Optimization of explosion puffing drying for high-value yellow-fleshed peach crisps using response surface methodology

Abstract

Response surface methodology (RSM) was used to comprehensively evaluate the pilot scale nonfried explosion puffing drying (EPD) conditions for developing high-value yellow-fleshed peach crisps. The independent variables were different levels of vacuum drying temperature, vacuum drying time, and puffing pressure difference. The responses were crispness, total color difference (ΔE), total carotenoid content (TC), and DPPH radical scavenging capability (AEAC). Statistical analysis revealed that vacuum drying temperature significantly affected all the responses, puffing pressure difference showed maximum influences on TC, AEAC, and crispness, while vacuum drying time showed influences on TC and AEAC. The optimum EPD conditions obtained by RSM were vacuum drying temperature, vacuum drying time, and puffing pressure difference of 73 °C, 144 min, and 0.05 MPa, respectively. At this optimal condition, crispness, ΔE, TC, and AEAC value were found to be 7.3 N, 18.3, 53.5 µg/mg d.w., and 865.4 mg AA/100g, respectively. The EPD-dried yellow-fleshed peach crisps contained higher amounts of carotenoids and AEAC values when compared to hot-air dried samples, they were also found to be crispier than vacuum freeze-dried samples.

Keywords:

• Antioxidant activity
• explosion puffing drying
• model-based optimization
• response surface methodology
• total carotenoids
• yellow-fleshed peach

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

This work was supported by Grants-in-Aid for scientific research from the primary research and development plan of Jiangsu province [BE2017364].