Vacuum impregnation and drying of iron‐fortified water chestnuts
| Autor: | Huan Kan, Fangyu Fan, Liu Yun, Yang Zongling, Xu Yuqiao, Li Han |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
0106 biological sciences
Materials science Atmospheric pressure Scanning electron microscope General Chemical Engineering 04 agricultural and veterinary sciences General Chemistry Pulp and paper industry 040401 food science 01 natural sciences food.food 0404 agricultural biotechnology food Water Chestnuts Fresh water 010608 biotechnology Iron content Vacuum level Response surface methodology Iron deficiency (plant disorder) Food Science |
| Zdroj: | Journal of Food Processing and Preservation. 43 |
| ISSN: | 1745-4549 0145-8892 |
| DOI: | 10.1111/jfpp.14260 |
| Popis: | Response surface methodology was used to optimize the processing conditions of iron‐fortified water chestnuts by vacuum impregnation (VI) technology. The results showed that the optimum conditions were achieved at a vacuum level of 51 kPa, vacuum time of 20 min, and restoration time of 9 min. Under optimal conditions, the vacuum impregnated water chestnuts provided 2.2 and 14.1 times higher iron content compared with the atmospheric pressure samples and fresh water chestnuts, respectively. Iron‐fortified water chestnuts were dried by vacuum drying, freeze‐drying, and hot air drying (AD). Five thin‐layer drying models were fitted during the hot AD of water chestnuts. The results indicated that the hot AD rates from vacuum impregnate samples were higher than that of atmospheric pressure samples and fresh water chestnuts samples. The Page model was suitable for the characterization of drying characteristics of water chestnut. The results of the scanning electron microscope showed that water chestnuts still maintained good microstructures after drying. PRACTICAL APPLICATIONS: Iron is required for hemoglobin production in the cell precursors. Iron deficiency results in impaired erythropoiesis and iron‐deficient anemia. The iron deficiency is one of the major public nutrition problems that developing countries are facing. In this study, VI technology was used to replace conventional atmospheric pressure impregnation for iron enrichment of fruits and vegetables, which effectively improved the enhancement efficiency. This study can provide a reference for the development of functional food. |
| Databáze: | OpenAIRE |
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