Comparison of four drying methods for re-structured mixed potato with apple chips

Huang, Linli; Zhang, Min; Mujumdar, Arun S.; Lim, Rui-Xin

doi:10.1016/j.jfoodeng.2010.10.025

Cited by 122 publications

(67 citation statements)

References 21 publications

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“…In addition to this, Chong et al (2008a, b) reported that dried chempedak using sun drying and hot air drying has significant textural change as compared to fresh fruit. In addition, the combined drying method reported for dried mixed potato with apple chips: 7 N dried by microwave-freeze drying and 14 N dried by microwave vacuum drying (5.0 mm cylindrical probe) (Huang et al, 2011), are similar to the results reported in this study. Adding maltodextrin or sucrose affected the hardness of the dried product.…”

Section: Texture Analysissupporting

confidence: 88%

Softening of dried Vangueria infausta (African medlar) using maltodextrin and sucrose

et al. 2013

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Softening of dried Vangueria infausta using maltodextrin and sucrose was investigated experimentally. The pulp of V. infausta was dried in a convective dryer, the influence of drying temperature as well as relationship between water content and water activity were examined. In this study, 48 samples of V. infausta pulp, with and without maltodextrin or sucrose, were dried at air temperatures of 60 and 80°C, at a constant air velocity of 3 m/s, for 0-240 min, and until constant weight. The water content, water activity, hardness and toughness were evaluated throughout the drying process. Samples dried at 80°C exhibited shorter drying times than samples dried at 60°C. The water activity of fruit dried for 240 min at 80°C varied from 0.633 to 0.759, and the fruit was thus safe regarding microbiological spoilage. The hardness and toughness of the dried fruit pulp increased with the reduction in water content, and it was observed that samples of pure pulp became unacceptably hard and tough, when dried to the level needed to obtain microbiological stability. The addition of sucrose as well as maltodextrin has shown to be able to reduce the hardness as well as the toughness of the dried fruit pulp; which can be considered as a strategy to obtain dried fruit pulp with suitable consistency.

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Section: Texture Analysissupporting

confidence: 88%

Softening of dried Vangueria infausta (African medlar) using maltodextrin and sucrose

et al. 2013

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“…Fortunately, the high production cost for FD process could be reduced by combining it with some of other drying technologies [11]. Huang et al [12] found that the restructured chips containing potato and apple dried by combined microwave and freeze-drying (MFD) obtained the best quality, and the drying time of MFD was shorter than that of FD. In addition, the combination of FD and hot-air-drying for apple cubes was confirmed to be a good alternative instead of mere FD treatment [13].…”

Section: Introductionmentioning

confidence: 99%

Novel Combined Freeze-Drying and Instant Controlled Pressure Drop Drying for Restructured Carrot-Potato Chips: Optimized by Response Surface Method

Hou

et al. 2018

Journal of Food Quality

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Combined freeze-drying and instant controlled pressure drop process (FD-DIC) for restructured carrot-potato chips was developed and its processing conditions were optimized using response surface methodology (RSM) with the purpose of improving the quality of products and reducing energy consumption. Three critical variables including the amount of carrot, the moisture content of the partially dried product before DIC treatment, and equilibrium temperature of DIC for the restructured chips were considered. Response parameters such as the final moisture content, color value (L, a, and b), and texture properties of restructured carrotpotato chips were investigated. The results showed that the graphical optimal ranges of FD-DIC drying process were as follows: the amount of carrot was 46-54% w/w, the moisture content of the partially dried product before DIC treatment was 0.20-0.35 g/g, and the equilibrium temperature of DIC was 85-95 ∘ C. Furthermore, the numerical optimization suggested that conditions were 47.43% w/w, 0.29 g/g, and 90.57 ∘ C, respectively. It could be concluded that the combined drying method of FD-DIC provided the restructured carrot-potato chips with higher quality, as compared to the freeze-dried chips. Considering the relatively high production cost of FD, this novel FD-DIC could be an alternative method for obtaining desirable restructured fruit and vegetable chips.

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“…Spiked millet substitution method was used to detect the volume of dried mixed chips. The granularity of spiked millet is between 0.9 and 1.1 mm [24]. The experiment was replicated three times.…”

Section: Bulkmentioning

confidence: 99%

Analysis for Difficulty during Freeze-Drying Feizixiao Lychees

Huang

Qiao

Peng

et al. 2017

Journal of Food Quality

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Compared to other cultivar lychees, volume density of Feizixiao lychee was higher due to serious shrinkage during freeze-drying (FD). Guiwei lychee and Nuomici lychee were used for comparison in order to illuminate the reason of the aforementioned phenomenon. Lower prefreezing temperature could not improve the volume density of Feizixiao lychee. Microstructure results show that pulp cell of Feizixiao lychee (tail) was smaller and more compact than Guiwei and Nuomici lychee pulp cell. In addition, there is a membrane around the surface of Feizixiao lychee pulp. And the microstructure of Feizixiao lychee tip pulp cell is different from tail pulp cell. Membrane and tip pulp cell are both smaller and more compact than tail pulp cell. These structure differences hinder the moisture removing of Feizixiao lychee during FD. Removing the membrane and tip pulp could not improve the volume density of Feizixiao lychee. Ultrasound treatment for 30 min could significantly enhance the volume density of Feizixiao lychee.

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Comparison of four drying methods for re-structured mixed potato with apple chips

Cited by 122 publications

References 21 publications

Softening of dried Vangueria infausta (African medlar) using maltodextrin and sucrose

Softening of dried Vangueria infausta (African medlar) using maltodextrin and sucrose

Novel Combined Freeze-Drying and Instant Controlled Pressure Drop Drying for Restructured Carrot-Potato Chips: Optimized by Response Surface Method

Analysis for Difficulty during Freeze-Drying Feizixiao Lychees

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