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Effect of Swell-Drying on Mango ( Mangifera indica) Drying Kinetics. Foods 2022; 11:foods11152220. [PMID: 35892803 PMCID: PMC9330133 DOI: 10.3390/foods11152220] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2022] [Revised: 07/16/2022] [Accepted: 07/20/2022] [Indexed: 11/17/2022] Open
Abstract
Swell-Drying operation (SD) was applied on mangoes to evaluate its effect on drying kinetics: starting accessibility (δW), apparent drying coefficient (Dapp), and time to obtain a final moisture content of 20% d.b (tf = 20% d.b). Swell-drying consisted of (1) submitting fresh mangoes to a first pre-drying stage under Convective Air Drying (CAD) until a moisture content of 37% d.b; (2) applying Instant Controlled Pressure Drop (DIC) treatments on pre-dried mangoes by following a central composite rotatable design (steam pressure: 0.2–0.6 MPa and treatment time: 5 and 55 s); and (3) apply post-drying of mangoes under CAD. In both cases, CAD was performed at 60 °C and airflow of 1 m/s. Results showed that both the treatment time and the steam pressure impacted the Dapp and the δW. By comparing to the control, SD (0.54 MPa and 48 s) increased the Dapp and δW to 12.2 and 2.7 times, respectively. Moreover, SD triggers a significant reduction in post-drying time (tf = 20% d.b), being this of 2.4 h vs. 30.8 h. These results could be linked to the expansion of the internal pores of mangoes generated by the instant autovaporization of residual water triggered by DIC treatment.
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A Review on the Commonly Used Methods for Analysis of Physical Properties of Food Materials. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12042004] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
The chemical composition of any food material can be analyzed well by employing various analytical techniques. The physical properties of food are no less important than chemical composition as results obtained from authentic measurement data are able to provide detailed information about the food. Several techniques have been used for years for this purpose but most of them are destructive in nature. The aim of this present study is to identify the emerging techniques that have been used by different researchers for the analysis of the physical characteristics of food. It is highly recommended to practice novel methods as these are non-destructive, extremely sophisticated, and provide results closer to true quantitative values. The physical properties are classified into different groups based on their characteristics. The concise view of conventional techniques mostly used to analyze food material are documented in this work.
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3
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Effects of different drying methods on the physical properties and sensory characteristics of apple chip snacks. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112829] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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4
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An Overview on Food Applications of the Instant Controlled Pressure-Drop Technology, an Innovative High Pressure-Short Time Process. Molecules 2021; 26:molecules26216519. [PMID: 34770927 PMCID: PMC8588140 DOI: 10.3390/molecules26216519] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 10/21/2021] [Accepted: 10/23/2021] [Indexed: 11/16/2022] Open
Abstract
Food processing systematically aims at meeting the needs of consumers who are looking for total high quality and perfect food safety. As the various thermal and non-thermal food preservation technologies often affect the natural properties in terms of sensation, flavor, texture, etc., instant controlled pressure drop (DIC) has been conceived as a relevant, innovative process in this field. DIC uses high saturated steam pressure and short duration to provide a new way to expand biological matrices, improve drying, decontaminate, and extract biologically active compounds, among other attributes. Therefore, this review focuses on describing the applications of DIC technology on a wide range of products such as foods and by-products that have been processed both in the laboratory and on an industrial scale. The application of DIC has shown the possibility of a significant leap in quality improvement and cost reduction in the food industry. DIC reduces the drying time of fruits and vegetables, and improves the extraction of essential oils, vegetable oils, and antioxidant components. It also provides strong decontamination, eliminates vegetative microorganisms and spores, and reduces non-nutritional and allergenic components. Over the past 33 years, this technology has continued to expand its food applications and improve its characteristics on an industrial scale. But there are still many food unit operations that can be taken to the next level with DIC.
