Combined Infrared Freeze Drying and Infrared Drying of Rose-Flavored Yogurt Melts—Effect on Product Quality
作者： Kay Khaing Hnin , Min Zhang , Sakamon Devahastin , Bin Wang
DOI: 10.1007/S11947-020-02486-X
关键词:
摘要: This study evaluated the use of infrared freeze drying for different durations in combination with (IRFD-IRD) as a means to reduce time and energy consumption without sacrificing dried product quality during production rose-flavored yogurt melts. Total required were examined compared those by IRFD alone. Comparison was also made terms physical properties (color, odor, bulk density, hardness, rehydration time), total phenolic anthocyanin contents, antioxidant activities, sensory characteristics final products. IRFD-IRD could 11.36–22.73% 9.99–24.87% comparison (3 h)-IRD samples had smaller color difference than that samples. Odor, hardness well similar Furthermore, possessed retention bioactive compounds activities. Combined is promising technique processing The combined method significantly reduced affecting quality.
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