Skip to main content
SpringerLink
Log in

Berry Drying: Mechanism, Pretreatment, Drying Technology, Nutrient Preservation, and Mathematical Models

  • Review Article
  • Published:
Food Engineering Reviews Aims and scope Submit manuscript

Abstract

Fresh berries containing in bioactive compounds are perishable under natural conditions. Drying is one of the most effective processing techniques to extending the shelf life of berry products, and the nutrients and active components of berries can be retained to a great extent. However, the flavor and texture of the final product considerably correlate with drying techniques. Therefore, the present reviewed work summarizes the research progress of berry drying technology by the perspectives of traditional drying technology and innovative drying concepts and explores the research situation of convective drying, freeze drying, vacuum drying, microwave drying and innovative drying technology for berry drying. The dehydration mechanism, pretreatment methods, and drying technology of various berries were summarized. And the effects of different drying treatments on nutritional components of berry drying were presented; application status of mathematical modeling employed in berry drying was also discussed. Moreover, the research direction and development trend of berry drying techniques in the future were pointed out, which are aimed at improving the drying efficiency of berries, preserving the active components of berries to the greatest extent, and promoting the processing utilization of berries and economic benefits in the future to provide a reference for further research and utilization of drying technology.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5

Similar content being viewed by others

References

  1. Skenderidis P, Kerasioti E, Karkanta E, Stagos D, Kouretas D, Petrotos K, Hadjichristodoulou C, Tsakalof A (2018) Assessment of the antioxidant and antimutagenic activity of extracts from goji berry of Greek cultivation. Toxicol Rep 5:251–257

    Article  PubMed  PubMed Central  Google Scholar 

  2. Auzanneau N, Weber P, Kosińska-Cagnazzo A, Andlauer W (2018) Bioactive compounds and antioxidant capacity of Lonicera caerulea berries: comparison of seven cultivars over three harvesting years. J Food Compos Anal 66:81–89

    Article  CAS  Google Scholar 

  3. Fratianni A, Niro S, Alam MDR, Cinquanta L, Matteo MD, Adiletta G, Panfili G (2018) Effect of a physical pre-treatment and drying on carotenoids of goji berries (Lycium barbarum L.). LWT- Food Sci Technol 92:318–323

    Article  CAS  Google Scholar 

  4. Wang CY, Wang SY, Chen C (2008) Increasing antioxidant activity and reducing decay of blueberries by essential oils. J Agric Food Chem 56(10):3587–3592

    Article  CAS  PubMed  Google Scholar 

  5. Hagg M, Ylikoski S, Kumpulainen J (1995) Vitamin C content in fruits and berries consumed in Finland. J Food Compos Anal 8(1):12–20

    Article  CAS  Google Scholar 

  6. Gutzeit D, Baleanu G, Winterhalter P, Jerz G (2010) Vitamin C content in sea buckthorn berries (Hippophaë rhamnoides L. ssp. rhamnoides) and related products: a kinetic study on storage stability and the determination of processing effects. J Food Sci 73(9):C615–C620

    Article  CAS  Google Scholar 

  7. Górnaś P, Šnē E, Siger A, Segliņa D (2014) Sea buckthorn (Hippophae rhamnoides L.) leaves as valuable source of lipophilic antioxidants: the effect of harvest time, sex, drying and extraction methods. Ind Crop Prod 60:1–7

    Article  CAS  Google Scholar 

  8. Njoku NE, Ubbaonu CN, Alagbaoso SO, Eluchie CN, Umelo MC (2015) Amino acid profile and oxidizable vitamin content of Synsepalum dulcificum berry (miracle fruit) pulp. Food Sci Nutr 3(3):252–256

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  9. He C, Zhang G, Zhang J, Zeng Y, Liu J (2017) Integrated analysis of multiomic data reveals the role of the antioxidant network in the quality of sea buckthorn berry. FASEB J 31(5):1929–1938

    Article  CAS  PubMed  Google Scholar 

  10. Shao CL, Meng XJ, Jin-Feng BI, Bin LI, Chen QQ, Liu X, University S.A (2013) Effect of different drying methods on the quality of blueberry. Food Ferment Ind 39(11):109–113

    CAS  Google Scholar 

  11. Ryszard Z, Marian N, Nesterowicz J (2005) Phenolic acid profiles in some small berries. J Agric Food Chem 53(6):2118–2124

