Effect of drying methods on quality of yellow peach powder

doi:10.3969/j.issn.1004-1524.20221792

Acta Agriculturae Zhejiangensis ›› 2023, Vol. 35 ›› Issue (10): 2456-2464.DOI: 10.3969/j.issn.1004-1524.20221792

• Food Science • Previous Articles Next Articles

Effect of drying methods on quality of yellow peach powder

LIU Guige¹^,²^,³(), QIAO Yongjin³, CHEN Bingjie³, WANG Xiao³, ZHANG Yi³, ZHONG Yaoguang¹^,²^,^*()

1. College of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, China
2. Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China
3. Agri-Food Storage and Processing Research Center, Shanghai Academy of Agricultural Sciences, Shanghai 201400, China

Received:2022-12-14 Online:2023-10-25 Published:2023-10-31

Abstract

Abstract:

In order to select the suitable drying method to produce yellow peach powder, yellow peach was used as raw material, hot air drying (HAD), spray drying (SD) and vacuum freeze drying (VFD) were introduced. Sensory evaluation of yellow peach powder was conducted, and physical properties such as color, solubility, fluidity, bulk density, water holding capacity, and oil holding capacity were determined. In addition, the contents of nutrients such as protein, total soluble solids, titratable acids, vitamin C, total phenols were explored, as well as the microstructure, and the types and contents of aroma components. The results showed that the yellow peach powder produced by HAD had dark color, high viscosity and poor tissue state. Compared with the yellow peach powder produced by SD, the water content [(2.69±0.02)%], dissolution time [(46.67±0.21) s], bulk density [(0.21±0.11) g·mL^-1] and angle of repose [(26.07±0.25)°] of yellow peach powder produce by VFD were significantly (P<0.05) decreased, yet its water solubility index [(98.21±0.16)%], water holding capacity [(2.51±0.19) g·g^-1] and oil holding capacity [(3.41±0.21) mL·g^-1] were significantly increased, and the contents of total phenols [(82.27±0.21) mg·kg^-1], vitamin C [(79.3±1.1) mg·kg^-1] and total soluble solids [(6.98±0.13)%] were significantly improved, and the ratio of sugar to acid was better. Besides, the yellow peach powder produced by VFD retained more volatile compounds, such as alcohols, aldehydes and esters, which exhibited better fruit flavor and aroma. For microstructure, the yellow peach powder produced by SD showed spherical, irregular shrinkage, while the yellow peach powder produced by VFD showed skeleton and porous structure, which was easy to recover to the original structure. In conclusion, the yellow peach powder produced by VFD had better quality. Thus, VFD is suitable to produce high-quality yellow peach powder.

Key words: yellow peach, hot air drying, spray drying, vacuum freeze drying, quality

CLC Number:

TS255.36

LIU Guige, QIAO Yongjin, CHEN Bingjie, WANG Xiao, ZHANG Yi, ZHONG Yaoguang. Effect of drying methods on quality of yellow peach powder[J]. Acta Agriculturae Zhejiangensis, 2023, 35(10): 2456-2464.

