Impacts of Explosion Puffing Drying Combined with Hot-Air and Freeze Drying on the Quality of Papaya Chips

References

1. Louise EK, Inunes T, Miriam DH. Ascorbic acid degradation of papaya during drying: effect of process conditions and glass transition phenomenon. J Food Eng 2014;123:157–164.10.1016/j.jfoodeng.2013.08.039Suche in Google Scholar

2. Patchimaporn U, Dimitrios A, Marcus N. Single layer drying kinetics of papaya amidst vertical and horizontal airflow. LWT-Food Sci Technol 2015;64:67–73.10.1016/j.lwt.2015.05.022Suche in Google Scholar

3. Luanda GM, Ana MS, José TF. Freeze-drying characteristics of tropical fruits. Drying Technol 2006;24:457–463.10.1080/07373930600611919Suche in Google Scholar

4. Norshahida MS, Azizah A, Azizah O. Effect of freeze-drying on the antioxidant compounds and antioxidant activity of selected tropical fruits. Int J Mol Sci 2011;12:4678–4692.10.3390/ijms12074678Suche in Google Scholar PubMed PubMed Central

5. Nurul AMZ, Ida IM, Liza MS. Drying characteristics of papaya (Carica papaya L.) during microwave-vacuum treatment. Int J Food Eng Technol 2007;1:15–21.Suche in Google Scholar

6. Horuz E, Maskan M. Hot air and microwave drying of pomegranate (Punicagranatum L.) arils. J Food Sci Technol 2015;52:285–293.10.1007/s13197-013-1032-9Suche in Google Scholar

7. Feng H, Tang J. Microwave finish drying of diced apples in a spouted bed. J Food Sci 1998;63:679–683.10.1111/j.1365-2621.1998.tb15811.xSuche in Google Scholar

8. Alireza Y, Mehrdad N, Mehdi M. Microwave assisted hot air drying of papaya (Carica Papaya L.) pretreated in osmotic solution. Afr J Agr Res 2013;25:3229–3235.Suche in Google Scholar

9. Hu Y, Que T, Fang Z. Effect of different drying methods on the protein and product quality of hairtail fish meat gel. Drying Technol 2013;31:1707–1714.10.1080/07373937.2013.794831Suche in Google Scholar

10. Hyeon JP, Yongjae L, Jong BE. Physicochemical characteristics of kimchee powder manufactured by hot air drying and freeze drying. Bioca Agr Biotechnol 2016;5:193–198.10.1016/j.bcab.2016.02.002Suche in Google Scholar

11. Huang L, Zhang M. Trends in development of dried vegetable products as snacks. Drying Technol 2012;30:448–461.10.1080/07373937.2011.644648Suche in Google Scholar

12. Carmen TP, Vaclav Sandjosé GMG. Impact of swell-drying process on water activity and drying kinetics of Moroccan pepper (Capsicum annum). Drying Technol 2015;33:131–142.10.1080/07373937.2014.936556Suche in Google Scholar

13. Allaf T, Allaf K. Instant controlled pressure drop (D.I.C.) in food processing. New York: Springer, 2014.10.1007/978-1-4614-8669-5Suche in Google Scholar

14. Zou KJ, Teng JW, Huang L. Effect of osmotic pretreatment on quality of mango chips by explosion puffing drying. LWT-Food Sci Technol 2013;51:253–259.10.1016/j.lwt.2012.11.005Suche in Google Scholar

15. Yi JY, Zhou LY, Bi JF. Influence of pre-drying treatments on physicochemical and organoleptic properties of explosion puffing dried jackfruit chips. J Food Sci Technol 2015. DOI:10.1007/s13197-015-2127-2.Suche in Google Scholar PubMed PubMed Central

16. Bi JF, Wang X, Chen QQ. Evaluation indicators of explosion puffing Fuji apple chips quality from different Chinese origins. LWT-Food Sci Technol 2015;60:1129–1135.10.1016/j.lwt.2014.10.007Suche in Google Scholar

17. Gao H, Yi JY, Liu X. Optimization of explosion puffing drying process for papaya at variable temperatures and pressure difference. Food Sci 2014;35:51–56. (in Chinese with English abstract).Suche in Google Scholar

18. Lyu J, Zhou LY, Bi JF. Quality evaluation of yellow peach chips prepared by explosion puffing drying. J Food Sci Technol 2015;52:8204–8211.10.1007/s13197-015-1906-0Suche in Google Scholar PubMed PubMed Central

19. Carvalho LMJ, Gomes BP, Godoy RLO. Total carotenoid content, α- carotene andβ-carotene, of landrace pumpkins (Cucurbita moschata Duch): a preliminary study. Food Res Int 2012;47:337–340.10.1016/j.foodres.2011.07.040Suche in Google Scholar

20. Somkiat P, Chonlada R, Somchart S. Effects of ripening stage and steaming time on quality attributes of fat free banana snack obtained from drying process including fluidized bed puffing. J Food Sci Technol 2016;53:946–955.10.1007/s13197-015-2051-5Suche in Google Scholar PubMed PubMed Central

21. Gaware TJ, Sutar N, Thorat BN. Drying of tomato using different methods: comparison of dehydration and rehydration kinetics. Drying Technol 2010;28:651–658.10.1080/07373931003788759Suche in Google Scholar

