Fernandes Lisete, Fernandes José R, Nunes Fernando M, Tavares Pedro B
CQ-VR Centro de Química - Vila Real, Universidade de Trás-os-Montes e Alto Douro, Vila Real, Portugal.
UME/CIDE Unidade de Microscopia Eletrónica-Centro de Investigação e Desenvolvimento, Universidade de Trás-os-Montes e Alto Douro, Vila Real, Portugal.
J Sci Food Agric. 2024 Jan 30;104(2):916-931. doi: 10.1002/jsfa.12980. Epub 2023 Sep 29.
The apple (Malus domestica Borkh.) plays an important role in the trendy market of dried snacks because of its exceptional flavor and texture. In addition to the health benefits, there is also a general disposition to consume organic and do-it-yourself products.
Three different drying temperatures, 65, 75, and 85 °C, were tested using a commercial ventilated drying oven in 'Royal Gala' and 'Golden Delicious' cultivars. Physical changes, including texture, color, shrinkage ratio, and microstructure, were evaluated for the temperatures and cultivars considered. Based on the results, particularly in terms of shrinkage, hardness, and crispiness, a drying temperature of 75 °C was selected to perform texture profile analyses throughout the drying period. Storability conditions were evaluated to determine the best moment to maintain the physical properties of the dried snacks during storage. Considered the more important property related to consumer preferences, crispiness was followed with puncture tests.
The storage of apple chips, dried at the various temperatures, that must be performed in 5-10 min after removing from the drying oven, was assessed over the course of a month. Both the drying process and the subsequent storage proved effective in preserving the desired texture of the apple snacks, regardless of the specific cultivar or drying temperature used. Through this study, with a refined understanding of the changes occurring during the drying process and the optimization of storage conditions, we can confidently offer consumers the best combination of crispy and healthy snacks that meet their expectations. © 2023 Society of Chemical Industry.
苹果（Malus domestica Borkh.）因其独特的风味和口感，在时尚的干制零食市场中扮演着重要角色。除了有益健康外，消费者普遍倾向于食用有机产品和自制产品。
使用商用通风干燥箱，在“皇家嘎啦”和“金冠”品种上测试了三种不同的干燥温度，即65、75和85°C。对所考虑的温度和品种的物理变化，包括质地、颜色、收缩率和微观结构进行了评估。根据结果，特别是在收缩率、硬度和脆度方面，选择75°C的干燥温度在整个干燥过程中进行质地剖面分析。评估了储存条件，以确定在储存期间保持干制零食物理特性的最佳时机。考虑到与消费者偏好相关的更重要特性，通过穿刺试验跟踪脆度。
在一个月的时间里，对在不同温度下干燥的苹果片从干燥箱中取出后必须在5 - 10分钟内进行的储存情况进行了评估。无论使用何种特定品种或干燥温度，干燥过程和随后的储存都被证明能有效地保持苹果零食所需的质地。通过这项研究，随着对干燥过程中发生的变化有更深入的了解以及对储存条件的优化，我们可以自信地为消费者提供符合他们期望的酥脆且健康零食的最佳组合。© 2023化学工业协会。
