Optimization of processing technology for blue honeysuckle berry snack: From microwave vacuum concentration to freeze‐drying

Zhao, Yueming; Zhang, Yuhan; Zhu, Yong; Chai, Linna; Feng, Shaoxuan; Ma, Wenyu; Gao, Ming; Zheng, Xianzhe

doi:10.1111/jfpp.15151

Cited by 6 publications

(3 citation statements)

References 17 publications

(16 reference statements)

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“…The L* was detected by CIELAB. L* represents the brightness and dullness in a range of 0-100 (Zhao et al, 2021). The larger the L* value, the whiter the product, and the lower the browning degree (Shrestha et al, 2020).…”

Section: Color Changementioning

confidence: 99%

Drying characteristics and processing optimization of combined microwave drying and hot air drying of Termitomyces albuminosus mushroom

Jing

Cai

et al. 2021

J. Food Process. Preserv.

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Termitomyces albuminosus (termite mushroom) is an edible fungus growing from termitaries in certain parts of China. Recently, the mushroom has gained in popularity, but due to rapid post-harvest quality decay, novel processing techniques including drying are required. This study aimed to optimize the conditions of combined microwave and hot air drying for T. albuminosus. Factors including microwave density, air temperature, and moisture content at conversion point were investigated and optimized using the drying rate, protein content, color L*, DPPH scavenging ability, rehydration ratio (RR), texture, sensory, and overall score as responses. The results showed that the overall score dried at 1.83 W/g microwave density, 60°C hot air, and 50% moisture content at conversion point were 0.675, 0.575, 0.530, respectively.The optimum conditions of combined microwave and hot air drying were microwave density 2.0 W/g, moisture content 52% at conversion point, and hot air temperature 57 respectively. The optimum conditions of combined microwave and hot air drying L* was 54.16, DPPH clearance was 91.87%, RR was 2.41, pileus chewiness was 1,587.19 g, stipe chewiness was 4,457.28 g, sensory score was 7.3, and overall score was 0.793, while the sensory quality was very high. Therefore, microwave drying followed by hot air drying is an effective, suitable method to obtain dried T. albuminosus.

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Section: Color Changementioning

confidence: 99%

Drying characteristics and processing optimization of combined microwave drying and hot air drying of Termitomyces albuminosus mushroom

Jing

Cai

et al. 2021

J. Food Process. Preserv.

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“…Fresh BHB is prone to rot and deterioration of products due to high moisture content beyond 80% (w.b. ), resulting in the economic loss (Zhao et al, 2020). Added value processing is the essential treatment for post-harvested berry fruits to prolong their shelf-life.…”

Section: Introductionmentioning

confidence: 99%

Effects of process parameters on texture quality of blue honeysuckle berry snack under continuous microwave puffing conditions

Zhang

Gao

et al. 2021

J. Food Process. Preserv.

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To improve the texture quality of blue honeysuckle berry (BHB) snack under continuous microwave puffing and obtain suitable process parameters, the effects of technology parameters, such as microwave intensity, ventilation velocity, and puffing time, on the objective indexes in terms of temperature, moisture content, expansion ratio, porosity, hardness, and brittleness of BHB snack were investigated via response surface method and pore distribution analysis. The results showed that microwave intensity and puffing time had the highest effects for the objective indexes.The formation of texture quality of snack depended on the structure and distribution of internal pores inside the product. The optimal parameters for continuous microwave of snack were obtained as the microwave intensity of 9.23 W/g, ventilation velocity of 0.76 m/s, and puffing time of 3.26 min to produce a desirable texture quality.This study may provide guidance for the industrial production development of novel snack products for berry fruits like BHB. Novelty impact statement:This work investigated the puffed BHB snack under continuous microwave puffing and optimized the process parameters to achieve a desirable texture quality. Microwave intensity lower than 10 W/g achieved desired texture quality with suitable hardness and brittleness of BHB snack. The size and distribution of internal pores determined the formation of texture quality of BHB snack.

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“…

Berry fruits are rich in bio-active components, such as anthocyanins, vitamin groups, mineral substances (Oszmiański et al, 2016).Fresh berry fruits are prone to spoilage and hard to be kept freshness and preservation due to its high moisture content more than 80% (Zhao et al, 2020). The postharvest loss of berry fruits can be avoided with guaranteed retention of nutritional value and flavor, and production of various food to meet different needs of consumers and for improved economic value through food processing (Sun, 2018).

…”

mentioning

confidence: 99%

Puffing characteristics of berry slice under continuous microwave puffing conditions

Zhang

Gao

et al. 2022

Food Processing Preservation

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To elucidate the puffing characteristics of the berry slice under continuous microwave conditions, heat and mass transfer and deformation of slices were investigated based on the models of coupled multi‐physics fields involving electromagnetic heating, heat and mass transfer and solid mechanics. The results indicated that transmission mode of microwaves in a microwave cavity determined the electric field distribution inside slices with interior focusing phenomenon described by higher temperature and lower moisture content at the central region of slices than that of edge. The berry slice volume showed a “invisible‐rapid‐maintained” deformation under the synergistic effects of temperature, moisture and internal pressure with sample movement. This study may provide guidance for the elucidation of microwave puffing process of the moving slice and the underlying applications such as technology optimization and quality control of slices like berry. Novelty impact statement This work investigates the puffing characteristics of the moving berry slices under a continuous microwave dryer, and elucidates the heat and mass transfer and deformation process of berry slices by means of experiment and simulation. The distribution of alternating electric field profiles with high and low levels determine the absorption of microwave energy, heat and mass transfer in berry slices to induce the volume deformation and uneven distribution. The volume of berry slices laid on moving conveyor belt under continuous microwave puffing undergoes three deformation trends as invisible change followed by rapid expansion till desired shape.

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Optimization of processing technology for blue honeysuckle berry snack: From microwave vacuum concentration to freeze‐drying

Cited by 6 publications

References 17 publications

Drying characteristics and processing optimization of combined microwave drying and hot air drying of Termitomyces albuminosus mushroom

Drying characteristics and processing optimization of combined microwave drying and hot air drying of Termitomyces albuminosus mushroom

Effects of process parameters on texture quality of blue honeysuckle berry snack under continuous microwave puffing conditions

Puffing characteristics of berry slice under continuous microwave puffing conditions

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