Title: Effects of Instant Controlled Pressure Drop (DIC) Drying on the Texture and Tissue Morphology of Fruits and Vegetables

文献类型： 外文期刊

第一作者： Ali, Mian Noor Hussain Asghar

作者： Ali, Mian Noor Hussain Asghar;Peng, Jian;Bi, Jinfeng;Yi, Jianyong;Zhao, YuanYuan

作者机构：

关键词： instant controlled pressure drop drying; blanching; texture; microstructure; fruit and vegetables

期刊名称：INTERNATIONAL JOURNAL OF FOOD ENGINEERING （ 影响因子：1.713； 五年影响因子：1.637 ）

ISSN： 2194-5764

年卷期： 2018 年 14 卷 7-8 期

页码：

收录情况： SCI

摘要： The effects of instant controlled pressure drop (DIC) drying, and blanching-assisted DIC (B + DIC) on texture, volume ratio (VR), colour, microstructures of different tissues, and cell-morphology of fruit and vegetable chips was examined. Results revealed that B + DIC had a significant effect on fruits and vegetable chips as compared with DIC treated. The DIC dried mango chips were observed to have low hardness (26.12 N) and maximum crispness (10.43) that were also observed in mango chips under B + DIC treated (14.66), exhibiting a puffy structure and crispy texture. Well expanded structure which reflected by VR was found in the mango (0.46 mL) and king oyster mushroom (KOM) (0.36 mL) chips under both treatments. The maximum total colour changes (Delta E) were also obtained in the mango (30.40) and carrot (42.87) chips under B + DIC. The microstructures of the apple, carrot, KOM and potato chips products, which corresponded to its well expanded appearances, showed a honeycomb-like pores structure, observed for DIC treated apple, fresh potato, B + DIC dried KOM as well as in sweet potato. In addition, the B + DIC-treated carrot chips, pores size, increased the cell wall and expanded. Moreover, the mushroom chips mostly were shrunken after hot water blanching.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序