To investigate the effects of osmotic temperature on the texture and microstructural properties of instant controlled pressure drop (DIC) dried carrot chips, three osmotic temperatures 25, 50 and 100 °C were applied to immerse the carrot samples. Volume ratio, texture, microstructural and sensory properties of the carrot chips were measured. The results exhibited that the expanded volume of the DIC-dried samples was highly dependent on the solute gain (R2 = 0.957 3), and all of the selected osmotic conditions could be used to produce high-quality carrot chips with high volume ratio (≥0.72), appropriate hardness (4 521-4 729 g) and crispness (1.20-2.06 mm ). The microstructural characteristics were affected by osmotic temperature significantly, and the broadest range of pore wall thickness and pore size diameter were obtained at 100 ℃ and reached 18-558 μm and 18-1 926 μm, respectively. Furthermore, osmotic temperature significantly affected the sensory indicators (P<0.05), 100 ℃ osmotic samples obtained the highest color score, while the 25 °C osmotic samples obtained the strongest flavor and texture score. The present study supplied theoretical and technical support for porous carrot chips producion.
[1] 陈瑞娟. 胡萝卜粉的高效制备及粉质特性研究[D]. 沈阳: 沈阳农业大学, 2014: 3-5.
[2] SHARMA K D, KARKI S, THAKUR N S, et al. Chemical composition, functional properties and processing of carrot-A review[J]. Journal of Food Science & Technology, 2012, 49(1): 22-32.
[3] ARSCOTT S A, TANUMIHARDJO S A. Carrots of many colors provide basic nutrition and bioavailable phytochemicals acting as a functional food[J]. Comprehensive Reviews in Food Science & Food Safety, 2010, 9(2): 223-239.
[4] 易建勇, 毕金峰, 彭健,等. 农产品可控瞬时压差加工技术研究进展[J]. 现代食品科技, 2017, 33(5): 311-318.
[5] 毕金峰, 魏益民. 果蔬变温压差膨化干燥技术研究进展[J]. 农业工程学报, 2008, 24(6): 308-312.
[6] YI J Y, ZHOU L Y, BI J F, et al. Influences of microwave pre-drying and explosion puffing drying induced cell wall polysaccharide modification on physicochemical properties, texture, microstructure and rehydration of pitaya fruit chips[J]. LWT-Food Science and Technology, 2016, 70: 271-279.
[7] LI X, BI J F, JIN X, et al. Effect of the moisture equilibrium process on the expansion behavior of instant controlled pressure drop (DIC) drying of dried apple cubes[J]. Journal of the Science of Food and Agriculture, 2020, 100(4): 1 635-1 642.
[8] RGM V D S, VODA A, VAN D G, et al. Ice crystal interspacing in frozen foods[J]. Journal of Food Engineering, 2013, 116(2): 622-626.
[9] VODA A, HOMAN N, WITEK M, et al. The impact of freeze-drying on microstructure and rehydration properties of carrot[J]. Food Research International, 2012, 49(2): 687-693.
[10] CANO-LAMADRID M, LECH K, MICHALSKA A, et al. Influence of osmotic dehydration pre-treatment and combined drying method on physico-chemical and sensory properties of pomegranate arils, cultivar Mollar de Elche[J]. Food Chemistry, 2017, 232: 306-315.
[11] NUNNES Y, MOREIRA R G. Effect of osmotic dehydration and vacuum-frying parameters to produce high-quality mango chips[J]. Journal of Food Science, 2009, 74(7): 355-362.
[12] ZOU K J, TENG J, HUANG L, et al. Effect of osmotic pretreatment on quality of mango chips by explosion puffing drying[J]. LWT-Food Science and Technology, 2013, 51(1): 253-259.
[13] GOBBI S, FARRIS S, LIMBO S, et al. Influence of cultivar and process conditions on crispness of osmo-air-dried apple chips[J]. Journal of Food Process Engineering, 2012, 35(5): 810-820.
[14] OZEN B F, DOCK L L, OZDEMIR M, et al. Processing factors affecting the osmotic dehydration of diced green peppers[J]. International Journal of Food Science & Technology, 2002, 37(5): 497-502.
[15] 毕金峰, 丁媛媛, 王沛,等. 胡萝卜变温压差膨化干燥影响因素研究[J]. 食品与机械, 2009, 25(5): 14-17.
[16] CUI Z W, LI C Y, SONG C F, et al. Combined microwave-vacuum and freeze drying of carrot and apple chips[J]. Drying Technology, 2008, 26(12): 1 517-1 523.
[17] YI J Y, ZHOU L Y, BI J F, et al. Influence of pre-drying treatments on physicochemical and organoleptic properties of explosion puff dried jackfruit chips[J]. Journal of Food Science & Technology, 2016, 53(2): 1 111-1 120.
[18] DALEN G V, NOOTENBOOM P, VLIET L J, et al. 3D Imaging, analysis and modelling of porous cereal products using X-ray microtomography[J]. Image Analysis Stereology, 2011, 26(3): 169-177.
[19] ALAM T, TAKHAR P S. Microstructural characterization of fried potato disks using x-ray micro computed tomography[J]. Journal of Food Science, 2016, 81(3): 651-664.
[20] SCHOEMAN L, PLESSIS A, MANLEY M. Non-destructive characterisation and quantification of the effect of conventional oven and forced convection continuous tumble (FCCT) roasting on the three-dimensional microstructure of whole wheat kernels using X-ray micro-computed tomography (μCT)[J]. Journal of Food Engineering, 2016, 187: 1-13.
[21] TADESSE T F, ABERA S WORKU S. Nutritional and sensory properties of solar-dried carrot slices as affected by blanching and osmotic pre-treatments[J]. International Journal of Food Science and Nutrition Engineering, 2015, 5(1): 24-32.
[22] 陈良元, 韩李锋, 李旭, 等. 茄子片热风干燥收缩特性及其修正的湿分扩散动力学模型[J]. 农业工程学报, 2016, 32(15): 275-281.
[23] DEHGHANNYA J, GORBANI R, GHANBARZADEH B. Shrinkage of Mirabelle Plum during hot air drying as influenced by ultrasound-assisted osmotic dehydration[J]. International Journal of Food Properties, 2016, 19(5): 1 093-1 103.
[24] PENG J, BI J F, YI J Y, et al. Characteristics of cell wall pectic polysaccharides affect textural properties of instant controlled pressure drop dried carrot chips derived from different tissue zone[J]. Food Chemistry, 2019, 293: 358-367.
[25] ALLAN G G, STOYANOV A P, UEDA M, et al. Sugar-cellulose composites V. The mechanism of fiber strengthening by cell wall incorporation of sugars[J]. Cellulose, 2001, 8(2): 127-138.
[26] 金玮玲, 高虹, 范秀芝, 等. 不同预处理方法对真空冷冻干燥香菇脆片感官品质的影响[J]. 食品科学, 2017, 38(13): 108-112.
[27] BARIGOU M, DOUAIRE M. X-ray Micro-Computed Tomography for Resolving Food Microstructures[M]. UK: University of Birmingham, 2013: 246-272.
[28] SILA D N, DOUNGLA E, SMOUT C, et al. Pectin fraction interconversions: Insight into understanding texture evolution of thermally processed carrots[J]. Journal of Agricultural and Food Chemistry, 2006, 54: 8 471-8 479.
[29] PENG J, YI J Y, BI J F, et al. Freezing as pretreatment in instant controlled pressure drop (DIC) texturing of dried carrot chips: Impact of freezing temperature[J]. LWT-Food Science and Technology, 2018, 89: 365-373.