Table of Contents Author Guidelines Submit a Manuscript
Journal of Food Quality
Volume 2017 (2017), Article ID 8359438, 8 pages
https://doi.org/10.1155/2017/8359438
Research Article

Analysis for Difficulty during Freeze-Drying Feizixiao Lychees

School of Applied Chemistry and Biological Technology, Shenzhen Polytechnic, Shenzhen, Guangdong 518055, China

Correspondence should be addressed to F. Qiao

Received 23 June 2017; Revised 29 August 2017; Accepted 13 September 2017; Published 24 December 2017

Academic Editor: Hui-Min D. Wang

Copyright © 2017 L. L. Huang et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Linked References

  1. X. Duan, L.-L. Huang, M.-M. Wang, F. Qiao, and C.-F. Fang, “Studies on the Effects of Microwave Power and Temperature Control on the Quality of Whole Lychee (Litchi chinensis Sonn.) Fruit during Microwave Vacuum Drying,” Journal of Food Processing and Preservation, vol. 39, no. 4, pp. 423–431, 2015. View at Publisher · View at Google Scholar · View at Scopus
  2. N. S. Shah and N. Nath, “Changes in qualities of minimally processed litchis: Effect of antibrowning agents, osmo-vacuum drying and moderate vacuum packaging,” LWT- Food Science and Technology, vol. 41, no. 4, pp. 660–668, 2008. View at Publisher · View at Google Scholar · View at Scopus
  3. S. Yang, Y. Chen, L. Feng, E. Yang, X. Su, and Y. Jiang, “Effect of methyl jasmonate on pericarp browning of postharvest lychees,” Journal of Food Processing and Preservation, vol. 35, no. 4, pp. 417–422, 2011. View at Publisher · View at Google Scholar · View at Scopus
  4. S. P. Yang, J. Xie, Y. F. QIan et al., “Preservation of litchi with composite chitosan coating and modified atmosphere packaging,” Food Science, vol. 34, no. 8, pp. 279–283, 2013 (Chinese). View at Google Scholar
  5. Y. Mo, J. Zheng, W. Li, T. Niu, and J. Xie, “Effects of ascorbic acid and glutathione treatments on litchi fruits during post harvest storage,” Transactions of the Chinese Society Agricultural Engineering, vol. 26, no. 3, pp. 363–368, 2010 (Chinese). View at Publisher · View at Google Scholar · View at Scopus
  6. F. Qiao, L.-L. Huang, and W.-S. Xia, “A study on microwave vacuum dried re-structured lychee (Litchi chinensis Sonn.) mixed with purple sweet potato (Ipomoea batatas) snacks,” Food and Bioproducts Processing, vol. 90, no. 4, pp. 653–658, 2012. View at Publisher · View at Google Scholar · View at Scopus
  7. D. M. Fan, L. Y. Wang, N. N. Zhang et al., “Full-time response of starch subjected to microwave heating,” Scientific Reports, vol. 7, no. 3967, 2017. View at Google Scholar
  8. F. Pei, Y. Shi, A. M. Mariga et al., “Comparison of Freeze-Drying and Freeze-Drying Combined with Microwave Vacuum Drying Methods on Drying Kinetics and Rehydration Characteristics of Button Mushroom (Agaricus bisporus) Slices,” Food and Bioprocess Technology, vol. 7, no. 6, pp. 1629–1639, 2014. View at Publisher · View at Google Scholar · View at Scopus
  9. A. Tarafdar, N. C. Shahi, A. Singh, and R. Sirohi, “Optimization of freeze-drying process parameters for qualitative evaluation of button mushroom (Agaricus bisporus)using response surface methodology,” Journal of Food Quality, vol. 2017, Article ID 5043612, 6 pages, 2017. View at Publisher · View at Google Scholar
  10. Y. Roos and M. Karel, “Amorphous state and delayed ice formation in sucrose solutions,” International Journal of Food Science & Technology, vol. 26, no. 6, pp. 553–566, 1991. View at Publisher · View at Google Scholar · View at Scopus
  11. Y. H. Roos, “Frozen state transitions in relation to freeze drying,” Journal of Thermal Analysis and Calorimetry, vol. 48, no. 3, pp. 535–544, 1997. View at Publisher · View at Google Scholar · View at Scopus
  12. H. T. Chan, S. C. M. Kwok, and C. W. Q. Lee, “Sugar composition and invertase activity in lychee,” Journal of Food Science, vol. 40, no. 4, pp. 772–774, 1975. View at Publisher · View at Google Scholar · View at Scopus
  13. M. C. Wu and C. S. Chen, “A research note: Effect of sugar types and citric acid content on the quality of canned lychee,” Journal of Food Quality, vol. 22, no. 4, pp. 461–469, 1999. View at Publisher · View at Google Scholar · View at Scopus
  14. V. A. Drebushchak, A. G. Ogienko, and A. S. Yunoshev, “Metastable eutectic melting in the NaCl-H2O system,” Thermochimica Acta, vol. 647, pp. 94–100, 2017. View at Publisher · View at Google Scholar · View at Scopus
