文献类型：期刊文献

英文题名：Energy Consumption, Colour, Texture, Antioxidants, Odours, and Taste Qualities of Litchi Fruit Dried by Intermittent Ohmic Heating

作者：Cao, Xiaohuang[1];Islam, Md Nahidul[2];Xu, Wanxiu[3];Chen, Jianping[1];Chitrakar, Bimal[4];Jia, Xuejing[1];Liu, Xiaofei[1];Zhong, Saiyi[1]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol, Zhanjiang 524088, Peoples R China;[2]Aarhus Univ, Dept Food Sci, Agro Food Pk 48, DK-8200 Aarhus N, Denmark;[3]Zhejiang Normal Univ, Sch Engn, Jinhua 321004, Zhejiang, Peoples R China;[4]Jiangnan Univ, Coll Food & Technol, Wuxi 214122, Jiangsu, Peoples R China

年份：2020

卷号：9

期号：4

外文期刊名：FOODS

收录：SCI-EXPANDED(收录号：WOS:000537220500065)、、Scopus(收录号：2-s2.0-85083307584)、WOS

基金：This research was funded by Program for Scientific Research Start-up Funds of Guangdong Ocean University (R19001), Guangdong Ocean University Innovation Program (230419100).

语种：英文

外文关键词：e-tongue; e-nose; ohmic heating; phenols; litchi fruits

外文摘要：To reduce the cost of dried litchi fruit, the processing characteristics and physicochemical properties of litchi were investigated using drying by intermittent ohmic heating (IOH) (intermittent air drying (IAD)) generated by BaTiO3 resistance. Litchi fruit pulp were dried at 70 degrees C with an air velocity of 1.8 m/s; the drying intermittent profiles were as follows: (1) 20 min drying-on and 5 min drying-off; (2) 20 min drying-on and 10 min drying-off; and (3) 20 min drying-on and 15 min drying-off, which correspond to pulse ratios (PRs) of 1.2, 1.5, and 1.8, respectively. After drying, the water content, energy consumption, vitamin C content, total phenolic content, colour, taste, and odour qualities were assessed. The results suggested that IOH drying requires lower energy consumption and yields higher quality products. The energy consumption of intermittent air drying ranged from 341 kJ.g(-1) to 427 kJ.g(-1). The IAD of 1.2 and 1.5 PR reduced the browning of litchi fruits and gained better product quality. The major components of odour and tastes were explored in dried litchi. The rising PR of IAD enabled a lower retention of methane and sulphur-organic aroma and a higher assessing value of bitterness taste. This study revealed that BaTiO3 is suitable for IOH drying and it resulted in more merits of dried litchi fruit.