title: Influence of pre-drying treatments on physicochemical and organoleptic properties of explosion puff dried jackfruit chips.
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.
authors.affiliation: Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193 China.
authors.forename: Jianyong
authors.initials: J
authors.lastname: Yi
authors.affiliation: Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193 China.
authors.forename: Linyan
authors.initials: L
authors.lastname: Zhou
authors.affiliation: Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193 China.
authors.forename: Jinfeng
authors.initials: J
authors.lastname: Bi
authors.affiliation: Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193 China.
authors.forename: Qinqin
authors.initials: Q
authors.lastname: Chen
authors.affiliation: Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193 China.
authors.forename: Xuan
authors.initials: X
authors.lastname: Liu
authors.affiliation: Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193 China.
authors.forename: Xinye
authors.initials: X
authors.lastname: Wu
keywords: Color; Microstructure; Rehydration; Sensory evaluation; Texture; Volume ratio