Horuz Erhan, Bozkurt Hüseyin, Karataş Haluk, Maskan Medeni
Food Engineering Department, Engineering Faculty, Gaziantep University, Gaziantep, Turkey.
Arçelik A.Ş, Research and Development Department, Tuzla, Istanbul, Turkey.
Food Chem. 2017 Sep 1;230:295-305. doi: 10.1016/j.foodchem.2017.03.046. Epub 2017 Mar 9.
Sour cherries were dried by convectional (CD) at 50, 60, and 70°C and by hybrid (HD; microwave-convectional) drying at 120, 150, and 180W coupled with hot air at 50, 60, and 70°C. In HD, microwave power and hot air were performed simultaneously during drying process. Total phenolic content (TPC), antioxidant capacity (AOC), vitamin C content, color and rehydration capacity were followed. The HD technique reduced drying time and increased drying rate compared to CD. Drying data were well correlated with Verma and modified Logistic models which gave the best fitting for CD and HD, respectively. The modified Logistic model has never been used in food drying areas up to now. The higher TPC, AOC, vitamin C content and rehydration ability were obtained from HD. Color parameters had similar values for both drying methods. The HD technique can be accepted as an alternative drying technique for sour cherry.
酸樱桃分别采用常规干燥（CD）在50、60和70°C下进行干燥，以及采用混合干燥（HD；微波 - 常规）在120、150和180W的微波功率下结合50、60和70°C的热风进行干燥。在混合干燥过程中，微波功率和热风同时作用。对总酚含量（TPC）、抗氧化能力（AOC）、维生素C含量、颜色和复水能力进行了跟踪测定。与常规干燥相比，混合干燥技术缩短了干燥时间，提高了干燥速率。干燥数据与Verma模型和修正逻辑模型具有良好的相关性，这两个模型分别对常规干燥和混合干燥拟合效果最佳。到目前为止，修正逻辑模型从未在食品干燥领域中使用过。混合干燥获得了更高的总酚含量、抗氧化能力、维生素C含量和复水能力。两种干燥方法的颜色参数值相似。混合干燥技术可被视为酸樱桃的一种替代干燥技术。
