您好，欢迎访问江苏省农业科学院 机构知识库！
江苏省农业科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Multiscale pore drives mechanical properties and storage stability in peach crisps

文献类型： 外文期刊

作者： Zhao, Han 1 ; Zhang, Bo 1 ; Xiang, Kexin 1 ; Li, Dajing 1 ; Liu, Chunju 1 ; Niu, Liying 1 ; Ma, Yanhong 1 ; Xiao, Yadong 1 ; Wang, Haiou 3 ;

作者机构： 1.Jiangsu Acad Agr Sci, Inst Agroprod Proc, 50 Zhongling St, Nanjing 210014, Peoples R China

2.Shenyang Agr Univ, Coll Food Sci, Shenyang 100866, Peoples R China

3.Nanjing Xiaozhuang Univ, Sch Food Sci, Nanjing 211171, Peoples R China

关键词： Peach; Micro/nanopore structure; Pore distribution; Mechanical properties; Storage stability

期刊名称：JOURNAL OF FOOD ENGINEERING （ 影响因子：5.8； 五年影响因子：5.9 ）

ISSN： 0260-8774

年卷期： 2026 年 404 卷

页码：

收录情况： SCI

摘要： Multi-scale pore structures are formed during the drying of fruits and vegetables, and the size and distribution of micron- and nanometer-sized pores greatly affect the mechanical properties and storage quality of fruit and vegetable crisps. In this study, we constructed peach crisps with different pore structures using sucrose (SUC) and xylo-oligosaccharide (XOS) impregnation, vacuum freeze-drying (FD), and freeze drying combined with explosion puffing drying (FP). The effects of two-dimensional, three-dimensional, and micro-/nanopore sizes on the mechanical properties and storage quality of peach crisps was analyzed. The size of the pores in the peach crisps ranged from 50 to 300 mu m. Notably, FD dried peach crisps exhibited a greater pore distribution in the 1-10 mu m range, which FP dried products have no pore distribution in this range. After FP, the proportion of macropores increased significantly. Sugar impregnation led to thicker cell walls, a reduced proportion of micron macropores, a more uniform pore distribution, and an increased fractal dimension. The surface of the XOS-impregnated crunchy flakes became rougher, facilitating the formation of smaller pores and enhancing the pore-throat ratio. In terms of mechanical properties and storage attributes, freeze-dried peach crisps had lower hardness and storage quality. Both sugar impregnation and FP improved the hardness and crispness of peach crisps, while reducing the moisture absorption and vibration breakage rate. Correlation analyses indicated that nanoscale porosity positively influenced hardness and storage quality, whereas micron-sized porosity positively affected the mechanical property index, but negatively affected storage quality. These findings suggest that nanoscale pores can enhance the hardness of crisps and help maintain a better storage quality. Conversely, microscale pores can promote the formation of a crispiness but may compromise storage quality.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：江苏省农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台