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Silva-Espinoza MA, Salvador A, Camacho MDM, Martínez-Navarrete N. Impact of freeze-drying conditions on the sensory perception of a freeze-dried orange snack. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4585-4590. [PMID: 33474724 DOI: 10.1002/jsfa.11101] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/23/2020] [Revised: 10/28/2020] [Accepted: 01/20/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND The health benefits provided by fruit mean that there is continuous interest in offering consumers new products to stimulate its consumption. To this end, dehydrated fruit snacks may be an interesting option. In this study, we evaluated the impact of freezing rate (slow and high), shelf temperature (40 and 50 °C), and working pressure (5 and 100 Pa) on the perception and acceptability of a freeze-dried orange snack obtained from an orange puree. RESULTS Of the different freeze-drying conditions studied, working pressure was the variable with the greatest effect. The lowest working pressure (5 Pa) led to samples being obtained with a slightly lower water content, which was perceived with higher citrus flavor and crispiest. The highest pressure (100 Pa) led to samples with a greater water content, perceived with a more yellow intense color. Nevertheless, there is no significant consumer preference for any of the different processed samples. The number of force peaks, which is positively correlated with the crispness, shows a significant and negative correlation (r = -0.91) with the water content of the sample. CONCLUSION The study revealed that considerations other than the sensory can determine the best conditions of the freeze-drying process with which to obtain an orange snack. The number of force peaks obtained from a penetration test may be proposed as a tool for instrumental analysis of the snack's crispness that supplies information closely resembling customer perception of this attribute. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Marilú Andrea Silva-Espinoza
- Food Technology Department, Food Investigation and Innovation Group, Universitat Politècnica de València, Valencia, Spain
| | - Ana Salvador
- Laboratorio de Propiedades Físicas y Sensoriales y Ciencia del Consumidor, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain
| | - María Del Mar Camacho
- Food Technology Department, Food Investigation and Innovation Group, Universitat Politècnica de València, Valencia, Spain
| | - Nuria Martínez-Navarrete
- Food Technology Department, Food Investigation and Innovation Group, Universitat Politècnica de València, Valencia, Spain
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6
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Influence of drying methods on the structure, mechanical and sensory properties of strawberries. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03682-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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7
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Marzec A, Kowalska H, Kowalska J, Domian E, Lenart A. Influence of Pear Variety and Drying Methods on the Quality of Dried Fruit. MOLECULES (BASEL, SWITZERLAND) 2020; 25:molecules25215146. [PMID: 33167405 PMCID: PMC7663804 DOI: 10.3390/molecules25215146] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/13/2020] [Revised: 10/29/2020] [Accepted: 11/03/2020] [Indexed: 01/13/2023]
Abstract
In this study, the impacts of two different pear cultivars, “Conference” and “Alexander Lucas”, on the kinetics and the final quality of samples dried by convection (CD) and microwave-convection (MCD) methods, were investigated. The quality of dried material was evaluated by the analysis of water activity, porosity, color, acoustic emission (AE) and mechanical and sensory properties. The required drying time to obtain 0.2 kg H2O/kg dry solid (d.s.) was longer for “Conference” than “Alexander Lucas” and was 20 min by CD and 5 min by MCD. The pear cultivar, in conjunction with the drying method (CD or MCD), affected the number of AE events and the work of breaking. The CD pear of the “Conference” cultivar was characterized by higher force, higher breaking work and stronger AE relative to the CD pear of the “Alexander Lucas” cultivar. There were no differences in taste or overall quality, but the hardness was higher for the CD “Conference” pear. A principal component analysis showed that panelists preferred dried fruit with good taste and overall quality but lower hardness. A positive correlation was found between the number of acoustic events and sensory hardness; thus, an acoustic method can be useful for effectively evaluating the texture of dried pears. These results show that the dried pear slices that generated fewer AE events upon breaking were perceived as better by the panelists.
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Affiliation(s)
- Agata Marzec
- Department of Food Engineering and Process Management, Institute of Food Science, Warsaw University of Life Sciences—SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (H.K.); (E.D.); (A.L.)
