Optimizationof Vacuum Freeze-Drying Conditions of Kiwifruit Powder

YUAN Jiaojiao; ZHAO Wuqi; YU Weiping; SONG Yadong; LI Donglu

doi:10.13922/j.cnki.cjvst.202004006

CHINESE JOURNAL OF VACUUM SCIENCE AND TECHNOLOGY > 2021 > 41(1): 69-74. > DOI: 10.13922/j.cnki.cjvst.202004006

YUAN Jiaojiao, ZHAO Wuqi, YU Weiping, SONG Yadong, LI Donglu. Optimizationof Vacuum Freeze-Drying Conditions of Kiwifruit Powder[J]. CHINESE JOURNAL OF VACUUM SCIENCE AND TECHNOLOGY, 2021, 41(1): 69-74. DOI: 10.13922/j.cnki.cjvst.202004006

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Optimizationof Vacuum Freeze-Drying Conditions of Kiwifruit Powder

College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China

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Received Date: April 05, 2020
Available Online: September 10, 2023

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Abstract

Abstract

The influence of the vacuum freeze drying conditions of kiwifruit pulp,including the pressure,thickness of frozen pulp and heating temperature,on the properties of dried kiwifruit powder,such as the vitamin-C content,drying-rate and color difference,was analytically investigated in Box-Behnken response surface design,mathematically formulated with quadratic regression model,numerically simulated in genetic algorithm and experimentally evaluated for the process optimization.Freeze-dried under the optimized conditions,including a thickness of 8 mm,a pressure of 20 Pa and a temperature of 40℃,the kiwifruit powder had a vitamin-C content of 51.75 mg/10 g,a color difference of 3.82 and a drying-rate of 1.89%/h.We suggest that the self-developed quadratic regression model be of some theoretical and technological interest in production of vacuum freeze-dried kiwifruit power on industrial scale.
- Kiwifruit Powder,
- Freeze-Drying,
- Ｒesponse surface,
- Optimization,
- Genetic algorithm

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References

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