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Journal of Food Measurement and Characterization

, Volume 13, Issue 4, pp 3086–3096 | Cite as

Effects of far-infrared radiation temperature on drying characteristics, water status, microstructure and quality of kiwifruit slices

  • Ya Zeng
  • Yunhong LiuEmail author
  • Jiayi Zhang
  • Huihan Xi
  • Xu Duan
Original Paper
  • 28 Downloads

Abstract

Far-infrared radiation (FIR) drying is an advanced technique that has recently been applied in food processing. In order to reveal the effects of FIR temperature on dehydration process and quality characteristics of kiwifruit slices, FIR drying experiments on kiwifruit slices were conducted. Low-field nuclear magnetic resonance, scanning electron microscopy, colorimeter and chemical analysis were applied to explore the dynamic water states, microstructure, color changes and nutritional components of kiwifruit slices at different FIR temperatures. The results showed that drying time reduced by 57.9% and average drying rate increased by 137.5% as FIR temperature increased from 120 to 280 °C. The water mobility and distribution in kiwifruits changed with the extension of drying time, and increasing FIR temperature could accelerate the migration and removal of moisture. Higher FIR temperature could produce more cavities and larger channels in dried samples. An increase in FIR temperature decreased L* but increased a* values of dried kiwifruits and affected total phenolic content, total flavonoids content and Vitamin C content. Therefore, FIR drying is a promising method to improve drying rate as well as protect product quality of kiwifruit slices.

Keywords

Actinidia deliciosa Far-infrared radiation drying Microstructure Moisture migration Color Nutrient retention 

Notes

Acknowledgements

The authors express their sincere appreciation to the National Key R&D Program of China (Project 2017YFD0400900), the College Scientific and Technological Innovation Talents Program of Henan province (Project 19HASTIT013), the Science and Technology Project of Henan Province (Project 172102310617) and National College Students' innovative training program (Project 201810464010 and Project 2018151) for supporting this study financially.

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  1. 1.College of Food and BioengineeringHenan University of Science and TechnologyLuoyangChina

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