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Abstract
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Article Information:
Optimization of Vacuum Freeze Drying of Anthocyanins from Acanthopanax sessiliflorus Fruits
Xinru Shao, Haitao Sun, Yuan Dai, Zhongsu Ma, Liping Wang and Jianghui Dong
Corresponding Author: Zhongsu Ma
Submitted: September 29, 2014
Accepted: November 3, 2014
Published: April 05, 2015 |
Abstract:
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Acanthopanax sessiliflorus fruits anthocyanins were prepared by vacuum freeze drying technology and the particle structure was studied. On the basis of single factor test the effects of drying pressure, material thickness and heating plate temperature on the drying anthocyanins were investigated by Box-Benhnken center composite design and response surface technology. The results showed that the optimum technical conditions were as follows: drying pressure 50 Pa, material thickness 8 mm and heating plate temperature 50°C. Under the optimum conditions, the drying rate was 19.37 g/(g•h), the anthocyanins retention rate was 82.88% and the moisture content was 4.13%. Scanning Electron Microscope (SEM) analyses showed that the anthocyanins were flaky particles, uniform particle size with smooth surface.
Key words: Acanthopanax sessiliflorus fruits, anthocyanins, vacuum freeze drying, , , ,
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Cite this Reference:
Xinru Shao, Haitao Sun, Yuan Dai, Zhongsu Ma, Liping Wang and Jianghui Dong, . Optimization of Vacuum Freeze Drying of Anthocyanins from Acanthopanax sessiliflorus Fruits. Advance Journal of Food Science and Technology, (10): 746-755.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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