Title: Effect of vacuum drying and pulsed vacuum drying on drying kinetics and quality of bitter orange ( <i>Citrus aurantium</i> L.) slices
Abstract: Journal of Food Processing and PreservationVolume 45, Issue 12 e16098 ORIGINAL ARTICLE Effect of vacuum drying and pulsed vacuum drying on drying kinetics and quality of bitter orange (Citrus aurantium L.) slices Peng Xu, Peng Xu orcid.org/0000-0001-7698-266X Xi’an Jiaotong University, Xi’an, China Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Beijing, China Jiangxi CAS Pharmaceutical Engineering Technology Co., Ltd., Nanchang, China Key Laboratory of Equipment and Energy-saving Technology on Food & Pharmaceutical Quality Processing, Storage and Transportation, China National Light Industry, Beijing, China Contribution: Writing - review & editingSearch for more papers by this authorXueyuan Peng, Xueyuan Peng Xi’an Jiaotong University, Xi’an, China Contribution: SupervisionSearch for more papers by this authorJunling Yang, Junling Yang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Beijing, China Key Laboratory of Equipment and Energy-saving Technology on Food & Pharmaceutical Quality Processing, Storage and Transportation, China National Light Industry, Beijing, China Contribution: Writing - original draftSearch for more papers by this authorXiaoqiong Li, Xiaoqiong Li Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Beijing, China Key Laboratory of Equipment and Energy-saving Technology on Food & Pharmaceutical Quality Processing, Storage and Transportation, China National Light Industry, Beijing, China Contribution: Writing - review & editingSearch for more papers by this authorHuafu Zhang, Huafu Zhang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Beijing, China Key Laboratory of Equipment and Energy-saving Technology on Food & Pharmaceutical Quality Processing, Storage and Transportation, China National Light Industry, Beijing, China Contribution: MethodologySearch for more papers by this authorXiaohan Jia, Xiaohan Jia Xi’an Jiaotong University, Xi’an, China Contribution: SupervisionSearch for more papers by this authorYaoyang Liu, Yaoyang Liu Jiangxi CAS Pharmaceutical Engineering Technology Co., Ltd., Nanchang, China Contribution: SupervisionSearch for more papers by this authorZirui Wang, Zirui Wang Key Laboratory of Equipment and Energy-saving Technology on Food & Pharmaceutical Quality Processing, Storage and Transportation, China National Light Industry, Beijing, China Beijing Institute of Petrochemical Technology, Beijing, China Contribution: MethodologySearch for more papers by this authorZhentao Zhang, Corresponding Author Zhentao Zhang [email protected] Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Beijing, China Jiangxi CAS Pharmaceutical Engineering Technology Co., Ltd., Nanchang, China Key Laboratory of Equipment and Energy-saving Technology on Food & Pharmaceutical Quality Processing, Storage and Transportation, China National Light Industry, Beijing, China Correspondence Zhentao Zhang, Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Beijing, China. Email: [email protected] Contribution: SupervisionSearch for more papers by this author Peng Xu, Peng Xu orcid.org/0000-0001-7698-266X Xi’an Jiaotong University, Xi’an, China Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Beijing, China Jiangxi CAS Pharmaceutical Engineering Technology Co., Ltd., Nanchang, China Key Laboratory of Equipment and Energy-saving Technology on Food & Pharmaceutical Quality Processing, Storage and Transportation, China National Light Industry, Beijing, China Contribution: Writing - review & editingSearch for more papers by this authorXueyuan Peng, Xueyuan Peng Xi’an Jiaotong University, Xi’an, China Contribution: SupervisionSearch for more papers by this authorJunling Yang, Junling Yang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Beijing, China Key Laboratory of Equipment and Energy-saving Technology on Food & Pharmaceutical Quality Processing, Storage and Transportation, China National Light Industry, Beijing, China Contribution: Writing - original draftSearch for more papers by this authorXiaoqiong Li, Xiaoqiong Li Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Beijing, China Key Laboratory of Equipment and Energy-saving Technology on Food & Pharmaceutical Quality Processing, Storage and Transportation, China National Light Industry, Beijing, China Contribution: Writing - review & editingSearch for more papers by this authorHuafu Zhang, Huafu Zhang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Beijing, China Key Laboratory of Equipment and Energy-saving Technology on Food & Pharmaceutical Quality Processing, Storage and Transportation, China National Light Industry, Beijing, China Contribution: MethodologySearch for more papers by this authorXiaohan Jia, Xiaohan Jia Xi’an Jiaotong University, Xi’an, China Contribution: SupervisionSearch for more papers by this authorYaoyang Liu, Yaoyang Liu Jiangxi CAS Pharmaceutical Engineering Technology Co., Ltd., Nanchang, China Contribution: SupervisionSearch for more papers by this authorZirui Wang, Zirui Wang Key Laboratory of Equipment and Energy-saving Technology on Food & Pharmaceutical Quality Processing, Storage and Transportation, China National Light Industry, Beijing, China Beijing Institute of Petrochemical Technology, Beijing, China Contribution: MethodologySearch for more papers by this authorZhentao Zhang, Corresponding Author Zhentao Zhang [email protected] Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Beijing, China Jiangxi CAS Pharmaceutical Engineering Technology Co., Ltd., Nanchang, China Key Laboratory of Equipment and Energy-saving Technology on Food & Pharmaceutical Quality Processing, Storage and Transportation, China National Light Industry, Beijing, China Correspondence Zhentao Zhang, Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Beijing, China. Email: [email protected] Contribution: SupervisionSearch for more papers by this author First published: 25 October 2021 https://doi.org/10.1111/jfpp.16098Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Abstract The effect of vacuum pressure (20.0, 17.5, 15.0, 12.5, and 10.0 kPa) of vacuum drying (VD) and vacuum pressure (20.0, 15.0, and 10.0 kPa), drying temperature (65, 70, and 75 °C), and the ratio of pulsed vacuum (5:10, 5:15 and 5 min:20 min) of pulsed vacuum drying (PVD) on drying kinetics and quality (rehydration rate and color difference L*, a*, b*, ΔE, and BI) of bitter orange slices (4 mm) were investigated experimentally. Drying bitter orange slices by PVD can effectively increase the drying rate and decrease quality degradation. The optimal condition was 75 °C, 10.0 kPa and 5 min:15 min, which decreased 47.6%, 28.3%, and 15.5% of the moisture ratio, ΔE and BI than VD. Compared with APD, the moisture content undergoing PVD for 4 hr decreased 72.9%. The Third-degree polynomial drying model was the most suitable (R2 of 0.99865) for PVD. Novelty impact statement Drying bitter orange slices by pulsed vacuum drying can effectively increase the drying rate and decrease quality degradation, and the optimal operating condition is 75 °C, 10.0 kPa and the ratio of pulsed vacuum of 5 min:15 min. The optional vacuum drying condition for bitter oranges slices (4 mm) is 75 °C, 15 kPa but not 10kPa. The Third-degree polynomial drying model is the most suitable for pulsed vacuum drying. Open Research DATA AVAILABILITY STATEMENT Research data are not shared. Volume45, Issue12December 2021e16098 RelatedInformation