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- Title
Quality Properties of Crispy Winter jujube Dried by Explosion Puffing Drying.
- Authors
Xinyi He; Jinfu Liu; Li-li Cheng; Bu-jiang Wang
- Abstract
Explosion puffing drying was investigated as potential means for drying winter jujube. The sample was dried by hot air to dehydrate some amount of internal free water prior to explosion puffing drying to final moisture of less than 7% (wet bases). Physical properties (shrinkage, color, porosity, density, texture, and rehydration ratio) of crispy winter jujube dried by this method were evaluated and compared with those dried by convectional hot air drying alone, freeze-drying alone, combination of freezing drying and hot air drying, respectively. The comparison showed that crispy winter jujube dried by this method exhibited very close rehydration capacity, texture, density, porosity with those of the combination of freeze-drying and hot air drying. The sample dried by this method showed the more attractive crispness than those dried by freeze-drying and convectional hot air drying.
- Subjects
JUJUBE (Plant); PUFFING (Marketing); HOT-air heating; DEHYDRATION reactions; FREEZING
- Publication
International Journal of Food Engineering, 2013, Vol 9, Issue 1, p99
- ISSN
1556-3758
- Publication type
Article
- DOI
10.1515/ijfe-2012-0157