    Article  CAS  Google Scholar 

  12. Baby B, Antony P, Vijayan R (2017) Antioxidant and anticancer properties of berries. Crit Rev Food Sci Nutr 2:00–00

    Google Scholar 

  13. Grochowski DM, Skalickawoźniak K, Orhan IE, Xiao J, Locatelli M, Piwowarski JP, Granica S, Tomczyk M (2017) A comprehensive review of agrimoniin. Ann N Y Acad Sci 1401(1):166–180

    Article  CAS  PubMed  Google Scholar 

  14. LipiåSka L, Klewicka E, SãJka M (2014) The structure, occurrence and biological activity of ellagitannins: a general review. Acta Sci Pol Technol Aliment 13(3):289–299

    Article  Google Scholar 

  15. Skrovankova S, Sumczynski D, Mlcek J, Jurikova T, Sochor J (2015) Bioactive compounds and antioxidant activity in different types of berries. Int J Mol Sci 16(10):24673–24706

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  16. Mattila PH, Hellström J, Mcdougall G, Dobson G, Pihlava JM, Tiirikka T, Stewart D, Karjalainen R (2011) Polyphenol and vitamin C contents in European commercial blackcurrant juice products. Food Chem 127(3):1216–1223

    Article  CAS  PubMed  Google Scholar 

  17. Pluta S, Zurawicz E, Pruski K (2012) Suitability of fruits of selected blackcurrant (Ribes nigrum L.) cultivars for fresh market. J Berry Res 2(1):23–31

    Google Scholar 

  18. Mathew A (2017) Grape: Vitus vinifera L (Vitaceae). Natural Food Flavors and Colorants 215–218

  19. Khan F, Ray S, Craigie AM, Kennedy G, Hill A, Barton KL, Broughton J, Belch JJ (2014) Lowering of oxidative stress improves endothelial function in healthy subjects with habitually low intake of fruit and vegetables: a randomized controlled trial of antioxidant- and polyphenol-rich blackcurrant juice. Free Radic Biol Med 72:232–237

    Article  CAS  PubMed  Google Scholar 

  20. Luís Â, Duarte AP, Pereira L, Domingues F (2017) Interactions between the major bioactive polyphenols of berries: effects on antioxidant properties. Eur Food Res Technol 244:175–185

    Article  CAS  Google Scholar 

  21. Wang Y, Zhu J, Meng X, Liu S, Mu J, Ning C (2016) Comparison of polyphenol, anthocyanin and antioxidant capacity in four varieties of Lonicera caerulea berry extracts. Food Chem 197(Pt A):522–529

    Article  CAS  PubMed  Google Scholar 

  22. Negi PS, Chauhan AS, Sadia GA, Rohinishree YS, Ramteke RS (2006) Antioxidant and antibacterial activities of various seabuckthorn (Hippophae rhamnoides L.) seed extracts. Food Chem 92(1):119–124

    Article  CAS  Google Scholar 

  23. Seeram NP (2008) Berry fruits for cancer prevention: current status and future prospects. J Agric Food Chem 56(3):630–635

    Article  CAS  PubMed  Google Scholar 

  24. Sánchez-Rodas D, Mellano F, Martínez F, Palencia P, Giráldez I, Morales E (2016) Speciation analysis of Se-enriched strawberries (Fragaria ananassa Duch) cultivated on hydroponics by HPLC-TR-HG-AFS. Microchem J 127:120–124

    Article  CAS  Google Scholar 

  25. Tang LP, Yang YM, Yan LI, Ying MA (2009) Bilberry extract induces apoptosis of Hela cells and its action mechanism. J Med Postgrad 22:1150–1154

    CAS  Google Scholar 

  26. Bada JC, León-Camacho M, Copovi P, Alonso L (2014) Characterization of berry and currant seed oils from Asturias, Spain. Int J Food Prop 17(1):77–85

    Article  CAS  Google Scholar 

  27. Reißner AM, Al-Hamimi S, Quiles A, Schmidt C, Struck S, Hernando I, Turner C, Rohm H (2019) Composition and physicochemical properties of dried berry pomace. J Sci Food Agric 99(3):1284–1293

  28. Jatoi MA, Jurić S, Vidrih R, Vinceković M, Vuković M, Jemrić T (2017) The effects of postharvest application of lecithin to improve storage potential and quality of fresh goji (Lycium barbarum L.) berries. Food Chem 230:241–249

