Effect of the moisture equilibrium process on the expansion behavior of instant controlled pressure drop (DIC) dried apple cubes.

Abstract

BACKGROUND\nRecently, consumers demand on high quality dried fruit or vegetable products have increased dramatically. The instant controlled pressure drop (DIC) dried products have attracted consumers attention due to its unique sensory characteristics. The product quality, especially the appearance quality of the DIC products, is influenced closely by water status and water distribution in the material, which is rarely reported in literature. In this study, a comparison system for the apple cubes with or without the moisture equilibrium process was established to explain the effect of the MEP on the expansion behavior of the DIC dried apple cube.\n\n\nRESULTS\nThe results showed that the MEP could induce a more homogenous spatial distribution of water in the semi-dried apple cube after pre-drying. Meanwhile, the MEP treated and DIC dried apple cubes showed better quality in terms of the appearance and texture properties including high porosity (71.77%), large pores (maximum pore size of 1.55\u2009mm), and thin pore walls (pore wall thickness of 0.079\u2009mm).\n\n\nCONCLUSION\nThe MEP was approved to be a compulsory treatment to achieve the DIC dried apple cubes with good expansion behavior. This article is protected by copyright. All rights reserved.