Impacts of Pre-Drying Methods on Physicochemical Characteristics, Color, Texture, Volume Ratio, Microstructure and Rehydration of Explosion Puffing Dried Pear Chips

文献类型： 外文期刊

第一作者： Yi, Jianyong

作者： Yi, Jianyong;Zhou, Linyan;Bi, Jinfeng;Chen, Qinqin;Liu, Xuan;Wu, Xinye

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期刊名称：JOURNAL OF FOOD PROCESSING AND PRESERVATION （ 影响因子：2.19； 五年影响因子：2.271 ）

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收录情况： SCI

摘要： The impacts of hot air drying (AD), freeze drying (FD), infrared drying, microwave drying and vacuum drying as pre-drying methods for explosion puffing drying (EPD), on the qualities of pear chips were studied. The lowest total color differences were found in the FD and FD-EPD dried pear chips (E 10.7 and 9.78, respectively). Substantial volume expansion (7.4%) was only observed in the FD-EPD dried chips, which was in line with its expanded porous microstructures. The FD-EPD dried pear chips exhibited a relatively low hardness (26.1N) and the highest crispness (36.5), indicating a crispier texture. The FD-EPD dried pear chips showed the second fastest rehydration rate. Sensory analysis suggested that, compared with conventional AD pre-drying, FD pre-drying dramatically improved the overall quality of pear chips. In conclusion, FD-EPD could be used as a competitive drying method for obtaining high-quality fruit chips or processing valuable material.

分类号： TS205

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