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

Yi, Jianyong; Zhou, Linyan; Bi, Jinfeng; Chen, Qinqin; Li, Xuan; Wu, Xiaoqing

doi:10.1111/jfpp.12664

Cited by 33 publications

(18 citation statements)

References 31 publications

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“…For NCD, moisture migration is promoted by the gradient of free water; however, it mainly depends on the thermal gradient effect during the heating process. When an external heat flux was applied at the surface of okra pods, the ingredients with high viscosity such as pectin prevents moisture migration, especially during an intense thermal process from the surface to inside and could be attributed to the differences in energy transmission modes (Meng, Fan, Li, & Zhang, ; Wang, Zhang, & Mujumdar, ; Xu & Duan, ; Yi et al, ).…”

Section: Resultsmentioning

confidence: 99%

Effect of drying methods on physicochemical properties and antioxidant activities of okra pods

Gong

Huang

Yang

et al. 2019

J Food Process Preserv

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The effects of hot air drying (HD), freeze‐drying (FD), microwave drying (MWD), natural convective drying (NCD), and vacuum drying (VD) on the physicochemical, nutritional, and https://www.sciencedirect.com/topics/food-science/antioxidant properties of okra pods were investigated. Changes in the surface morphology, color, rehydration ratio, protein, pectin, ascorbic acid, and phenolics, as well as antioxidant activities of okra pods measured by 2,2′‐azinobis (3‐ethylbenzo thiazoline‐6‐sulphonic acid) diammonium salt (ABTS), 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH), and Ferric Ion Reducing Antioxidant Power (FRAP) assays were evaluated. In general, FD products exhibited a better retention of the texture characteristics, nutritional, and antioxidant activities, and was suitable for okra pods drying, although FD was the longer time‐consuming method among the five drying methods. Furthermore, NCD products were poorer in color, texture, and nutrition. Future studies should continuously focus on various combinations of different types of drying methods to supply okra pods products with the most affordable cost and the highest quality. Practical applications Physicochemical properties and antioxidant capacities of okra pods are affected by the drying process. The drying process with nonthermal, low temperature, and low content of oxygen is beneficial to the retention of nutrients and functional components. In general, freeze‐drying exhibited a better texture characteristics and good antioxidant activities, although higher energy and longer time consumption was the current challenge. How to combine the different types of drying methods has become an inevitable trend and research focus.

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Section: Resultsmentioning

confidence: 99%

Effect of drying methods on physicochemical properties and antioxidant activities of okra pods

Gong

Huang

Yang

et al. 2019

J Food Process Preserv

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“…Apple chips were predried to the moisture content of 0.3 kg/kg w.b. by hot air drying at 70 ∘ C. After predrying, the samples were tightly wrapped in polyethylene bags and equilibrated in a thermostatic chamber at 20 ∘ C for 24 h. The above equilibrated semidried samples were removed to an experimental DIC dryer (QDPH10-1, Tianjin Qin-de New Material Scientific Development Co. Ltd., Tianjin, China), which was depicted in a previous study [13]. Prior to DIC treatment, the samples were equilibrated at 90 ∘ C for 10 min under the atmospheric pressure.…”

Section: Drying Methodsmentioning

confidence: 99%

“…Latorre et al [12] claimed that microwave treatment modified the structure of cell wall polysaccharides in such a manner that produced an increase in their hydrophilicity. Yi et al [13] studied the relationship between the modification in composition, structure, and extractability of cell wall polysaccharides and the alteration in volume expansion, microstructure, , and rehydration behaviors, confirming that cell wall polysaccharide played a significant role in the physicochemical and physical properties of pitaya fruit chips. During sun-drying process, the molecular size distribution of water extractable pectin was affected by the degradation of arabinogalactan and arabinan side chains [14].…”

Section: Introductionmentioning

confidence: 99%

Modification of Cell Wall Polysaccharides during Drying Process Affects Texture Properties of Apple Chips

Xiao

et al. 2018

Journal of Food Quality

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The influences of hot air drying (AD), medium-and short-wave infrared drying (IR), instant controlled pressure drop drying (DIC), and vacuum freeze drying (FD) on cell wall polysaccharide modification were studied, and the relationship between the modifications and texture properties was analyzed. The results showed that the DIC treated apple chips exhibited the highest crispness (92) and excellent honeycomb-like structure among all the dried samples, whereas the FD dried apple chips had low crispness (10), the minimum hardness (17.4 N), and the highest volume ratio (0.76) and rehydration ratio (7.55). Remarkable decreases in the contents of total galacturonic acid and the amounts of water extractable pectin (WEP) were found in all the dried apple chips as compared with the fresh materials. The highest retention of WEP fraction (102.7 mg/g AIR) was observed in the FD dried apple chips, which may lead to a low structural rigidity and may be partially responsible for the lower hardness of the FD apple chips. In addition, the crispness of the apple chips obtained by DIC treatment, as well as AD and IR at 90 ∘ C, was higher than that of the samples obtained from the other drying processes, which might be due to the severe degradation of pectic polysaccharides, considering the results of the amounts of pectic fractions, the molar mass distribution, and concentrations of the WEP fractions. Overall, the data suggested that the modifications of pectic polysaccharides of apple chips, including the amount of the pectic fractions and their structural characteristics and the extent of degradation, significantly affect the texture of apple chips.

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“…The overall color changes of the dried seedless grape samples can be observed from its ΔE value. PD dried seedless grape showed a lower value of ΔE than the AD dried seedless grape, suggesting that the puff drying finish products obtained a color that was more similar to the fresh seedless grape, possibly by minimizing color deterioration during predrying stage (Yi et al, 2016b). The color of the dried seedless grape samples by using the puff drying method as compared with the conventional air drying method is shown in Fig.…”

Section: The Effect Of Puff Drying (Pd) Methods On the Physico-chemical Properties Of Seedless Grape As Compared With The Conventional Aimentioning

confidence: 97%

Effect of puff drying on seedless grape fruits quality criteria compared to convective air drying

Abul-Fadl

Ghanem

El-Badry

et al. 2020

Al-Azhar Journal of Agricultural Research

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The goal of the present study is to investigate the effect of explosion puffing and convection air drying on the physical, chemical and sensory properties of dried seedless grape, and cost of operation. The obtained results showed that, the drying rate of puff drying method (PD) was faster than that of convection air drying method at the corresponding drying condition of (60°C and 1.5 m/s air velocity). The seedless grape samples dried by PD were the best for the most of physico-chemical quality properties such as color index, texture, rehydration ratio, and shrinkage rate compared to similar samples dried by AD that required a longer time. The seedless grape dried by PD method had the highest amount of total phenolic compounds (276.73 mg/100g DM) than that in convection air drying. The highest value of total carotenoids (84.44 mg/100g DM) was found in seedless grape dried by PD method. The PD drying process led to retention of total flavonoids in dried seedless grape samples at a wide rate depending on the drying time compared to the AD drying methods. The PD technique exhibited the ability to obviously quench the DPPH radical compared to the AD method. In conclusion, the seedless grape samples dried by PD exhibited good sensory properties and better acceptability. PD can meet the four major requirements in drying foods: short time of operation, energy efficiency, cost of operation, and quality of dried products which indicates that puff drying is a good choice for grape processing.

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

Cited by 33 publications

References 31 publications

Effect of drying methods on physicochemical properties and antioxidant activities of okra pods

Effect of drying methods on physicochemical properties and antioxidant activities of okra pods

Modification of Cell Wall Polysaccharides during Drying Process Affects Texture Properties of Apple Chips

Effect of puff drying on seedless grape fruits quality criteria compared to convective air drying

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