Figures/Tables 7

References 30

[1]	WANG F Z, LYU J, XIE J, et al. Texture formation of dehydrated yellow peach slices pretreated by osmotic dehydration with different sugars via cell wall pectin polymers modification[J]. Food Hydrocolloids, 2023, 134: 108080.
[2]	HORUZ E, BOZKURT H, KARATAŞ H, et al. Effects of hybrid (microwave-convectional) and convectional drying on drying kinetics, total phenolics, antioxidant capacity, vitamin C, color and rehydration capacity of sour cherries[J]. Food Chemistry, 2017, 230: 295-305.
[3]	ZHANG Z Y, WEI Q Y, NIE M M, et al. Microstructure and bioaccessibility of different carotenoid species as affected by hot air drying: study on carrot, sweet potato, yellow bell pepper and broccoli[J]. LWT, 2018, 96: 357-363.
[4]	JAYAPRAKASH P, MAUDHUIT A, GAIANI C, et al. Encapsulation of bioactive compounds using competitive emerging techniques: electrospraying, nano spray drying, and electrostatic spray drying[J]. Journal of Food Engineering, 2023, 339: 111260.
[5]	NIE Y H, CHEN J H, XU J M, et al. Vacuum freeze-drying of tilapia skin affects the properties of skin and extracted gelatins[J]. Food Chemistry, 2022, 374: 131784.
[6]	林炎娟, 周丹蓉, 吴如健, 等. 不同干燥方式对橄榄果粉品质的影响[J]. 食品研究与开发, 2021, 42(7): 90-97.
	LIN Y J, ZHOU D R, WU R J, et al. Effects of different drying methods on the quality characteristics of olive powder[J]. Food Research and Development, 2021, 42(7): 90-97. (in Chinese with English abstract)
[7]	刘岩龙, 张彩丽, 李婷婷, 等. 不同干燥方式对樱桃果粉品质的影响[J]. 食品研究与开发, 2020, 41(7): 26-30.
	LIU Y L, ZHANG C L, LI T T, et al. Effect of different drying methods on the quality of cherry powder[J]. Food Research and Development, 2020, 41(7): 26-30. (in Chinese with English abstract)
[8]	张艳侠, 张立华, 孙东东, 等. 干燥方法对石榴果粉品质特性的影响[J]. 江苏农业科学, 2015, 43(8): 269-271.
	ZHANG Y X, ZHANG L H, SUN D D, et al. Effect of drying methods on quality characteristics of pomegranate fruit powder[J]. Jiangsu Agricultural Sciences, 2015, 43(8): 269-271. (in Chinese)
[9]	TETTEH E T, DE KOFF J P, POKHAREL B, et al. Effect of winter canola cultivar on seed yield, oil, and protein content[J]. Agronomy Journal, 2019, 111(6): 2811-2820.
[10]	SONG M T, XU H R, XIN G A, et al. Comprehensive evaluation of Actinidia arguta fruit based on the nutrition and taste: 67 germplasm native to Northeast China[J]. Food Science and Human Wellness, 2022, 11(2): 393-404.
[11]	ENONE B S, ETAME-LOE G M M, NGOULE C C, et al. Characterization and quantification of phenolic compounds of hydroethanolic extracts and fractions of leaves Gnetum africanum (Welv.) and Gnetum buchholzianum (Engl.) (Gnetaceae)[J]. Open Journal of Applied Sciences, 2022, 12(7): 1304-1318.
[12]	刘贵阁, 钟耀广, 乔勇进, 等. 干燥方式对黄桃果脯品质的影响[J]. 食品与机械, 2022, 38(9): 165-170.
	LIU G G, ZHONG Y G, QIAO Y J, et al. Effects of drying methods on the quality of preserved yellow peach[J]. Food & Machinery, 2022, 38(9): 165-170. (in Chinese with English abstract)
[13]	QADRI T, NAIK H R, HUSSAIN S Z, et al. Spray dried apple powder: qualitative, rheological, structural characterization and its sorption isotherm[J]. LWT, 2022, 165: 113694.
[14]	李伟, 郜海燕, 陈杭君, 等. 不同干燥方式对杨梅果粉品质的影响[J]. 食品科学, 2017, 38(13): 77-82.
	LI W, GAO H Y, CHEN H J, et al. Effect of drying methods on quality characteristics of bayberry powder[J]. Food Science, 2017, 38(13): 77-82. (in Chinese with English abstract)
[15]	JAFARI S M, GHALEGI GHALENOEI M, DEHNAD D. Influence of spray drying on water solubility index, apparent density, and anthocyanin content of pomegranate juice powder[J]. Powder Technology, 2017, 311: 59-65.