- Correspondence: ; Tel.: +48-22-593-75-65; Fax: +48-22-593-75-76
| | - Hanna Kowalska
- Department of Food Engineering and Process Management, Institute of Food Science, Warsaw University of Life Sciences—SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (H.K.); (E.D.); (A.L.)
| | - Jolanta Kowalska
- Division of Food Quality Evaluation, Institute of Food Science, Warsaw University of Life Sciences—SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland;
| | - Ewa Domian
- Department of Food Engineering and Process Management, Institute of Food Science, Warsaw University of Life Sciences—SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (H.K.); (E.D.); (A.L.)
| | - Andrzej Lenart
- Department of Food Engineering and Process Management, Institute of Food Science, Warsaw University of Life Sciences—SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (H.K.); (E.D.); (A.L.)
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Texture of Hot-Air-Dried Persimmon ( Diospyros kaki) Chips: Instrumental, Sensory, and Consumer Input for Product Development. Foods 2020; 9:foods9101434. [PMID: 33050375 PMCID: PMC7601633 DOI: 10.3390/foods9101434] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2020] [Revised: 10/05/2020] [Accepted: 10/06/2020] [Indexed: 11/17/2022] Open
Abstract
Persimmon (Diospyros kaki) is an underutilized tree fruit. Previous studies have shown the feasibility of making a hot-air-dried, chip-style product from persimmon. However, the texture of this type of product has not been explored or connected to consumer preference. Thus, for dried samples representing 37 cultivars, this study aimed to (1) predict trained sensory panel texture attributes from instrumental measurements, (2) predict consumer liking from instrumental measurements and sensory texture attributes, and (3) elucidate whether astringency type affects dried product texture. Partial least-squares regression models of fair-to-good quality predicted all measured sensory texture attributes (except Tooth Packing) from instrumental measurements. Modeling also identified that consumer preference is for a moist, smooth texture. Lastly, while astringency type has significant (p < 0.05) effects on several individual texture attributes, astringency type should not be used a priori to screen-in or -out persimmon cultivars for processing into a hot-air-dried product.
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Alonzo-Macías M, Cardador-Martínez A, Besombes C, Allaf K, Tejada-Ortigoza V, Soria-Mejía MC, Vázquez-García R, Téllez-Pérez C. Instant Controlled Pressure Drop as Blanching and Texturing Pre-Treatment to Preserve the Antioxidant Compounds of Red Dried Beetroot ( Beta vulgaris L.). Molecules 2020; 25:molecules25184132. [PMID: 32927600 PMCID: PMC7570538 DOI: 10.3390/molecules25184132] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2020] [Revised: 08/26/2020] [Accepted: 09/03/2020] [Indexed: 11/18/2022] Open
Abstract
Red beetroot is rich in bioactive compounds such as polyphenols, flavonoids, betaxanthins, betacyanins, among others. According to selected processing methods, the bioaccessibility of these compounds could be either enhanced or decreased. This study evaluated the effect of four different drying conditions: (1) Traditional Drying (TD), (2) Swell Drying (SD), (3) DIC Blanching + Traditional Drying (BTD), and (4) DIC Blanching + Swell Drying (BSD) on the antioxidant content and the antioxidant activity of red beetroots. Obtained results showed that in all the cases, by comparing to Traditional Drying (TD), the coupling of a DIC Blanching pre-treatment to a Swell Drying treatment (BSD) maintained or enhanced the preservation of the Total Phenolic Compounds (TPC), the Total Flavonoids Compounds (TFC), the Betanin Concentration (BC), the Trolox Equivalent Antioxidant Capacity (TEAC), and the Free Radical Scavenging Activity by DPPH (IC50) of red beetroots. Various studies have shown that thanks to the expanded and porous structure triggered by the Swell Drying process, it has been possible to achieve better antioxidants extraction and better whole quality. Hence, by coupling DIC as a blanching–steaming pre-treatment, it was possible to preserve better the antioxidant content and the antioxidant activity of red dried beetroots.
