Effects of Hot-Air and Medium-Short Wave Infrared Foam Drying on the Quality of Mulberry Powder

doi:10.7506/spkx1002-6630-201717009

Abstract

Abstract: In order to prepare high quality mulberry powder, foam drying technology was applied to mulberry drying. Food-grade monoglyceride, soy protein isolate and sodium carboxymethyl cellulose were used as foaming agent and stabilizer for foam drying in this study. Mulberry powder was produced by using hot air foam drying (HAFD, 50, 60 and 70 ℃) in comparison with short-medium wave infrared foam drying (SMIRFD, 50, 60 and 70 ℃). The moisture content, water activity (aw), glass transition temperature (Tg) and particle size of mulberry powder produced by SMIRFD at 70 ℃ were 0.107 g/g, 0.173, 5.033 ℃, and 19.037 μm, respectively. The product showed higher retention of cyanidin-3-O-glucoside (C-3-G) and cyanidin-3-Orutinoside (C-3-R). In summary, SMIRFD at 70 ℃ was a suitable drying method for the production of high-quality mulberry powder.

Key words: mulberry powders, foam drying, infrared drying, quality

CLC Number:

TS255.36

LI Bin, WANG Yixiu, BI Jinfeng, ZHOU Mo, CHEN Qinqin. Effects of Hot-Air and Medium-Short Wave Infrared Foam Drying on the Quality of Mulberry Powder[J]. FOOD SCIENCE, 2017, 38(17): 47-52.

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Effects of Hot-Air and Medium-Short Wave Infrared Foam Drying on the Quality of Mulberry Powder

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