Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu, China.
Key Laboratory of Food Non-Thermal Technology, Engineering Technology Research Center of Food Non-Thermal, Yibin Xihua University Research Institute, Yibin, China.
J Food Sci. 2022 Jul;87(7):2980-2998. doi: 10.1111/1750-3841.16194. Epub 2022 May 31.
This experiment aimed to investigate the effects of four drying methods, namely, hot air drying (HAD), microwave drying (MD), vacuum drying (VD), and microwave vacuum drying (MVD), on the quality of lemon slices. The relevant indicators, including total phenolic content, ascorbic acid content, browning, color, reducing sugar content, volatile component measurements, and principal component analysis of 0 and 30 days storage, were compared after exposure to the four drying methods. The shortest time of 64 min was used to treat the lemon slices via MVD at 1 KW. These samples displayed the least damage after drying and the highest rehydration ratio of 4.12. The contents of VC, reducing sugars, and total phenols of MVD samples were significantly higher than those in the HAD, VD, and MD groups, retaining 105.94 mg/100 g, 21.35 g/100 g, and 77.81 mg GAE/g, respectively, while their color difference values were also the smallest, with a browning degree of 3.55, significantly lower than those in the other treatment groups (p < 0.05), and the degree of browning of the samples in the HAD treatment group was the most serious; in terms of volatile flavor substances, the lemon slice samples in the MVD and HAD treatment groups were more diverse and of better quality. The order of product sensory evaluation was: MVD > VD > HAD > MD. The final scores after comprehensive analysis revealed the order of the four drying methods as MVD, HAD, VD, and MD. Therefore, MVD had a better effect on the sensory perception and nutritional properties of the lemon slices, providing a useful alternative to the conventional drying method. PRACTICAL APPLICATION: Lemon slices during drying are affected by various aspects, leading to changes in its color, aroma substances, and nutrient composition. The results of this work will not only provide a technical reference for the future production of high-quality dried lemon slices, but also have important implications for fresh-cut lemons in processing and storage. It also generates important implications for fresh-cut lemons in processing and storage.
本实验旨在研究四种干燥方法（热风干燥（HAD）、微波干燥（MD）、真空干燥（VD）和微波真空干燥（MVD））对柠檬片品质的影响。比较了暴露于四种干燥方法后，相关指标包括总酚含量、抗坏血酸含量、褐变、颜色、还原糖含量、挥发性成分测量以及 0 和 30 天储存的主成分分析。在 1 KW 下，MVD 以 64 分钟的最短时间处理柠檬片。这些样品在干燥后损伤最小，复水比最高为 4.12。MVD 样品的 VC、还原糖和总酚含量显著高于 HAD、VD 和 MD 组，分别保留 105.94、21.35 和 77.81 mg GAE/g，其色差值也最小，褐变程度为 3.55，显著低于其他处理组（p<0.05），HAD 处理组的褐变程度最严重；在挥发性风味物质方面，MVD 和 HAD 处理组的柠檬片样品更多样，质量更好。产品感官评价顺序为：MVD>VD>HAD>MD。综合分析后的最终得分表明，四种干燥方法的顺序为 MVD、HAD、VD 和 MD。因此，MVD 对柠檬片的感官感知和营养特性有更好的效果，为传统干燥方法提供了一种有用的替代方法。实际应用：柠檬片在干燥过程中受到多种因素的影响，导致其颜色、香气物质和营养成分发生变化。这项工作的结果不仅为未来生产高质量干柠檬片提供了技术参考，而且对加工和储存中的鲜切柠檬具有重要意义。
