Department of Food Science, Federal University of Lavras, Lavras, Brazil.
Department of Engineering, Federal University of Lavras, Lavras, Brazil.
J Food Sci. 2024 Aug;89(8):4941-4952. doi: 10.1111/1750-3841.17254. Epub 2024 Jul 16.
The yacon roots are rich in fructooligosaccharides (FOS) and highly perishable. Drying is crucial for food quality and extending shelf life. However, preserving thermosensitive compounds, such as FOS, poses a challenge in conventional drying methods. In this regard, microwave drying and ethanol pretreatment (ET) have emerged as promising solutions for maintaining nutrients and reducing drying time (DT). The objective of this study was to assess how ET and sample temperature affect quality and process parameters during intermittent microwave drying of yacon. Drying at 52°C treated with ethanol was the one that stood out for presenting the highest fructan retention (64.1%), low DT, lower energy consumption (EC) (364.00 ± 5.03 kWh kg water), higher retention of antioxidant capacity (73.9%) and total phenolic content (77.5%), and slight variation in color parameters. Therefore, microwave drying with a controlled temperature of yacon pretreated with ethanol effectively reduces DT and EC by maintaining quality parameters.
雪莲果富含果寡糖（FOS），且极易腐烂。干燥对于保证食品质量和延长保质期至关重要。然而，在传统干燥方法中，如何保持热敏化合物（如 FOS）是一个挑战。在这方面，微波干燥和乙醇预处理（ET）已成为保持营养成分和缩短干燥时间（DT）的有前途的解决方案。本研究旨在评估 ET 和样品温度如何影响间歇式微波干燥雪莲果过程中的质量和工艺参数。在 52°C 下用乙醇处理的干燥方法表现出色，因为它的果聚糖保留率最高（64.1%），DT 低，能耗（EC）低（364.00±5.03 kWh kg 水），抗氧化能力保留率高（73.9%），总酚含量高（77.5%），且颜色参数变化不大。因此，用乙醇预处理控制温度的微波干燥可有效降低 DT 和 EC，同时保持质量参数。
