Effects of Five Different Drying Methods on Drying Characteristic and Quality of <i>Hippophae rhamnoides</i>

LIN Ping; YAO Nana; CHE Fengbin; MA Yan; ZHANG Ting

doi:10.13386/j.issn1002-0306.2021050261

Volume 43 Issue 4

Feb. 2022

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Science and Technology of Food Industry > 2022 > 43(4): 41-48. > DOI: 10.13386/j.issn1002-0306.2021050261

LIN Ping, YAO Nana, CHE Fengbin, et al. Effects of Five Different Drying Methods on Drying Characteristic and Quality of Hippophae rhamnoides[J]. Science and Technology of Food Industry, 2022, 43(4): 41−48. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021050261.

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Effects of Five Different Drying Methods on Drying Characteristic and Quality of Hippophae rhamnoides

LIN Ping^1,,
YAO Nana²,
CHE Fengbin³,
MA Yan^{1, 4},
ZHANG Ting^{1, 3, 4, ,}

1.
Research Institute of Farm Products Storage and Processing, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China
2.
College of Pharmacy and Food Science, Xinjiang Agricultural University, Urumqi 830052, China
3.
Xinjiang Research Center of Hipopophae Rhamnoides Engineering and Technology, Urumqi 830091, China
4.
Research Center of Main Agricultural Products Processing Engineering in Xinjiang, Urumqi 830091, China

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Received Date: May 30, 2021
Available Online: December 19, 2021

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Abstract

Abstract

Fresh Hippophae rhamnoides L. fruits from Altay were used as material, the treatments with shading drying (NSD), natural drying (ND), hot air drying (HAD), heat pump drying (HPD) and vacuum freeze-drying (VFD) were compared for their application to the drying of Hippophae rhamnoides L., and effects of the five drying methods on the drying characteristics and quality of Hippophae rhamnoides L. were analyzed. The results showed that among the five drying methods, HAD and HPD had short drying times which were 118 and 124 h respectively, and the drying rate was 100%. The drying time was more than 3 times shorter than NSD and ND, and the drying rate increased 5 times more than them. After VFD for 120 h, the drying rate was only 27.67%. If the drying time continued to increase, the drying efficiency remained basically unchanged, and the freeze-drying efficiency was low. Compared with the fresh samples, Hippophae rhamnoides fruits dried by VFD could keep the better quality, and show the brightly yellow color, hold the lower browning, and maintain the higher V_C and total phenols content. In terms of drying efficiency, HAD and HPD were suitable for drying of Hippophae rhamnoides. However, in terms of the quality of dried products, VFD had a better effect.
- Hippophae rhamnoides,
- drying method,
- drying characteristics,
- quality

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References (29)

References

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Effects of Five Different Drying Methods on Drying Characteristic and Quality of Hippophae rhamnoides

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