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Texture improvement and deformation inhibition of hot air-dried apple cubes via osmotic pretreatment coupled with instant control pressure drop (DIC)
LWT - Food Science and Technology ( IF 6 ) Pub Date : 2018-11-12 , DOI: 10.1016/j.lwt.2018.11.035
Xiao Li , Jinfeng Bi , Qinqin Chen , Xin Jin , Xinye Wu , Mo Zhou

To inhibit the shrinkage and deformation as well as improve texture properties of hot air (HA) dried apple cubes, osmotic pretreatment and/or instant control pressure drop (DIC) coupled with HA were investigated. Shrinkage and deformation of apple cubes with dimension of 1.5 cm at classic HA drying process of 80 °C were analyzed, when moisture content reduced to 0.60 g/g d.b., it showed significant deformation including cell and pore collapse. Only osmotic pretreatment or DIC combined with HA could not improve the appearance and texture properties of apple cubes at the same time. However, osmotic pretreatment and DIC combined with HA (MD/MCC + HA + DIC) could significantly increase crispness (57–64) and reduce hardness (138–145 N) of apple cubes, and inhibit the deformation by increasing the volume by 1.6 times compared with that of HA dried ones. MD/MCC + HA + DIC could be an emerging combined technology to obtain dried products with good appearance and texture properties.



中文翻译:

通过渗透预处理和即时控制压降(DIC)改善热风干燥苹果立方体的质地和抑制变形

为了抑制热风(HA)干燥的苹果块的收缩和变形以及改善其质地特性,研究了与HA结合的渗透预处理和/或即时控制压降(DIC)。分析了在80°C的经典HA干燥过程中尺寸为1.5 cm的苹果立方体的收缩和变形,当水分含量降低至0.60 g / g db时,显示出明显的变形,包括细胞和孔塌陷。只有渗透预处理或DIC结合HA不能同时改善苹果立方体的外观和质感。但是,渗透预处理和DIC结合HA(MD / MCC + HA + DIC)可以显着提高苹果立方体的脆度(57-64)和降低硬度(138-145 N),并通过将体积增加1.6来抑制变形与HA干燥的相比。

更新日期:2018-11-12
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