Effects of pretreatments on explosion puffing drying kinetics of apple chips

文献类型： 外文期刊

第一作者： Bi, Jinfeng

作者： Bi, Jinfeng;Yang, Aijin;Liu, Xuan;Wu, Xinye;Chen, Qinqin;Wang, Qiang;Lv, Jian;Wang, Xuan

作者机构：

关键词： Explosion puffing drying;Pretreatment;Kinetics;Effective moisture diffusivity

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）

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年卷期：

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收录情况： SCI

摘要： In the present paper, explosion puffing drying kinetics of sliced apples affected by four different pretreatments, including freezing, maltose syrup, calcium chloride and standard pasteurized milk immersion at atmospheric pressure were investigated. Four thin-layer drying models were applied to describe the drying kinetics. The results indicated that a parabolic model was the best model to characterize the drying kinetics of apple slices. The average values of determination coefficient (r(2)) varied between 0.9803 and 0.9933. The parabolic model had the lowest root mean square error (RMSE), mean bias error (MBE) and chi-square (chi(2)), the highest modeling efficiency and regression coincident. The values of effective moisture diffusivity were ranged from 154.0650 x 10(-12)m(2) s(-1) to 397.6886 x 10(-12)m(2)s(-1). Freezing pretreatment had the highest effective moisture diffusivity value and maltose syrup immersion treatment exhibited the lowest one. (C) 2014 Elsevier Ltd. All rights reserved.

分类号： TS2

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