Drying of restructured chips made from the old stalks of <i>Asparagus officinalis</i>
: impact of different drying methods

Liu, Zhenbin; Zhang, Min; Wang, Yuchuan

doi:10.1002/jsfa.7449

Cited by 38 publications

(17 citation statements)

References 31 publications

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“…Bulk density is a parameter that can reflect the porosity of a structure (Liu, Zhang, & Wang, ). The bulk density of FSDF was significantly ( p < .05) lower than that of HSDF and VSDF, and the bulk density of FIDF was also significantly ( p < .05) lower than that of HIDF and VIDF, which indicates that freeze‐drying can decrease the bulk density of dietary fiber to a greater extent than hot air drying and vacuum drying.…”

Section: Resultsmentioning

confidence: 99%

Effect of drying methods on physicochemical properties and in vitro hypoglycemic effects of orange peel dietary fiber

Liu

Fan

Tian

et al. 2017

J Food Process Preserv

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Dietary fiber plays an important role in the prevention and reduction of chronic diseases. This study evaluated the effect of drying methods (hot air drying, vacuum drying, and freeze‐drying) on physicochemical properties and in vitro hypoglycemic effects of soluble and insoluble dietary fiber from orange peels. Freeze‐drying significantly decreased the bulk density of the soluble and insoluble dietary fiber and increased the viscosity of soluble dietary fiber solutions (36.33 mPa s). Hot air drying caused a decrease in the molecular weight of soluble dietary fiber compared with freeze‐drying. Freeze‐dried dietary fibers exhibited a higher glucose adsorption capacity and glucose dialysis retardation index than fibers from other drying conditions, and this method enhanced the inhibitory effect of dietary fiber on α‐amylase activity. Based on these results, freeze‐drying is suggested for use in dietary fiber processing to obtain high‐quality products for use in functional foods. Practical applications When formulating fiber‐rich food products, the functional properties of dietary fiber must be considered. The functional properties depend on the processing conditions and physicochemical properties of the fiber. The results show that freeze‐drying has significant advantages in improving physicochemical properties and in vitro hypoglycemic effects of dietary fiber, and the application of freeze‐drying in dietary fiber processing could enhance its nutrient and commercial values.

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Section: Resultsmentioning

confidence: 99%

Effect of drying methods on physicochemical properties and in vitro hypoglycemic effects of orange peel dietary fiber

Liu

Fan

Tian

et al. 2017

J Food Process Preserv

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“…Nowadays, different kinds of restructured snacks have been developed based on carbohydrate and dietary fibers (Liu, Zhang, & Wang, ; Zhang, Zhang, & Mujumdar, ). Consumers are demanding healthier snacks, fruits, and vegetables (Diamante, Bai, & Busch, ).…”

Section: Introductionmentioning

confidence: 99%

Comparison of quality aspects and energy consumption of restructured taro and potato chips under three drying methods

Hnin

Zhang

et al. 2019

J Food Process Engineering

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Due to a high variety of health effects, nutritive snacks based on carbohydrate and dietary fibers are receiving growing attention in snack food production. The restructured chips were prepared by mixing of rose powder and other ingredients into restructured taro (TR) and potato (PR). Restructured (TR) and (PR) chips were dried using freeze‐drying (FD), infrared radiation drying (IRD), and hybrid infrared‐assisted freeze‐drying (IRFD) in this study. Investigation of three drying methods in terms of the main quality parameters, namely color, odor, texture, water activity, expansion ratio (ER), and bulk density as well as other quality aspects and energy consumption of two kinds of chips were compared. FD took the highest energy consumption and longest processing time together with the lowest drying rate among them. IRFD chips had the lowest water activity (aw), the total color difference (ΔE), and the highest overall acceptability score of sensory evaluation among them. IRFD had higher crispness and lower energy consumption than FD alone. Moreover, there were no significant differences in crispness between IRFD and commercial chips. IRFD chips contributed better product quality over IRD chips. Results of this work showed that IRFD method has the potential to keep high‐quality aspects for dried restructured chips with saving energy consumption. Practical applications Infrared‐assisted freeze‐drying (IRFD) can save 25–29% of drying time and 43–46% of the total energy consumption in comparison of FD with keeping high‐quality aspects and better product quality than IRD. IRFD method is a novel method for making food products with better color, maintains high‐quality, and less drying time. The research found that hybrid IRFD can produce high‐quality aspects as well as save time and energy consumption for large‐scale industrial production of restructured chips and various food products.

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“…Microwave dehydration has also gained popularity due to its ability to achieve high heating rates, significant time reduction, and more uniform processes. It consists in applying an electromagnetic field to the product, causing agitation in water molecules due to dipolar and ionic mechanisms, which produces volumetric heating …”

Section: Introductionmentioning

confidence: 99%

Effects of dehydration methods on quality characteristics of yellow passion fruit co‐products

2017

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This study reinforces the importance of the adequate use of passion fruit co-products due to the high levels of bioactive compounds in this material. Microwave dehydration presented the best results, which indicates the potential use of this technique for a better exploitation of fruit co-products. Larger quantities of pectin were extracted from samples dehydrated through methodologies with long-time process and low temperatures, such as convective drying and freeze-drying. © 2017 Society of Chemical Industry.

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Drying of restructured chips made from the old stalks of Asparagus officinalis : impact of different drying methods

Abstract: The PSMVD drying method showed much better drying uniformity than MVD. The dried chips obtained by PSMVD showed optimal quality and were more readily accepted by consumers. © 2015 Society of Chemical Industry.

Cited by 38 publications

References 31 publications

Effect of drying methods on physicochemical properties and in vitro hypoglycemic effects of orange peel dietary fiber

Effect of drying methods on physicochemical properties and in vitro hypoglycemic effects of orange peel dietary fiber

Comparison of quality aspects and energy consumption of restructured taro and potato chips under three drying methods

Effects of dehydration methods on quality characteristics of yellow passion fruit co‐products

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