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Affiliation(s)
- Maritza Alonzo-Macías
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Epigmenio González 500, Fracc. San Pablo, 76130 Querétaro, Mexico; (M.A.-M.); (A.C.-M.); (V.T.-O.); (M.C.S.-M.); (R.V.-G.)
| | - Anaberta Cardador-Martínez
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Epigmenio González 500, Fracc. San Pablo, 76130 Querétaro, Mexico; (M.A.-M.); (A.C.-M.); (V.T.-O.); (M.C.S.-M.); (R.V.-G.)
| | - Colette Besombes
- Intensification of Transfer Phenomena on Industrial Eco-Processes, Laboratory of Engineering Science for Environment LaSIE-UMR-CNRS 7356, University of La Rochelle, 17042 La Rochelle, France; (C.B.); (K.A.)
| | - Karim Allaf
- Intensification of Transfer Phenomena on Industrial Eco-Processes, Laboratory of Engineering Science for Environment LaSIE-UMR-CNRS 7356, University of La Rochelle, 17042 La Rochelle, France; (C.B.); (K.A.)
| | - Viridiana Tejada-Ortigoza
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Epigmenio González 500, Fracc. San Pablo, 76130 Querétaro, Mexico; (M.A.-M.); (A.C.-M.); (V.T.-O.); (M.C.S.-M.); (R.V.-G.)
| | - Marla C. Soria-Mejía
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Epigmenio González 500, Fracc. San Pablo, 76130 Querétaro, Mexico; (M.A.-M.); (A.C.-M.); (V.T.-O.); (M.C.S.-M.); (R.V.-G.)
| | - Rosa Vázquez-García
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Epigmenio González 500, Fracc. San Pablo, 76130 Querétaro, Mexico; (M.A.-M.); (A.C.-M.); (V.T.-O.); (M.C.S.-M.); (R.V.-G.)
| | - Carmen Téllez-Pérez
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Epigmenio González 500, Fracc. San Pablo, 76130 Querétaro, Mexico; (M.A.-M.); (A.C.-M.); (V.T.-O.); (M.C.S.-M.); (R.V.-G.)
- Intensification of Transfer Phenomena on Industrial Eco-Processes, Laboratory of Engineering Science for Environment LaSIE-UMR-CNRS 7356, University of La Rochelle, 17042 La Rochelle, France; (C.B.); (K.A.)
- Correspondence:
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10
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Feng L, Xu Y, Xiao Y, Song J, Li D, Zhang Z, Liu C, Liu C, Jiang N, Zhang M, Zhou C. Effects of pre-drying treatments combined with explosion puffing drying on the physicochemical properties, antioxidant activities and flavor characteristics of apples. Food Chem 2020; 338:128015. [PMID: 32932085 DOI: 10.1016/j.foodchem.2020.128015] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2020] [Revised: 08/31/2020] [Accepted: 09/02/2020] [Indexed: 10/23/2022]
Abstract
The purpose of this research was to study the effect of hot air drying, microwave vacuum drying and freeze drying combined with explosion puffing drying (HDEPD, MDEPD and FDEPD) on physicochemical properties, antioxidant activities and flavor characteristics of apples. The results showed that MDEPD and FDEPD products had better color and textural properties, exhibited a homogeneous porous structure. MDEPD and FDEPD better preserved scavenging abilities of DPPH, hydroxyl radical and FRAP, retained values of TFC and TPC. Aroma characteristics and taste properties of apples obviously changed with different drying methods, and drying qualities of products could be classified in terms of volatile compounds and taste profiles. Two principal components were able to describe 90.12% and 69.43% of the total volatile compound variance and total taste profile variance, respectively. Three main clusters of dried apples were identified, MDEPD and FDEPD can be used to enhance drying qualities of apple products.
