The effect of hygroscopicity on quality characteristics of different freeze-drying fruit and vegetable products
Objective: This study aimed to explore the changes of hygroscopicity and quality characteristics of different freeze-dried (FD) fruits and vegetables in the storage.Methods: Taking four kinds of fruits and vegetables, including potato, king oyster mushroom, apple and white radish, as the research objects, the changes of microstructure, hygroscopicity, color and texture characteristics of the four kinds of freeze-dried fruits and vegetables were observed, and the correlation analysis was conducted.Results: The results showed that the cell structure of fresh fruits and vegetables was plump and regular; The FD apple slices was observed with relatively complete tissue structure, thicker cell wall, slightly rupture, larger aperture, stronger hygroscopicity, and significantly reduced L* value was (P＜0.05).The pore structure of lyophilized potato slices was hexagonal, and there were a lot of starch particles in the cells. With small pores, the hygroscopicity was lower than that of lyophilized apple slices, and the color change was significant (P＜0.05). The lyophilized radish slices had compact structure and smooth surface, while the cells were wrinkled and deformed, and the pore size was not uniform, and the hygroscopic property was lower than that of lyophilized potato slices; the color of the material had no significant change after hygroscopic (P＞0.05). The structure boundary of lyophilized Pleurotus eryngii slices was filamentous, and the cell wall was broken seriously; the cell integrity was low, and the hygroscopicity was lower than that of lyophilized white radish slices. The color and luster of lyophilized white radish slices had no significant change (P＞0.05). The difference in quality indexes between the material before and after moisture absorption was obvious, while there was a significant or extremely significant correlation between the hygroscopicity and texture properties of materials (P＜0.05).Conclusion: There is a big difference in the texture of the material without moisture absorption and moisture absorption during the storage process, which affects the quality characteristics of the product.
Xing-xia, Li; Yue, Li; Fei-fei, Yang; Jia-qi, Hu; Hong-lin, Zhang; Hai-ou, Wang; Xing-xia, Li; Yue, Li; Fei-fei, Yang; Jia-qi, Hu; Hong-lin, Zhang; and Hai-ou, Wang
"The effect of hygroscopicity on quality characteristics of different freeze-drying fruit and vegetable products,"
Food and Machinery: Vol. 38:
7, Article 26.
Available at: https://www.ifoodmm.cn/journal/vol38/iss7/26
 余淑娴,郝晓霞,罗明.真空冷冻干燥技术及其应用[J].食品科技,2007（10）:22-25.YU Shu-xian,HAO Xiao-xia,LUO Ming.The vacuum freezy-desiccation technology and its applications[J].Food Science and Technology,2007（10）:22-25.
 MERIVAARA A,ZINI J,KOIVUNOTKO E,et al.Preservation of biomaterials and cells by freeze-drying:Change of paradigm[J].Journal of Controlled Release:Official Journal of the Controlled Release Society,2021,336:480-498.
 周鸣谦,刘春泉,李大婧.不同干燥方式对莲子品质的影响[J].食品科学,2016,37（9）:98-104.ZHOU Ming-qian,LIU Chun-quan,LI Da-jing.Effects of different drying methods on the quality of lotus seeds[J].Food Science,2016,37（9）:98-104.
 薛艾莲,夏晓霞,寇福兵,等.不同干燥方式联合熟化处理对板栗粉品质特性及微观结构的影响[J].食品科学,2022,43（9）:62-70.XUE Ai-lian,XIA Xiao-xia,KOU Fu-bing,et al.Effects of curing treatment combined with different drying methods on the quality characteristics and microstructure of chestnut flours[J].Food Science,2022,43（9）:62-70.
 王莹莹,武晔秋,刘玥.不同干燥工艺对黄花菜的干燥效果影响分析[J/OL].保鲜与加工.（2021-12-21）[2022-04-09].http://kns.cnki.net/kcms/detail/12.1330.S.20211020.1753.002.html.WANG Ying-ying,WU Ye-qiu,LIU Yue.Analysis of influence of different drying processes on the drying effect of day lily[J/OL].Storage and Process.（2021-12-21）[2022-04-29].http://kns.cnki.net/kcms/detail/12.1330.S.20211020.1753.002.html.
