Work

Comparative evaluation of pretreatments for heat pump drying of Saimaiti apricots: Atmospheric pressure plasma jet improves drying kinetics, flavor, and nutritional quality

Year: 2025

Type: article

Abstract: To address the challenges associated with traditional Saimaiti apricot drying methods, this study innovatively introduces atmospheric pressure plasma jet (APPJ) technology to reduce drying time and enhance product quality. Through a comparative experimental design involving control, hot water blanching (HWB), high-voltage electrostatic field (HEF), and APPJ treatment groups, we systematically evaluate the impact of APPJ treatment on the quality of dried Sayram apricots. The findings demonstrated shortest drying time of 22 h, representing 35.29, 21.43, and 35.29 % reductions relative to the control, HWB, and HEF groups, respectively. This improvement was attributed to APPJ's dual impact on cellular structure: it disrupted cell walls and the middle lamellae, increasing porosity and reducing resistance to water migration, and altered pectin composition, modifying mechanical strength to improve water transport. Compared with HWB, APPJ increased the drying rate, reduced color difference (ΔE), and better preserved bioactive compounds (total phenolics: 176.40 ± 8.19 mg/kg; carotenoids: 32.64 ± 0.83 mg/kg). Gas chromatography-ion mobility spectrometry and orthogonal partial least squares-discrimination analysis analyses identified 58 volatile compounds, of which 16 key aroma compounds were retained at higher levels in APPJ-treated samples. APPJ provides a chemical-free, energy-efficient, and green alternative to thermal methods, improving drying efficiency and product quality. • APPJ technology reduces drying time and enhances product quality. • The APPJ technology demonstrated shortest drying time among all treated groups. • APPJ boosted drying, improved color, and preserved bioactive compounds. • Significant aroma compounds were retained at higher levels in APPJ-treated samples. • APPJ overcomes traditional drying's high energy use and nutrient loss.

Source: Journal of Agriculture and Food Research

DOI: 10.1016/j.jafr.2025.102535

Authors: Ruiyin Miao, Kai Chen, Feifan Tian, Yanyan Du, Mingqiang Xu

Institutions: Xinjiang Agricultural University, Xinjiang Academy of Agricultural Sciences

Language: English

Topic: Food Drying and Modeling

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,530