Abstract

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 °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.

Highlights

  • Litchi fruit (Litchi Chinensis Sonn.) is produced largely in South China and contains high amounts of vitamin C, polyphenols, and sugar [1]

  • Preferences, litchi fruit (1 kg) was peeled and pitted along the fruit axis, and the fruit pulp was stored at 4 ◦ C in a refrigerator [23]

  • Dehydration curves are characterised by a difference of the dehydration ratio and time, resulting in variations of cost and quality. These dehydration kinetics are related to the temperature, material properties, and air velocity

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Summary

Introduction

Litchi fruit (Litchi Chinensis Sonn.) is produced largely in South China and contains high amounts of vitamin C, polyphenols, and sugar [1]. Processors encounter difficulties in the storage and transportation of litchi for the concentrated maturation of litchi fruit [3]. Processors extend shelf life and facilitate transportation through dehydration, which includes sun drying, freeze drying, air drying, and microwave drying [4,5,6]. Sun drying feathers uncontrollability and vulnerability from natural conditions [7]. On the other hand, contributes to enrich product quality, while it requires high cost [8]; whereas microwave drying obtained lower cost but results in non-uniform products in terms of appearance, colour, and moisture content [9]. Vacuum drying requires a vacuum system, which increases the ultimate cost [10]

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