Effect of Drying Methods on Quality Characteristics of Bayberry Powder

doi:10.7506/spkx1002-6630-201713013

Abstract

Abstract: This investigation was aimed to study the effect of different drying methods namely, vacuum drying, vacuumfreeze drying and combined hot air-microwave drying on the quality of bayberry powder as indicated by moisture content, solubility, fluidity, color, aroma components, and the contents of VC, anthocyanins and total phenols. Results indicated that bayberry powder produced by vacuum-freeze drying had the lowest moisture content (3.68%), the best solubility (57.68%), fluidity (34.25 °) and color (a* is 24.48), the least loss of characteristic aroma components, and the highest content of VC, anthocyanin and polyphenols (103.51, 122.81 and 144.59 mg/100 g), followed sequentially by combined hot air-microwave and vacuum drying. Taking into consideration of product quality and drying efficiency and cost, combined hot air-microwave drying was selected as the most suitable method for potential applications in the bayberry powder processing industry.

Key words: bayberry powder, vacuum drying, vacuum-freeze drying, combined hot air-microwave drying, quality characteristics

CLC Number:

TS255.4

LI Wei, GAO Haiyan, CHEN Hangjun, WU Weijie. Effect of Drying Methods on Quality Characteristics of Bayberry Powder[J]. FOOD SCIENCE, 2017, 38(13): 77-82.

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Effect of Drying Methods on Quality Characteristics of Bayberry Powder

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