Quality Properties of Crispy Winter jujube Dried by Explosion Puffing Drying
-
Xinyi He
,
Jinfu Liu
Abstract
Explosion puffing drying was investigated as potential means for drying winter jujube. The sample was dried by hot air to dehydrate some amount of internal free water prior to explosion puffing drying to final moisture of less than 7% (wet bases). Physical properties (shrinkage, color, porosity, density, texture, and rehydration ratio) of crispy winter jujube dried by this method were evaluated and compared with those dried by convectional hot air drying alone, freeze-drying alone, combination of freezing drying and hot air drying, respectively. The comparison showed that crispy winter jujube dried by this method exhibited very close rehydration capacity, texture, density, porosity with those of the combination of freeze-drying and hot air drying. The sample dried by this method showed the more attractive crispness than those dried by freeze-drying and convectional hot air drying.
References
1. ZhaoZ-H, LiuM-J, TuP-F. Characterization of water soluble polysaccharides from organs of Chinese Jujube (Zizyhus jujuba CV. Dongzao). Eur Food Res Technol 2008;226:985–9.Search in Google Scholar
2. ZhangP-P, LiL, ZhangD-D, et al.. Study on extraction and purification technology of flavonoid from fruit of Zizyhus jujuba Mill.cv. jinsixin4. Food Machinery 2009;25:75–9 (in Chinese with English abstracts).Search in Google Scholar
3. ZhangB-S, ChenJ-P, WuL-H. Technology of extracting rutin from Zizyhus jujube. J Shaanxi Normal Univ (Natural Science Edition) 2003;31:89–92 (in Chinese with English abstracts).Search in Google Scholar
4. WangCS, LiJH, WangYQ, ZhaoM. Advance of research on post-harvest physiology and storage of fresh jujube. J Fruit Sci 1999;16:219–23 (in Chinese with English abstracts).Search in Google Scholar
5. GaoM-X, TianX-W, LiuT. Study on natural desiccation of different varieties of fresh jujubes. J Tianjin Agric Univ 2008;15:8–9 (in Chinese with English abstracts).Search in Google Scholar
6. YangX-L, XieY-B, JinG-Y. Improved scheme and test comparison of drying jujube date using heat pump. Trans Chin Soc Agric Eng 2009;25:329–32 (in Chinese with English abstracts).Search in Google Scholar
7. GuS-Q, ShengW-J, LuD-X. Study on effects of forced-air drying and microwave drying on flavonoids of the You jujube. Food Sci 2004;25:154–7 (in Chinese with English abstracts).Search in Google Scholar
8. CuiMH. Study of drying properties on jujube by convective drying. Hebei J Ind Sci Technol 2006;23:173–5 (in Chinese with English abstracts).Search in Google Scholar
9. RattiC. Hot air and freeze-drying of high-value foods: a review. J Food Eng 2001;49:311–9.10.1016/S0260-8774(00)00228-4Search in Google Scholar
10. LozanoJE, SacaSA. Explosion puffing of bananas. Int J Food Sci Technol 1992;27:419–26.Search in Google Scholar
11. JayaramanKS, Das GuptaDK. Dehydration of fruits and vegetables-recent developments in principles and techniques. Drying Technol 1992;10:1–50.10.1080/07373939208916413Search in Google Scholar
12. NathA, ChattopadhyayPK, MajumdarGC. High temperature short time air puffed ready-to-eat potato snackes: process parameter optimization. J Food Eng 2007;80:770–80.10.1016/j.jfoodeng.2006.07.006Search in Google Scholar
13. JinfengB, YiminW, DiW, et al.. Optimization of explosion puffing drying technology for Hami melon at variable temperature and pressure difference. Trans Chin Soc Agric Eng 2008;24:232–7 (in Chinese with English abstracts).Search in Google Scholar
14. ChenaG, WangaW, MujumdarbAS. Theoretical study of microwave heating patterns on batch fluidized bed drying of porous material. Chem Eng Sci 2001;56:6823–35.10.1016/S0009-2509(01)00320-7Search in Google Scholar
15. HeXY, FengRW, HuangZH, et al.. Study on explosion puffing drying technology for winter jujube at modified temperature and pressure. Food Machinary 2010;26:126–8 (in Chinese with English abstracts).Search in Google Scholar
