Effect of Different Drying Methods on the Quality of Dried Pineapple
This study focuses on fresh pineapples and uses natural drying,vacuum freeze-drying,and hot air drying to dry them.The study investigates the effects of three drying methods on the sensory evaluation,physicochemical properties,and volatile compounds of dried pineapple.The results showed that the sensory score of vacuum freeze-dried dried fruits was the highest,at 94.1 points,and the rehydration ratio of dried fruits was the highest,at 4.18,which was closest to fresh fruits;the moisture content of dried fruits dried by hot air is the lowest,followed by those dried by vacuum freeze-drying,and those dried naturally have the highest moisture content;through texture analysis,it was found that the hardness,brittleness,adhesiveness,and chewiness of the dried pineapple in the vacuum freeze-drying group were moderate,and had a better taste compared to the other two drying methods;by analyzing the changes in volatile components of pineapple under different drying methods using gas chromatography olfactory mass spectrometry,vacuum freeze-drying can better preserve the volatile flavor of pineapple and maintain its aroma.Therefore,based on comprehensive sensory evaluation and nutritional flavor,vacuum freeze-dried pineapple has the best quality.
dried pineappledrying methodphysical and chemical propertiesvolatile component
万方数据
维普
