Effects of Vacuum Freezing Combined with Hot Air Drying on the Quality of Strawberry
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Abstract:
The effects of vacuum freezing combined with hotair drying at different time and temperature on the quality of strawberry were investigated in this study, and the effects of the temperature and time of hot air on the quality of strawberry were compared with those of dried strawberry, such as color, anthocyanins, hardness, odor, volatile matter and moisture fluidity. Results showed that vacuum freezing combined with hot air drying (60 oC for 2.5 h, 70 oC for 2 h or 80 oC for 1.5 h) could better maintain the color of strawberry and reduce the loss of anthocyanin, and the hardness was moderate. According to the analysis of volatile flavor compounds by electronic nose and GC-MS, the volatile substances in strawberry were better preserved by vacuum freezing combined with hot air drying at 80 oC for 1.5 h. In addition, the results of low field nuclear magnetic resonance showed that the vacuum freezing combined with hot air drying at 80 oC for 1.5 h resulted in weaker moisture fluidity, which was similar to that of the lyophilized samples, and the structure of strawberry was well preserved. Consequently, vacuum freezing combined with hot air drying at 80 oC for 1.5 h had better advantages in maintaining the color, nutrition quality and volatile components of strawberry.
