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Drying kinetics and physicochemical properties of kumquat under hot air and air-impingement jet dryings

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Abstract

Kumquat is famous for its unique flavor and nutritional value. In this study, the drying kinetics, moisture effective diffusivity, phytochemical properties, and antioxidant capacities of kumquat dried by hot air drying (HAD) and air-impingement jet drying (AIJD) were comparatively investigated. The results showed that drying rate, moisture effective diffusivity, and nutrient retention under AIJD were better than those under HAD. Fourteen polyphenols were identified by UPLC-QqQ-MS/MS in kumquat slices. The content of limonoid was significantly increased after AIJD. It was also found that high temperature contributed to a higher drying rate. However, most of the polyphenol components decreased at high drying temperatures. Accordingly, AIJD 60 °C was regarded as the optimum condition for kumquat drying. This work contributed to a better understanding of the drying character of kumquat under AIJD and showed the bioactive compounds and antioxidant activities are affected by drying methods.

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Acknowledgements

This research was funded by the project from Scientific and Technological Research Program of Chongqing Municipal Education Commission (KJQN202101402).

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Authors and Affiliations

  1. School of Advanced Agriculture and Bioengineering, Yangtze Normal University, Chongqing, 408100, People’s Republic of China

    Si Tan, Yu Wang, Wenwen Fu, Yuping Luo, Shan Cheng & Wenfeng Li

  2. College of Food Science, Southwest University, Chongqing, 400715, People’s Republic of China

    Si Tan

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  1. Si Tan
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  2. Yu Wang
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  3. Wenwen Fu
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  4. Yuping Luo
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  5. Shan Cheng
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Correspondence to Si Tan.

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Tan, S., Wang, Y., Fu, W. et al. Drying kinetics and physicochemical properties of kumquat under hot air and air-impingement jet dryings. Food Sci Biotechnol 31, 711–719 (2022). https://doi.org/10.1007/s10068-022-01080-5

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