 YAN Ma,WU Xing-zhuang,ZHANG Qi,et al.Key composition optimization of meat processed protein source by vacuum freeze-drying technology[J].Saudi Journal of Biological Sciences,2018,25（4）:724-732.
 乔晓玲,闫祝炜,张原飞,等.食品真空冷冻干燥技术研究进展[J].食品科学,2008（5）:469-474.QIAO Xiao-ling,YAN Zhu-wei,ZHANG Yuan-fei,et al.Research progress on food freeze-drying[J].Food Science,2008（5）:469-474.
 LI Lin-lin,ZHANG Min,BIMAl C,et al.Effect of combined drying method on phytochemical components,antioxidant capacity and hygroscopicity of Huyou（Citrus changshanensis）fruit[J].LWT,2020,123:109102.
 李明娟,张雅媛,游向荣,等.不同干燥技术对核桃粕蛋白粉品质特性及微观结构的影响[J].食品科学,2021,42（5）:92-98.LI Ming-juan,ZHANG Ya-yuan,YOU Xiang-rong,et al.Effects of different drying technologies on the quality characteristics and microstructure of walnut meal protein powder[J].Food Science,2021,42（5）:92-98.
 SOTS S,BUNYAK O.Study of moisture absorption of sweet corn grain of different fractions[J].Zernovì Produktiì Kombìkorma,2019,19（1）:19-23.
 罗登林,姚金格,徐宝成,等.不同聚合度菊粉的吸附特性[J].食品科学,2017,38（1）:67-73.LUO Deng-lin,YAO Jin-ge,XU Bao-cheng,et al.Adsorption characteristic of inulins with different polymerization degrees[J].Food Science,2017,38（1）:67-73.
 钟碧銮,黄媛,林锦铭,等.不同品种鱼胶的吸湿性及保湿性对比研究[J].现代食品,2020（19）:164-168.ZHONG Bi-luan,HUANG Yuan,LIN Jin-ming,et al.Determination of components and analysis of hygroscopicity and moisture retention of fish gelatin products[J].Modern Food,2020（19）:164-168.
 何一成.健康饮食事典[M].北京:中国纺织出版社,2011:90-91.HE Yi-cheng.Healthy eating code[M].Beijing:China Textile & Apparel Press,2011:90-91.
 刘建平.糖尿病吃什么速查[M].北京:中国纺织出版社,2015:70.LIU Jian-ping.What to eat for diabetes[M].Beijing:China Textile & Apparel Press,2015:70.
 GADANYA A M,ABUBAKAR M Y,MAIGARI F U,et al.Comparative analysis of nutrients content and characterization of oil from two varieties of tiger nut（cyperus esculentus）[J].Asian Journal of Research in Biochemistry,2021,8（1）:11-21.
 张慜.生鲜食品保质干燥新技术理论与实践[M].北京:化学工业出版社,2009:127-130.ZHANG Min.Theory and practice of new technology for fresh food quality preservation and drying[M].Beijing:Chemical Industrial Press,2009:127-130.
 冯明.食品真空冷冻干燥技术在我国发展与对策探析[J].农业技术与设备,2019,10（2）:26,28.FENG Ming.Analysis on the development and countermeasures of food vacuum freeze-drying technology in China[J] Agricultural Science & Technology and Equipment,2019,10（2）:26,28.
 杨佳琪.果蔬干燥过程微观组织结构变化的实验研究[D].西安:陕西科技大学,2020:21.YANG Jia-qi.Experimental study on changes in microstructure of fruits and vegetables during drying[D].Xiʼan:Shaanxi University of Science and Technology,2020:21.
 廉苗苗,段续,黄略略,等.猕猴桃片冻干—真空微波联合干燥过程中品质变化及收缩模型[J].食品与机械,2020,36（5）:140-145,210.LIAN Miao-miao,DUAN Xu,HUANG Lue-lue,et al.Quality change and shrinkage model ofkiwi during freeze drying and vacuum microwave combined drying[J].Food & Machinery,2020,36（5）:140-145,210.
 陈腊梅,金鑫,毕金峰,等.超声辅助糖液渗透处理对真空冷冻干燥桃脆片干制品品质及吸湿性的影响[J/OL].食品科学.（2021-08-16）[2022-04-29].http://kns.cnki.net/kcms/detail/11.2206.ts.20210816.1140.012.html.CHEN La-mei,JIN Xin,BI Jin-feng,et al.Effect of ultrasonic assisted sugar osmosis pretreatment on the quality and hygroscopicity of vacuum freeze dried peach chips[J].Food Science.（2021-08-16）[2022-04-29].http://kns.cnki.net/kcms/detail/11.2206.ts.20210816.1140.012.html.