22. Orikasa T, Koide S, Okamoto S. Impact of hot air and vacuum drying on the quality attributes of kiwifruit slices. J Food Eng 2014;125:51–58.10.1016/j.jfoodeng.2013.10.027Suche in Google Scholar

23. Louka N, Allaf K. Expansion ratio and color improvement of dried vegetables texturized by a new process “Controlled Sudden Decompression to the Vacuum” application to potatoes, carrots and onions. J Food Eng 2004;65:233–243.10.1016/j.jfoodeng.2004.01.020Suche in Google Scholar

24. Maritza AM, Gerardo MG, Karim A. Impact of drying processes on strawberry (Fragaria var. Camarosa) texture: identification of crispy and crunchy features by instrumental measurement. Ajr Am J Roentgenol 2014;45:246–259.10.1111/jtxs.12070Suche in Google Scholar

25. Nadia NYS, Norma A, Atheer G. Comparison between controlled and uncontrolled spray-DIC modeling for dehydration process. J Teknol 2016;78:101–109.10.11113/jt.v78.5546Suche in Google Scholar

26. Mrad R, Debs E, Saliba R. Multiple optimization of chemical and textural properties of roasted expanded purple maize using response surface methodology. J Cereal Sci 2014;60:397–405.10.1016/j.jcs.2014.05.005Suche in Google Scholar

27. Argyropoulos D, Müller J. Effect of convective-, vacuum- and freeze drying on sorption behavior and bioactive compounds of lemon balm (Melissa officinalis L.). J Applied Res Medicin Aromatic Plants 2014;1:59–69.10.1016/j.jarmap.2014.06.001Suche in Google Scholar

28. Liliana SC, Diana PVM, Alfredo AA. Structural, physical, functional and nutraceutical changes of freeze-dried fruit. Afr J Biotechnol F2015;14(6):442–450.10.5897/AJB2014.14189Suche in Google Scholar

29. Yi JY, Zhou LY, Bi JF. Influences of microwave pre-drying and explosion puffing drying induced cell wall polysaccharide modification on physiochemical properties, texture, microstructure and rehydration of pitaya fruit chips. LWT- Food Sci Technol 2016;70:271–279.10.1016/j.lwt.2016.03.001Suche in Google Scholar

30. Ratti C. Hot air and freeze-drying of high –value foods: A review. J Food Eng 2001;49:311–319.10.1016/S0260-8774(00)00228-4Suche in Google Scholar

31. Kumar A, Singh M, Singh G. Effect of different treatments on the quality of mushrooms during solar drying. J Food Sci Technol 2013;50:165–170.10.1007/s13197-011-0320-5Suche in Google Scholar PubMed PubMed Central

32. Chong HC, Law LC, Figiel A. Colour, phenolic content and antioxidant capacity of some fruits dehydrated by a combination of different methods. Food Chem 2013;141:3889–3896.10.1016/j.foodchem.2013.06.042Suche in Google Scholar PubMed

33. An FP, Qiu DZ, Song HB. Effect of instant pressure drop puffing with super-heated vapor on the physical properties of granny smith apple chips. J Food Process Eng 2014;38:174–182.10.1111/jfpe.12157Suche in Google Scholar

34. Chin SK, Siew ES, Soon WL. Drying characteristics and quality evaluation of kiwi slices under hot air natural convective drying method. Int Food Res J 2015;22:2188–2195.Suche in Google Scholar

35. GIovana DM, Steven S, Ligia DFM. Effect of the electric field frequency on ascorbic acid degradation during thermal treatment by onmic heating. J Agr Food Chem 2014;62:5865–5870.10.1021/jf500203uSuche in Google Scholar PubMed PubMed Central

36. He XY, Liu JF, Cheng LL. Quality properties of crispy winter jujube dried by explosion puffing drying. Int J Food Eng 2013;9:99–106.10.1515/ijfe-2012-0157Suche in Google Scholar

37. Ahmad-Qasem HM, Nijsse J, García-Pérez J. The role of drying methods on enzymatic activity and phenolic content of impregnated dried apple. Drying Tehchnol 2016. DOI:10.1080/07373937.2016.1236344.Suche in Google Scholar

38. Leila BHS, Sihem B, Karim A. Optimization of instant controlled pressure drop (DIC)-assisted dehydrofreezing using mechanical texture measurements versus initial water content of apple. Food Bioprocess Technol 2015;8:11102–11112.10.1007/s11947-015-1475-2Suche in Google Scholar

39. Pei F, Yang WJ, Shi Y. Comparison of freeze-drying with three different combinations of drying methods and their influence on colour, texture, microstructure and nutrient retention of button mushroom (Agaricubisporus) Slices. Food Bioprocess Technol 2014;7:702–710.10.1007/s11947-013-1058-zSuche in Google Scholar

40. Askari GR, Emam-Djomeh Z, Mousavi SM. Effect of combined coating and microwave assisted hot-air drying on the texture, microstructure and rehydration characteristics of apple slices. Food Sci Technol Int 2016;12:39–46.10.1177/1082013206062480Suche in Google Scholar

41. Rodríguez Ó, Santacatalina JV, Simal S. Influence of power ultrasound application on drying kinetics of apple and its antioxidant and microstructural properties. J Food Eng 2014;129:21–29.10.1016/j.jfoodeng.2014.01.001Suche in Google Scholar