Abstract
In this study, combined microwave vacuum drying (MVD) with hot-air drying was evaluated, and then compared with hot-air drying and freeze drying, by the quality of the created product. The aim was to show that MVD is a strong quality competitor with the conventional hot-air drying and the widely used, but expensive freeze drying. For raw material, Jonathan apple was used. The combined microwave vacuum drying consists of two steps, the hot-air pre-drying, and then the microwave vacuum drying. The MVD was made with a unique batch drying system. Chemical, (total phenolic compounds, free radical-scavenging activity, aromatic content) physical (hardness) and consumer-related (organoleptic, and microbiological) properties were measured as quality parameters. The results show that quality of the product made by MVD combined with hot-air pre-drying is higher than hot-air dried ones. By most of the measured quality parameters, microwave vacuum drying also provided higher quality product than freeze drying.
Highlights
A widespread and simple method for preserving fruits and vegetables is drying
The results show that quality of the product made by microwave vacuum drying (MVD) combined with hot-air pre-drying is higher than hot-air dried ones
2.2.2 Combined microwave vacuum drying with hot-air drying After the preparation, the sample was hot-air dried in the above-mentioned laboratory-scale drying equipment, and microwave vacuum-dried for 30% and 2% moisture content (w.b.) respectively
Summary
A widespread and simple method for preserving fruits and vegetables is drying. Due to novel, energy-efficient and rapid technologies, creation of new dried products, with unique characteristics, excellent rehydration rate, sensory preferred properties and high nutrition value becomes possible. Microwave vacuum drying (MVD) is one of the newest varieties of mild food manufacturing technologies. It is a rapid and efficient dehydration method, which yields unique characteristics, improved product appearance and quality, compared to conventionally dried products. [4,5] The aim of this present work was to study the chemical, physical and consumer-related differences between the products of hot-air drying, freeze drying and combined MVD. Chemical properties, such biologically active- and aromatic compounds, physical-rheological properties, and consumer-related properties, such as organoleptic-, and microbiological properties were investigated
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