Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China.
Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China.
Food Chem. 2021 Feb 15;338:128015. doi: 10.1016/j.foodchem.2020.128015. Epub 2020 Sep 8.
The purpose of this research was to study the effect of hot air drying, microwave vacuum drying and freeze drying combined with explosion puffing drying (HDEPD, MDEPD and FDEPD) on physicochemical properties, antioxidant activities and flavor characteristics of apples. The results showed that MDEPD and FDEPD products had better color and textural properties, exhibited a homogeneous porous structure. MDEPD and FDEPD better preserved scavenging abilities of DPPH, hydroxyl radical and FRAP, retained values of TFC and TPC. Aroma characteristics and taste properties of apples obviously changed with different drying methods, and drying qualities of products could be classified in terms of volatile compounds and taste profiles. Two principal components were able to describe 90.12% and 69.43% of the total volatile compound variance and total taste profile variance, respectively. Three main clusters of dried apples were identified, MDEPD and FDEPD can be used to enhance drying qualities of apple products.
本研究旨在研究热风干燥、微波真空干燥和冷冻干燥结合膨化干燥（HDEPD、MDEPD 和 FDEPD）对苹果理化性质、抗氧化活性和风味特征的影响。结果表明，MDEPD 和 FDEPD 产品具有更好的颜色和质构特性，呈现均匀的多孔结构。MDEPD 和 FDEPD 更好地保留了 DPPH、羟基自由基和 FRAP 的清除能力，保持了 TFC 和 TPC 的含量。不同干燥方法明显改变了苹果的香气特征和口感特性，并且可以根据挥发性化合物和口感特征对产品的干燥质量进行分类。两个主成分分别能够描述总挥发性化合物方差和总口感特征方差的 90.12%和 69.43%。鉴定出三个主要的干燥苹果聚类，MDEPD 和 FDEPD 可用于提高苹果产品的干燥质量。
