Yu Pengpeng, Zhu Wenhui, Qiao Yu, Yang Xiaonan, Ma Lixin, Cai Yankai, Cai Jianrong
School of Agricultural Engineering, Jiangsu University, Zhenjiang 212013, China.
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
Foods. 2025 Apr 14;14(8):1344. doi: 10.3390/foods14081344.
This study evaluates the effects of gliding arc discharge low-temperature plasma (GAD-LTP) pretreatment on the drying performance and quality attributes of blueberries. Fresh blueberries were pretreated under varying conditions-treatment durations of 6 s, 12 s, and 18 s and power levels of 300 W, 600 W, and 900 W-prior to convective hot air drying at 65 °C. Results demonstrate that plasma pretreatment significantly reduced drying time, with an 18 s treatment at 900 W reducing drying time by 31.25%. Moisture diffusion coefficients increased with both treatment duration and power. Under optimal conditions, total phenolic content improved by up to 33.47%, while anthocyanin retention initially declined then recovered, reaching a 7.9% increase over the control. However, plasma-treated samples exhibited darker color due to surface etching and oxidation. Rehydration capacity improved, with a maximum enhancement of 27.94%. Texture analysis indicated increased hardness and decreased adhesiveness and chewiness in treated samples. Overall, GAD-LTP pretreatment enhances drying efficiency and preserves bioactive compounds in dried blueberries, offering a scalable approach for industrial application.
本研究评估了滑动弧放电低温等离子体（GAD-LTP）预处理对蓝莓干燥性能和品质属性的影响。新鲜蓝莓在不同条件下进行预处理——处理时间分别为6秒、12秒和18秒，功率水平分别为300瓦、600瓦和900瓦——然后在65℃下进行对流热风干燥。结果表明，等离子体预处理显著缩短了干燥时间，900瓦功率下处理18秒使干燥时间缩短了31.25%。水分扩散系数随处理时间和功率的增加而增大。在最佳条件下，总酚含量提高了33.47%，花青素保留率最初下降然后回升，比对照提高了7.9%。然而，由于表面蚀刻和氧化，经等离子体处理的样品颜色变深。复水能力有所提高，最大提高了27.94%。质地分析表明，处理后的样品硬度增加，粘性和咀嚼性降低。总体而言，GAD-LTP预处理提高了干燥效率，并保留了干制蓝莓中的生物活性化合物，为工业应用提供了一种可扩展的方法。
