Abstract Kale yoghurt melts are proposed as a novel snack that can melt in the mouth. However, such melts with thin fresh pulp were difficult to shape when drying at elevated temperature. In order to obtain a desirable shape and high-quality snack, freeze drying (FD), infrared freeze drying (IRFD), and combination of infrared freeze drying and microwave vacuum drying (IRFD-MVD) were attempted. The effects of these drying techniques on the drying time, energy consumption, bulk density, rehydration time, texture, color, chlorophylls, carotenoids and total phenolics contents as well as antioxidant activity and sensory characteristics of the differently dried products were compared. Nuclear magnetic resonance and magnetic resonance image analyses were also conducted to illustrate the state and proportion of water during the IRFD process. Drying time of IRFD was noted to be significantly shorter than that of FD. IRFD-MVD could further save the time as well as energy consumption of drying and, when properly conducted, could maintain the quality of snacks.

中文翻译：

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联合红外冷冻干燥和微波真空干燥对羽衣甘蓝酸奶熔体质量的影响

摘要 羽衣甘蓝酸奶融化是一种可在口中融化的新型零食。然而，当在高温下干燥时，这种具有薄新鲜纸浆的熔体难以成型。为了获得理想的形状和高品质的零食，尝试了冷冻干燥（FD）、红外线冷冻干燥（IRFD）以及红外线冷冻干燥和微波真空干燥的组合（IRFD-MVD）。比较了这些干燥技术对不同干燥产品的干燥时间、能耗、堆积密度、复水时间、质地、颜色、叶绿素、类胡萝卜素和总酚含量以及抗氧化活性和感官特性的影响。还进行了核磁共振和磁共振图像分析，以说明 IRFD 过程中水的状态和比例。注意到 IRFD 的干燥时间明显短于 FD。IRFD-MVD可以进一步节省干燥的时间和能源消耗，如果进行得当，可以保持零食的质量。