Modification of Cell Wall Polysaccharides during Drying Process Affects Texture Properties of Apple Chips

Figure 1

Microstructures of the apple chips dried by hot air drying (AD), medium- and short-wave infrared drying (IR), instant controlled pressure drop drying (DIC), and freeze drying (FD) (×50). (a) AD 60°C, (b) AD 75°C, (c) AD 90°C, (d) IR 60°C, (e) IR 75°C, (f) IR 90°C, (g) FD, and (h) DIC. The white circles added in (a), (b), and (c) were used to point the microstructure changes of apple chips, as well as in (d), (e), and (f).

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