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

ABSTRACT: This study focused on persimmons and applied variable-temperature pressure-differential puffing drying to produce persimmon chips. The effects of puffing pressure, holding time, drying temperature, and duration on moisture content, crispness, and sensory scores were examined. The optimal parameters determined via response surface methodology were a pressure differential of 0.46 MPa, holding time of 10 min, drying temperature of 94 °C, and drying time of 92 min, achieving a moisture content of 3.63%, crispness of 362.83 g, and sensory score of 90.8. Microstructural and porosity analysis showed that this method predominantly produced chips with large pores and enhanced pore volume (0.2949 cm³/g), porosity (30.16%), and average pore diameter (194.0 nm). Compared to microwave drying

SUBMITTER: Tang X 

PROVIDER: S-EPMC11639752 | biostudies-literature | 2024 Nov

REPOSITORIES: biostudies-literature