Effect of drying and high-humidity hot air impingement blanching (HHAIB) parameters on drying characteristics andquality of apple slices

摘要

The effects of different high-humidity hot air impingement blanching (HHAIB) (30, 60, 90, 120, 150 s) and different drying temperature (60, 70, 80 °C) on the texture, drying characteristics and color of apple slices were studied. The results show that the hardness and gumminess of the samples decrease gradually with the prolongation of HHAIB treatment time. Compared with the control group, proper HHAIB pretreatment can significantly increase drying rate and reduce browning. Combining the drying rateand color, the optimum drying technology of apple slices was HHAIB treatment for 90s, and the drying temperature was 60 °C.