首页|Novel Strategy for Manufacturing Convenient Dehydrated Dumplings: Relying on Microwave Freeze-Drying and Its Underlying Mechanism

Novel Strategy for Manufacturing Convenient Dehydrated Dumplings: Relying on Microwave Freeze-Drying and Its Underlying Mechanism

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  • NETL
  • NSTL
  • Wiley
Microwave freeze-drying (MFD) has emerged as an efficient alternative in the dehydration process; therefore, the current work attempts to introduce MFD into the production of instant dumplings. Pork-filled dumplings were treated with MFD at varying microwave power densities (0.10, 0.25, and 0.40 W/g) and compared to traditional freeze-drying (FD). The disparities in drying time, rehydration ratio, hardness, microstructure, hierarchical structure, and gelatinization characteristics were examined. The results demonstrated that MFD0.25 reduced drying time by 82.69% compared to FD. As the microwave power density increased from 0.10 to 0.40 W/g, the rehydration ratio increased from 1.55 to 1.83, then decreased to 1.51, and the rehydrated dumpling wrappers' hardness decreased from 113.90 to 80.07 gf before increasing to 95.39 gf. The starch's relative crystallinity reduced from 16.87% to 7.35% and then rose to 9.01%, lower than FD's 18.59%. Further analysis revealed that MFD mitigated the adsorption of dumpling wrappers to the oil/water mixture, and the formation of starch-lipid complexes played a crucial role in determining the quality of dehydrated dumplings.

dumplingsmicrowave freeze-dryingquality characteristicsstarch–lipid cross-linking

Yu Wang、Wenchao Liu、Lijuan Wang、Linlin Li、Weiwei Cao、Junliang Chen、Zhenbin Liu、Chung Lim Law、Xinyu Wei、Guangyue Ren、Xu Duan

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College of Food and Bioengineering,Henan University of Science and Technology,Luoyang,China

College of Food and Bioengineering,Henan University of Science and Technology,Luoyang,China||Henan Agricultural Products Processing Equipment Engineering Research Center,Luoyang,China||Yunnan Key Laboratory of Plateau Food Advanced Manufacturing,Kunming,China

College of Basic Medical Science,Ningxia Medical University,Yinchuan,China

School of Food Science and Engineering,Shaanxi University of Science and Technology,Xi'an,China

Department of Chemical and Environmental Engineering,Malaysia Campus,University of Nottingham,Semenyih,Selangor,Malaysia

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2025

10.1111/1750-3841.70270

Journal of Food Science

Journal of Food Science

ISSN：0022-1147
年,卷(期)：2025.90(5)
  • 45