Effect of different moisture equilibration process on the quality of apple chips dried by instant controlled pressure drop (dic)-assisted hot air drying

文献类型： 外文期刊

第一作者： Zhou, Linyan

作者： Zhou, Linyan;Wang, Xueyuan;Bi, Jinfeng;Liu, Xuan;Yi, Jianyong;Wu, Xinye

作者机构：

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

ISSN： 0145-8892

年卷期： 2018 年 42 卷 1 期

页码：

收录情况： SCI

摘要： Moisture equilibration process (MEP) is an important process before controlled pressure drop (DIC) drying to obtain greater products quality and avoid producing bubbles. The aim of this work was to study the effect of MEP on the quality of apple chips dried by instant controlled pressure drop-assisted hot air drying (DIC-AD). After predrying by AD, four types of moisture equilibration solutions were applied to equilibrate the moisture of apple chips before DIC. The quality of apple chips equilibrated in water for 10 min was superior to those for 30 and 60 min with better color, brittleness, hardness, puffing degree (PD), and microstructure. Sugar solutions showed positive effect on brittleness and hardness, PD, and soluble solids of apple chips. In addition, calcium chloride was beneficial to the color of apple chips, and the product showed good rehydration and PD possibly due to the reaction between pectin and calcium ions. Practical applicationsInstant controlled pressure drop (DIC) was a new sort of united drying method that can combine with other drying technology, such as hot air drying and freezing drying. In practical production, apple slices are usually dried to low moisture content for long time storage and regained appropriate moisture content before drying. After predrying, moisture equilibration process (MEP) is an important process before DIC drying which made water homogenous distributed in the sample to obtain greater products quality and avoid producing bubbles during DIC drying. In this study, MEP with different solutions including water, fructose syrup, maltitol, and calcium chloride were performed before DIC drying, and the changes of physiochemical properties of dried products were studied. Based on the analysis of experimental results, predried apple slice equilibrated in water for 10 min, 10% fructose syrup and 30% maltitol solution might produce apple chips with better quality.

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