Effect of Multi-Stage Far-Infrared Radiation-Assisted Heat Pump Drying on the Quality Characteristics of Longan

被引：1
|
作者：
Peng J. [1 ]
Wang W. [1 ]
Tang D. [1 ]
Wen J. [1 ]
Li L. [1 ]
Yang W. [2 ]
Wu J. [1 ]
Yu Y. [1 ]
机构：
[1] Guangdong Key Laboratory of Agricultural Products Processing, Sericultural & Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou
[2] Guangdong Jiabao Group Co. Ltd., Chaozhou
来源：
Shipin Kexue/Food Science | 2020年 / 41卷 / 19期
关键词：
Far-infrared radiation-assisted heat pump; Longan; Multi-stage drying; Quality;
D O I：
10.7506/spkx1002-6630-20191020-210
中图分类号：
学科分类号：
摘要：
The influence of multi-stage far-infrared radiation-assisted heat pump drying versus heat pump drying on the textural characteristics, microstructure, browning degree, color, soluble sugar content, free amino acid contents and 5-hydroxymethylfurfural (5-HMF) content of longan was evaluated. The results indicated that the combined drying method could reduce the hardness, improve the springiness and chewiness (P < 0.05) and enhance the porosity of dried longan when compared with heat pump drying. The color change after drying mainly originated from the decrease of L* (turning darker)and the increase of a* (turning yellow), while far-infrared radiation at 60℃ coupled with heat pump drying could inhibit the browning effectively. Furthermore, the contents of soluble sugar, free amino acids and 5-HMF could affect the color of dried longan. Notably, when the far-infrared radiation temperature was 100℃, the contents of soluble sugar and free amino acids decreased, while the content of 5-HMF increased significantly (P < 0.05). The present study confirmed that multi-stage far-infrared radiation-assisted heat pump drying could improve the quality of dried longan, and the Maillard reaction was the major cause of the color change during the drying process. © 2020, China Food Publishing Company. All right reserved.
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页码：118 / 123
页数：5
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