Nowacka Malgorzata, Wiktor Artur, Anuszewska Aleksandra, Dadan Magdalena, Rybak Katarzyna, Witrowa-Rajchert Dorota
Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland.
Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland.
Ultrason Sonochem. 2019 Sep;56:1-13. doi: 10.1016/j.ultsonch.2019.03.023. Epub 2019 Mar 23.
A lot of effort is put to decrease the energy consumption of drying. This effect might be achieved by shift of a drying technology e.g. from a hot-air to a microwave-vacuum method. Moreover, an unconventional pre-treatment such as ultrasound or pulsed electric field may modify a cellular tissue, what influences drying kinetics of plant tissue. The aim of the study was to analyse the quality of microwave-vacuum dried, osmodehydrated (OD) cranberries processed by the means of blanching and ultrasound (US) or blanching followed by pulsed electric field and sonication (PEF + US) in comparison to traditionally treated material. Physical, chemical and sensorial properties of cranberry fruits were assessed. What is more, the impact of aforementioned unconventional treatments on the kinetics of microwave-vacuum dried cranberries was studied. Microwave-vacuum drying process was very short (25-38 min) in comparison to convective drying, which lasted several hours (13.2 h). Most of the samples subjected to US and PEF + US treatments before OD and drying were characterized by similar or a higher amount of bioactive compounds such as polyphenols, anthocyanins and flavonoids, and better colour and taste, as compared to cut osmodehydrated cranberry fruits subjected to convective drying (reference samples).
人们付出了很多努力来降低干燥过程中的能源消耗。这种效果可以通过改变干燥技术来实现，例如从热风干燥法转变为微波真空干燥法。此外，诸如超声或脉冲电场等非常规预处理可能会改变细胞组织，这会影响植物组织的干燥动力学。本研究的目的是分析经热烫和超声（US）处理或先热烫再经脉冲电场和超声处理（PEF + US）的微波真空干燥渗透脱水（OD）蔓越莓与传统处理材料相比的品质。对蔓越莓果实的物理、化学和感官特性进行了评估。此外，还研究了上述非常规处理对微波真空干燥蔓越莓动力学的影响。与持续数小时（13.2小时）的对流干燥相比，微波真空干燥过程非常短（25 - 38分钟）。与经过对流干燥的渗透脱水蔓越莓切块果实（参考样品）相比，大多数在OD和干燥之前经过US和PEF + US处理的样品具有相似或更高含量的生物活性化合物，如多酚、花青素和黄酮类化合物，并且颜色和口感更好。
