Convective Drying of Fresh and Frozen Raspberries and Change of Their Physical and Nutritive Properties
Zoran Stamenković | Ivan Pavkov | Milivoj Radojčin | Aleksandra Tepić Horecki | Krstan Kešelj | Danijela Bursać Kovačević | Predrag Putnik
Raspberries are one of Serbia&rsquo:s best-known and most widely exported fruits. Due to market fluctuation, producers are looking for ways to preserve this fresh product. Drying is a widely accepted method for preserving berries, as is the case with freeze-drying. Hence, the aim was to evaluate convective drying as an alternative to freeze-drying due to better accessibility, simplicity, and cost-effectiveness of Polana raspberries and compare it to a freeze-drying. Three factors were in experimental design: air temperature (60, 70, and 80 °:C), air velocity (0,5 and 1,5 m ·: s&minus:1), and state of a product (fresh and frozen). Success of drying was evaluated with several quality criteria: shrinkage (change of volume), color change, shape, content of L-ascorbic acid, total phenolic content, flavonoid content, anthocyanin content, and antioxidant activity. A considerable influence of convective drying on color changes was not observed, as &Delta:E was low for all samples. It was obvious that fresh raspberries had less physical changes than frozen ones. On average, convective drying reduced L&ndash:ascorbic acid content by 80.00&ndash:99.99%, but less than 60% for other biologically active compounds as compared to fresh raspberries. Convective dried Polana raspberry may be considered as a viable replacement for freeze-dried raspberries.
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