Effect of different drying methods on the quality and microstructure of fresh jujube crisp slices

摘要

This study investigated the effects of different drying methods, including hot-air drying(HD), freeze drying (FD), and pressure-differential puffing drying (PPD), on thequality and microstructure of fresh jujube crisp slices. Our data confirmed that PPDhas the best effect, followed by FD and HD. Crisps dried using FD had good color andthe best rehydration rate, shrinkage volume rate, and apparent density. The color,rehydration, and hardness of fragile chips by PPD and FD were similar; jujube slicevolume shrinkage and density increase were due to water evaporation during drying.The bioavailability and microstructure of PPD was the best. Polysaccharide and totalphenol bioavailability was the highest in PPD samples and remained stable, with clearporous structure and a smaller folding structure, indicating that PPD maintains theporous cell structure. Thus, PPD provides high quality fresh jujube crisp slice productsdue to uniform honeycomb network and less collapsed structure.