    Article  CAS  PubMed  Google Scholar 

  29. Wang S, Chen CT (2010) Effect of allyl isothiocyanate on antioxidant enzyme activities, flavonoids and post-harvest fruit quality of blueberries (Vaccinium corymbosum L., cv. Duke). Food Chem 122(4):1153–1158

    Article  CAS  Google Scholar 

  30. Michalczyk M, Macura R, Matuszak I (2010) The effect of air-drying, freeze-drying and storage on the quality and antioxidant activity of some selected berries. J Food Process Preserv 33(1):11–21

    Article  Google Scholar 

  31. Howard LR, Prior RL, Liyanage R, Lay JO (2012) Processing and storage effect on berry polyphenols: challenges and implications for bioactive properties. J Agric Food Chem 60(27):6678–6693

    Article  CAS  PubMed  Google Scholar 

  32. Khattab R, Celli GB, Ghanem A, Brooks SL (2015) Effect of frozen storage on polyphenol content and antioxidant activity of haskap berries (Lonicera caerulea L.). J Berry Res 5(4):231–242

    Article  CAS  Google Scholar 

  33. Cai H, Yuan X, Pan J, Li H, Wu Z, Wang Y (2014) Biochemical and proteomic analysis of grape berries (Vitis labruscana) during cold storage upon postharvest salicylic acid treatment. J Agric Food Chem 62(41):10118–10125

    Article  CAS  PubMed  Google Scholar 

  34. Dermesonlouoglou E, Chalkia A, Taoukis P (2018) Application of osmotic dehydration to improve the quality of dried goji berry. J Food Eng 232:36–43

    Article  CAS  Google Scholar 

  35. Kaushal M, Sharma PC, Sharma R (2013) Formulation and acceptability of foam mat dried seabuckthorn (Hippophae salicifolia) leather. J Food Sci Technol 50(1):78–85

    Article  CAS  PubMed  Google Scholar 

  36. Robert P, Fredes C (2015) The encapsulation of anthocyanins from berry-type fruits. Trends in foods. Molecules 20(4):5875–5888

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  37. Bustos MC, Rocha-Parra D, Sampedro I, De PTS, León AE (2018) The influence of different air-drying conditions on bioactive compounds and antioxidant activity of berries. J Agric Food Chem 66:2714–2723

    Article  CAS  PubMed  Google Scholar 

  38. Piecko J, Konopacka D, Mieszczakowskafrąc M, Kruczyńska D (2017) The effectiveness of vacuum-microwave drying methods in the preservation of Amelanchier berries (Amelanchier canadensis L. Medik.). Int J Food Eng 13(6):81–89

    Article  CAS  Google Scholar 

  39. Rennie TJ (2004) Microwave-convective and microwave-vacuum drying of cranberries: a comparative study. Dry Technol 22(5):1217–1231

    Article  Google Scholar 

  40. Yan X, Yu X, Hu Z, Yu K, Zheng Y, Li Y (2011) Effects of ultrasound pretreatment on drying time for intermediate-dried litchi. Trans Chin Soc Agric Eng 27(3):351–356

    Google Scholar 

  41. Wu L, Orikasa T, Ogawa Y, Tagawa A (2007) Vacuum drying characteristics of eggplants. J Food Eng 83(3):422–429

    Article  Google Scholar 

  42. Yang XS (2012) Effect of heat shocking to polyphenoloxidase and polyphenol compounds in production of blueberry juice. Chem Eng 5:55–59

    Google Scholar 

  43. Ruse K, Sabovics M, Rakcejeva T, Dukalska L, Galoburda R, Berzina L (2012) The effect of drying conditions on the presence of volatile compounds in cranberries. Int J Biol, Food, Vet Agric Eng 6:17–23

  44. Macaigne O (2014) On the development of osmotically dehydrated seabuckthorn fruits: pretreatments, osmotic dehydration, postdrying techniques, and nutritional quality. Dry Technol 32(7):813–819

    Article  CAS  Google Scholar 

  45. Sagar VR, Kumar PS (2010) Recent advances in drying and dehydration of fruits and vegetables: a review. J Food Sci Technol 47(1):15–26

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  46. Yemmireddy VK, Chinnan MS, Kerr WL, Hung YC (2013) Effect of drying method on drying time and physico-chemical properties of dried rabbiteye blueberries. LWT Food Sci Technol 50(2):739–745

