Effects of Three Drying Methods on the Quality of Candied Prunes

doi:10.7506/spkx1002-6630-201321017

Abstract

Abstract:

The effects of three different drying methods, conventional hot air drying (HAD), heat pump drying (HPD) and
solar drying (SD) on the drying efficiency and quality of candied prunes were investigated. Results showed that the drying
time for reaching the dry-base moisture content of (30 ± 1)% under HPD, HAD and SD conditions were 6, 7 h and 13.5 h,
respectively. HPD was the most efficient drying method. No obvious difference in the effects of three different methods on
the color of candied prunes was observed. HPD-treated and HAD-treated candied prunes had similar qualities in hardness
and flavor, while the hardness of SD-treated candied prunes was the smallest and the maximum increase was observed in the
number and absolute contents of volatile flavor compounds detected in SD-treated candied prunes, indicating that the quality
of SD-treated candied prunes was the best.

Key words: candied prune, hot air drying, heat pump drying, solar drying, quality

CLC Number:

TS255.42

LIN Xian，XU Yu-juan，TANG Dao-bang，WU Ji-jun，CHEN Yu-long，ZHANG Yan. Effects of Three Drying Methods on the Quality of Candied Prunes[J]. FOOD SCIENCE, 2013, 34(21): 83-86.

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