Modification of Cell Wall Polysaccharides during Drying Process Affects Texture Properties of Apple Chips
Table 1
Moisture content, hardness, crispness, volume ratio, and rehydration ratio of the dried apple chips obtained by different drying methods.
Drying method
Drying condition
content (10−2 kg/kg, d.b.)
Hardness (N)
Crispness
Volume ratio
Rehydration ratio
AD
60°C
8.30 ± 0.01
86.9 ± 8.1
4 ± 1
0.19 ± 0.00
4.56 ± 0.18
75°C
6.50 ± 0.01
43.7 ± 4.7
38 ± 3
0.21 ± 0.01
4.95 ± 0.11
90°C
5.76 ± 0.50
43.4 ± 5.6
74 ± 10
0.21 ± 0.03
4.99 ± 0.10
IR
60°C
7.03 ± 0.11
57.7 ± 3.6
5 ± 1
0.19 ± 0.00
4.82 ± 0.10
75°C
5.95 ± 0.13
50.3 ± 2.5
69 ± 7
0.21 ± 0.03
5.08 ± 0.13
90°C
5.72 ± 0.21
53.5 ± 2.0
74 ± 6
0.25 ± 0.01
5.04 ± 0.18
FD
5.29 ± 0.23
17.4 ± 1.8
10 ± 3
0.76 ± 0.01
7.55 ± 0.09
DIC
5.03 ± 0.51
44.4 ± 2.3
92 ± 4
0.31 ± 0.01
5.48 ± 0.35
Results are presented as mean values ± standard deviation of triplicate tests. Samples in the same column with different letters differ significantly at < 0.05. represents the moisture content of dried apple slices produced by different drying methods.
