Effects of pre-drying treatments combined with explosion puffing drying on the physicochemical properties, antioxidant activities and flavor characteristics of apples

被引：59
作者：
Feng, Lei [1 ]
Xu, Yayuan [1 ]
Xiao, Yadong [1 ]
Song, Jiangfeng [1 ]
Li, Dajing [1 ]
Zhang, Zhongyuan [1 ]
Liu, Chunquan [1 ]
Liu, Chunju [1 ]
Jiang, Ning [1 ]
Zhang, Min [2 ]
Zhou, Cunshan [3 ]
机构：
[1] Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing, Peoples R China
[2] Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi, Jiangsu, Peoples R China
[3] Jiangsu Univ, Food & Biol Engn, Zhenjiang, Jiangsu, Peoples R China
来源：
FOOD CHEMISTRY | 2021年 / 338卷
基金：
国家重点研发计划;
关键词：
Apples; Explosion puffing drying; Antioxidant activities; Flavor characteristics; ZINGIBER-OFFICINALE ROSCOE; MICROWAVE-VACUUM; QUALITY; TEXTURE; EXTRACT; PROFILE; SLICES; FRUITS; CHIPS;
D O I：
10.1016/j.foodchem.2020.128015
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
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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页数：9
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