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Combined Infrared Freeze Drying and Infrared Drying of Rose-Flavored Yogurt Melts—Effect on Product Quality

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Abstract

This study evaluated the use of infrared freeze drying for different durations in combination with infrared drying (IRFD-IRD) as a means to reduce the drying time and energy consumption without sacrificing the dried product quality during the production of rose-flavored yogurt melts. Total required drying time and energy consumption were examined and compared with those required by IRFD alone. Comparison was also made in terms of physical properties (color, odor, bulk density, hardness, and rehydration time), total phenolic and anthocyanin contents, antioxidant activities, and sensory characteristics of the final products. IRFD-IRD could reduce 11.36–22.73% of the drying time and 9.99–24.87% of the energy consumption in comparison of IRFD alone. IRFD (3 h)-IRD samples had smaller total color difference than that of IRFD samples. Odor, bulk density, and hardness as well as sensory characteristics of IRFD (3 h)-IRD samples were similar to those of IRFD samples. Furthermore, IRFD (3 h)-IRD and IRFD samples possessed similar retention of bioactive compounds as well as antioxidant activities. Combined IRFD (3 h)-IRD is a promising technique for the processing of rose-flavored yogurt melts. The combined drying method significantly reduced the drying time and energy consumption without affecting the final product quality.

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Funding

This study received financial supports from the National Key R&D Program of China (Contract No. 2017YFD0400901), Jiangsu Province (China) Agricultural Innovation Project (Contract No. CX (17) 2017), the 111 Project (BP0719028), Jinan City Science & Technology Innovation Project of Ten Agricultural Characteristic Industries, Jiangsu Province (China) “Collaborative Innovation Center for Food Safety and Quality Control” Industry Development Program, Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology (No. FMZ202003).

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Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, China

    Kay Khaing Hnin & Min Zhang

  2. International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, 214122, Jiangsu, China

    Kay Khaing Hnin

  3. Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China

    Min Zhang

  4. Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut’s University of Technology Thonburi, 126 Pracha u-tid Road, Tungkru, Bangkok, 10140, Thailand

    Sakamon Devahastin

  5. Shandong Huamei Biology Science & Technology Co., Ltd., Pingyin, 250400, Shandong, China

    Bin Wang

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  1. Kay Khaing Hnin
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  4. Bin Wang
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Correspondence to Min Zhang.

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Hnin, K.K., Zhang, M., Devahastin, S. et al. Combined Infrared Freeze Drying and Infrared Drying of Rose-Flavored Yogurt Melts—Effect on Product Quality. Food Bioprocess Technol 13, 1356–1367 (2020). https://doi.org/10.1007/s11947-020-02486-x

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  • DOI: https://doi.org/10.1007/s11947-020-02486-x

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