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  • Title: Changes in unfrozen water content and dielectric properties during pulse vacuum osmotic dehydration to improve microwave freeze-drying characteristics of Chinese yam.
    Author: Li L, Zhang M, Song X, Wang W, Bhandari B.
    Journal: J Sci Food Agric; 2019 Nov; 99(14):6572-6581. PubMed ID: 31325328.
    Abstract:
    BACKGROUND: As a pretreatment before drying, the purpose of osmotic dehydration (OD) is to reduce the initial water content of samples and shorten the drying time. When OD is combined with pulse vacuum, the mass transfer is enhanced. Furthermore, the properties of materials, which affect the absorption and dissipation of microwaves, can be changed by OD. In this work, pulsed vacuum osmotic dehydration (PVOD) with sucrose solution was adopted before microwave freeze-drying (MFD). The effects of PVOD on the drying characteristics and quality of dried products were studied. RESULTS: Results showed that the unfrozen water content was increased by PVOD, which made the dielectric constant and loss factor of Chinese yam larger than that of untreated samples, and the difference amplified with the increasing temperature. Thus, the shortened drying time (up to 38.5%) and increased average drying rate (up to 16.8%) were achieved by MFD combined with PVOD. While in traditional freeze-drying, PVOD resulted in slightly shortened drying time but decreased drying rate. The mechanism of PVOD on improving drying rate of MFD was analyzed from the perspective of unfrozen water content and dielectric properties. Furthermore, the quality assessments indicated that PVOD treatment retained a better color and improved the total phenolic content of dried yams compared to untreated and dried samples. CONCLUSION: PVOD using sucrose solution was an effective method to change the characteristics of yam, enhancing the MFD rate and improving the product qualities. © 2019 Society of Chemical Industry.
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