Research on Optimization of Sugar Permeation and Drying Technology of Low-Sugar Kiwi Fruit Preserves
The main ingredients used in the production of a low-sugar kiwi fruit preserve included fresh kiwi fruit,trehalose,and erythritol.The sugar penetration process was optimized with the assistance of ultrasound,and the impact of different drying conditions on the quality characteristics of the preserves was investigated.Response surface optimization resulted in the following optimal parameters for sugar penetration:a time of 4 hours,temperature of 60 ℃,liquid concentration of 45％,and ultrasonic power of 120 W.Within the range of hot air temperatures between 50 ℃ and 70 ℃ and hot air volumes between 90 m3/h and 150 m3/h,increasing the temperature significantly enhanced water diffusion coefficient and reduced drying time,however,it had an adverse effect on preserve quality.Increasing hot air volume mitigated this negative impact at high temperatures.Therefore,drying conditions involving a hot air temperature of 70 ℃ and a hot air volume of 150 m3/h were found to be more suitable for preserving.
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