Influence of Different Dehydration Processes on the Texture and Pectin Characteristics of Apple Chips
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Abstract:
The effects of different drying methods on the microstructure of apple chips and pectin content and characteristics were investigated to explore the relationship between the texture of dried apple chips and pectin properties. Hot-air drying (AD), instant controlled pressure drop (DIC), and vacuum freeze-drying (FD) were used to process the raw materials. The degree of crispness and microstructure of dehydrated apple chips, and the changes in the pectin content, degree of methoxylation, and neutral sugars were investigated, and the relationship between pectin modification and texture properties of the products was analyzed. The results showed that DIC-dried apple chips exhibited the highest crispness and a honeycomb structure with uniform pores. Compared with fresh apple slices, the dehydrated apple chips showed a decrease in the water soluble pectin (WSP) content and linearity of WSP molecules, and an increase in the cyclohexane diamine tetraacetic acid (CDTA)-soluble pectin (CSP) content and linearity of CSP molecules. In addition, with increasing hot-air drying temperature, the WSP content and linearity decreased, and the CSP content and linearity increased. The degrees of methoxylation (DM) of the CSP for AD 90 ℃ and DIC apple chips were higher than those of the other samples at 24.9±1.2% and 23.3±0.4%, respectively. In summary, the content of WSP affected the hardness of dehydrated apple chips and the formation of a porous structure during the drying process, while DM was an important factor affecting the crispiness of dehydrated apple chips.
