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Fabric Moisture Uniform Control to Study the Influence of Air Impingement Parameters on Fabric Drying Characteristics

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Optimization of Variable-Temperature Pressure-Difference Puffing Drying Process for Persimmon Chips Using Response

Xiaoxian Tang¹, Zhaokun Xian², Yan Liu¹

¹Guangxi Key Laboratory of Health Care Food Science and Technology, Hezhou University, Hezhou 542899, China.

Foods (Basel, Switzerland)

|December 17, 2024

Summary

This summary is machine-generated.

Variable-temperature pressure-differential puffing drying significantly enhances persimmon chip quality. This method optimizes crispness and sensory scores, creating superior porous structures compared to other drying techniques.

Keywords:

crispness porous properties pressure puffing process optimization processing method

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Area of Science:

Food Science and Technology
Agricultural Engineering
Materials Science

Background:

Persimmon chip production traditionally faces challenges in achieving optimal texture and quality.
Existing drying methods like microwave, vacuum microwave, and vacuum frying have limitations in creating desirable microstructures.

Purpose of the Study:

To investigate the efficacy of variable-temperature pressure-differential puffing drying for persimmon chip production.
To determine the optimal processing parameters for maximizing persimmon chip quality attributes.

Main Methods:

Response surface methodology was employed to optimize parameters: pressure differential, holding time, drying temperature, and duration.
Microstructural and porosity analyses were conducted to characterize the persimmon chips.
Comparative analysis with microwave drying, vacuum microwave drying, and vacuum frying was performed.

Main Results:

Optimal parameters: 0.46 MPa pressure differential, 10 min holding time, 94 °C drying temperature, and 92 min drying time.
Achieved moisture content of 3.63%, crispness of 362.83 g, and sensory score of 90.8.
Significantly enhanced pore volume (0.2949 cm³/g), porosity (30.16%), and average pore diameter (194.0 nm) compared to other methods.

Conclusions:

Pressure-differential puffing drying superiorly creates loose structures and high-quality persimmon chips.
This method offers significant improvements in pore characteristics over conventional drying techniques.
Variable-temperature pressure-differential puffing drying is identified as a preferred processing method for high-quality persimmon chips.