Influence of three different drying techniques on persimmon chips’ characteristics: A comparison study among hot-air, combined hot-air-microwave, and vacuum-freeze drying techniques

By Yangyang Jia, I. Khalifa, Lanlan Hu, Wei Zhu, Jin Li, Kaikai Li, Chun-mei Li. Food and Bioproducts Processing, 2019

159 citations recorded by the source corpus.

Abstract The effect of three different drying methods (hot-air, combined hot-air-microwave, and vacuum-freeze) on the sensorial, textural, nutritional, and other quality characteristics of persimmon chips was compared. The result showed that the freeze-dried chips had the best nutritional and quality features. However, persimmon chips processed by combined hot-air-microwave and freeze-techniques had the same sensory score (85.40 points), which were higher than that of hot-air dried samples (70.51 points). Additionally, persimmon chips dried with aid of hot-air technique had the lowest chewability value and hardly met the panelists’ requirements. These disadvantages could be avoided by using a combined hot-air-microwave drying method with lower power consumption compared with the others. The optimized combining microwave and hot-air drying conditions were as follows: 1 mm thickness of persimmon slice, a temperature of 70 °C at an air velocity of 1.0 m/s of initial hot-air drying system until the moisture content of persimmon samples reached 10% (about 150–160 min) and 10.7 Wg−1 of the following microwave-drying system. It was concluded that the combined hot-air-microwave drying technique could be used for processing persimmon chips with high quality and nutritional values as well as low operating costs.

Subfields: Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/52e43ed7536344ec07b55faee082ec618e9ad5e5