Journal of Food Science and Technology

, Volume 53, Issue 2, pp 1120–1129 | Cite as

Influence of pre-drying treatments on physicochemical and organoleptic properties of explosion puff dried jackfruit chips

  • Jianyong Yi
  • Linyan Zhou
  • Jinfeng Bi
  • Qinqin Chen
  • Xuan Liu
  • Xinye Wu
Original Article


The effects of hot air drying (AD), freeze drying (FD), infrared drying (IR), microwave drying (MV), vacuum drying (VD) as pre-drying 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 VD-EPD dried chips. Volume expansion effect (9.2 %) was only observed in the FD-EPD dried chips, which corresponded to its well expanded honeycomb microstructures and high rehydration rate. Compared with AD-, IR-, MV- and VD-EPD, the FD-EPD dried fruit chips exhibited lower hardness and higher crispness, indicative of a crispier texture. FD-EPD 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 FD-EPD was a more beneficial combination because it enhanced the overall qualities of jackfruit chips. In conclusion, the FD-EPD could be used as a novel combination drying method for processing valuable and/or high quality fruit chips.


Volume ratio Color Texture Rehydration Microstructure Sensory evaluation 



The authors would like to acknowledge the Special Fund for Agro-scientific Research in the Public Interest Program (No. 201303077) of the Chinese Minister of Agriculture (MOA).

Supplementary material

13197_2015_2127_Fig7_ESM.gif (560 kb)
Supplementary material : Fig. S1 A schematic diagram (a) and a photo (b) of the explosion puff dryer. 1. vacuum tank; 2. vacuum pump; 3. water tank; 4. control panel; 5. air intake valve; 6. processing vessel; 7. steam generator; 8. air compressor; 9. snuffle valve. (GIF 559 kb)
13197_2015_2127_MOESM1_ESM.tif (6.3 mb)
High resolution image (TIFF 6486 kb)


