Insight into the effect of osmosis agents on macro- and micro- texture, water distribution, and thermal stability of instant controlled pressure drop drying peach chips

文献类型： 外文期刊

第一作者： Wang, Fengzhao

作者： Wang, Fengzhao;Bi, Jinfeng;Lyu, Mingyue;Wang, Fengzhao;Bi, Jinfeng;Lyu, Mingyue;Lyu, Jian

作者机构：

关键词： Osmotic dehydration; Raman spectroscopy; Texture; Erythritol; Trehalose

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2024 年 440 卷

页码：

收录情况： SCI

摘要： To investigate the influence of sugar structure on the quality of peach chips produced using osmotic dehydration (OD) in combination with instant controlled pressure drop (DIC) drying, erythritol, glucose, maltose, and trehalose were selected as osmotic agents. The properties of the osmotic solutions, as well as the macro-and micro-texture, water distribution, and thermal stability of peach chips were investigated. Results showed that OD pretreatments inhibited the formation of large cavity structures. The highest hardness (101.34 N) and the lowest hydrophobicity (0 degrees) were obtained in erythritol-OD samples. Trehalose-OD samples with the most homogeneous pore structure exhibited the highest crispness (1.05 mm) and the highest glass transition temperature (52.06 degrees C). Various absorption peaks of peach chips pretreated with different OD methods, characterized by Raman spec-troscopy, suggested changes in composition and functional groups due to the diffusion of sugars into the cells of peach tissues, which also contributed to the higher Tg.

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