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ABSTRACT:
SUBMITTER: Yi J
PROVIDER: S-EPMC4837745 | biostudies-literature | 2016 Feb
REPOSITORIES: biostudies-literature
Yi Jianyong J Zhou Linyan L Bi Jinfeng J Chen Qinqin Q Liu Xuan X Wu Xinye X
Journal of food science and technology 20151202 2
The effects of hot air drying (AD), freeze drying (FD), infrared drying (IR), microwave drying (MV), vacuum drying (VD) as pre-drying treatments for explosion puff drying (EPD) on qualities of jackfruit chips were studied. The lowest total color differences (∆E) were found in the FD-, MV- and VD-EPD dried chips. Volume expansion effect (9.2 %) was only observed in the FD-EPD dried chips, which corresponded to its well expanded honeycomb microstructures and high rehydration rate. Compared with AD ...[more]