  1. Alonzo-Macias M, Montejano-Gaitan G, Allaf K (2014) Impact of drying processes on strawberry (fragaria var. Camarosa) texture: identification of crispy and crunchy features by instrumental measurement. J Texture Stud 45:246–259CrossRefGoogle Scholar
  2. Bi JF, Chen QQ, Zhou YH, Liu X, Wu XY, Chen RJ (2014) Optimization of short-and medium-wave infrared drying and quality evaluation of jujube powder. Food Bioprocess Tech 7:2375–2387CrossRefGoogle Scholar
  3. Bi JF, Wang X, Chen QQ, Liu X, Wu XY, Wang Q, Lv J, Yang AJ (2015) Evaluation indicators of explosion puffing Fuji apple chips quality from different Chinese origins. LWT Food Sci Technol 60:1129–1135CrossRefGoogle Scholar
  4. Chen H, Zhang M, Fang Z, Wang Y (2013) Effects of different drying methods on the quality of squid cubes. Dry Technol 31:1911–1918CrossRefGoogle Scholar
  5. Demiray E, Tulek Y, Yilmaz Y (2013) Degradation kinetics of lycopene, β-carotene and ascorbic acid in tomatoes during hot air drying. LWT Food Sci Technol 50:72–176CrossRefGoogle Scholar
  6. Djendoubi Mrad N, Boudhrioua N, Kechaou N, Courtois F, Bonazzi C (2012) Influence of air drying temperature on kinetics, physicochemical properties, total phenolic content and ascorbic acid of pears. Food Bioprod Process 90:433–441CrossRefGoogle Scholar
  7. Du LJ, Gao QH, Ji XL, Ma YJ, Xu FY, Wang M (2013) Comparison of flavonoids, phenolic acids, and antioxidant activity of explosion-puffed and sun-dried jujubes (ziziphus jujuba mill.). J Agric Food Chem 61:11840–11847CrossRefGoogle Scholar
  8. Frías JM, Oliveira JC (2001) Kinetic models of ascorbic acid thermal degradation during hot air drying of maltodextrin solutions. J Food Eng 47:255–262CrossRefGoogle Scholar
  9. Hawlader M, Perera CO, Tian M, Yeo KL (2006) Drying of guava and papaya: impact of different drying methods. Dry Technol 24:77–87CrossRefGoogle Scholar
  10. Horuz E, Maskan M (2015) Hot air and microwave drying of pomegranate (Punica granatum L.) arils. J Food Sci Technol 52:285–293CrossRefGoogle Scholar
  11. Jagtap UB, Panaskar SN, Bapat VA (2010) Evaluation of antioxidant capacity and phenol content in jackfruit (artocarpus heterophyllus Lam.) fruit pulp. Plant Food Hum Nutr 65:99–104CrossRefGoogle Scholar
  12. Krokida MK, Karathanos VT, Maroulis ZB (1998) Effect of freeze-drying conditions on shrinkage and porosity of dehydrated agricultural products. J Food Eng 35:369–380CrossRefGoogle Scholar
  13. Krokida MK, Maroulis ZB, Saravacos GD (2001) The effect of the method of drying on the colour of dehydrated products. Int J Food Sci Technol 36:53–59CrossRefGoogle Scholar
  14. Lewicki PP (1998) Effect of pre-drying treatment, drying and rehydration on plant tissue properties: a review. Int J Food Prop 1:1–22CrossRefGoogle Scholar
  15. Lewicki PP, Pawlak G (2003) Effect of drying on microstructure of plant tissue. Dry Technol 21:657–683CrossRefGoogle Scholar
  16. Louka N, Allaf K (2002) New process for texturizing partially dehydrated biological products using controlled sudden decompression to the vacuum: application on potatoes. J Food Sci 67:3033–3038CrossRefGoogle Scholar
  17. Louka N, Allaf K (2004) Expansion ratio and color improvement of dried vegetables texturized by a new process “controlled sudden decompression to the vacuum”: application to potatoes, carrots and onions. J Food Eng 65:233–243CrossRefGoogle Scholar
  18. Lyu J, Zhou LY, Bi JF, Liu X, Wu XY (2015) Quality evaluation of yellow peach chips prepared by explosion puffing drying. J Food Sci Technol. doi: 10.1007/s13197-015-1906-0 Google Scholar
  19. Maqsood S, Omer I, Eldin AK (2015) Quality attributes, moisture sorption isotherm, phenolic content and antioxidative activities of tomato (Lycopersicon esculentum L.) as influenced by method of drying. J Food Sci Technol. doi: 10.1007/s13197-015-1827-y Google Scholar
  20. Mrad R, Debs E, Saliba R, Maroun RG, Louka N (2014) Multiple optimization of chemical and textural properties of roasted expanded purple maize using response surface methodology. J Cereal Sci 60:397–405CrossRefGoogle Scholar
  21. Oberoi DPS, Sogi DS (2015) Drying kinetics, moisture diffusivity and lycopene retention of watermelon pomace in different dryers. J Food Sci Technol. doi: 10.1007/s13197-015-1863-7 Google Scholar
  22. Rahman MS (2001) Toward prediction of porosity in foods during drying: a brief review. Dry Technol 19:1–13CrossRefGoogle Scholar
  23. Rakesh V, Datta AK (2011) Microwave puffing: determination of optimal conditions using a coupled multiphase porous media–large deformation model. J Food Eng 107:152–163CrossRefGoogle Scholar
  24. Ratti C (2001) Hot air and freeze-drying of high-value foods: a review. J Food Eng 49:311–319CrossRefGoogle Scholar
  25. Saxena A, Bawa AS, Raju PS (2012a) Effect of minimal processing on quality of jackfruit (artocarpus heterophyllus L.) bulbs using response surface methodology. Food Bioprocess Tech 5:348–358CrossRefGoogle Scholar
  26. Saxena A, Maity T, Raju PS, Bawa AS (2012b) Degradation kinetics of colour and total carotenoids in jackfruit (artocarpus heterophyllus) bulb slices during hot air drying. Food Bioprocess Tech 5:672–679CrossRefGoogle Scholar
  27. Saxena A, Saxena TM, Raju PS, Bawa AS (2013) Effect of controlled atmosphere storage and chitosan coating on quality of fresh-cut jackfruit bulbs. Food Bioprocess Tech 6:2182–2189CrossRefGoogle Scholar
  28. Setyopratomo P, Fatmawati A, Sutrisna PD, Savitri E, Allaf K (2012) The dehydration kinetics, physical properties and nutritional content of banana textured by instantaneous controlled pressure drop. Asia Pac J Chem Eng 7:726–732CrossRefGoogle Scholar
  29. Tellez-Perez C, Sobolik V, Gerardo Montejano-Gaitan J, Abdulla G, Allaf K (2015) Impact of swell-drying process on water activity and drying kinetics of Moroccan pepper (capsicum annum). Dry Technol 33:131–142CrossRefGoogle Scholar
  30. Vega-Gálvez A, Zura-Bravo L, Lemus-Mondaca R, Martinez-Monzó J, Quispe-Fuentes I, Puente L, Di Scala K (2015) Influence of drying temperature on dietary fibre, rehydration properties, texture and microstructure of cape gooseberry (physalis peruviana L.). J Food Sci Technol 52:2304–2311CrossRefGoogle Scholar
  31. Wang P, Yi JY, Liu X, Bi JF, Zhou LY, Wu XY, Zhong GY (2014) Optimization of explosion puffing drying at modified temperature and pressure for jackfruit by response surface methodology. Acad Period Farm Prod Process 20:38–42(in chinese)Google Scholar
  32. Yi JY, Zhou LY, Bi JF, Wang P, Liu X, Wu XY (2015) Influence of number of puffing times on physicochemical, color, texture, and microstructure of explosion puffing dried apple chips. Dry Technol. doi: 10.1080/07373937.2015.1076838 Google Scholar
  33. Zou K, Teng J, Huang L, Dai X, Wei B (2013) Effect of osmotic pretreatment on quality of mango chips by explosion puffing drying. LWT Food Sci Technol 51:253–259CrossRefGoogle Scholar

Copyright information

© Association of Food Scientists & Technologists (India) 2015

Authors and Affiliations

  • Jianyong Yi
    • 1
  • Linyan Zhou
    • 1
  • Jinfeng Bi
    • 1
  • Qinqin Chen
    • 1
  • Xuan Liu
    • 1
  • Xinye Wu
    • 1
  1. 1.Institute of Food Science and TechnologyChinese Academy of Agricultural Science (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of AgricultureBeijingChina

Personalised recommendations