Trends in Development of Dried Vegetable Products as Snacks

Huang, Linli; Zhang, Min

doi:10.1080/07373937.2011.644648

Cited by 116 publications

(53 citation statements)

References 97 publications

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“…The different ways of heat transfer and removing of moisture shaped the drying kinetics, microstructure and physical parameters of green peas dehydrated by a combination of heat pump fluidised bed atmospheric freeze drying and vacuum microwave drying (Zielinska, Zapotoczny, Alves-Filho, Eikevik, and Blaszczak, 2013). The particular drying methods and their combinations can help to obtain these attributes of the dried product which are typical for snack food (Huang & Zhang, 2012). Different dehydration techniques such as osmotic dehydration, vacuum drying, freeze drying, superheated steam drying, heat pump drying and their combinations have great scope for the production of high quality dried products (Sagar & Suresh Kumar, 2010).…”

Section: Introductionmentioning

confidence: 99%

Colour, phenolic content and antioxidant capacity of some fruits dehydrated by a combination of different methods

et al. 2013

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Section: Introductionmentioning

confidence: 99%

Colour, phenolic content and antioxidant capacity of some fruits dehydrated by a combination of different methods

et al. 2013

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“…[1] Quality in terms of crispness is important and affects consumers' appreciation. [2] The crispy texture is based on fracture propagation in brittle materials.…”

Section: Introductionmentioning

confidence: 99%

Influences of Pretreatments and Drying Process Including Fluidized Bed Puffing on Quality Attributes and Microstructural Changes of Banana Slices

et al. 2014

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Healthy snacks have received more attention because of their low fat content. Color and texture are important to snack quality. Effects of chemical pretreatment, thickness, blanching, and puffing temperature on quality of banana slices were therefore investigated. Banana slices (2.5 and 3.5 mm thickness) were chemically treated by citric acid and sodium metabisulfite, blanched, and dried at a temperature of 90 C to an intermediate moisture content of 25% db. They were then puffed in a fluidized bed dryer at 160 and 180 C for 2 min and dried again at the same drying temperature as the first drying step. Blanching, puffing temperature, and thickness strongly affected the degree of shrinkage, effective moisture diffusivity, morphology, textural properties such as hardness and crispiness, and color, but the chemical treatment did not affect those qualities. Blanching can improve the product appearance; the color was uniform and shiny throughout the surface and golden yellow. However, the textural attributes of the blanched sample had higher hardness and less crispiness than those of unblanched sample.

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“…Many of these products will be developed using innovative or hybrid drying technologies. [3] Many studies have focused on the use of vacuum drying or freeze drying to produce fruit-or vegetable-based snacks. Products can develop the requisite low moisture required for crisp products.…”

Section: Introductionmentioning

confidence: 99%

Modeling Moisture Loss during Vacuum Belt Drying of Low-Fat Tortilla Chips

Kerr

2012

Drying Technology

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Trends in Development of Dried Vegetable Products as Snacks

Cited by 116 publications

References 97 publications

Colour, phenolic content and antioxidant capacity of some fruits dehydrated by a combination of different methods

Colour, phenolic content and antioxidant capacity of some fruits dehydrated by a combination of different methods

Influences of Pretreatments and Drying Process Including Fluidized Bed Puffing on Quality Attributes and Microstructural Changes of Banana Slices

Modeling Moisture Loss during Vacuum Belt Drying of Low-Fat Tortilla Chips

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