    Article  CAS  Google Scholar 

  47. Michalska A, Łysiak G (2015) Bioactive compounds of blueberries: post-harvest factors influencing the nutritional value of products. Int J Mol Sci 16(8):18642–18663

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  48. Singh B, Panesar PS, Nanda V, Kennedy JF (2012) Optimisation of osmotic dehydration process of carrot cubes in mixtures of sucrose and sodium chloride solutions. Food Chem 123(3):590–600

    Article  CAS  Google Scholar 

  49. Ramya V, Jain NK (2017) A review on osmotic dehydration of fruits and vegetables: an integrated approach. J Food Process Eng 40(3):e12440

  50. Pei F, Chen L, Yang W, Zhao L, Fang Y, Ma N, Hu Q (2018) Comparison of osmotic dehydration and ultrasound-assisted osmotic dehydration on the state of water, texture, and nutrition of Agaricus bisporus. CyTA J Food 16(1):181–189

    Article  CAS  Google Scholar 

  51. Changrue V, Orsat V, Raghavan GSV, Lyew D (2008) Effect of osmotic dehydration on the dielectric properties of carrots and strawberries. J Food Eng 88:280–286

    Article  Google Scholar 

  52. Dimakopoulou-Papazoglou D, Katsanidis E (2017) Effect of maltodextrin, sodium chloride, and liquid smoke on the mass transfer kinetics and storage stability of osmotically dehydrated beef meat. Food Bioprocess Technol 10(11):2034–2045

    Article  CAS  Google Scholar 

  53. Sangeeta Hathan BS (2016) Studies on mass transfer and diffusion coefficients in elephant foot yam (Amorphophallus spp.) during osmotic dehydration in sodium chloride solution. J Food Process Preserv 40(3):521–530

    Article  CAS  Google Scholar 

  54. Mercali GD, Ldf M, Tessaro IC, Cpz N (2011) Evaluation of water, sucrose and NaCl effective diffusivities during osmotic dehydration of banana (Musa sapientum, shum.). LWT Food Sci Technol 44(1):82–91

    Article  CAS  Google Scholar 

  55. Prothon F, Ahrné LLM, Funebo T, Kidman S, Langton M, Sjöholm I (2001) Effects of combined osmotic and microwave dehydration of apple on texture, microstructure and rehydration characteristics. LWT- Food Sci Technol 34(2):95–101

    Article  CAS  Google Scholar 

  56. Bhoite AA, Unde KB, Walke AK, Yeola PR, Yewale NS (2015) Studies on dehydration of pineapple using different sugar syrup treatments. Food Sci Res J 54(2):232–244

  57. Doymaz B (2006) Drying kinetics of black grapes treated with different solution. J Food Eng 76(2):212–217

    Article  CAS  Google Scholar 

  58. Contreras C, Martínesparza ME, Martíneznavarrete N, Chiralt A (2007) Influence of osmotic pre-treatment and microwave application on properties of air dried strawberry related to structural changes. Eur Food Res Technol 224(4):499–504

    Article  CAS  Google Scholar 

  59. Stojanovic J, Silva JL (2007) Influence of osmotic concentration, continuous high frequency ultrasound and dehydration on antioxidants, colour and chemical properties of rabbiteye blueberries. Food Chem 101(3):898–906

    Article  CAS  Google Scholar 

  60. Nikkhah E, Khayamy M, Heidari R, Jamee R (2007) Effect of sugar treatment on stability of anthocyanin pigments in berries. J Biol Sci 7(8):1412–1417

    Article  CAS  Google Scholar 

  61. Awad TS, Moharram HA, Shaltout OE, Asker D, Youssef MM (2012) Applications of ultrasound in analysis, processing and quality control of food: a review. Food Res Int 48(2):410–427

    Article  CAS  Google Scholar 

  62. Haghi Amanifard AK (2008) Analysis of heat and mass transfer during microwave drying of food products. Braz J Chem Eng 25(3):491–501

    Article  Google Scholar 

  63. Kowalski SJ, Musielak G, Banaszak J (2010) Heat and mass transfer during microwave-convective drying. AICHE J 56(1):24–35

    CAS  Google Scholar 

  64. Mu Y (2012) Analysis of puffing characteristics using a sigmodal function for the berry fruit snack subjected to microwave vacuum conditions. Dry Technol 30(5):494–504

