Effect of different moisture equilibration process on the quality of apple chips dried by instant controlled pressure drop (dic)-assisted hot air drying
Linyan Zhou
Fruit & Vegetable Manufacture and Nutrition Science Group, Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, 100193 China
These authors contributed equally to this study.
Search for more papers by this authorXueyuan Wang
Fruit & Vegetable Manufacture and Nutrition Science Group, Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, 100193 China
These authors contributed equally to this study.
Search for more papers by this authorCorresponding Author
Jinfeng Bi
Fruit & Vegetable Manufacture and Nutrition Science Group, Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, 100193 China
These authors contributed equally to this study.
Correspondence Jinfeng Bi, Fruit & Vegetable Manufacture and Nutrition Science Group, Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing 100193, China. Email: [email protected]Search for more papers by this authorXuan Liu
Fruit & Vegetable Manufacture and Nutrition Science Group, Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, 100193 China
Search for more papers by this authorJianyong Yi
Fruit & Vegetable Manufacture and Nutrition Science Group, Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, 100193 China
Search for more papers by this authorXinye Wu
Fruit & Vegetable Manufacture and Nutrition Science Group, Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, 100193 China
Search for more papers by this authorLinyan Zhou
Fruit & Vegetable Manufacture and Nutrition Science Group, Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, 100193 China
These authors contributed equally to this study.
Search for more papers by this authorXueyuan Wang
Fruit & Vegetable Manufacture and Nutrition Science Group, Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, 100193 China
These authors contributed equally to this study.
Search for more papers by this authorCorresponding Author
Jinfeng Bi
Fruit & Vegetable Manufacture and Nutrition Science Group, Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, 100193 China
These authors contributed equally to this study.
Correspondence Jinfeng Bi, Fruit & Vegetable Manufacture and Nutrition Science Group, Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing 100193, China. Email: [email protected]Search for more papers by this authorXuan Liu
Fruit & Vegetable Manufacture and Nutrition Science Group, Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, 100193 China
Search for more papers by this authorJianyong Yi
Fruit & Vegetable Manufacture and Nutrition Science Group, Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, 100193 China
Search for more papers by this authorXinye Wu
Fruit & Vegetable Manufacture and Nutrition Science Group, Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, 100193 China
Search for more papers by this authorFunding information: 13th Five-year Plan Period (No. 2016YFD0400200)
Abstract
Moisture equilibration process (MEP) is an important process before controlled pressure drop (DIC) drying to obtain greater products quality and avoid producing bubbles. The aim of this work was to study the effect of MEP on the quality of apple chips dried by instant controlled pressure drop-assisted hot air drying (DIC-AD). After predrying by AD, four types of moisture equilibration solutions were applied to equilibrate the moisture of apple chips before DIC. The quality of apple chips equilibrated in water for 10 min was superior to those for 30 and 60 min with better color, brittleness, hardness, puffing degree (PD), and microstructure. Sugar solutions showed positive effect on brittleness and hardness, PD, and soluble solids of apple chips. In addition, calcium chloride was beneficial to the color of apple chips, and the product showed good rehydration and PD possibly due to the reaction between pectin and calcium ions.
Practical applications
Instant controlled pressure drop (DIC) was a new sort of united drying method that can combine with other drying technology, such as hot air drying and freezing drying. In practical production, apple slices are usually dried to low moisture content for long time storage and regained appropriate moisture content before drying. After predrying, moisture equilibration process (MEP) is an important process before DIC drying which made water homogenous distributed in the sample to obtain greater products quality and avoid producing bubbles during DIC drying. In this study, MEP with different solutions including water, fructose syrup, maltitol, and calcium chloride were performed before DIC drying, and the changes of physiochemical properties of dried products were studied. Based on the analysis of experimental results, predried apple slice equilibrated in water for 10 min, 10% fructose syrup and 30% maltitol solution might produce apple chips with better quality.
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