16. CuiZW, LiCY, SongCF, et al.. Combined microwave-vacuum and freeze drying of carrot and apple chips. Drying Technol 2008;26:1517–23.10.1080/07373930802463960Search in Google Scholar
17. LeviG, KarelM. Volumetric shrinkage (collapse) in freeze-dried carbohydrates above their glass transition temperature. Food Res Int 1995;28:145–51.10.1016/0963-9969(95)90798-FSearch in Google Scholar
18. FuneboT, AhrnéL, KidmanS, LangtonM, SkjoldebrandC. Microwave heat treatment of apple before air dehydration-effects on physical properties and microstructure. J Food Eng 2000;46:173–82.10.1016/S0260-8774(00)00080-7Search in Google Scholar
19. FengH, TangJ. Microwave finish drying of dried apple in a spouted bed. J Food Sci 1998;63:679–83.10.1111/j.1365-2621.1998.tb15811.xSearch in Google Scholar
©2013 by Walter de Gruyter Berlin / Boston
Articles in the same Issue
- Masthead
- Masthead
- ACE-Inhibitory Peptide Isolated from Fermented Soybean Meal as Functional Food
- Microencapsulation of Banana Juice from Three Different Cultivars
- Sensory Qualities, Antioxidant Activities, and in vitro Inhibition of Enzymes Relevant to Type-2 Diabetes by Biscuits Produced from 5 Wheat-Bambara Groundnut Flour Blends
- Effect of Different Particle Sizes and Levels of Wheat Bran on the Physical and Nutritional Quality of Sponge Cake
- Production and Characterization of Sugary Cassava Syrup
- Some Biochemical and Physical Changes during Manufacturing of Grey Sufu, a Traditional Chinese Fermented Soybean Curd
- Effect of Some Hydrolytic Parameters in the Action of Subtilisin and Pancreatin on Whey Protein Concentrate
- Effect of Storage Conditions on Microbiological and Physicochemical Parameters of Cloudy Apple Juice Concentrate
- Thin Layer Modelling of Microwave-Convective Drying of Tomato Slices
- Microwave Drying Characteristics and Kinetics of Lotus (Nelumbo nucifera Gaertn.) Seeds
- Quality Properties of Crispy Winter jujube Dried by Explosion Puffing Drying
- Colour Change Analysis of Fig Fruit during Microwave Drying
- Image Analysis of Bread Crumb Structure in Relation to Mechanical Properties
- An Observer Based Methodology for Estimating Concentration-Dependent Diffusion Coefficients in Drying Considering Shrinkage
- Water Absorption and Temperature Changes in Poultry Carcasses during Chilling by Immersion
- Some Physical Properties of Azarbayejani Hazelnut and Its Kernel
- Yeast Proteins Originated from the Production of Brazilian Bioethanol Quantification and Content
Articles in the same Issue
- Masthead
- Masthead
- ACE-Inhibitory Peptide Isolated from Fermented Soybean Meal as Functional Food
- Microencapsulation of Banana Juice from Three Different Cultivars
- Sensory Qualities, Antioxidant Activities, and in vitro Inhibition of Enzymes Relevant to Type-2 Diabetes by Biscuits Produced from 5 Wheat-Bambara Groundnut Flour Blends
- Effect of Different Particle Sizes and Levels of Wheat Bran on the Physical and Nutritional Quality of Sponge Cake
- Production and Characterization of Sugary Cassava Syrup
- Some Biochemical and Physical Changes during Manufacturing of Grey Sufu, a Traditional Chinese Fermented Soybean Curd
- Effect of Some Hydrolytic Parameters in the Action of Subtilisin and Pancreatin on Whey Protein Concentrate
- Effect of Storage Conditions on Microbiological and Physicochemical Parameters of Cloudy Apple Juice Concentrate
- Thin Layer Modelling of Microwave-Convective Drying of Tomato Slices
- Microwave Drying Characteristics and Kinetics of Lotus (Nelumbo nucifera Gaertn.) Seeds
- Quality Properties of Crispy Winter jujube Dried by Explosion Puffing Drying
- Colour Change Analysis of Fig Fruit during Microwave Drying
- Image Analysis of Bread Crumb Structure in Relation to Mechanical Properties
- An Observer Based Methodology for Estimating Concentration-Dependent Diffusion Coefficients in Drying Considering Shrinkage
- Water Absorption and Temperature Changes in Poultry Carcasses during Chilling by Immersion
- Some Physical Properties of Azarbayejani Hazelnut and Its Kernel
- Yeast Proteins Originated from the Production of Brazilian Bioethanol Quantification and Content
