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Title of Journal: J Food Sci Technol

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Abbravation: Journal of Food Science and Technology

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Springer India

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DOI

10.1016/0165-1838(92)90219-7

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0975-8402

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Influence of predrying treatments on physicochemi

Authors: Jianyong Yi Linyan Zhou Jinfeng Bi Qinqin Chen Xuan Liu Xinye Wu
Publish Date: 2015/12/02
Volume: 53, Issue: 2, Pages: 1120-1129
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Abstract

The effects of hot air drying AD freeze drying FD infrared drying IR microwave drying MV vacuum drying VD as predrying treatments for explosion puff drying EPD on qualities of jackfruit chips were studied The lowest total color differences ∆E were found in the FD MV and VDEPD dried chips Volume expansion effect 92  was only observed in the FDEPD dried chips which corresponded to its well expanded honeycomb microstructures and high rehydration rate Compared with AD IR MV and VDEPD the FDEPD dried fruit chips exhibited lower hardness and higher crispness indicative of a crispier texture FDEPD dried fruits also obtained high retentions of ascorbic acid phenolics and carotenoids compared with that of the other puffed products The results of sensory evaluation suggested that the FDEPD was a more beneficial combination because it enhanced the overall qualities of jackfruit chips In conclusion the FDEPD could be used as a novel combination drying method for processing valuable and/or high quality fruit chips

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