    Article  CAS  Google Scholar 

  65. Mierzwa D, Kowalski SJ, Kroehnke J (2017) Hybrid drying of carrot preliminary processed with ultrasonically assisted osmotic dehydration. Food Technol Biotechnol 55(2):197–205

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  66. Fernandes FAN, Rodrigues S (2007) Ultrasound as pre-treatment for drying of fruits: dehydration of banana. J Food Eng 82(2):261–267

    Article  Google Scholar 

  67. Deng Y, Zhao Y (2008) Effect of pulsed vacuum and ultrasound osmopretreatments on glass transition temperature, texture, microstructure and calcium penetration of dried apples (Fuji). LWT Food Sci Technol 41(9):1575–1585

    Article  CAS  Google Scholar 

  68. Yan XH, Yu XL, Hu ZY, Yu K, Zheng YL, Li YJ (2011) Effects of ultrasound pretreatment on drying time for intermediate-dried litchi. Trans Chin Soc Agric Eng 27(3):351–335

    Google Scholar 

  69. Nowacka M, Tylewicz U, Laghi L, Dalla RM, Witrowa-Rajchert D (2014) Effect of ultrasound treatment on the water state in kiwifruit during osmotic dehydration. Food Chem 144(2):18–25

    Article  CAS  PubMed  Google Scholar 

  70. Yu Y, Jin TZ, Xiao G (2017) Effects of pulsed electric fields pretreatment and drying method on drying characteristics and nutritive quality of blueberries. J Food Process Preserv 41(6):e13303

    Article  CAS  Google Scholar 

  71. Lamanauskas N, Šatkauskas S, Bobinaitė R, Viškelis P (2015) Pulsed electric field (PEF) impact on Actinidia kolomikta drying efficiency. J Food Process Eng 38(3):243–249

    Article  CAS  Google Scholar 

  72. Rojas ML, Augusto PED (2018) Ethanol pre-treatment improves vegetable drying and rehydration: kinetics, mechanisms and impact on viscoelastic properties. J Food Eng 233:17–27

    Article  CAS  Google Scholar 

  73. Zhang M, Tang J, Mujumdar AS, Wang S (2006) Trends in microwave-related drying of fruits and vegetables. Trends Food Sci Technol 17(10):524–534

    Article  CAS  Google Scholar 

  74. Jiang H, Liu Z, Wang S (2017) Microwave processing: effects and impacts on food components. Crit Rev Food Sci Nutr 58(14):2476–2489

  75. Yuan W (2011) Anthocyanins, phenolics, and antioxidant capacity of Vaccinium L. in Texas, USA. Pharm Crops 2(1):11–23

    Article  CAS  Google Scholar 

  76. Rodríguez K, Kong AH, Vega-Gálvez A, Vásquez V, Quispe-Fuentes I, Rojas P, Lemus-Mondaca R (2016) Changes in bioactive components and antioxidant capacity of maqui, Aristotelia chilensis [Mol] Stuntz, berries during drying. LWT Food Sci Technol 65:537–542

    Article  CAS  Google Scholar 

  77. Zotarelli MF, Laurindo JB (2012) A convective multi-flash drying process for producing dehydrated crispy fruits. J Food Eng 108(4):523–531

    Article  Google Scholar 

  78. Kim MH, Toledo RT (2010) Effect of osmotic dehydration and high temperature fluidized bed drying on properties of dehydrated rabbiteye blueberries. J Food Sci 52(4):980–984

    Article  Google Scholar 

  79. Pallas LA, Pegg RB, Shewfelt RL, Kerr WL (2012) The role of processing conditions on the color and antioxidant retention of jet tube fluidized bed–dried blueberries. Dry Technol 30(14):1600–1609

    Article  CAS  Google Scholar 

  80. Sullivan JF, Jr JCC, Dekazos ED, Leiby SM, Konstance RP (2010) Dehydrated blueberries by the continuous explosion-puffing process. J Food Sci 47(2):445–448

    Article  Google Scholar 

  81. Maite G, Rocío C, Milagros GM, Agustina S, Graciela L, Daniela S, Carolina S (2019) Spray-dried powders from berries extracts obtained upon several processing steps to improve the bioactive components content. Powder Technol 342:1008–1015

    Article  CAS  Google Scholar 

  82. Ferrari CC, Germer SPM, De Aguirre JM (2012) Effects of spray-drying conditions on the physicochemical properties of blackberry powder. Dry Technol 30(2):154–163

