Establishment of Lower Hygroscopicity and Adhesion Strategy for Infrared-Freeze-Dried Blueberries Based on Pretreatments
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ORIGINAL RESEARCH
Establishment of Lower Hygroscopicity and Adhesion Strategy for Infrared-Freeze-Dried Blueberries Based on Pretreatments Using CO2 Laser in Combination with Ultrasound Xiuxiu Teng 1,2 & Min Zhang 1,3
&
Sakamon Devahastin 4 & Dongxing Yu 5
Received: 16 July 2020 / Accepted: 8 October 2020 # Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract The present study aimed at solving industrial problems of hygroscopicity and adhesion of freeze-dried crisp-texture blueberries without adversely affecting the other properties. CO2-based laser in combination with ultrasound-assisted infusion of soybean protein isolate (SPI) prior to pulse-spouted infrared freeze drying (PSIRFD) was noted to be effective in solving this major problem through the results of dynamic water adsorption analyzer. The main reason why this approach worked was that laser pretreatment reduced the exposure of fruit contents (e.g., sugar, organic acid) outside the epidermis. Also, SPI interacted with the fruit contents to reduce the number of hydrophilic points under the synergistic effect of laser and ultrasound by differential scanning calorimetry, Fourier-transform infrared spectroscopy, and X-ray diffraction analysis. What is more, the sample prepared by this method possessed the better physicochemical properties and lower energy consumption. So, CO2-based laser in combination with ultrasound along with PSIRFD represents an attractive alternative for producing high-quality dried blueberries. Keywords CO2 laser . Pulse-spouted infrared freeze drying . Ultrasound . Hygroscopicity . Physicochemical properties
Introduction Freeze drying (FD) appears to be a suitable alternative for preserving blueberries due to the protection of nutrients (Huang and Zhang 2012; Jiang et al. 2014; Zhang et al. 2017). Conventional FD, nevertheless, possesses many limitations for the complete state of freeze-dried blueberries. In addition to high energy consumption and lengthy required * Min Zhang [email protected] 1
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
2
International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, Jiangsu, China
3
Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
4
Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut’s University of Technology Thonburi, 126 Pracha u-tid Road, Tungkru, Bangkok 10140, Thailand
5
Shanghao Biotech Co., Ltd., Qingdao 266700, Shandong, China
drying time (up to 30 h in some cases), dried blueberries prepared by conventional FD are often highly hygroscopic and adhesive; individual fruits tend to stick together and form lumps, which are not visually attractive. One of the major reasons contributing to the aforementioned problems is related to the waxy epidermis of blueberries. The waxy epidermis of blueberries would block the flow of vapor. Accu
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