Abstract
Apples were washed, sliced, steam blanched and dipped in 0-5% calcium chloride solution. These slices were air dried to a moisture content of ~50%db and then vacuum microwave dried (VMD) to a final moisture content of ~5%db. The effects of calcium pretreatment, vacuum levels, and apple varieties on the textural characteristics of VMD apple chips were determined by a TA XT2 Texture Analyzer using punch and die tests. The effect of different drying techniques (VMD, air drying and freeze drying) on apple chips' texture was also investigated. The calcium pretreated chips were found to be significantly (p<0.05) crispier than the non-treated ones. Application of vacuum during VMD was observed to have significant (p<0.05) effects on lowering the density and increasing the crispness in apple chips. Furthermore, results from instrumental analysis showed that Fuji apple chips were significantly (p<0.05) crispier than both Red Delicious and Golden Delicious apple chips. Fuji apple chips were also found to have a significantly (p<0.05) higher rating for crispness than the other two apple varieties. Results from sensory analysis illustrated that although a significant bitterness was not observed (p>0.05) in 1% CaCl₂ pretreated apple chips, this calcium pretreatment did significantly (p<0.05) affect the flavor (apple flavor, sweetness, and off flavor) of apple chips. Scaiining electron microscopy was used to exarriine the structures of the dehydrated apple chips. The calcium pretreatment, the levels of vacuum employed, and the types of drying technology were all shown to have effects on the structural characteristics of apple chips.
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Claims 11
Claim · model-written summary
Calcium pretreatment made apple chips significantly crispier than untreated chips.
- Taxon
- apple
Malus domesticat0 - Treatment
- calcium pretreatede0
- Outcome
- crispiere0
- Direction
- crispiere0
- Comparator
- non-treated onese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The calcium pretreated chips were found to be significantly (p<0.05) crispier than the non-treated ones.”
t0“apple chips”
Claim · model-written summary
Vacuum during VMD significantly lowered apple chip density.
- Taxon
- appleMalus domesticae0
- