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CO激光微穿孔技术在冻干全草莓上的应用（.）：对一次干燥时间和果实品质的影响

Application of CO-Laser Micro-Perforation Technology to Freeze-Drying Whole Strawberry (.): Effect on Primary Drying Time and Fruit Quality.

作者信息

Pinto Marlene, Kusch Cynthia, Belmonte Karyn, Valdivia Silvana, Valencia Pedro, Ramírez Cristian, Almonacid Sergio

机构信息

Departamento de Ingeniería Química y Ambiental, Universidad Técnica Federico Santa María, Valparaíso 2390123, Chile.

Centro de Biotecnología Daniel Alkalay Lowitt, Universidad Técnica Federico Santa María, Valparaíso 2390136, Chile.

出版信息

Foods. 2024 May 9;13(10):1465. doi: 10.3390/foods13101465.

DOI:10.3390/foods13101465
PMID:38790765
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11119729/
Abstract

Freeze-drying (FD) processing preserves foods by combining the most effective traditional technologies. FD conserves the structure, shape, freshness, nutritional/bioactive value, color, and aroma at levels similar to or better than those of refrigerated and frozen foods while delivering the shelf-stable convenience of canned/hot-air-dehydrated foods. The mass transfer rate is the essential factor that can slow down the FD process, resulting in an excessive primary drying time and high energy consumption. The objective of this study was to reduce the FD processing time using CO laser technology to improve product competitiveness in the preservation of whole strawberries. The research process consisted of the selection and characterization of fresh strawberries, followed by preparation, pre-treatment, freeze-drying, a primary drying time assessment, and a quality comparison. Experiments were carried out using strawberries without micro-perforation and with five and eight micro-perforations. Quality parameters were determined for fresh, frozen/thawed, and freeze-dried/rehydrated strawberries. It was found that the primary drying time can be significantly reduced by 20% (95% CI) from 26.7 h for non-perforated fruits to 22.3 h when five micro-perforations are made on each strawberry. The quality parameters used to evaluate the strawberries did not show significant differences when comparing frozen/thawed fruits with freeze-dried/rehydrated fruits. The experiments conducted in this study showed that freeze-drying may efficiently compete with freezing technology when processing whole strawberries.

摘要

冷冻干燥（FD）加工通过结合最有效的传统技术来保存食品。FD能在与冷藏和冷冻食品相似或更好的水平上保留食品的结构、形状、新鲜度、营养/生物活性价值、颜色和香气，同时具备罐装/热风脱水食品的货架稳定性便利。传质速率是会减缓FD过程的关键因素，会导致过长的一次干燥时间和高能耗。本研究的目的是利用CO激光技术减少FD加工时间，以提高在保存完整草莓方面的产品竞争力。研究过程包括新鲜草莓的选择与特性分析，随后是制备、预处理、冷冻干燥、一次干燥时间评估以及质量比较。使用无微孔以及有五个和八个微孔的草莓进行实验。测定了新鲜、冷冻/解冻以及冷冻干燥/复水草莓的质量参数。结果发现，当每个草莓制作五个微孔时，一次干燥时间可从无孔果实的26.7小时显著减少20%（95%置信区间）至22.3小时。在比较冷冻/解冻果实与冷冻干燥/复水果实的质量参数时，未显示出显著差异。本研究进行的实验表明，在加工完整草莓时，冷冻干燥可能有效地与冷冻技术竞争。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b893/11119729/40d023e93183/foods-13-01465-g010.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b893/11119729/f566092d25f7/foods-13-01465-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b893/11119729/6e7ce46105ce/foods-13-01465-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b893/11119729/49d2fcd2ed45/foods-13-01465-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b893/11119729/702b2c03b3a1/foods-13-01465-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b893/11119729/6c0099264b48/foods-13-01465-g005a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b893/11119729/db2018452b56/foods-13-01465-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b893/11119729/74a31d66e119/foods-13-01465-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b893/11119729/047ae968145f/foods-13-01465-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b893/11119729/0fc2e0ce5f5c/foods-13-01465-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b893/11119729/40d023e93183/foods-13-01465-g010.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b893/11119729/f566092d25f7/foods-13-01465-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b893/11119729/6e7ce46105ce/foods-13-01465-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b893/11119729/49d2fcd2ed45/foods-13-01465-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b893/11119729/702b2c03b3a1/foods-13-01465-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b893/11119729/6c0099264b48/foods-13-01465-g005a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b893/11119729/db2018452b56/foods-13-01465-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b893/11119729/74a31d66e119/foods-13-01465-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b893/11119729/047ae968145f/foods-13-01465-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b893/11119729/0fc2e0ce5f5c/foods-13-01465-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b893/11119729/40d023e93183/foods-13-01465-g010.jpg

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