Improving drying kinetics, physicochemical properties and bioactive compounds of red dragon fruit (Hylocereus species) by novel infrared drying

作者：Bassey, Edidiong Joseph; Cheng, Jun-Hu; Sun, Da-Wen^*

来源：Food Chemistry, 2022, 375: 131886.

DOI：10.1016/j.foodchem.2021.131886

• Mid-infrared
• Near-infrared
• Antioxidant
• Betacyanin
• Betaxanthin
• PCA

Effects of tray rotation speeds (TRS: 0, 20, 40 rpm), temperatures (50, 60, 70 degrees C) and wavelength spectra (mid and near-infrared) were comparatively evaluated on improving drying kinetics, physicochemical properties and bioactive content of red dragon fruits. Results indicated that successive increases in TRS and temperature led to significant reductions in drying time and increases in drying rates and moisture diffusivity. High TRS (40 rpm) and lower temperatures (50, 60 degrees C) also improved colour, total soluble solids, rehydration ratio, total phenolics and flavonoid contents, betalain content and antioxidant activity. Meanwhile, NIR drying presented a more energy-efficient approach, but with substantial reductions in quality properties compared with MIR drying. Overall, the results suggested the importance of wavelength absorption properties of plant tissues and potential avoidance of localized overheating for enhanced efficiency during infrared drying and prompted the development of suitable approaches and optimization studies for improving efficiency.