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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

Abstract

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.

Keywords

Volume ratio Color Texture Rehydration Microstructure Sensory evaluation 

Notes

Acknowledgments

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)

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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

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