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Affiliation(s)
- Lei Feng
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Yayuan Xu
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Yadong Xiao
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Jiangfeng Song
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China.
| | - Dajing Li
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China.
| | - Zhongyuan Zhang
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Chunquan Liu
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Chunju Liu
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Ning Jiang
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Cunshan Zhou
- Food and Biological Engineering, Jiangsu University, Zhenjiang, China
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11
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Li X, Bi J, Jin X, Wu X, Lyu J, Li X, Hu L. Effect of the moisture equilibrium process on the expansion behavior of instant controlled pressure drop (DIC) drying of dried apple cubes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:1635-1642. [PMID: 31802498 DOI: 10.1002/jsfa.10175] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/25/2019] [Revised: 11/12/2019] [Accepted: 11/28/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Recently, consumers' demand on high quality dried fruit or vegetable products have increased dramatically. The instant controlled pressure drop (DIC) dried products have attracted consumers' attention due to its unique sensory characteristics. The product quality, especially the appearance quality of the DIC products, is influenced closely by water status and water distribution in the material, which is rarely reported in the literatures. In this study, a comparison system for the apple cubes with or without the moisture equilibrium process (MEP) was established to explain the effect of the MEP on the expansion behavior of the DIC dried apple cube. RESULTS The results showed that the MEP could induce a more homogenous spatial distribution of water in the semi-dried apple cube after pre-drying. Meanwhile, the MEP treated and DIC dried apple cubes showed better quality in terms of the appearance and texture properties including high porosity (71.77%), large pores (maximum pore size of 1.55 mm), and thin pore walls (pore wall thickness of 0.079 mm). CONCLUSION The MEP was approved to be a compulsory treatment to achieve the DIC dried apple cubes with good expansion behavior. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Xiao Li
- College of Food Science, Shenyang Agricultural University, Shenyang, China
- Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Jinfeng Bi
- College of Food Science, Shenyang Agricultural University, Shenyang, China
- Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Xin Jin
- Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Xinye Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Jian Lyu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Xuan Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Lina Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
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12
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Peng J, Bi J, Yi J, Allaf K, Besombes C, Jin X, Wu X, Lyu J, Asghar Ali MNH. Apple juice concentrate impregnation enhances nutritional and textural attributes of the instant controlled pressure drop (DIC)-dried carrot chips. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:6248-6257. [PMID: 31250453 DOI: 10.1002/jsfa.9898] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/03/2019] [Revised: 06/21/2019] [Accepted: 06/23/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Osmotic pretreatment is an effective processing unit for improving the textural quality of dried fruit and vegetable snacks, whereas nutrition loss and high calorie after impregnation is still a noteworthy shortcoming of sugar-immersed products. Therefore, the use of apple juice concentrate as a clean label solution to improve the qualities of instant controlled pressure drop (DIC)-dried carrot chips was investigated. RESULTS Apple juice concentrate impregnation substantially enhanced the physical properties of the carrot chips, including hardness (38.28 N), crispness (2.01 mm), porosity (66.72%) and homogeneous microstructure, comparable to chips obtained using sucrose and maltiltol based osmotic solutions. Additionally, compared to the sucrose and maltiltol impregnated chips, a higher retention of carotenoids (302.81 μg g-1 , dry basis), a higher multiplicity of phenolic compounds, stronger antioxidant activities and a superior sensory score were observed in the chips pretreated with apple juice concentrate. CONCLUSION Apple juice concentrate could be used as a clean label osmotic solution to enhance the organoleptic attributes and fortify the nutritional properties of DIC-dried carrot snacks. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Jian Peng
- Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Beijing, China
| | - Jinfeng Bi
- Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Beijing, China
| | - Jianyong Yi
- Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Beijing, China
| | - Karim Allaf
- Laboratory of Engineering Science for Environment LaSIE-UMR-CNRS 7356, University of La Rochelle, La Rochelle, France
| | - Colette Besombes
- Laboratory of Engineering Science for Environment LaSIE-UMR-CNRS 7356, University of La Rochelle, La Rochelle, France
| | - Xin Jin
- Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Beijing, China
| | - Xinye Wu
- Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Beijing, China
| | - Jian Lyu
- Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Beijing, China
| | - Mian Noor Hussain Asghar Ali
- Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Beijing, China