    Article  CAS  Google Scholar 

  83. León-Martínez FM, Méndez-Lagunas LL, Rodríguez-Ramírez J (2010) Spray drying of nopal mucilage (Opuntia ficus-in-dica): effects on powder properties and characterization. Carbohydr Polym 81:864–870

    Article  CAS  Google Scholar 

  84. Osorio C, Forero DP, Carriazo JG (2011) Characterisation and performance assessment of guava (Psodium guajava L.) microencapsulates obtained by spray-drying. Food Res Int 44:1174–1181

    Article  CAS  Google Scholar 

  85. Yang C, Atallah WA (2010) Effect of four drying methods on the quality of intermediate moisture lowbush blueberries. J Food Sci 50(5):1233–1237

    Article  Google Scholar 

  86. Quispefuentes I, Vegagálvez A, Aranda M (2018) Evaluation of phenolic profiles and antioxidant capacity of Maqui (Aristotelia chilensis) berries and their relationships to drying methods. J Sci Food Agric 98(11):0–0

  87. Araya-Farias M, Makhlouf J, Ratti C (2011) Drying of seabuckthorn (Hippophae rhamnoides L.) berry: impact of dehydration methods on kinetics and quality. Dry Technol 29(3):351–359

    Article  CAS  Google Scholar 

  88. Kyriakopoulou K, Pappa A, Krokida M, Detsi A, Kefalas P (2013) Effects of drying and extraction methods on the quality and antioxidant activity of sea buckthorn (Hippophae rhamnoides) berries and leaves. Dry Technol 31(9):1063–1076

    Article  CAS  Google Scholar 

  89. Xu QQ, Chen HJ, Gao HY, Song LL, Mu HL (2014) Effects of vacuum freeze-drying and hot-air drying on the quality of blueberry fruits. Food Sci 35(5):64–68

    Google Scholar 

  90. Si X, Chen QQ, Bi JF, Wu XY, Li ZL (2016) Effects of drying methods on the drying characteristics, quality and microstructure of raspberry. J Chin Inst Food Sci Technol 16(10):130–138

    Google Scholar 

  91. Mejía-Meza EI, Yáñez JA, Remsberg CM, Davies NM, Rasco B, Younce F, Clary C (2008) Improving nutritional value of dried blueberries (Vaccinium corymbosum L.) combining microwave-vacuum, hot-air drying and freeze drying technologies. J Food Eng 4(5):99–107

    Google Scholar 

  92. Bhl K, Hu C, Durance T, Kitts DD (2010) Dehydration techniques affect phytochemical contents and free radical scavenging activities of Saskatoon berries (Amelanchier alnifolia Nutt.). J Food Sci 69(3):SNQ122–SNQ126

    Google Scholar 

  93. Nhuan DT, Hwang ES (2016) Effects of drying methods on contents of bioactive compounds and antioxidant activities of black chokeberries (Aronia melanocarpa). Food Sci Biotechnol 25(1):55–61

    Article  CAS  Google Scholar 

  94. Mejía-Meza EI, Yáñez JA, Remsberg CM, Davies NM, Rasco B, Younce F, Clary C (2008) Improving nutritional value of dried blueberries (Vaccinium corymbosum L.) combining microwave-vacuum, hot-air drying and freeze drying technologies. Int J Food Eng 4:5 Article 5

    Article  Google Scholar 

  95. Sadowska K, Andrzejewska J, Klóska Ł (2017) Influence of freezing, lyophilisation and air-drying on the total monomeric anthocyanins, vitamin C and antioxidant capacity of selected berries. Int J Food Sci Technol 52:1246–1251

    Article  CAS  Google Scholar 

  96. Sunjka PS, Orsat V, Raghavan GSV (2008) Microwave vacuum drying of cranberries (Vaccinium Macrocarpon). Am J Food Technol 3(2):100–108

    Article  Google Scholar 

  97. Wang R, Zhang M, Mujumdar AS, Sun JC (2009) Microwave freeze-drying characteristics and sensory quality of instant vegetable soup. Dry Technol 27(9):962–968

    Article  Google Scholar 

  98. Wang R, Zhang M, Mujumdar AS, Jiang H (2011) Effect of salt and sucrose content on dielectric properties and microwave freeze drying behavior of re-structured potato slices. J Food Eng 106(4):290–297

