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

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• 作者：Jianyong Yi ; Linyan Zhou ; Jinfeng Bi ; Qinqin Chen ; Xuan Liu and Xinye Wu
• 刊名：Journal of Food Processing and Preservation
• 出版年：2016
• 出版时间：October 2016
• 年：2016
• 卷：40
• 期：5
• 页码：863-873
• 全文大小：778K
• ISSN：1745-4549

文摘

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 (ΔE 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 (26.1 N) 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.