Abstract
[Objective] To investigate the heat pump drying law of Xiantaoli litchi and the quality characteristics of semi -dried Xiantaoli litchi fruits under different moisture contents. [Methods] Heat pump drying treatment was applied to Xiantaoli litchi. Through the determination of key quality indicators and sensory evaluation, the comprehensive quality of semi -dried Xiantaoli litchi fruits with different moisture contents was compared. A sensory quality prediction model was established by stepwise regression analysis. [Results] The drying process of Xiantaoli litchi could be divided into two stages:an acceleration period and a deceleration period, with the maximum drying rate occurring at around 24 h. The dry basis moisture content and moisture ratio both decreased rapidly in the early drying stage and more slowly in the later stage. The total sensory scores of fruits with 30% and 35% moisture content were relatively high and showed no significant difference, while water activity showed a significant difference. Considering both product quality and storage stability, the optimal moisture content was determined to be 30%. Hardness, viscosity, shrinkage rate, and water activity were the main factors affecting the total sensory score. Based on these factors, the regression model achieved an R2 of 0.997 and could accurately predict sensory quality. [Conclusion] Semi -dried Xiantaoli litchi fruits with 30% moisture content exhibited the best overall quality, and quality indicators can be used to replace sensory evaluation.
Publication Date
11-3-2026
First Page
115
Last Page
122
DOI
10.13652/j.spjx.1003.5788.2025.81023
Recommended Citation
Fei, Liu; Shuping, Liu; Xin, Wang; Shaodan, Peng; Jihua, Li; and Wei, Zhou
(2026)
"Heat pump drying characteristics and quality evaluation of semi-dried Xiantaoli litchi fruits,"
Food and Machinery: Vol. 42:
Iss.
10, Article 13.
DOI: 10.13652/j.spjx.1003.5788.2025.81023
Available at:
https://www.ifoodmm.cn/journal/vol42/iss10/13
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