Effects of different drying methods on the physicochemical property and edible quality of fermented Pyracantha fortuneana fruit powder
Effects of three drying methods on lactic acid‐fermented Pyracantha fortuneana fruit were investigated through the analysis of yield, fluidity, dispersion, microstructure, hygroscopicity, rehydration, color change, sourness, energy cost and taste quality of the powder product. Summary In this study,...
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| Veröffentlicht in: | International journal of food science & technology 2021-02, Vol.56 (2), p.773-784 |
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| creator | Luo, Zhencen Zhou, Lingguo Zhu, Yiwei Zhou, Caiqiong |
| description | Effects of three drying methods on lactic acid‐fermented Pyracantha fortuneana fruit were investigated through the analysis of yield, fluidity, dispersion, microstructure, hygroscopicity, rehydration, color change, sourness, energy cost and taste quality of the powder product.
Summary
In this study, hot air drying (HAD), hot air‐/microwave‐assisted vacuum drying (HAMAVD) and hot air‐assisted microwave drying (HAAMD) were applied to lactic acid‐fermented Pyracantha fortuneana fruit (PFF). Influences of different drying methods on fluidity and dispersion, microstructure, hygroscopicity, rehydration, colour change, sourness and energy consumption were investigated. Results showed that HAAMD had the best overall performance on the quality of the PFF powder. HAAMD PFF powder had higher expansion force (1.65 mL g−1) and water‐holding capacity (2.68 g g−1), lower degree of compression (9.09%) and energy consumption, smaller colour change and better taste. Organic acids (mainly malic acids) of all drying powders decreased, but HAAMD and HAMAVD could better improve the acidity characteristics of PFF powders, which may be related to the drying time and the temperature change processes. Consequently, this study can provide references for the utilisation of fresh PFF, the design and commercialisation of PFF‐related products. |
| doi_str_mv | 10.1111/ijfs.14721 |
| format | Article |
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Summary
In this study, hot air drying (HAD), hot air‐/microwave‐assisted vacuum drying (HAMAVD) and hot air‐assisted microwave drying (HAAMD) were applied to lactic acid‐fermented Pyracantha fortuneana fruit (PFF). Influences of different drying methods on fluidity and dispersion, microstructure, hygroscopicity, rehydration, colour change, sourness and energy consumption were investigated. Results showed that HAAMD had the best overall performance on the quality of the PFF powder. HAAMD PFF powder had higher expansion force (1.65 mL g−1) and water‐holding capacity (2.68 g g−1), lower degree of compression (9.09%) and energy consumption, smaller colour change and better taste. Organic acids (mainly malic acids) of all drying powders decreased, but HAAMD and HAMAVD could better improve the acidity characteristics of PFF powders, which may be related to the drying time and the temperature change processes. Consequently, this study can provide references for the utilisation of fresh PFF, the design and commercialisation of PFF‐related products.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.14721</identifier><language>eng</language><publisher>Oxford: Wiley Subscription Services, Inc</publisher><subject>Acidity ; Air drying ; Color ; Commercialization ; Compression ; Drying agents ; Drying technique ; edibility characteristic ; Energy consumption ; Fermented food ; Fluidity ; Food preservation ; fruit powder ; Fruits ; Hygroscopicity ; Lactic acid ; lactobacillus fermentation ; Organic acids ; Powder ; Pyracantha fortuneana ; Pyracantha fortuneana fruit ; Rehydration ; Sourness ; Vacuum drying</subject><ispartof>International journal of food science & technology, 2021-02, Vol.56 (2), p.773-784</ispartof><rights>2020 Institute of Food Science and Technology</rights><rights>International Journal of Food Science and Technology © 2021 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c2531-12a24e75da8c29aa5ab3784e50183e054357a476ab154ad22e262eaa19c691663</citedby><cites>FETCH-LOGICAL-c2531-12a24e75da8c29aa5ab3784e50183e054357a476ab154ad22e262eaa19c691663</cites><orcidid>0000-0002-5126-3930</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.14721$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.14721$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1416,27922,27923,45572,45573</link.rule.ids></links><search><creatorcontrib>Luo, Zhencen</creatorcontrib><creatorcontrib>Zhou, Lingguo</creatorcontrib><creatorcontrib>Zhu, Yiwei</creatorcontrib><creatorcontrib>Zhou, Caiqiong</creatorcontrib><title>Effects of different drying methods on the physicochemical property and edible quality of fermented Pyracantha fortuneana fruit powder</title><title>International journal of food science & technology</title><description>Effects of three drying methods on lactic acid‐fermented Pyracantha fortuneana fruit were investigated through the analysis of yield, fluidity, dispersion, microstructure, hygroscopicity, rehydration, color change, sourness, energy cost and taste quality of the powder product.