[16]	GOULA A M, ADAMOPOULOS K G. Spray drying of tomato pulp in dehumidified air: II: the effect on powder properties[J]. Journal of Food Engineering, 2005, 66(1): 35-42.
[17]	QUEK S Y, CHOK N K, SWEDLUND P. The physicochemical properties of spray-dried watermelon powders[J]. Chemical Engineering and Processing: Process Intensification, 2007, 46(5): 386-392.
[18]	BHUSARI S N, MUZAFFAR K, KUMAR P. Effect of carrier agents on physical and microstructural properties of spray dried tamarind pulp powder[J]. Powder Technology, 2014, 266: 354-364.
[19]	FONGIN S, ALVINO GRANADOS A E, HARNKARNSUJARIT N, et al. Effects of maltodextrin and pulp on the water sorption, glass transition, and caking properties of freeze-dried mango powder[J]. Journal of Food Engineering, 2019, 247: 95-103.
[20]	符群, 钟明旭, 王萍. 不同干燥方式对黑果腺肋花楸果粉品质的影响[J]. 中南林业科技大学学报, 2021, 41(1): 180-187.
	FU Q, ZHONG M X, WANG P. Effect of drying methods on quality characteristics of Aronia melanocarpa powder[J]. Journal of Central South University of Forestry & Technology, 2021, 41(1): 180-187. (in Chinese with English abstract)
[21]	RICHTER REIS F, MARQUES C, DE MORAES A C S, et al. Trends in quality assessment and drying methods used for fruits and vegetables[J]. Food Control, 2022, 142: 109254.
[22]	王莹, 王辉, 王富, 等. 干燥方式对秋葵超微粉理化特性及抗氧化活性的影响[J]. 食品科学, 2018, 39(19): 114-119.
	WANG Y, WANG H, WANG F, et al. Effect of drying methods on physicochemical properties and antioxidant activity of superfine okra powder[J]. Food Science, 2018, 39(19): 114-119. (in Chinese with English abstract)
[23]	王储炎, 阎晓明, 任子旭, 等. 不同干燥方式对桑椹果粉物理特性的影响[J]. 蚕业科学, 2013, 39(2): 340-345.
	WANG C Y, YAN X M, REN Z X, et al. Effects of different drying methods on physical properties of mulberry fruit powder[J]. Science of Sericulture, 2013, 39(2): 340-345. (in Chinese with English abstract)
[24]	陈晓旭, 易建勇, 毕金峰, 等. 不同联合干燥方式对火龙果粉品质的影响[J]. 食品与发酵工业, 2015, 41(1): 106-112.
	CHEN X X, YI J Y, BI J F, et al. Effect of different combined drying methods on the quality characteristics of pitaya powder[J]. Food and Fermentation Industries, 2015, 41(1): 106-112. (in Chinese with English abstract)
[25]	叶丽琴, 孙萌, 张忠爽, 等. 不同发育阶段欧李果实糖酸变化规律研究及相关性分析[J]. 食品工业科技, 2017, 38(5): 98-102.
	YE L Q, SUN M, ZHANG Z S, et al. Analysis on the changes and correlations of sugar and organic acid contents in Chinese dwarf cherry [Cerasus humilis (Bge.) Sok.] during different development stages[J]. Science and Technology of Food Industry, 2017, 38(5): 98-102. (in Chinese with English abstract)
[26]	张琴, 周丹丹, 彭菁, 等. 油桃采后结合态香气变化规律及其与可溶性糖的关联性[J]. 食品科学, 2021, 42(6): 206-214.
	ZHANG Q, ZHOU D D, PENG J, et al. Changes of bound aroma compounds and their relationship between soluble sugars in nectarines during postharvest storage[J]. Food Science, 2021, 42(6): 206-214. (in Chinese with English abstract)
[27]	YANG C, DUAN W Y, XIE K L, et al. Effect of salicylic acid treatment on sensory quality, flavor-related chemicals and gene expression in peach fruit after cold storage[J]. Postharvest Biology and Technology, 2020, 161: 111089.
[28]	LENG P, HU H W, CUI A H, et al. HS-GC-IMS with PCA to analyze volatile flavor compounds of honey peach packaged with different preservation methods during storage[J]. LWT, 2021, 149: 111963.
[29]	NIJDAM J J, LANGRISH T A G. An investigation of milk powders produced by a laboratory-scale spray dryer[J]. Drying Technology, 2005, 23(5): 1043-1056.
[30]	CAPARINO O A, TANG J, NINDO C I, et al. Effect of drying methods on the physical properties and microstructures of mango (Philippine ‘Carabao’ var.) powder[J]. Journal of Food Engineering, 2012, 111(1): 135-148.

