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Effects of Instant Controlled Pressure Drop (DIC) Drying on the Texture and Tissue Morphology of Fruits and Vegetables

  • Mian Noor Hussain Asghar Ali

    Mian Noor Hussin Asghar Ali, is a Ph.D. scholar and researcher Institute of Food Science and Technology, Graduate School of Chinese Academy of Agricultural Sciences, Beijing PR China. Where his major agro-product processing and utilization. His research focused on different tissue, and morphological fruits and vegetable chips processing and production under instant controlled pressure Drop (DIC) Drying with different pre-treatments. Previously he was working as an engineer in G3 engineering consultant (Pvt.) Ltd.

    ORCID logo
    , Jian Peng ORCID logo , Jinfeng Bi ORCID logo EMAIL logo , Jianyong Yi ORCID logo EMAIL logo and YuanYuan Zhao
Published/Copyright: October 2, 2018

Abstract

The effects of instant controlled pressure drop (DIC) drying, and blanching-assisted DIC (B + DIC) on texture, volume ratio (VR), colour, microstructures of different tissues, and cell-morphology of fruit and vegetable chips was examined. Results revealed that B + DIC had a significant effect on fruits and vegetable chips as compared with DIC treated. The DIC dried mango chips were observed to have low hardness (26.12 N) and maximum crispness (10.43) that were also observed in mango chips under B + DIC treated (14.66), exhibiting a puffy structure and crispy texture. Well expanded structure which reflected by VR was found in the mango (0.46 mL) and king oyster mushroom (KOM) (0.36 mL) chips under both treatments. The maximum total colour changes (∆E) were also obtained in the mango (30.40) and carrot (42.87) chips under B + DIC. The microstructures of the apple, carrot, KOM and potato chips products, which corresponded to its well expanded appearances, showed a honeycomb-like pores structure, observed for DIC treated apple, fresh potato, B + DIC dried KOM as well as in sweet potato. In addition, the B + DIC-treated carrot chips, pores size, increased the cell wall and expanded. Moreover, the mushroom chips mostly were shrunken after hot water blanching.

About the author

Mian Noor Hussain Asghar Ali

Mian Noor Hussin Asghar Ali, is a Ph.D. scholar and researcher Institute of Food Science and Technology, Graduate School of Chinese Academy of Agricultural Sciences, Beijing PR China. Where his major agro-product processing and utilization. His research focused on different tissue, and morphological fruits and vegetable chips processing and production under instant controlled pressure Drop (DIC) Drying with different pre-treatments. Previously he was working as an engineer in G3 engineering consultant (Pvt.) Ltd.

Acknowledgements

This work was supported by the National Key R&D Program of China (2016YFD0400700, 2016YFD0400704).

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Received: 2018-05-14
Revised: 2018-08-01
Accepted: 2018-09-03
Published Online: 2018-10-02

© 2018 Walter de Gruyter GmbH, Berlin/Boston

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