Improvement of drying efficiency and quality attributes of blueberries using innovative far-infrared radiation heating assisted pulsed vacuum drying (FIR-PVD). (May 2022)

• Record Type: Journal Article
• Authors: Liu, Zi-Liang; Xie, Long; Zielinska, Magdalena; Pan, Zhongli; Deng, Li-Zhen; Zhang, Jing-Shou; Gao, Lei; Wang, Shan-Yu; Zheng, Zhi-An; Xiao, Hong-Wei
• Is Part Of: Innovative food science & emerging technologies. Volume 77(2022)
• Publication Date: 2022-05
• Subjects: Blueberries -- Far-infrared radiation heating assisted pulsed vacuum drying -- Drying characteristic -- Physicochemical properties -- Microstructure; Food -- Biotechnology -- Periodicals; Food industry and trade -- Technological innovations -- Periodicals; Aliments -- Biotechnologie -- Périodiques; Food -- Biotechnology; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.ifset.2022.102948
• Languages: English
• ISSNs: 1466-8564

Abstract

Abstract: A new drying technology, far-infrared radiation heating assisted pulsed vacuum drying (FIR-PVD) was applied to process blueberries. Influences of drying temperature, vacuum pressure duration (VPD), and ambient pressure duration (APD) on drying characteristics and quality attributes of blueberries were investigated under FIR-PVD. Results showed that drying temperature, APD, and VPD had significant influence on drying time and quality attributes of dried blueberries expect for color and cohesiveness. Compared to hot air dried blueberries, FIR-PVD seriously damaged the cellular walls of blueberries during drying at 65 °C. The highest total phenolics (TP) and total monomeric anthocyanins (TMA) contents of dried blueberries were obtained at 65 °C with pulsed ratio of 15 min: 4 min and 15 min: 2 min, respectively. The FIR-PVD products obtained lower color difference, better mechanical properties and rehydration performance and maintained higher antioxidant capacity by shortening drying time, reducing exposure to oxygen, and modifying the microstructure compared to hot air drying. Industrial relevance: Blueberry is a popular function fruit around the world. With high moisture content and tender tissue, fresh blueberry is very susceptible to microbial infection even under low temperature storage conditions. Drying is a good alternative to extend the shelf life and increase the availability of fresh blueberries. However, the existence of waxy hydrophobic layer covered the surface of blueberries inhibits moisture diffusion during drying. Chemical dipping and thermal blanching pretreatments were usually used to reduce the influence of skin hydrophobicity and promote moisture diffusion. Nevertheless, the chemical additive residue leads to food safety risk and it's a big challenge to deal with the corrosive waste chemical solutions, while thermal blanching resulted a high loss of bioactive compounds. FIR-PVD is a recent developed emerging drying technology to process berries with waxy layer beyond pretreatments. Results indicated that FIR-PVD is a very promising technology for processing blueberries with the improvement of drying efficiency and quality attributes. Graphical abstract: Unlabelled Image Highlights: FIR-PVD promoted drying process and preserved blueberry quality. FIR-PVD seriously damaged the cellular walls of blueberries. FIR-PVD samples maintained higher antioxidant capacity. More porous microstructures were observed in FIR-PVD products. FIR-PVD products showed better mechanical properties and rehydration performance.