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Drying Technology
An International Journal
Volume 37, 2019 - Issue 7
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Articles

Osmotic pretreatment for instant controlled pressure drop dried apple chips: Impact of the type of saccharides and treatment conditions

Min XiaoInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, ChinaView further author information
,
Jinfeng BiInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, ChinaCorrespondence[email protected]
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,
Jianyong YiInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, ChinaCorrespondence[email protected]
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,
Yuanyuan ZhaoInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, ChinaView further author information
,
Jian PengInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, ChinaView further author information
,
Linyan ZhouInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, ChinaView further author information
&
Qinqin ChenInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, ChinaView further author information
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Pages 896-905 | Received 18 Nov 2017, Accepted 01 Apr 2018, Published online: 11 Sep 2018

Citations (9)

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Read on this site (1)

Xiaole Sui, Ya Zhao, Xin Zhang, Yuexiang Zhang, Lanlan Zhu, Zhongxiang Fang & Qilong Shi. (2022) Hydrocolloid coating pretreatment makes explosion puffing drying applicable in protein-rich foods – A case study of scallop adductors. Drying Technology 40:1, pages 50-64.
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Articles from other publishers (8)

Julio E. González-Pérez, Oscar Jiménez-González, Nelly Ramírez-Corona & Aurelio López-Malo. (2023) Use of response surface methodology to optimise vacuum impregnation of β-carotene from Daucus carota in Pachyrhizus erosus . Sustainable Food Technology 1:3, pages 404-414.
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Xin Bao, Rui Min, Kai Zhou, Maria Victoria Traffano-Schiffo, Quan Dong & Wei Luo. (2023) Effects of vacuum drying assisted with condensation on drying characteristics and quality of apple slices. Journal of Food Engineering 340, pages 111286.
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Ramandeep Kaur, Ankit Kumar, Vikas Kumar, Satish Kumar, Ramesh Kumar Saini, Pratik Nayi & Rakesh Gehlot. (2023) Recent advancements and applications of explosion puffing. Food Chemistry 403, pages 134452.
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Julio E. González-Pérez, Oscar Jiménez-González, Nelly Ramírez-Corona, José A. Guerrero-Beltrán & Aurelio López-Malo. (2022) Vacuum impregnation on apples with grape juice concentrate: Effects of pressure, processing time, and juice concentration. Innovative Food Science & Emerging Technologies 77, pages 102981.
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Swapnil Prashant Gautam, Sourav Chakraborty, Aparna Narjary, Jolly Deka & Manuj Kumar Hazarika. (2021) Application of Instant Decompression-Assisted Steam Curing for Improving Turmeric (Curcuma longa L.) Powder Quality. Journal of Biosystems Engineering 46:3, pages 305-315.
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Maria C. Giannakourou, Efimia K. Dermesonlouoglou & Petros S. Taoukis. (2020) Osmodehydrofreezing: An Integrated Process for Food Preservation during Frozen Storage. Foods 9:8, pages 1042.
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Jian Peng, Jinfeng Bi, Jianyong Yi, Karim Allaf, Colette Besombes, Xin Jin, Xinye Wu, Jian Lyu & Mian Noor Hussain Asghar Ali. (2019) Apple juice concentrate impregnation enhances nutritional and textural attributes of the instant controlled pressure drop (DIC)‐dried carrot chips. Journal of the Science of Food and Agriculture 99:14, pages 6248-6257.
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Yingqiang Wang, Hongxiao Zhao, Huiwen Deng, Xi Song, Wenjie Zhang, Sirui Wu & Jing Wang. (2019) Influence of Pretreatments on Microwave Vacuum Drying Kinetics, Physicochemical Properties and Sensory Quality of Apple Slices. Polish Journal of Food and Nutrition Sciences 69:3, pages 297-306.
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