Effect of combined infrared freeze drying and microwave vacuum drying on quality of kale yoghurt melts |
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Authors: | Yanyan Lao Sakamon Devahastin Yufen Ye |
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Affiliation: | 1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China;2. Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, Jiangsu, China;3. Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut’s University of Technology Thonburi, Tungkru, Bangkok, Thailand;4. R &5. D Center, Xingcai Agricultural Technology Co., Ltd, Zhejiang, China |
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Abstract: | AbstractKale yoghurt melts are proposed as a novel snack that can melt in the mouth. However, such melts with thin fresh pulp were difficult to shape when drying at elevated temperature. In order to obtain a desirable shape and high-quality snack, freeze drying (FD), infrared freeze drying (IRFD), and combination of infrared freeze drying and microwave vacuum drying (IRFD-MVD) were attempted. The effects of these drying techniques on the drying time, energy consumption, bulk density, rehydration time, texture, color, chlorophylls, carotenoids and total phenolics contents as well as antioxidant activity and sensory characteristics of the differently dried products were compared. Nuclear magnetic resonance and magnetic resonance image analyses were also conducted to illustrate the state and proportion of water during the IRFD process. Drying time of IRFD was noted to be significantly shorter than that of FD. IRFD-MVD could further save the time as well as energy consumption of drying and, when properly conducted, could maintain the quality of snacks. |
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Keywords: | Bioactive compounds MRI NMR Novel snack Sensory evaluation Two-stage drying process |
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