Effect of Osmotic Dehydration on Quality of Peach Chips Prepared by Explosion Puffing Drying

被引:0
作者
Zhang P. [1 ]
Lü J. [1 ]
Bi J. [1 ]
Zhou L. [1 ]
Yi J. [1 ]
Wu X. [1 ]
机构
[1] Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing
关键词
Explo puffing drying; Microstructure; Osmotic dehydration; Peach chips; Qualities;
D O I
10.16429/j.1009-7848.2017.01.009
中图分类号
学科分类号
摘要
The influence of osmotic dehydration (OD) with maltose, sucrose, glucose and fructose solutions on the quality of peach chips by explosion puffing drying were investigated in this study, respectively. The OD treatments were performed at 40℃ in 50° Brix for 180 min. The peach chips were obtained by explosion puffing drying after pre-dried to moisture content of 20 g water/(100g) by hot-air-drying at 80℃. Quality indexes including texture, color, explosion ratio, rehydration ratio and soluble saccharide were employed to evaluate the effect of these treatments on peach chips, and the microstructure were viewed by scanning electron microscopy. Results showed that the osmotic pretreatment with maltose solution was most effective to improve the color, enhance the explosion ratio and crispness, and provide a better rehydration ratio of final products than that of others. Furthermore, peach chips osmotic treated with maltose solution also presented a uniform pore structure; Osmotic pretreatment with sucrose, fructose and glucose solution enhanced the hardness, but reduced the explosion ratio, crispness and rehydration ratio of final products, the microstructure were dense. In addition, osmotic pretreatment with fructose and glucose was not conducive to improve color of final products. In final, osmotic dehydration combined with explosion puffing drying using maltose solution could obtain suitable overall quality. © 2017, Editorial Office of Journal of CIFST. All right reserved.
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页码:69 / 76
页数:7
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