Effect of Vacuum Freeze-Drying on the Quality of Dried Blueberry Fruits

Abstract

Abstract: The effect of vacuum freeze drying on blueberry fruit was investigated in this study. The eutectic point and consolute point of frozen-dried blueberry were determined using the resistance method to analyze freeze-drying curve. The differents between hot-air drying and vacuum freeze-drying were also investiaged,such as ultrastructure,rehydration rate,color,textural,contents of vitamin C (Vc) ,anthocyanin and total phenolics. The results showed that the eutectic and comelting temperatures of blueberry treated with freeze-drying were -33℃ and -30℃,respectively. Compared with hot-air drying treatment, vacuum freeze-drying maintained high the rehydration capacity and, high contents of Vc, anthocyanin and total phenolic which were 12.70mg/100g, 7.44mg/g and 8.07mg/g, respectively. Therefore vacuum freeze-drying had the potencial for keeping rehydration, sensory quality and nutritional compnents of dried blueberry fruit.

Key words: blueberry, vacuum freeze drying, freeze-drying curve, sensory quality, nutritional quality

CLC Number:

TS255.42

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