Summary
In this study, hot air drying (HAD), hot air‐/microwave‐assisted vacuum drying (HAMAVD) and hot air‐assisted microwave drying (HAAMD) were applied to lactic acid‐fermented Pyracantha fortuneana fruit (PFF). Influences of different drying methods on fluidity and dispersion, microstructure, hygroscopicity, rehydration, colour change, sourness and energy consumption were investigated. Results showed that HAAMD had the best overall performance on the quality of the PFF powder. HAAMD PFF powder had higher expansion force (1.65 mL g−1) and water‐holding capacity (2.68 g g−1), lower degree of compression (9.09%) and energy consumption, smaller colour change and better taste. Organic acids (mainly malic acids) of all drying powders decreased, but HAAMD and HAMAVD could better improve the acidity characteristics of PFF powders, which may be related to the drying time and the temperature change processes. Consequently, this study can provide references for the utilisation of fresh PFF, the design and commercialisation of PFF‐related products.</description><subject>Acidity</subject><subject>Air drying</subject><subject>Color</subject><subject>Commercialization</subject><subject>Compression</subject><subject>Drying agents</subject><subject>Drying technique</subject><subject>edibility characteristic</subject><subject>Energy consumption</subject><subject>Fermented food</subject><subject>Fluidity</subject><subject>Food preservation</subject><subject>fruit powder</subject><subject>Fruits</subject><subject>Hygroscopicity</subject><subject>Lactic acid</subject><subject>lactobacillus fermentation</subject><subject>Organic acids</subject><subject>Powder</subject><subject>Pyracantha fortuneana</subject><subject>Pyracantha fortuneana fruit</subject><subject>Rehydration</subject><subject>Sourness</subject><subject>Vacuum drying</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><recordid>eNp9kNFKwzAUhoMoOKc3PkHAO6EzSZN2u5Sx6WSgoF6Xs-TUZnRtl6SMvoDPbea8Njc5JF--nPMTcsvZhMf1YLeln3CZC35GRjzNVCIywc_JiM0US5QU6SW58n7LGBNpLkfke1GWqIOnbUmNjbXDJlDjBtt80R2GqjXxrqGhQtpVg7e61RXurIaadq7t0IWBQmMoGrupke57qG08irro2kUZGvo2ONDQhApo2brQNwhNLF1vA-3ag0F3TS5KqD3e_O1j8rlcfMyfk_Xr02r-uE60UClPuAAhMVcGplrMABRs0nwqUTE-TZEpmaocZJ7BhisJRgiM4yMAn-lsxrMsHZO7kzf2vu_Rh2Lb9q6JXxZCThWLMq4idX-itGu9d1gWnbM7cEPBWXHMuTjmXPzmHGF-gg-2xuEfsli9LN9Pb34AhUKCTA</recordid><startdate>202102</startdate><enddate>202102</enddate><creator>Luo, Zhencen</creator><creator>Zhou, Lingguo</creator><creator>Zhu, Yiwei</creator><creator>Zhou, Caiqiong</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0002-5126-3930</orcidid></search><sort><creationdate>202102</creationdate><title>Effects of different drying methods on the physicochemical property and edible quality of fermented Pyracantha fortuneana fruit powder</title><author>Luo, Zhencen ; Zhou, Lingguo ; Zhu, Yiwei ; Zhou, Caiqiong</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c2531-12a24e75da8c29aa5ab3784e50183e054357a476ab154ad22e262eaa19c691663</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Acidity</topic><topic>Air drying</topic><topic>Color</topic><topic>Commercialization</topic><topic>Compression</topic><topic>Drying agents</topic><topic>Drying technique</topic><topic>edibility characteristic</topic><topic>Energy consumption</topic><topic>Fermented food</topic><topic>Fluidity</topic><topic>Food preservation</topic><topic>fruit powder</topic><topic>Fruits</topic><topic>Hygroscopicity</topic><topic>Lactic acid</topic><topic>lactobacillus fermentation</topic><topic>Organic acids</topic><topic>Powder</topic><topic>Pyracantha fortuneana</topic><topic>Pyracantha fortuneana fruit</topic><topic>Rehydration</topic><topic>Sourness</topic><topic>Vacuum drying</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Luo, Zhencen</creatorcontrib><creatorcontrib>Zhou, Lingguo</creatorcontrib><creatorcontrib>Zhu, Yiwei</creatorcontrib><creatorcontrib>Zhou, Caiqiong</creatorcontrib><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Luo, Zhencen</au><au>Zhou, Lingguo</au><au>Zhu, Yiwei</au><au>Zhou, Caiqiong</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of different drying methods on the physicochemical property and edible quality of fermented Pyracantha fortuneana fruit powder</atitle><jtitle>International journal of food science & technology</jtitle><date>2021-02</date><risdate>2021</risdate><volume>56</volume><issue>2</issue><spage>773</spage><epage>784</epage><pages>773-784</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>Effects of three drying methods on lactic acid‐fermented Pyracantha fortuneana fruit were investigated through the analysis of yield, fluidity, dispersion, microstructure, hygroscopicity, rehydration, color change, sourness, energy cost and taste quality of the powder product.
Summary
In this study, hot air drying (HAD), hot air‐/microwave‐assisted vacuum drying (HAMAVD) and hot air‐assisted microwave drying (HAAMD) were applied to lactic acid‐fermented Pyracantha fortuneana fruit (PFF). Influences of different drying methods on fluidity and dispersion, microstructure, hygroscopicity, rehydration, colour change, sourness and energy consumption were investigated. Results showed that HAAMD had the best overall performance on the quality of the PFF powder. HAAMD PFF powder had higher expansion force (1.65 mL g−1) and water‐holding capacity (2.68 g g−1), lower degree of compression (9.09%) and energy consumption, smaller colour change and better taste. Organic acids (mainly malic acids) of all drying powders decreased, but HAAMD and HAMAVD could better improve the acidity characteristics of PFF powders, which may be related to the drying time and the temperature change processes. Consequently, this study can provide references for the utilisation of fresh PFF, the design and commercialisation of PFF‐related products.</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.14721</doi><tpages>12</tpages><orcidid>https://orcid.org/0000-0002-5126-3930</orcidid></addata></record> |
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| source | Oxford Journals Open Access Collection; Wiley Online Library All Journals |
| subjects | Acidity Air drying Color Commercialization Compression Drying agents Drying technique edibility characteristic Energy consumption Fermented food Fluidity Food preservation fruit powder Fruits Hygroscopicity Lactic acid lactobacillus fermentation Organic acids Powder Pyracantha fortuneana Pyracantha fortuneana fruit Rehydration Sourness Vacuum drying |
| title | Effects of different drying methods on the physicochemical property and edible quality of fermented Pyracantha fortuneana fruit powder |
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