University of Novi Sad, Faculty of Technology, Novi Sad, Serbia.
Food Chem. 2013 Jan 1;136(1):55-63. doi: 10.1016/j.foodchem.2012.07.102. Epub 2012 Aug 1.
The objective of this research was to optimize the vacuum-drying of frozen sour cherries in order to preserve health-beneficial phytochemicals, as well as textural characteristics. Investigated range of temperature was 46-74°C and, of pressure, 17-583mbar, in a new design of vacuum-dryer equipment. The total solids, a(w) value, total phenolics, vitamin C, antioxidant activity, anthocyanin content, total colour change and firmness were used as quality indicators of dried sour cherry. Within the experimental range of studied variables, the optimum conditions of 54.03°C and 148.16mbar were established for vacuum drying of sour cherry. Separate validation experiments were conducted, under optimum conditions, to verify predictions and adequacy of the second-order polynomial models. Under these optimal conditions, the predicted amount of total phenolics was 744mg CAE/100 dw, vitamin C 1.44mg/100g per dry weight (g dw), anthocyanin content 125mg/100g dw, IC(50) 3.23mg/ml, total solids 70.72%, a(w) value 0.646, total colour change 52.61 and firmness 3395.4g. The investigated parameters had a significant effect on the quality of the dried sour cherries.
本研究旨在通过优化冷冻酸樱桃的真空干燥工艺，以保留有益健康的植物化学物质和质地特性。研究的温度范围为 46-74°C，压力范围为 17-583mbar，采用新型真空干燥设备。总固形物、水分活度(a(w))、总酚、维生素 C、抗氧化活性、花青素含量、总色差和硬度均作为干燥酸樱桃的质量指标。在所研究的变量实验范围内，确定了 54.03°C 和 148.16mbar 为酸樱桃真空干燥的最佳条件。在最佳条件下，进行了单独的验证实验，以验证二阶多项式模型的预测值和适用性。在这些最佳条件下，预测的总酚含量为 744mg CAE/100 dw，维生素 C 为 1.44mg/100g 干重（g dw），花青素含量为 125mg/100g dw，IC(50)为 3.23mg/ml，总固形物为 70.72%，水分活度(a(w))为 0.646，总色差为 52.61，硬度为 3395.4g。研究参数对干燥酸樱桃的质量有显著影响。
