Food and Fermentation Industries >

2025 , Vol. 51 >Issue 11: 324 - 332

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040415

Influence of different drying methods on the quality characteristics of jujube crisps

  • WANG Qiangtong ,
  • BAI Yujia ,
  • FENG Zuoshan ,
  • Bireyizhati·HALIMUJIANG ,
  • FANG Qiang ,
  • XIAO Hanrui ,
  • YE Mingzhu
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  • 1(College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China)
    2(Xinjiang Key Laboratory of Postharvest Science and Technology of Fruits, Urumqi 830052, China)
    3(Institute of Agro-products Storage and Processing, Xinjiang Academy of Agricultural Science, Urumqi 830091, China)

Received date: 2024-07-05

  Revised date: 2024-08-27

  Online published: 2025-06-19

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Abstract

To explore the drying effects of four drying methods, namely microwave vacuum puffing drying (MVPD), hot air drying (HD), microwave-assisted hot air drying (MD-HD), and vacuum freeze drying (VFD), on jujube crisps, a systematic evaluation was conducted on the impact of different drying methods on the texture, microstructure, puffing degree, rehydration ratio, energy consumption, sensory score, color, browning degree, vitamin C, total acid, total phenol, flavonoid, total sugar, and soluble solids of jujube crisps.The results showed that jujube crisps dried by MVPD performed the best in terms of hardness [(1 684.66±49.53) g], crispness [(1 552.16±52.51) g], puffing degree [(33.86±0.45)%], rehydration ratio (2.06±0.09), energy consumption [(0.22±0.01) kW·h/kg], and sensory score (86.93±1.49).It also had a higher retention rate of vitamin C (17.62 mg/100 g), total phenol (1.25 mg GAE/g DW), and flavonoid (1.83 mg rutin/g DW), and increased the total sugar content (685.66 mg/g).Jujube crisps dried by VFD retained better color and nutritional components, but had a longer drying time [16.55±0.51) h] and higher energy consumption [(13.24±0.56) kW·h/kg].Jujube crisps dried by HD and MD-HD had darker color, weaker aroma, and poorer taste due to high-temperature treatment.Microstructural analysis showed that jujube crisps treated by MVPD had a uniform cell structure, high porosity, and less cell wall damage.In conclusion, MVPD has a higher retention rate of nutritional components and lower energy consumption while ensuring the nutritional quality of jujube crisps, making it suitable for industrial production.The research results can provide a theoretical basis for the selection of drying processing techniques for jujube crisps.

Key words： drying methods; jujube crisps; microstructure; nutritional quality; energy consumption

Cite this article

WANG Qiangtong , BAI Yujia , FENG Zuoshan , Bireyizhati·HALIMUJIANG , FANG Qiang , XIAO Hanrui , YE Mingzhu . Influence of different drying methods on the quality characteristics of jujube crisps[J]. Food and Fermentation Industries, 2025 , 51(11) : 324 -332 . DOI: 10.13995/j.cnki.11-1802/ts.040415

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