Effects of different organic acid impregnating treatments on the quality of freeze-dried apple slices

Authors

Qian-ju WANG, Food College, Shengyang Agriculture University, Shenyang, Liaoning 110161 , China ；School ofFood Science, Nanjing Xiaozhuang University, Nanjing, Jiangsu 211171 , China
Ting-cai YAN, Food College, Shengyang Agriculture University, Shenyang, Liaoning 110161 , China
Qiu-ju YAN, School ofFood Science, Nanjing Xiaozhuang University, Nanjing, Jiangsu 211171 , China ；College of LifeSciences, Nanjing Normal University, Nanjing, Jiangsu 210046 , China
Chun HUA, School ofFood Science, Nanjing Xiaozhuang University, Nanjing, Jiangsu 211171 , China ；Jiangsu Provincial KeyConstruction Laboratory of Special Biomass Waste Resource Utilization, Nanjing, Jiangsu 211171 , China
Feng ZHOU, School ofFood Science, Nanjing Xiaozhuang University, Nanjing, Jiangsu 211171 , China ；Jiangsu Provincial KeyConstruction Laboratory of Special Biomass Waste Resource Utilization, Nanjing, Jiangsu 211171 , China
Hai-ou WANG, School ofFood Science, Nanjing Xiaozhuang University, Nanjing, Jiangsu 211171 , China ；Jiangsu Provincial KeyConstruction Laboratory of Special Biomass Waste Resource Utilization, Nanjing, Jiangsu 211171 , China

Abstract

The fresh-cut apple slices were impregnated with different concentrations (1%, 2%, 3% and 4%) of organic acid including citric acid, ascorbic acid, malic acid and acetic acid. The color, yield, rehydration, deformation rate, texture characteris-tics and microscopic pore structure of freeze-dried apple chips were used as indicators to analyze the effect of different acid immersion on the quality of vacuum freeze-dried apple chips. The results showed that the △E value of freeze-dried apple slices treated with citric acid, ascorbic acid and malic acid increased with the increase of acid concentration, with relatively small △E value treated with acetic acid, and the color protection effect was good. The deformation rate of freeze-dried apple slices treated with citric acid, ascorbic acid and malic acid increased with increasing concentration, and was significantly higher than that in the acetic acid treated group and the non-impregnated group (P＜0.05), slight reduction in dipping group. The rehydration ratios of freeze-dried apple slices treated with acid impregnated were significantly higher than those in the non-dipping group (P＜0.05). At a concentration of 1%, the malic acid and acetic acid impregnation freeze-dried apple slices showed more completed tissue cells and thicker cell walls, which contributed to high hardness and small deformation rate. It was found that acetic acid could effectively improve the comprehensive quality of freeze-dried apple slices.

Publication Date

2-18-2023

First Page

170

Last Page

176

DOI

10.13652/j.issn.1003-5788.2020.09.031

Recommended Citation

WANG, Qian-ju; YAN, Ting-cai; YAN, Qiu-ju; HUA, Chun; ZHOU, Feng; and WANG, Hai-ou (2023) "Effects of different organic acid impregnating treatments on the quality of freeze-dried apple slices," Food and Machinery: Vol. 36: Iss. 9, Article 31.
DOI: 10.13652/j.issn.1003-5788.2020.09.031
Available at: https://www.ifoodmm.cn/journal/vol36/iss9/31

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