Comparison of different drying technologies for coffee pulp tea: Changes in color, taste, bioactive and aroma components

Hu, Dongsheng; Yang, Gaoji; Liu, Xiaogang; Qin, Yuyue; Zhang, Fujie; Sun, Zhiqing; Wang, Xinle

doi:10.1016/j.lwt.2024.116193

LWT

2024

DOI: 10.1016/j.lwt.2024.116193

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Comparison of different drying technologies for coffee pulp tea: Changes in color, taste, bioactive and aroma components

Dongsheng Hu,

Gaoji Yang,

Xiaogang Liu

et al.

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Cited by 5 publications

References 45 publications

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Influence of electrohydrodynamics on the drying characteristics, microstructure and volatile composition of apricot abalone mushroom (Pleurotus eryngii)

Guan,

Ding,

et al. 2024

Current Research in Food Science

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Influence of electrohydrodynamics on the drying characteristics, microstructure and volatile composition of apricot abalone mushroom (Pleurotus eryngii)

Guan,

Ding,

et al. 2024

Current Research in Food Science

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Dynamic changes in flavor characteristics of black tea during solid-state fermentation with Eurotium cristatum

Song,

Ma,

Chen

et al. 2025

Food Chemistry

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The Impact of Freeze Drying on Bioactivity and Physical Properties of Food Products

Coşkun,

Sarıtaş,

Jaouhari

et al. 2024

Applied Sciences

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Freeze drying (FD) is a technique used to preserve the bioactive content and flavor of samples. Foods with a short shelf life due to nature have been preserved via FD in recent years. The success of the drying technique is thanks to the high retention ability of the bioactive compounds and the flavor of the sample. However, the high cost and energy consumption of FD limit its usage in several fields. Freezing, primary drying, and secondary drying, which take place in the same device, are the stages of FD. In addition, several parameters, including pretreatment, size, temperature, sample species, time, and pressure, affect the FD process. These parameters are controlled to increase the effectiveness of FD on the samples. Moreover, FD has been compared with other drying techniques including hot air drying, microwave drying, vacuum drying, and solar drying to determine its protective capability. It has also been applied to the valorization of waste products, which is a common problem worldwide. For valorization, microencapsulation and powder production have been achieved using FD. In recent years, studies on the effects and use of FD on various materials increased, providing new aspects for the future of science and food industry.

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Comparison of different drying technologies for coffee pulp tea: Changes in color, taste, bioactive and aroma components

Cited by 5 publications

References 45 publications

Influence of electrohydrodynamics on the drying characteristics, microstructure and volatile composition of apricot abalone mushroom (Pleurotus eryngii)

Influence of electrohydrodynamics on the drying characteristics, microstructure and volatile composition of apricot abalone mushroom (Pleurotus eryngii)

Dynamic changes in flavor characteristics of black tea during solid-state fermentation with Eurotium cristatum

The Impact of Freeze Drying on Bioactivity and Physical Properties of Food Products

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