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13
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Zhao Y, Bi J, Yi J, Jin X, Wu X, Zhou M. Evaluation of sensory, textural, and nutritional attributes of shiitake mushrooms (
Lentinula edodes
) as prepared by five types of drying methods. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13029] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Yuanyuan Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS)/Key Laboratory of Agro‐Products ProcessingMinistry of Agriculture and Rural Affairs Beijing China
| | - Jinfeng Bi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS)/Key Laboratory of Agro‐Products ProcessingMinistry of Agriculture and Rural Affairs Beijing China
| | - Jianyong Yi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS)/Key Laboratory of Agro‐Products ProcessingMinistry of Agriculture and Rural Affairs Beijing China
| | - Xin Jin
- Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS)/Key Laboratory of Agro‐Products ProcessingMinistry of Agriculture and Rural Affairs Beijing China
| | - Xinye Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS)/Key Laboratory of Agro‐Products ProcessingMinistry of Agriculture and Rural Affairs Beijing China
| | - Mo Zhou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS)/Key Laboratory of Agro‐Products ProcessingMinistry of Agriculture and Rural Affairs Beijing China
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Peng J, Bi J, Yi J, Wu X, Zhou M, Lyu J, Liu J. Engineering Texture Properties of Instant Controlled Pressure Drop (DIC) Dried Carrot Chips via Modulating Osmotic Conditions. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2133-2] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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15
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Effect of hybrid drying methods on physicochemical, nutritional and antioxidant properties of dried black mulberry. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.02.017] [Citation(s) in RCA: 54] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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16
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Zhou L, Wang X, Bi J, Liu X, Yi J, Wu X. Effect of different moisture equilibration process on the quality of apple chips dried by instant controlled pressure drop (dic)-assisted hot air drying. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13316] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- 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
| | - Xueyuan 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
| | - 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
| | - Xuan 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
| | - Jianyong 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
| | - Xinye 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
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17
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Yi JY, Lyu J, Bi JF, Zhou LY, Zhou M. Hot air drying and freeze drying pre-treatments coupled to explosion puffing drying in terms of quality attributes of mango, pitaya, and papaya fruit chips. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13300] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jian-Yong Yi
- Chinese Academy of Agricultural Science/Key Laboratory of Agro-Products Processing, Ministry of Agriculture; Institute of Food Science and Technology; Beijing 100193 China
| | - Jian Lyu
- Chinese Academy of Agricultural Science/Key Laboratory of Agro-Products Processing, Ministry of Agriculture; Institute of Food Science and Technology; Beijing 100193 China
- Molecular and Cellular Epigenetic Laboratory; GxABT/GIGA, University of Liege; Gembloux and Liege Belgium
| | - Jin-Feng Bi
- Chinese Academy of Agricultural Science/Key Laboratory of Agro-Products Processing, Ministry of Agriculture; Institute of Food Science and Technology; Beijing 100193 China
| | - Lin-Yan Zhou
- Chinese Academy of Agricultural Science/Key Laboratory of Agro-Products Processing, Ministry of Agriculture; Institute of Food Science and Technology; Beijing 100193 China
| | - Mo Zhou
- Chinese Academy of Agricultural Science/Key Laboratory of Agro-Products Processing, Ministry of Agriculture; Institute of Food Science and Technology; Beijing 100193 China
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18
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Yi J, Zhou L, Bi J, Chen Q, Liu X, Wu X. Influence of pre-drying treatments on physicochemical and organoleptic properties of explosion puff dried jackfruit chips. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:1120-9. [PMID: 27162392 PMCID: PMC4837745 DOI: 10.1007/s13197-015-2127-2] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/10/2015] [Accepted: 11/24/2015] [Indexed: 10/22/2022]
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.
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Affiliation(s)
- Jianyong Yi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193 China
| | - Linyan Zhou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193 China
| | - Jinfeng Bi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193 China
| | - Qinqin Chen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193 China
| | - Xuan Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193 China
| | - Xinye Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193 China
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19
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Developing Novel Combination Drying Method for Jackfruit Bulb Chips: Instant Controlled Pressure Drop (DIC)-Assisted Freeze Drying. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1643-4] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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