指标Index	评估标准Evaluation standard	分值Score
色泽Color	色泽鲜亮,粉质细腻Bright color, fine powder	16~20
	色泽偏暗,粉质细腻Dark color, fine powder	10~15
	色泽偏暗,粉质粗糙Dark color, coarse powder	0~9
滋味Taste	口感柔顺,无颗粒感Soft and grainy	21~30
	口感较浓郁,无颗粒感Rich taste and grainy	10~20
	口感过于浓郁或有明显颗粒感Too rich taste or with obvious grain feeling	0~9
气味Smell	有浓厚的桃香味,无异味Strong peach flavor, without peculiar smell	16~20
	有桃的清香味,无异味Frragrance of peach, without peculiar smell	10~15
	香气不足或存在异味Weak fragrance of peach, or with peculiar smell	0~9
组织状态Texture	溶解性好,无沉淀Good solubility, no precipitation	21~30
	溶解性良好,有少量沉淀Good solubility, with a small amount of precipitation	10~20
	溶解性较差,有较多沉淀Poor solubility, with a lot of precipitation	0~9

指标Index	评估标准Evaluation standard	分值Score
色泽Color	色泽鲜亮,粉质细腻Bright color, fine powder	16~20
	色泽偏暗,粉质细腻Dark color, fine powder	10~15
	色泽偏暗,粉质粗糙Dark color, coarse powder	0~9
滋味Taste	口感柔顺,无颗粒感Soft and grainy	21~30
	口感较浓郁,无颗粒感Rich taste and grainy	10~20
	口感过于浓郁或有明显颗粒感Too rich taste or with obvious grain feeling	0~9
气味Smell	有浓厚的桃香味,无异味Strong peach flavor, without peculiar smell	16~20
	有桃的清香味,无异味Frragrance of peach, without peculiar smell	10~15
	香气不足或存在异味Weak fragrance of peach, or with peculiar smell	0~9
组织状态Texture	溶解性好,无沉淀Good solubility, no precipitation	21~30
	溶解性良好,有少量沉淀Good solubility, with a small amount of precipitation	10~20
	溶解性较差,有较多沉淀Poor solubility, with a lot of precipitation	0~9

处理Treatment	色泽Color	滋味Taste	香气Smell	组织状态Texture	总分Total
HAD	5.23±0.22 c	10.82±0.11 c	6.42±0.19 c	8.88±0.21 c	31.35±3.35 c
SD	14.74±0.16 b	23.87±0.15 b	13.29±0.13 b	22.25±0.13 b	74.15±0.57 b
VFD	17.93±0.13 a	26.65±0.12 a	17.94±0.16 a	27.73±0.12 a	90.25±1.14 a

处理Treatment	色泽Color	滋味Taste	香气Smell	组织状态Texture	总分Total
HAD	5.23±0.22 c	10.82±0.11 c	6.42±0.19 c	8.88±0.21 c	31.35±3.35 c
SD	14.74±0.16 b	23.87±0.15 b	13.29±0.13 b	22.25±0.13 b	74.15±0.57 b
VFD	17.93±0.13 a	26.65±0.12 a	17.94±0.16 a	27.73±0.12 a	90.25±1.14 a

处理Treatment	L^*	a^*	b^*	ΔΕ
鲜果Fresh fruit	64.38±0.32 c	8.54±0.13 a	38.78±0.26 a	—
SD	89.76±0.15 a	4.44±0.23 b	17.95±0.32 c	33.09±0.42 a
VFD	79.25±0.21 b	8.44±0.19 a	29.52±0.16 b	17.52±0.13 b

Effect of drying methods on quality of yellow peach powder

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

Figures/Tables 7

References 30

Related Articles 15

Recommended Articles

Metrics

Comments

指标Index	SD	VFD
出粉率Powder yield/%	9.98±0.14 a	7.83±0.12 b
含水率Water content/%	3.91±0.05 a	2.69±0.02 b
溶解时间Dissolution time/s	85.33±0.31 a	46.67±0.21 b
水溶性指数	60.08±0.27 b	98.21±0.16 a
Water solubility index/%
结块度Caking degree/%	1.48±0.21 a	1.07±0.02 b
堆积密度	0.45±0.31 a	0.21±0.11 b
Bulk density/(g·mL^-1)
休止角Angle of repose (θ)/(°)	32.48±0.17 a	26.07±0.25 b
持水力	0.69±0.23 b	2.51±0.19 a
Water holding capacity/(g·g^-1)
持油力	1.26±0.17 b	3.41±0.21 a
Oil holding capacity/(mL·g^-1)

