岭南特色水果干燥加工技术研究进展

肖更生; 林可为; 沈乔眉; 刘东杰; 马路凯; 王锋

doi:10.12187/2023.04.001

August 2023

Article Contents

XIAO Gengsheng, LIN Kewei, SHEN Qiaomei, et al. Research progress on drying processing technology of Lingnan characteristic fruits[J]. Journal of Light Industry, 2023, 38(4): 1-10. doi: 10.12187/2023.04.001

Citation: XIAO Gengsheng, LIN Kewei, SHEN Qiaomei, et al. Research progress on drying processing technology of Lingnan characteristic fruits[J]. Journal of Light Industry, 2023, 38(4): 1-10. doi: 10.12187/2023.04.001 shu

Research progress on drying processing technology of Lingnan characteristic fruits

College of Light Industry and Food Technology/Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China

Received Date: 2023-04-14
Accepted Date: 2023-06-21

Abstract

Lingnan characteristic fruits are prone to spoilage after harvesting, drying processing technology can be used to produce dried products that can effectively extend shelf life, reduce transportation costs, and enhance product value. A review of current drying technologies for Lingnan characteristic fruits (hot air drying, heat pump drying, microwave drying, spray drying, freeze drying and combined drying) was conducted to summarize their advantages and disadvantages as well as their effects on the quality of dried products. Drying temperature is a key factor affecting the quality of dried fruit products. Hot air drying is convenient to operate, but high temperature will reduce the quality of its products. Heat pump drying has less sensory loss of fruits, and is suitable for drying heat-sensitive fruits. Microwave drying has high drying efficiency, but the surface of dried fruit products will be burnt with excessive drying power. Spray drying has high efficiency and large processing capacity with good quality produced fruit powder. Freeze drying can maximize the flavor and nutritional content of fruits but consumes more energy, and combined drying can improve the efficiency and reduce energy consumption while improving the quality of fruit dried products by combining the advantages of single drying technology, however, the optimal process parameters need to be determined through a large number of experiments. In the future, we should combine advanced drying technology and equipments and utilize jointly the advantages of single drying technology to adopt appropriate drying processing technology and optimize the combined drying process for different characteristics of fruits, which has contributed to the improvement of drying efficiency and stability of dried product quality. This study aimed to provide references for the innovation-driven development of Lingnan characteristic fruit drying technology.
- Lingnan characteristic fruit,
- drying process technology,
- dried fruit product,
- sensory property,
- nutritional component,
- active substance
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Research progress on drying processing technology of Lingnan characteristic fruits

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