化学
食品科学
纹理(宇宙学)
抗坏血酸
阿布茨
微观结构
真空干燥
DPPH
膨胀率
材料科学
抗氧化剂
冷冻干燥
色谱法
复合材料
生物化学
图像(数学)
人工智能
计算机科学
结晶学
作者
Jianyong Yi,Linyan Zhou,Jinfeng Bi,Ping Wang,Xuan Li,Xiaoqing Wu
标识
DOI:10.1080/07373937.2015.1076838
摘要
The impact of number of puffing times during explosion puffing drying (EPD) on drying characteristics and qualities of apple chips was studied. Physicochemical characteristics, antioxidant capacity, color, texture, expansion ratio, rehydration ratio, hydroscopicity, and microstructure of apple chips dried by EPD with 0 (vacuum drying, VD), 1, 3, 5, 7, and 9 puffing times were analyzed. The apple chips dried by EPD with 3 and 5 puffing times exhibited better color (ΔE 7.27–7.70) and texture (hardness 40.5–40.8 N, crispness 8.8–9.3 N/mm), as well as higher expansion ratio (104.4–109.7%) compared to VD and EPD with fewer or more puffing times. The samples dried with 3 and 5 puffing times also showed relatively higher rehydration ratio and hygroscopicity, and acceptable retention of total phenolic content (0.32–0.37 mg/g) and ascorbic acid content (1.66–1.89 mg/100 g), as well as considerable antioxidant abilities (DPPH 79.45–81.17 AEAC µM/g, FRAP 66.54–68.25 TEAC µM/g, ABTS 73.36–79.21 TEAC µM/g) compared to VD dried samples. In conclusion, experiments with apple chips indicated that EPD drying with 3 to 5 puffing times yielded superior overall quality than that with more or fewer puffing times.
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