Optimization of explosion puffing drying for high-value yellow-fleshed peach crisps using response surface methodology

文献类型： 外文期刊

第一作者： Song, Jiangfeng

作者： Song, Jiangfeng;Gonzalles, Gorby;Dai, Zhuqing;Li, Dajing;Liu, Chunquan;Gonzalles, Gorby;Liu, Jun;Zhang, Min

作者机构：

关键词： Antioxidant activity; explosion puffing drying; model-based optimization; response surface methodology; total carotenoids; yellow-fleshed peach

期刊名称：DRYING TECHNOLOGY （ 影响因子：4.452； 五年影响因子：4.034 ）

ISSN： 0737-3937

年卷期： 2019 年 37 卷 8 期

页码：

收录情况： SCI

摘要： Response surface methodology (RSM) was used to comprehensively evaluate the pilot scale nonfried explosion puffing drying (EPD) conditions for developing high-value yellow-fleshed peach crisps. The independent variables were different levels of vacuum drying temperature, vacuum drying time, and puffing pressure difference. The responses were crispness, total color difference (E), total carotenoid content (TC), and DPPH radical scavenging capability (AEAC). Statistical analysis revealed that vacuum drying temperature significantly affected all the responses, puffing pressure difference showed maximum influences on TC, AEAC, and crispness, while vacuum drying time showed influences on TC and AEAC. The optimum EPD conditions obtained by RSM were vacuum drying temperature, vacuum drying time, and puffing pressure difference of 73 degrees C, 144min, and 0.05MPa, respectively. At this optimal condition, crispness, E, TC, and AEAC value were found to be 7.3N, 18.3, 53.5 mu g/mg d.w., and 865.4mg AA/100g, respectively. The EPD-dried yellow-fleshed peach crisps contained higher amounts of carotenoids and AEAC values when compared to hot-air dried samples, they were also found to be crispier than vacuum freeze-dried samples.

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