    Article  CAS  Google Scholar 

  99. Wang R, Zhang M, Mujumdar AS (2010) Effect of food ingredient on microwave freeze drying of instant vegetable soup. LWT- Food Sci Technol 43(7):1144–1150

    Article  CAS  Google Scholar 

  100. Huang LL, Zhang M, Yan WQ, Mujumdar AS, Sun DF (2009) Effect of coating on post-drying of freeze-dried strawberry pieces. J Food Eng 92(1):107–111

    Article  CAS  Google Scholar 

  101. Jiang H, Zhang M, Mujumdar AS (2010) Physico-chemical changes during different stages of MFD/FD banana chips. J Food Eng 101(2):140–145

    Article  CAS  Google Scholar 

  102. Feng L, Zhang M, Adhikari B (2014) Effect of water on the quality of dehydrated products: a review of novel characterization methods and hybrid drying technologies. Dry Technol 32(15):1872–1884

    Article  Google Scholar 

  103. Cao X, Zhang M, Mujumdar AS, Zhong Q, Wang Z (2017) Effect of microwave freeze drying on quality and energy supply in drying of barley grass. J Sci Food Agric 98(4):1599–1605

    Article  CAS  PubMed  Google Scholar 

  104. Knoerzer K, Regier M, Schubert H (2008) A computational model for calculating temperature distributions in microwave food applications. Innovative Food Sci Emerg Technol 9(3):374–384

    Article  Google Scholar 

  105. Hossan MR, Bynn D, Dutta P (2010) Analysis of microwave heating for cylindrical shaped objects. Int J Heat Mass Transf 53(23–24):5129–5138

    Article  Google Scholar 

  106. Wang Y, Zhang M, Mujumdar AS, Mothibe KJ, Azam SMR (2013) Study of drying uniformity in pulsed spouted microwave-vacuum drying of stem lettuce slices with regard to product quality. Dry Technol 3l(1):91–101

    Article  Google Scholar 

  107. Leusink GJ, Kitts DD, Yaghmaee P, Durance T (2010) Retention of antioxidant capacity of vacuum microwave dried cranberry. J Food Sci 75(3):C311–C316

    Article  CAS  PubMed  Google Scholar 

  108. Bruijn J, Rivas F, Rodriguez Y, Loyola C, Flores A, Melin P, Borquez R (2016) Effect of vacuum microwave drying on the quality and storage stability of strawberries. J Food Process Preserv 40(5):1104–1115

    Article  CAS  Google Scholar 

  109. Jin XH (2015) Optimization of process of microwave-vacuum drying at controlled freezing point of blueberries. Food Ind 36(6):82–85

    Google Scholar 

  110. López J, Shun Ah-Hen K, Vega-Gálvez A, Morales A, Uribe E (2016) Effects of drying methods on quality attributes of murta (ugni molinae turcz) berries: bioactivity, nutritional aspects, texture profile, microstructure and functional properties. J Food Process Eng 40:e12511

    Article  CAS  Google Scholar 

  111. Nemzer B, Vargas L, Xia X, Sintara M, Feng H (2018) Phytochemical and physical properties of blueberries, tart cherries, strawberries, and cranberries as affected by different drying methods. Food Chem 262:242–250

    Article  CAS  PubMed  Google Scholar 

  112. Nindo CI, Feng H, Shen GQ, Tang J, Kang DH (2010) Energy utilization and microbial reduction in a new film drying system. J Food Process Preserv 27(2):117–136

    Article  Google Scholar 

  113. Methakhup S, Chiewchan N, Devahastin S (2005) Effects of drying methods and conditions on drying kinetics and quality of Indian gooseberry flake. LWT Food Sci Technol 38(6):579–587

    Article  CAS  Google Scholar 

  114. Hawlader MNA, Perera CO, Tian M (2006) Properties of modified atmosphere heat pump dried foods. J Food Eng 74(3):392–401

    Article  Google Scholar 

  115. Jiang H, Shen YB, Zhen LY, Li WH, Zhang QG (2018) Evaluation of strawberries dried by radio frequency energy. Dry Technol. https://doi.org/10.1080/07373937.2018.1439503

  116. Babu AK, Kumaresan G, Raj VAA, Velraj R, Kazmerski L (2018) Review of leaf drying: mechanism and influencing parameters, drying methods, nutrient preservation, and mathematical models. Renew Sust Energ Rev 90:536–556

