文献类型： 外文期刊
作者： Li, Yue 1 ; Zhao, Han 1 ; Xiang, Kexin 1 ; Li, Dajing 1 ; Liu, Chunju 1 ; Wang, Haiou 3 ; Pang, Wenqian 1 ; Niu, Liying 1 ; Yu, Rui 1 ; Sun, Xiyun 2 ;
作者机构： 1.Jiangsu Acad Agr Sci, Inst Agroprod Proc, 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： Fruit; Vegetable; Combined drying; Texture characteristics; Chemical components; Pore structure
期刊名称：JOURNAL OF FOOD ENGINEERING （ 影响因子：5.5； 五年影响因子：5.7 ）
ISSN： 0260-8774
年卷期： 2024 年 365 卷
页码：
收录情况： SCI
摘要： The chemical components and cell structure of fruit and vegetable tissues are the main factors affecting the textural properties of fruit and vegetable crisps, while the pore structure formed inside the crisps determines their specific crispness. This study investigated the factors influencing the textural properties of different fruit and vegetable crisps by examining the differences between the chemical components, cell structures, poreforming structures of six different fruits and vegetables. The results showed that there were large differences between the chemical components, cellular structure and pore structure among different fruits and vegetables. The chemical components in the raw materials of fruits and vegetables were the main factors affecting the textural properties of fruit and vegetable crisps, while the cellular structure was a secondary factor. The starch in starchy fruits and vegetables supported the structure of the product, which in turn increased its firmness. The chelating pectin (CSP) content of non-starchy fruits and vegetables was the main factor influencing hardness, cell wall material (CWM) content was the primary element affecting crispness. The pore structure of different fruit and vegetable crisps was mainly dominated by connected pores, with pore diameters mainly distributed between 20 and 150 mu m. The isolated pores in the pore structure were the major elements impacting the textural properties of the product, followed by porosity.
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