 姜佳惠.草莓微波冻干过程及品质调控研究[D].无锡:江南大学,2021:10.JIANG Jia-hui.Study on microwave freeze-drying process and quality control of strawberry[D].Wuxi:Jiangnan University,2021:10.
 CLAUDIA K,HENNING G.Merits and limitations of dynamic vapor sorption studies on the morphology and physicochemical state of freeze-dried products[J].Journal of Pharmaceutical Sciences,2018,107（8）:2 179-2 191.
 曹丽琴,徐世美,封顺,等.两性淀粉的取代度与吸湿保湿性能关系的研究[J].日用化学工业,2004（2）:97-99.CAO Li-qin,XU Shi-mei,FENG Shun,et al.Study of relation between the degree of substitution of amphoteric starch and the ability of moisture absorption,moisture retention[J].China Surfactant Detergent & Cosmetics,2004（2）:97-99.
 杨宏志.微细化马铃薯淀粉疏水亲脂化改性研究[J].中国粮油学报,2015,30（10）:11-14.YANG Hong-zhi.Modification of micronized potato strch by hydrophobic-lipophilic treatment[J].Journal of the Chinese Cereals and Oils Association,2015,30（10）:11-14.
 夏晓霞,薛艾莲,寇福兵,等.冬枣粉吸湿的色泽、热力学特性及糖物质基础分析[J].食品科学.[2022-03-12].http://kns.cnki.net/kcms/detai//11.2206.TS.20210928.0037.012.html.XIA Xiao-xia,XUE Ai-lian,KOU Fu-bing,et al.Analysis of moisture absorption color,thermodynamic properties and sugar material basis of winter jujube powder[J].Food Science.[2022-03-12].http://kns.cnki.net/kcms/detai//11.2206.TS.20210928.0037.012.html.
 GOZTEPE B,KAYACAN S,BOZKURT F,et al.Drying kinetics,total bioactive compounds,antioxidant activity,phenolic profile,lycopene and β-carotene content and color quality of Rosehip dehydrated by different methods[J].LWT,2022,153:112476.
 FEDERICA T,ANNA L.Recent advances in controlling polyphenol oxidase activity of fruit and vegetable products[J].Innovative Food Science and Emerging Technologies,2018,50:73-83.
 邓媛元,汤琴,张瑞芬,等.不同干燥方式对苦瓜营养与品质特性的影响[J].中国农业科学,2017,50（2）:362-371.DENG Yuan-yuan,TANG Qin,ZHANG Rui-fen,et al.Effects of different drying methods on nutritional and physical properties ofmomordica charantia[J].Agricultural Sciences in China,2017,50（2）:362-371.
 方长发,乔方,黄略略,等.不同贮藏条件对冻干荔枝色泽的影响[J].食品工业科技,2012,33（16）:335-337,382.FANG Chang-fa,QIAO Fang,HUANG Lue-lue,et al.Effects of different storage conditions on freeze-dried litchi pulp color[J].Science and Technology of Food Industry,2012,33（16）:335-337,382.
 DARICI M,SÜFER Ö,SIMSEK M.Determination of microwave drying and rehydration kinetics of green peppers with the bioactive and textural properties[J].Journal of Food Process Engineering,2021,44（8）:e13755.
 HU Li-na,BI Jin-feng,JIN Xin,et al.Study on the rehydration quality improvement of shiitake mushroom by combined drying methods[J].Foods,2021,10（4）:769-769.
 PENG Jing,LU Lu,ZHU Ke-xue,et al.Effect of rehydration on textural properties,oral behavior,kinetics and water state of textured wheat gluten[J].Food Chemistry,2021,376:131934.
 李瑞杰,张慜.不同干燥方式对胡萝卜片吸湿性及品质的影响[J].食品与生物技术学报,2010,29（3）:342-349.LI Rui-jie,ZHANG Min.Drying methods affect the quality and hygroscopic capacity of carrot chips[J].Journal of Food Science and Biotechnology,2010,29（3）:342-349.