处理 Treatment	蛋白质 Protein/%	维生素C Vitamin C/ ( mg·kg^-1)	总酚 Total phenols/ (mg·kg^-1)	TSS/%	可滴定酸 Titratable acid/ (g·kg^-1)	糖酸比 Ratio of sugar to acid
SD	0.32±0.02 a	45.2±2.1 b	56.82±0.34 b	5.18±0.04 b	3.2±0.1 b	16.18±0.15 a
VFD	0.33±0.01 a	79.3±1.1 a	82.27±0.21 a	6.98±0.13 a	6.9±0.4 a	10.12±0.39 b

化合物种类 Compound type	化合物 Compound	保留时间 Retention time/min	不同干燥方式下的含量 Contents under varied drying methods/(μg·kg^-1)
化合物种类 Compound type	化合物 Compound	保留时间 Retention time/min	SD	VFD
烷烃Alkanes	十二烷Dodecane	17.920	7.98±1.22 b	49.76±2.20 a
	十三烷Tridecane	22.609	7.86±1.31 b	42.35±2.87 a
烯烃Alkenes	苯乙烯Styrene	20.972	6.22±1.56 b	42.82±1.99 a
醇Alcohols	正己醇N-Hexanol	25.259	—	17.80±2.22
	(E)-2-己烯醇(E) 2-Hexenol	27.214	—	41.82±2.38
	2-乙基己醇2-Ethylhexanol	29.967	35.74±2.22 b	462.98±33.78 a
	芳樟醇Linalool	31.629	—	21.53±1.92
醛Aldehydes	正己醛N-Hexanal	13.319	105.81±10.14 b	148.20±19.87 a
	(E)2-己烯醛(E) 2-Hexenal	19.317	5.74±1.52 b	32.98±2.10 a
	壬醛Nonanal	26.674	101.03±26.65 b	693.13±30.98 a
	苯甲醛Benzaldehyde	31.105	7.99±1.76 b	38.32±2.22 a
	2-壬烯醛2-Nonenal	31.400	5.81±1.61 b	19.00±2.64 a
酯Esters	乙酸己酯Hexyl acetate	21.711	—	526.80±28.27
	乙酸顺式-3-己烯酯Cis-3-Hexene acetate	23.685	—	317.99±27.76
	(E)-乙酸-2-己烯-1-醇酯Trans-2-Hexenyl acetate	24.357	—	329.27±21.23
	γ-己内酯γ-Caprolactone	36.108	2.58±0.31 b	11.47±1.12 a
	丁位癸内酯5-Decanolide	46.676	—	8.98±1.93
酮Ketones	甲基庚烯酮Methyl heptanone	24.549	10.58±1.20 b	42.69±22.87 a
	大马酮Damascenone	38.909	1.56±0.34 b	36.60±1.23 a
	香叶基丙酮Geranyl acetone	39.463	9.50±1.62 b	37.01±3.76 a

