Study of jackfruit and the technology for hot air-explosion puffing drying

Authors

WANG Ping, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Institute of Food Science and Technology CAAS, Ministry of Agriculture, Beijing 100193, China
YI Jinyong, Institute of Food Science and Technology CAAS, Ministry of Agriculture, Beijing 100193, China
BI Jinfeng, Institute of Food Science and Technology CAAS, Ministry of Agriculture, Beijing 100193, China
LIU Xuan, Institute of Food Science and Technology CAAS, Ministry of Agriculture, Beijing 100193, China
ZHOU Linyan, Institute of Food Science and Technology CAAS, Ministry of Agriculture, Beijing 100193, China
CHEN Qinqin, Institute of Food Science and Technology CAAS, Ministry of Agriculture, Beijing 100193, China
ZHONG Yaoguang, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China

Abstract

Based on the hot air drying characteristics, the effects were studied for pre-drying time, puffing temperature, vacuum temperature, vacuum time and puffing times on color, crispness, hardness, rehydration of jackfruit products. The results indicated that the technological conditions of hot air-explosion puffing drying were: hot air drying temperature 60 ℃, pre-drying time 3 h, puffing temperature 90 ℃, vacuum drying temperature 60 ℃, vacuum time 2.5 h, puffing times 5 times, residence time 5 min, and vacuum degree -0.098 MPa. Under these conditions, the values of ΔE, L, b, hardness, hardness, crispness, rehydration rate were 3.30±058, 54.19±0.13, 28.95±0.16, 4 830.82±734.43, 17.45±434, 242±0.13, respectively.

Publication Date

8-28-2015

First Page

218

Last Page

222

DOI

10.13652/j.issn.1003-5788.2015.04.055

Recommended Citation

Ping, WANG; Jinyong, YI; Jinfeng, BI; Xuan, LIU; Linyan, ZHOU; Qinqin, CHEN; and Yaoguang, ZHONG (2015) "Study of jackfruit and the technology for hot air-explosion puffing drying," Food and Machinery: Vol. 31: Iss. 4, Article 55.
DOI: 10.13652/j.issn.1003-5788.2015.04.055
Available at: https://www.ifoodmm.cn/journal/vol31/iss4/55

References

[1] 焦凌梅. 菠萝蜜营养成分与开发利用价值［J］. 广西热带农业, 2010(1): 17~19.
[2] 王萍, 陈芹芹, 毕金峰, 等. 超微粉碎对菠萝蜜超微全粉品质的影响［J］. 食品工业科技, 2015, 36(1): 144~148.
[3] Nakasone H Y, Paull R E. Tropical fruits［M］.2th ed. New York: Wiley-Blackwell, 1998.
[4] Zou Ke-jian, Teng Jing-wen, Huang Li, et al. Effect of osmotic pretreatment on quality of mango chips by explosion puffing drying［J］. LWT-Food Science and Technology, 2013(51):253~259.
[5] Cui Zheng-wei, Li Chun-yang, Song Chun-fang, et al. Combined microwave-vacuum and freeze drying of carrot and apple chips［J］. Drying Technology, 2008, 26(12): 1 517~1 523.
[6] 毕金峰, 魏益民. 果蔬变温压差膨化干燥技术研究进展［J］. 农业工程学报, 2008, 24(6): 308~312.
[7] 毕金峰, 方蕾, 丁媛嫒, 等. 菠萝变温压差膨化干燥工艺优化［J］. 农业工程学报, 2009(10): 334~339.
[8] 方芳, 毕金峰, 李宝玉, 等. 不同干燥方式对哈密瓜干燥产品品质的影响［J］. 食品与发酵工业, 2010, 36(5): 68~72.
[9] 何新益, 程莉莉, 刘金福, 等. 膨化温度对冬枣变温压差膨化干燥特性的影响［J］. 农业工程学报, 2012, 27(12): 389~392.
[10] Torreggiani D, Toledo R T, Bertolo G. Optimization of vapor induced puffing in apple dehydration［J］. Journal of Food Science, 1995, 60(1): 181~185.
[11] Tabtiang S, Prachayawarakon S, Soponronnarit S. Effects of osmotic treatment and superheated steam puffing temperature on drying characteristics and texture properties of banana slices［J］. Drying Technology, 2012, 30(1): 20~28.
[12] He Xin-yi, Liu Jin-fu, Huang Zong-huang. Preparation of cold brew tea by explosion puffing drying at variable temperature and pressure［J］. Drying Technology, 2011, 29(8): 888~895.
[13] Nath A, Chattopadhyay P K, Majumdar G C. High temperature short time air puffed ready-to-eat (RTE) potato snacks: process parameter optimization［J］. Journal of food Engineering, 2007, 80(3): 770~780.
[14] Tuyen C K, Nguyen M H, Roach P D. Effects of spray drying conditions on the physicochemical and antioxidant properties of the Gac (Momordica cochinchinensis) fruit aril powder［J］. Journal of Food Engineering, 2010, 98(3): 385~392.
[15] Figiel A. Drying kinetics and quality of beetroots dehydrated by combination of convective and vacuum-microwave methods［J］. Journal of Food Engineering, 2010, 98(4): 461~470.
[16] Xiao Hong-wei, Gao Zhen-jiang, Lin hai, et al. Air impingement drying characteristics and quality of carrot cubes［J］. Journal of Food Process Engineering, 2010, 33(4): 646~665.
[17] Xu Su-xuan, Kerr W L. Comparative study of physical and sensory properties of corn chips made by continuous vacuum drying and deep fat frying［J］. LWT-Food Science and Technology, 2012, 48(1): 96~101.
[18] Maskan M. Drying, shrinkage and rehydration characteristics of kiwifruits during hot air and microwave drying［J］. Journal of Food Engineering, 2001, 48(2):177~182.
[19] Costa C, Antonucci F, Pallottino F, et al. Shape analysis of agricultural products: a review of recent research advances and potential application to computer vision［J］. Food and Bioprocess Technology, 2011, 4(5): 673~692.
[20] Gayosso-García Sancho L E, Yahia E M, González-Aguilar G A. Identification and quantification of phenols, carotenoids, and vitamin C from papaya (Carica papaya L., cv. Maradol) fruit determined by HPLC—DAD—MS/MS—ESI［J］. Food Research International, 2011, 44(5): 1 284~1 291.
[21] Klieber A, Begneto A. Colour stability of paparika and chilli powder［J］. Food Australia, 1999, 51(12):592~596.