    Article  Google Scholar 

  117. Celli GB, Khattab R, Ghanem A, Brooks SL (2016) Reflectance Window™ drying of haskap berry—preliminary results on anthocyanin retention and physicochemical properties. Food Chem 194(3):218–221

    Article  CAS  PubMed  Google Scholar 

  118. Fernandes FAN, Jr FEL, Rodrigues S (2008) Ultrasound as pre-treatment for drying of pineapple. Ultrason Sonochem 15(6):1049–1054

    Article  CAS  PubMed  Google Scholar 

  119. Lemus-Mondaca R, Lara E, Betoret N, Vega-Gálvez A (2009) Dehydration characteristics of papaya (Carica pubenscens): determination of equilibrium moisture content and diffusion coefficient. J Food Process Eng 32(5):645–663

    Article  Google Scholar 

  120. Gogus F, Maskan M (1999) Water adsorption and drying characteristics of okra (Hibiscus esculentus L.). Dry Technol 17(4–5):883–894

    Article  CAS  Google Scholar 

  121. Reyes A, Bubnovich V, Bustos R, Vasquez M, Vega R, Scheuermann E (2010) Comparative study of different process conditions of freeze drying of ‘Murtilla’ berry. Dry Technol 28(12):1416–1425

    Article  CAS  Google Scholar 

  122. Akgun N, Doymaz I (2005) Modelling of olive cake thin-layer drying process. J Food Eng 68:455–461

    Article  Google Scholar 

  123. Magdalena Z, Piotr S, Wioletta B (2016) Combined hot air convective drying and microwave-vacuum drying of blueberries (Vaccinium corymbosum L.): drying kinetics and quality characteristics. Dry Technol 34(6):665–684

    Article  CAS  Google Scholar 

  124. Toğrul I, Pehlivan D (2003) Modeling of drying kinetics of single apricot. J Food Eng 58(1):23–32

    Article  Google Scholar 

  125. Uribe U, Vega-Gálvez A, Di Scala K, Oyanadel R, Saavedra-Torrico J, Miranda M (2011) Characteristics of convective drying of pepino fruit (Solanum muricatum Ait.): application of Weibull distribution. Food Bioprocess Technol 4(8):1349–1356

    Article  Google Scholar 

  126. Akpinar E (2006) Determination of suitable thin layer drying curve model for some vegetables and fruits. J Food Eng 73(1):75–84

    Article  Google Scholar 

  127. Lahsasni S, Kouhila M, Mahrouz M, Jaouhari J (2004) Drying kinetics of prickly pear fruit (Opuntia ficus indica). J Food Eng 61(2):173–179

    Article  Google Scholar 

  128. Vega-Gálvez A, Lara E, Flores V, Di Scala K, Lemus-Mondaca R (2012) Effect of selected pretreatments on convective drying process of blueberries (var. O’Neil). Food Bioprocess Technol 5(7):2797–2804

    Article  CAS  Google Scholar 

  129. Corzo O, Bracho N, Alvarez C (2008) Water effective diffusion coefficient of mango slices at different maturity stages during drying. J Food Eng 87(4):479–484

    Article  Google Scholar 

Download references

Funding

We acknowledge the financial support from National Key R&D Program of China (Contract No. 2017YFD0400901), Jiangsu Province (China) Agricultural Innovation Project (Contract No. CX (17) 2017), Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology (No. FMZ201803), Jiangsu Province (China) “Collaborative Innovation Center for Food Safety and Quality Control”Industry Development Program, and National First-class Discipline Program of Food Science and Technology (No. JUFSTR20180205), all of which enabled us to carry out this study.

Author information

Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, China

    Yanan Sun, Min Zhang & Arun Mujumdar

  2. Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, China

    Yanan Sun

  3. International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China

    Min Zhang

  4. Department of Bioresource Engineering, Macdonald Campus, McGill University, Ste. Anne de Bellevue, Quebec, H9X 3V9, Canada

    Arun Mujumdar

Authors
  1. Yanan Sun
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Min Zhang
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Arun Mujumdar
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Min Zhang.

Additional information

Publisher’s Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Sun, Y., Zhang, M. & Mujumdar, A. Berry Drying: Mechanism, Pretreatment, Drying Technology, Nutrient Preservation, and Mathematical Models. Food Eng Rev 11, 61–77 (2019). https://doi.org/10.1007/s12393-019-9188-3

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s12393-019-9188-3

Keywords

Search

Navigation