[1]	XU Weimeng, XU Yan, CHEN Guoli. Comprehensive evaluation of waxy corn quality based on various analytical methods [J]. Acta Agriculturae Zhejiangensis, 2025, 37(9): 1840-1848.
[2]	ZHU Weijing, WU Jia, HONG Chunlai, ZHU Fengxiang, HONG Leidong, ZHANG Tao, ZHANG Shuo, ZHU Huifen. Effects of straw mulching on water, heat, fertility status of soil and yield and quality of flat peach [J]. Acta Agriculturae Zhejiangensis, 2025, 37(9): 1924-1932.
[3]	HE Shixiong, YANG Lei, QI Anmin, CHENG Ji, WANG Min, LI Yingkui, HONG Lin. Effects of interstock on leaf photosynthetic characteristics, physicochemical properties and fruit quality of three mandarin hybrids [J]. Acta Agriculturae Zhejiangensis, 2025, 37(8): 1680-1693.
[4]	ZHANG Shunchang, XU Jigen, FU Chengyue, PU Zhanxu, HU Lipeng, WU Hao, LI Junbing, XIN Liang, LEI Yuanjun. Effect of amino acid calcium spraying on peel cracking and quality of citrus hybrid Hongmeiren [J]. Acta Agriculturae Zhejiangensis, 2025, 37(8): 1706-1715.
[5]	YAN Fulin, LANG Yunhu, JIAN Yingquan, CHEN Xiongfei, WEI Wei, WANG Zhiwei, AN Jiangyong, REN Deqiang, DING Ning, WEI Shenghua. Response of yield and quality of Radix Ardisia to soil physiochemical properties [J]. Acta Agriculturae Zhejiangensis, 2025, 37(8): 1766-1775.
[6]	FENG Yiyu, REN Hongjie. Quantitative assessment of new quality productive forces in China’s livestock industry: based on panel data in 2007-2021 [J]. Acta Agriculturae Zhejiangensis, 2025, 37(8): 1805-1816.
[7]	HUANG Xianke, HUANG Xiaolin, ZHANG Xiang, LI Min, CAI Yilong, CHEN Ran. Effects of oyster shells on the growth performance of Penaeus vannamei and water quality, and microbial community characteristics on shell surfaces [J]. Acta Agriculturae Zhejiangensis, 2025, 37(7): 1441-1450.
[8]	WANG Chengyang, LIU Jieya, WU Minyi, XIE Boyi, HONG Decheng, LENG Feng, WU Guoquan. Effect of calcium treatment on the fruit quality of Reliance grape under waterlogging [J]. Acta Agriculturae Zhejiangensis, 2025, 37(7): 1451-1458.
[9]	ZHANG Yuanyuan, LI Meng. The estimation of new quality productive forces level, developmental retardation and cultivation path of feed enterprises [J]. Acta Agriculturae Zhejiangensis, 2025, 37(7): 1580-1594.
[10]	ZHANG Ruonan, MEN Xiaoming, QIN Kaipeng, WANG Binbin, WU Jie, DING Xiangbin, XU Ziwei, QI Keke. Comparative study on growth performance, carcass quality, meat performance and profitability of different crossbreed combinations of Lvjiahei pigs [J]. Acta Agriculturae Zhejiangensis, 2025, 37(6): 1203-1211.
[11]	XIANG Ying, CONG Jianmin, PAN Danhong, TAO Yonggang. Comprehensive evaluation of the growth process of different tomato varieties under spring organic greenhouse planting [J]. Acta Agriculturae Zhejiangensis, 2025, 37(6): 1252-1261.
[12]	LIU Wenqi, HU Qizan, YUE Zhichen, TAO Peng, LEI Juanli, LI Biyuan, ZHAO Yanting, WANG Huasen. Effects of high temperature in summer on the appearance and nutritional quality of Brassica juncea [J]. Acta Agriculturae Zhejiangensis, 2025, 37(6): 1262-1271.
[13]	ZHANG Chengcheng, FAN Tao, ZHANG Jianming, ZHAO Fengliang, XIN Xiaoting, NIU Haiyue, LIU Daqun. Changes of bacterial community and quality during pickling process of Jinyun pickled and dried mustard [J]. Acta Agriculturae Zhejiangensis, 2025, 37(6): 1336-1343.
[14]	YUE Li, ZHUANG Hongmei, ZULIPIYA· Maimaiti, WANG Jiamin, MAO Hongyan, ZHANG Yingxian, NIGARY· Yadikar, YU Ming. Comprehensive evaluation of the texture quality of turnip succulent root based on principal component analysis and cluster analysis [J]. Acta Agriculturae Zhejiangensis, 2025, 37(5): 1057-1071.
[15]	SU Yang, SHANG Xiaolan, QIAN Zhongming, WU Lingen, HUANG Jiaqi, ZHUANG Haifeng, ZHAO Yufei, DANG Hongyang, XU Lijun. Effects of synergistic enhancement of straw returning to the field with decomposition agent and biochar on soil quality and rice growth [J]. Acta Agriculturae Zhejiangensis, 2025, 37(5): 1139-1148.