  15. D. Witrowa-Rajchert and M. Rzaca, “Effect of drying method on the microstructure and physical properties of dried apples,” Drying Technology, vol. 27, no. 7, pp. 903–909, 2009. View at Publisher · View at Google Scholar · View at Scopus
  16. L.-L. Huang, F. Qiao, and C.-F. Fang, “Studies on the Microstructure and Quality of Iron Yam Slices during Combined Freeze Drying and Microwave Vacuum Drying,” Journal of Food Processing and Preservation, vol. 39, no. 6, pp. 2152–2160, 2015. View at Publisher · View at Google Scholar · View at Scopus
  17. H. C. P. Karunasena, P. Hesami, W. Senadeera, Y. T. Gu, R. J. Brown, and A. Oloyede, “Scanning Electron Microscopic Study of Microstructure of Gala Apples During Hot Air Drying,” Drying Technology, vol. 32, no. 4, pp. 455–468, 2014. View at Publisher · View at Google Scholar · View at Scopus
  18. C. Niamnuy, S. Devahastin, and S. Soponronnarit, “Some recent advances in microstructural modification and monitoring of foods during drying: A review,” Journal of Food Engineering, vol. 123, pp. 148–156, 2014. View at Publisher · View at Google Scholar · View at Scopus
  19. B.-G. Xu, M. Zhang, B. Bhandari, X.-F. Cheng, and M. N. Islam, “Effect of ultrasound-assisted freezing on the physico-chemical properties and volatile compounds of red radish,” Ultrasonics Sonochemistry, vol. 27, no. 1, pp. 316–324, 2015. View at Publisher · View at Google Scholar · View at Scopus
  20. M. N. Islam, M. Zhang, H. Liu, and C. Xinfeng, “Effects of ultrasound on glass transition temperature of freeze-dried pear (Pyrus pyrifolia) using DMA thermal analysis,” Food and Bioproducts Processing, vol. 94, pp. 229–238, 2015. View at Publisher · View at Google Scholar · View at Scopus
  21. A. Fijalkowska, M. Nowacka, A. Wiktor, M. Sledz, and D. Witrowa-Rajchert, “Ultrasound as a Pretreatment Method to Improve Drying Kinetics and Sensory Properties of Dried Apple,” Journal of Food Process Engineering, vol. 39, no. 3, pp. 256–265, 2016. View at Publisher · View at Google Scholar · View at Scopus
  22. L. L. Huang, F. Qiao, and D. M. Fan, “Microstructure changing and moisture removing of lychee during microwave vacuum drying,” International Journal of Agricultural and Biological Engineering, vol. 9, no. 3, pp. 162–169, 2016. View at Google Scholar
  23. R. M. Syamaladevi, S. S. Sablani, J. Tang, J. Powers, and B. G. Swanson, “State diagram and water adsorption isotherm of raspberry (Rubus idaeus),” Journal of Food Engineering, vol. 91, no. 3, pp. 460–467, 2009. View at Publisher · View at Google Scholar · View at Scopus
  24. L.-L. Huang, M. Zhang, A. S. Mujumdar, and R.-X. Lim, “Comparison of four drying methods for re-structured mixed potato with apple chips,” Journal of Food Engineering, vol. 103, no. 3, pp. 279–284, 2011. View at Publisher · View at Google Scholar · View at Scopus
  25. A. I. Liapis and R. Bruttini, “Freeze drying,” in Handbook of Industrial Drying, A. S. Mujumdar, Ed., CRC Press, Boca Raton, FL, USA, 4th edition, article 259, 2006. View at Google Scholar
  26. B. R. Bhandari and T. Howes, “Implication of glass transition for the drying and stability of dried foods,” Journal of Food Engineering, vol. 40, no. 1, pp. 71–79, 1999. View at Publisher · View at Google Scholar · View at Scopus
  27. X. Duan, X. Yang, G. Ren, Y. Pang, L. Liu, and Y. Liu, “Technical aspects in freeze-drying of foods,” Drying Technology, vol. 34, no. 11, pp. 1271–1285, 2016. View at Publisher · View at Google Scholar · View at Scopus
  28. C. W. Huang, X. H. Liang, and X. W. Fan, “Design of instrument for measuring eutectic and co-melting point of freeze-drying material,” Chinese Medical Equipment Journal, vol. 31, no. 4, pp. 15–17, 2010 (Chinese). View at Google Scholar
  29. R. Wang, M. Zhang, and A. S. Mujumdar, “Effects of vacuum and microwave freeze drying on microstructure and quality of potato slices,” Journal of Food Engineering, vol. 101, no. 2, pp. 131–139, 2010. View at Publisher · View at Google Scholar · View at Scopus
  30. X. Duan, M. Zhang, X. Li, and A. Mujumdar, “Ultrasonically enhanced osmotic pretreatment of sea cucumber prior to microwave freeze drying,” Drying Technology, vol. 26, no. 4, pp. 420–426, 2008. View at Publisher · View at Google Scholar · View at Scopus
  31. Y. Wang, M. Zhang, B. Adhikari, A. S. Mujumdar, and B. Zhou, “The Application of Ultrasound Pretreatment and Pulse-Spouted Bed Microwave Freeze Drying to Produce Desalted Duck Egg White Powders,” Drying Technology, vol. 31, no. 15, pp. 1826–1836, 2013. View at Publisher · View at Google Scholar · View at Scopus