances

Cite this article

WANG Pei , LYU Wenping , WANG Hongxin . Effect of vacuum freezing and hot air combined drying on physicochemical properties of Xinjiang quince pulp[J]. Food and Fermentation Industries, 2025 , 51(9) : 296 -303 . DOI: 10.13995/j.cnki.11-1802/ts.040110

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