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Quality of Raisin Dried with Cold Atmospheric Plasma Pretreatment
Cold atmospheric plasma,Pretreatment,Grape,Drying,Quality of raisin,
|Publication Year :||2019|
Raisins are one of the main processed products of grapes. Traditionally, raisins are made by hot air drying. During the drying process, the original sensory quality and functional components of the grapes may be excessively damaged due to the high temperature and longtime heating. The active particles in the plasma can react with the surface of the object. With that it can cause damage to the surface of the materials, after cold atmospheric plasma treatment of fresh grapes, it is speculated that the water contained in the grapes can evaporate more easily, thereby increasing the drying rate of the grapes, thus preserving the functional ingredients of grapes and enhance their quality. In this study, grapes were pretreated with cold atmospheric plasma before subjecting to hot air circulating oven at 70°C for final drying. The influence of plasma on the physical properties of the grape surface and the drying rate of the grape were evaluated. The effect of cold atmospheric plasma assisted drying on the quality of raisins and changes in their functional ingredients were further explored.
The effect of cold atmospheric plasma on the surface of the grape was observed by scanning electron microscope (SEM). The results showed that cold atmospheric plasma removed the wax layer on the surface of the grape, and the surface structure became flat from the rough. By visual observation, it can be seen that the surface of the grape was changed from a layer of wax to bright and smooth. In addition, after cold atmospheric plasma treatment, the drying time of the grape was about 27% shorter than that of control group, indicated that the cold atmospheric plasma could improve the drying efficiency of the grape. Total phenolics content, radical scavenging capacity, total sugars content and total anthocyanins content of the raisins which made by plasma pretreatment were no statistically significant differences compared to the control group. Therefore, cold atmospheric plasma is expected to be applicable to the drying process of many kinds of fruits and vegetables which contain the heat-sensitive quality factors or the functional ingredients to improve the drying rate and keep the quality of foods.
|Appears in Collections:||食品科技研究所|
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