Abstract

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.

Keywords:

Acanthopanax sessiliflorus fruits, anthocyanins, vacuum freeze drying,

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