This study investigated the effects of pretreatments and optimized osmotic dehydration (OD) of lowbush blueberries using response surface methodology (RSM) to produce dehydrated blueberries with high antioxidants content and shelf life. Fresh wild blueberries (WB) were initially pretreated and then subjected to osmotic dehydration. Microwave pretreated WB had shown better water loss during osmotic dehydration as compared to other pretreatment methods investigated. The highest levels of phenolics, flavonoids, and anthocyanin content of the dehydrated WB were found to be 742.61 mg/100 g, 263.12 mg/100 g, and 428.11 mg/100 g d.m respectively, at optimized temperature of 40 °C, for 5 h OD, with 65% (w/w) Brix and 1:5 ratio of sample to Brix%. These results revealed that with rigorous optimization of the critical osmotic dehydration parameters high level of antioxidants could be obtained in the dehydrated product.

本研究使用响应表面方法（RSM）研究了矮灌木蓝莓的预处理和优化的渗透脱水（OD）的作用，以生产具有高抗氧化剂含量和保质期的脱水蓝莓。首先对新鲜的野蓝莓（WB）进行预处理，然后进行渗透脱水。与研究的其他预处理方法相比，微波预处理的WB在渗透脱水过程中表现出更好的水分流失。在40°C的最佳温度下，脱水WB中酚，类黄酮和花色苷的最高含量分别为742.61 mg / 100 g，263.12 mg / 100 g和428.11 mg / 100 g dm。 h OD，白利糖度为65％（w / w），样品与白利糖度的比率为1：5。