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Effects of Instant Pressure Drop Puffing with Super‐Heated Vapor on the Physical Properties of G ranny S mith Apple Chips
Author(s) -
An Fengping,
Qiu Dongzhao,
Song Hongbo,
Wu Xiaoqi,
Tong Jinhua,
Guo Rui
Publication year - 2015
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/jfpe.12157
Subject(s) - water content , drop (telecommunication) , instant , chemistry , pressure drop , moisture , materials science , food science , composite material , telecommunications , physics , geotechnical engineering , computer science , engineering , thermodynamics
A central composite rotatable design of three factors was used to optimize instant pressure drop puffing with super‐heated vapor ( IPDPSV ) for G ranny S mith apple slices. The physical properties of the chips processed by hot‐air drying after IPDPSV , hot‐air drying or freeze drying were analyzed and compared. The results revealed that moisture content, puffing temperature and heating time had significant effects on puffing ratio and color differences. The optimum conditions were 23% moisture content for pre‐dried samples, 122 C puffing temperature and 41 s heating time. In these conditions, the puffed slices had a large puffing ratio of 45.137% and a relative small color differences of 4.642. Compared with the chips processed by hot‐air drying or freeze drying, chips processed by hot‐air drying after IPDPSV were brighter in color and had porous structures and suitable hardness. Therefore, IPDPSV is an effective method to improve chips quality. Practical Applications Instant pressure drop puffing with super‐heated vapor ( IPDPSV ) could increase the pore volume in G ranny S mith apple tissue. The effects of puffing parameters, including moisture content in sample, puffing temperature and heating time, on puffing ratio and color difference were studied. On optimized conditions, G ranny S mith apple could be effectively puffed with less color change. IPDPSV combined with hot‐air drying gave the best physical qualities for G ranny S mith apple chips, such as color and hardness, compared with traditional hot‐air drying and freeze drying. This processing method spent shorter time than hot‐air drying and consumed less energy than freeze drying. We may reasonably infer that IPDPSV has the advantages of productivity and economy. IPDPSV will be a helpful technology to produce high‐quality G ranny S mith apple chips.