İzli Gökçen, Yildiz Gulcin, Berk Senel Ecem
Faculty of Engineering and Natural Sciences, Food Engineering Department, Bursa Technical University, Bursa, Turkey.
Faculty of Engineering, Food Engineering Department, Igdir University, Iğdır, Turkey.
J Food Sci Technol. 2022 Apr;59(4):1558-1569. doi: 10.1007/s13197-021-05167-5. Epub 2021 Jun 7.
Three distinct drying methods, microwave drying (MWD), convective drying (CVD) and microwave-convective drying (MWCVD) with a grinding process were applied to obtain pumpkin powder. The effects of CVD (60, 70 & 80 °C), MWD (100 & 200 W) and MWCVD (100 W-60 °C, 100 W-70 °C, 100 W-80 °C, 200 W-60 °C, 200 W-70 °C, and 200 W-80 °C) applications on the physicochemical properties (water activity, bulk, tapped & particle densities, porosity, flowability, cohesiveness, swelling capacity, water holding capacity and water solubility index), color values ( C, and ), bioactive compounds (5-Hydroxymethyl-2-furfural (HMF), total phenolic content (TPC) and antioxidant capacity (DPPH and ABTS)) of the eleven pumpkin fruit powders were compared. The MWCVD, namely pumpkin powders dried at 200 W-80 °C resulted in shorter drying times with high-quality dried pumpkin powders. The bulk, tapped and particle densities of pumpkin powders at 200 W-80 °C by MWCVD were 0.56, 0.66 and 1.74 g/cm, respectively. These values are indicators of the good porosity (61.82%) of pumpkin powders. In addition, the highest TPC (1277.08 mg GA/100 g dw) and ABTS (126.99 ± 3.31 µmol Trolox/g dw) was observed for microwave-convective dried pumpkin powders at 200 W-80 °C. On the other hand, the lowest HMF level (10.12 ± 1.78 mg/kg dw) was found for the pumpkin poowders dried by MWCVD at 200 W-80 °C. In overall, dried pumpkin powders by a MWCVD method can be employed to acquire a high-quality food material along with an enhanced physicochemical properties, color and bioactive components.
采用三种不同的干燥方法，即微波干燥（MWD）、对流干燥（CVD）以及带有研磨过程的微波 - 对流干燥（MWCVD）来制备南瓜粉。比较了CVD（60、70和80°C）、MWD（100和200W）以及MWCVD（100W - 60°C、100W - 70°C、100W - 80°C、200W - 60°C、200W - 70°C和200W - 80°C）应用对11种南瓜果粉的理化性质（水分活度、堆积密度、振实密度、颗粒密度、孔隙率、流动性、内聚性、溶胀能力、持水能力和水溶性指数）、颜色值（L*、a和b）、生物活性化合物（5 - 羟甲基 - 2 - 糠醛（HMF）、总酚含量（TPC）和抗氧化能力（DPPH和ABTS））的影响。MWCVD，即200W - 80°C干燥的南瓜粉，干燥时间较短且能得到高质量的干燥南瓜粉。MWCVD在200W - 80°C下制备的南瓜粉的堆积密度、振实密度和颗粒密度分别为0.56、0.66和1.74g/cm³。这些数值表明南瓜粉具有良好的孔隙率（61.82%）。此外，在200W - 80°C下微波 - 对流干燥的南瓜粉中观察到最高的TPC（1277.08mg GA/100g干重）和ABTS（126.99±3.31μmol Trolox/g干重）。另一方面，200W - 80°C下MWCVD干燥的南瓜粉中HMF含量最低（10.12±1.78mg/kg干重）。总体而言，MWCVD方法干燥的南瓜粉可用于获得具有增强的理化性质、颜色和生物活性成分的高质量食品原料。
