Freezing as pretreatment in instant controlled pressure drop (DIC) texturing of dried carrot chips: Impact of freezing temperature

Peng, Jian; Yi, Jianyong; Bi, Jinfeng; Chen, Qinqin; Wu, Xiaoqing; Zhou, Mo; Liu, Jianing

doi:10.1016/j.lwt.2017.11.009

Cited by 54 publications

(26 citation statements)

References 35 publications

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“…Shiitake mushrooms were firstly frozen at −80°C for 8 h in a refrigerator (Peng et al, ), and then dried in a lab‐scale freeze dryer (Labconco Equipment Co., Fort Scott, KS). The pressure of the treatment chamber was controlled at 0.37 mbar and the chamber was equipped with a condensate collector at −50°C (Yi et al, ).…”

Section: Methodsmentioning

confidence: 99%

Evaluation of sensory, textural, and nutritional attributes of shiitake mushrooms (Lentinula edodes) as prepared by five types of drying methods

Zhao

et al. 2019

J Food Process Engineering

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The effect of freeze drying (FD), far‐infrared radiation drying (FIRD), heat pump drying (HPD), hot air drying (HAD), and hot air combined instant controlled pressure drop drying (DIC) were compared on the drying efficiency and quality attributes of dried shiitake mushrooms. The results showed that in comparison with the HPD, HAD, and DIC, the FIRD shiitake mushroom exhibited better appearance with less shrinkage and lower ΔE (6.10), lower hardness (34.82 N), and higher rehydration ratio (7.55), which were more resemble to those of the FD sample. Besides, a significantly higher (p < 0.05) retention of protein was found in the FD and FIRD sample (2.47 mg/g and 2.30 mg/g), as well as higher retention of polysaccharide (1.79 mg/g and 1.39 mg/g). In addition, FIRD shiitake mushroom were superior to FD product in terms of saving drying time as 66.25% and exhibiting maximum numbers of flavor components, among which specific sulfides showed the highest percentage (24.59%). Therefore, the FIRD dried shiitake mushroom obtained a better overall quality among the products dried by the five drying methods. Practical applications Shiitake mushrooms are wildly planted edible fungi, which are consumed mostly in dried form around the word. Recently, the demand of efficient application have promoted an increasingly use of novel drying technologies in mushroom processing. This study presents comprehensive evaluations on some vital quality attributes of shiitake mushrooms using five drying methods that already commercialized in China. FIRD was more suitable to produce dried shiitake mushrooms with desirable appearance and texture, as well as relatively rich flavor and nutrients.

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Section: Methodsmentioning

confidence: 99%

Evaluation of sensory, textural, and nutritional attributes of shiitake mushrooms (Lentinula edodes) as prepared by five types of drying methods

Zhao

et al. 2019

J Food Process Engineering

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“…Detailed information of the mechanism and system of DIC reactor were available in a previous publication [19,20]. Firstly, the treatment chamber was heated to different equilibrium temperature according to the experimental design ( Table 2) by heat exchanger.…”

Section: Freeze-drying Combined With Instant Controlled Pressurementioning

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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“…After pre‐drying, all of the partially‐dried carrot samples with the same moisture content (0.50 g g – db) were put into zip‐lock bags and stored at 4 ± 0.5 °C for 12 h for moisture equilibration. The DIC process was conducted using a pilot scale apparatus (QDPH1021; Tianjin Qin‐de New Material Scientific Development Co. Ltd, Tianjin, China) and the operation process were carried out as described previously with slight modification . Briefly, the processing vessel was heated by stream pipes to 95 °C.…”

Section: Methodsmentioning

confidence: 99%

“…According to an early study, plant materials (e.g. carrot, sweet potato) with a compact cell wall structure and a high firmness are unfavorable for volume expansion when using the Chinese type DIC equipment as a result of the indirect heating procedure and low pressure difference.…”

Section: Introductionmentioning

confidence: 99%

“…5,6 During the DIC drying, instant decompression is applied to partially-dried materials in the processing vessel, yielding a high-expansion and porous microstructure, with this porous microstructure being maintained by post drying and fast cooling. 7,8 According to an early study, 9 plant materials (e.g. carrot, sweet potato) with a compact cell wall structure and a high firmness are unfavorable for volume expansion when using the Chinese type DIC equipment as a result of the indirect heating procedure and low pressure difference.…”

Section: Introductionmentioning

confidence: 99%

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Apple juice concentrate impregnation enhances nutritional and textural attributes of the instant controlled pressure drop (DIC)‐dried carrot chips

Peng

et al. 2019

J Sci Food Agric

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BACKGROUND Osmotic pretreatment is an effective processing unit for improving the textural quality of dried fruit and vegetable snacks, whereas nutrition loss and high calorie after impregnation is still a noteworthy shortcoming of sugar‐immersed products. Therefore, the use of apple juice concentrate as a clean label solution to improve the qualities of instant controlled pressure drop (DIC)‐dried carrot chips was investigated. RESULTS Apple juice concentrate impregnation substantially enhanced the physical properties of the carrot chips, including hardness (38.28 N), crispness (2.01 mm), porosity (66.72%) and homogeneous microstructure, comparable to chips obtained using sucrose and maltiltol based osmotic solutions. Additionally, compared to the sucrose and maltiltol impregnated chips, a higher retention of carotenoids (302.81 μg g–1, dry basis), a higher multiplicity of phenolic compounds, stronger antioxidant activities and a superior sensory score were observed in the chips pretreated with apple juice concentrate. CONCLUSION Apple juice concentrate could be used as a clean label osmotic solution to enhance the organoleptic attributes and fortify the nutritional properties of DIC‐dried carrot snacks. © 2019 Society of Chemical Industry

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Freezing as pretreatment in instant controlled pressure drop (DIC) texturing of dried carrot chips: Impact of freezing temperature

Cited by 54 publications

References 35 publications

Evaluation of sensory, textural, and nutritional attributes of shiitake mushrooms (Lentinula edodes) as prepared by five types of drying methods

Evaluation of sensory, textural, and nutritional attributes of shiitake mushrooms (Lentinula edodes) as prepared by five types of drying methods

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

Apple juice concentrate impregnation enhances nutritional and textural attributes of the instant controlled pressure drop (DIC)‐dried carrot chips

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