Abstract
Microwave freeze-drying of foamed blueberry puree assisted by wave-absorbing material was investigated experimentally. Freeze-drying times and dried product qualities were evaluated. Unfoamed and foamed samples were prepared with whey protein isolate as the foaming agent and pectin as the stabilizer. Silicon carbide (SiC) was used as the wave-absorbing pad of the sample in comparison with quartz as the wave-transparent pad. The effect of foaming treatment was first examined. At 30 °C of radiation temperature and 15 Pa of chamber pressure with a quartz pad, the foamed sample saved 39.1% of drying time compared with the unfoamed one. The appropriate increasing temperature could shorten the freeze-drying time. The effect of microwave heating was then explored. With quartz pad at 0.5 W/g of microwave power, 30 °C and 15 Pa, only limited enhancements were attained for the two samples. With SiC pad at 0.25 W/g, 30 °C, and 15 Pa, the microwave freeze-drying time of the foamed sample was decreased by 50.0% and 17.9%, respectively, compared with conventional freeze-drying times of unfoamed and foamed samples. When the power was increased to 0.5 W/g, the drying time was shortened by 56.5% and 28.6%, respectively. There were no significant differences in color, total monomeric anthocyanin (TMA), and total phenolic content (TPC) between microwave and conventional freeze-dried products. TMA and TPC retentions in all products were more than 80% and 75%, respectively. The wave-absorbing material-assisted microwave freeze-drying of foamed material could greatly reduce the drying time and improve the process economy, while maintaining the comparable product quality with the conventional freeze-drying.
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This work was supported by the financial supports from the National Natural Science Foundation of China (grant number 21676042), the Natural Science Foundation of Liaoning Province (grant number 201602167).
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Wei Wang: conceptualization, supervision, writing—original draft, funding acquisition. Runze Lin: investigation, writing—original draft. Shuo Zhang: methodology, visualization. Yanqiu Pan: formal analysis, supervision, writing—review and editing. Jiahui Yu: visualization. Xuewu Liu: data curation.
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Wang, W., Lin, R., Zhang, S. et al. Effects of Foaming Treatment and Wave-Absorbing Material-Assisted Microwave Heating on Freeze-Drying of Blueberry Puree. Food Bioprocess Technol 16, 652–666 (2023). https://doi.org/10.1007/s11947-022-02962-6
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DOI: https://doi.org/10.1007/s11947-022-02962-6