Dadhaneeya Harsh, Kesavan Radha Krishnan, Inbaraj Baskaran Stephen, Sharma Minaxi, Kamma Srinivasulu, Nayak Prakash Kumar, Sridhar Kandi
Department of Food Engineering and Technology, Central Institute of Technology, Kokrajhar 783370, India.
Department of Food Science, Fu Jen Catholic University, New Taipei City 242062, Taiwan.
Foods. 2023 Mar 24;12(7):1387. doi: 10.3390/foods12071387.
The aim of this study was to compare the refractance window drying method (RWD) with the hot air oven drying (HD), vacuum drying (VD), and freeze-drying (FD) methods in order to analyze the outcomes of the qualitative properties of dragon fruit slices and pulp. Moreover, the impact of temperature on the phenolic content, antioxidant activity, color, and texture of the dragon fruit slices and pulp were studied. The results showed that the RWD samples exhibited a high nutritional quality in contrast to the other drying methods. The RWD method had a short drying time of 960 min to reach the final moisture content of 6.50% (dry basis), while the FD, VD, and HD methods had significantly higher drying times of 1320, 1200, and 1080 min, respectively, to reach the final moisture content. Higher values of TPC (182 mg GAE/100 g) and crude fiber (0.98%) were obtained in the RWD dragon fruit samples, indicating the potential of RWD to preserve the quality of dried samples. In conclusion, this study revealed that RWD provides an appropriate drying temperature as an alternative to freeze-drying. RWD may improve dragon fruit drying, adding value to the food industry.
本研究的目的是将折射窗干燥法（RWD）与热风烘箱干燥（HD）、真空干燥（VD）和冷冻干燥（FD）方法进行比较，以分析火龙果切片和果肉的定性特性结果。此外，还研究了温度对火龙果切片和果肉中酚类物质含量、抗氧化活性、颜色和质地的影响。结果表明，与其他干燥方法相比，RWD样品具有较高的营养品质。RWD方法干燥时间较短，960分钟即可达到最终水分含量6.50%（干基），而FD、VD和HD方法达到最终水分含量的干燥时间则分别显著更长，为1320、1200和1080分钟。RWD火龙果样品中获得了较高的总酚含量（182 mg GAE/100 g）和粗纤维含量（0.98%），表明RWD在保持干燥样品质量方面具有潜力。总之，本研究表明，RWD提供了一个合适的干燥温度，可作为冷冻干燥的替代方法。RWD可能会改善火龙果干燥效果，为食品工业增加价值。
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