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Home > Archive>Volume 24, Issue 6, 2024 >237-247. DOI:10.16429/j.1009-7848.2024.06.021
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Effect of FIRD-HPD Method on Drying Characteristics and Quality of Blueberry
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  • Zhang Yu 1,2

    Zhang Yu

    College of Food Science and Engineering， Zhejiang University of Technology， Hangzhou 310014;Institute of Food Science， Zhejiang Academy of Agricultural Sciences， Key Laboratory of Vegetable Postharvest Preservation and Processing of Ministry of Agriculture and Rural Affairs jointly established by the Ministry of Agriculture and Rural Affairs， Zhejiang Key Laboratory of Intelligent Food Logistic and Processing， China Key Laboratory of Fruit and Vegetable Preservation and Processing for Light Industry， Hangzhou 310021
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  • Han YanchaO 2

    Han YanchaO

    Institute of Food Science， Zhejiang Academy of Agricultural Sciences， Key Laboratory of Vegetable Postharvest Preservation and Processing of Ministry of Agriculture and Rural Affairs jointly established by the Ministry of Agriculture and Rural Affairs， Zhejiang Key Laboratory of Intelligent Food Logistic and Processing， China Key Laboratory of Fruit and Vegetable Preservation and Processing for Light Industry， Hangzhou 310021
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  • Liu Ruiling 2

    Liu Ruiling

    Institute of Food Science， Zhejiang Academy of Agricultural Sciences， Key Laboratory of Vegetable Postharvest Preservation and Processing of Ministry of Agriculture and Rural Affairs jointly established by the Ministry of Agriculture and Rural Affairs， Zhejiang Key Laboratory of Intelligent Food Logistic and Processing， China Key Laboratory of Fruit and Vegetable Preservation and Processing for Light Industry， Hangzhou 310021
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  • Chen Huizhi 2

    Chen Huizhi

    Institute of Food Science， Zhejiang Academy of Agricultural Sciences， Key Laboratory of Vegetable Postharvest Preservation and Processing of Ministry of Agriculture and Rural Affairs jointly established by the Ministry of Agriculture and Rural Affairs， Zhejiang Key Laboratory of Intelligent Food Logistic and Processing， China Key Laboratory of Fruit and Vegetable Preservation and Processing for Light Industry， Hangzhou 310021
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  • Fang Xiangjun 2

    Fang Xiangjun

    Institute of Food Science， Zhejiang Academy of Agricultural Sciences， Key Laboratory of Vegetable Postharvest Preservation and Processing of Ministry of Agriculture and Rural Affairs jointly established by the Ministry of Agriculture and Rural Affairs， Zhejiang Key Laboratory of Intelligent Food Logistic and Processing， China Key Laboratory of Fruit and Vegetable Preservation and Processing for Light Industry， Hangzhou 310021
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  • Wu Weijie 2

    Wu Weijie

    Institute of Food Science， Zhejiang Academy of Agricultural Sciences， Key Laboratory of Vegetable Postharvest Preservation and Processing of Ministry of Agriculture and Rural Affairs jointly established by the Ministry of Agriculture and Rural Affairs， Zhejiang Key Laboratory of Intelligent Food Logistic and Processing， China Key Laboratory of Fruit and Vegetable Preservation and Processing for Light Industry， Hangzhou 310021
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  • Gao Haiyan 2,3

    Gao Haiyan

    Institute of Food Science， Zhejiang Academy of Agricultural Sciences， Key Laboratory of Vegetable Postharvest Preservation and Processing of Ministry of Agriculture and Rural Affairs jointly established by the Ministry of Agriculture and Rural Affairs， Zhejiang Key Laboratory of Intelligent Food Logistic and Processing， China Key Laboratory of Fruit and Vegetable Preservation and Processing for Light Industry， Hangzhou 310021;Key Laboratory of Fruit Postharvest Treatment， Ministry of Agriculture and Rural Affairs， Hangzhou 310021
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Affiliation:

(1.College of Food Science and Engineering， Zhejiang University of Technology， Hangzhou 310014;2.Institute of Food Science， Zhejiang Academy of Agricultural Sciences， Key Laboratory of Vegetable Postharvest Preservation and Processing of Ministry of Agriculture and Rural Affairs (jointly established by the Ministry of Agriculture and Rural Affairs)， Zhejiang Key Laboratory of Intelligent Food Logistic and Processing， China Key Laboratory of Fruit and Vegetable Preservation and Processing for Light Industry， Hangzhou 310021;3.Key Laboratory of Fruit Postharvest Treatment， Ministry of Agriculture and Rural Affairs， Hangzhou 310021)

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    Abstract:

    In order to investigate the changes of internal water content and migration of blueberries with storage time under FIRD-HPD drying method， Low Field Nuclear Magnetic Resonance (LNMR) was used. LF-NMR and its Magnetic Resonance Imaging (MRI) technique were used to collect the relaxation characteristics and proton density image information of blueberry during drying at different water transition points， analyze the changes of their regularity， and further study the changes of blueberry quality before and after drying. The results showed that when the water transfer point was 30%， 40% and 50%， the drying time of blueberry was 480 min， 420 min and 360 min， respectively. The T2 inversion spectrum of blueberry has three distinct relaxation peaks: T21 (0.01-10 ms) bound water， T22 (10-100 ms) immobile water， and T23 (100-1 000 ms) free water. Free water (T23) and non-mobile water (T22) migrated to the direction of short relaxation time. In the late drying period， bound water became the main water state in blueberry， and free water disappeared completely. Based on MRI technology， magnetic resonance imaging of different drying methods at each drying stage was obtained， and the proton signal gradually decreased with the drying process. LF-NMR and MRI techniques can be used to monitor dynamic water distribution and migration during drying. In addition， the dry color and nutritional quality of blueberries under 40% moisture transfer point combined with far-infrared heat pump drying were superior to 30% and 50% moisture transfer point combined with far-infrared heat pump drying. Taking into consideration， the combination of infrared dry moisture conversion point set at 40% is the best choice for processing dried blueberries.

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History
  • Received:March 22,2024
  • Online: July 22,2024
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