Please use this identifier to cite or link to this item: https://doi.org/10.1016/j.lwt.2011.12.009
Title: Influence of combination drying methods on composition, texture, aroma and microstructure of apple slices
Authors: Huang, L.-L.
Zhang, M.
Wang, L.-P.
Mujumdar, A.S. 
Sun, D.-F.
Keywords: Aroma
Combination drying
Microstructure
Microwave vacuum
Texture
Issue Date: Jun-2012
Source: Huang, L.-L., Zhang, M., Wang, L.-P., Mujumdar, A.S., Sun, D.-F. (2012-06). Influence of combination drying methods on composition, texture, aroma and microstructure of apple slices. LWT - Food Science and Technology 47 (1) : 183-188. ScholarBank@NUS Repository. https://doi.org/10.1016/j.lwt.2011.12.009
Abstract: Apple slices dried by two combination drying methods and by freeze-drying (FD) were evaluated for their composition and analyzed for texture, aroma and microstructure. FD and followed by microwave vacuum drying (FD + MWVD) yielded dried samples of higher reducing sugars, total pectin and lower total phenols comparing to FD samples. On the other hand, MWVD + FD samples had lower sugars, total phenols and total pectin than FD + MWVD samples. On the whole, aroma retention in FD + MWVD samples is better than MWVD + FD products and worse than FD samples. Moreover, the crispness of FD + MWVD samples was higher than MWVD + FD samples and the hardness of FD + MWVD samples was lower than MWVD + FD samples. Microwave application had a significant effect on total phenols, pectin and aroma. In addition, longer time high temperature at desorption drying stage and short time higher temperature at MWVD stage during FD + MWVD process resulted in lower reducing sugars and worse aroma retention, respectively. Faster drying rate in MWVD process induced worse cell structure. © 2011 Elsevier Ltd.
Source Title: LWT - Food Science and Technology
URI: http://scholarbank.nus.edu.sg/handle/10635/60523
ISSN: 00236438
DOI: 10.1016/j.lwt.2011.12.009
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