Study on the mechanism of volume expansion and texture formation of apple cube dried by instant controlled pressure drop drying (DIC)

文献类型： 外文期刊

第一作者： Li, Xiao

作者： Li, Xiao;Bi, Jinfeng;Jin, Xin;Lyu, Jian;Wu, Xinye;Li, Xuan;Li, Xiao;Bi, Jinfeng;Li, Bin

作者机构：

关键词： Transition moisture content; Water status; Volume expansion; Hardness; Crispness

期刊名称：JOURNAL OF FOOD ENGINEERING （ 影响因子：5.354； 五年影响因子：5.144 ）

ISSN： 0260-8774

年卷期： 2021 年 293 卷

页码：

收录情况： SCI

摘要： In order to control the quality of the DIC dried food products, this study investigated the energy conversion and the expansion force generation mechanism at the instantaneous pressure drop during the DIC treatment. Their effects on the product texture formation were analyzed. The results showed that the instantaneous vaporization of water at the moment of decompression could generated the expansion energy, which caused the expansion of the internal pores of the apple cube. Hence the volume and absolute porosity of the apple cube were increased. In addition, the pore walls of apple cube with the transition moisture content of 1.068 g/g (d.b.) were collapsed after DIC. Furthermore, DIC apple cube products had the optimal volume expansion ratio (2.317 +/- 0.310), hardness (139.44 +/- 16.52 N) and crispness (90 +/- 17) at the transition moisture content of 0.152 +/- 0.018 g/g (d. b.).

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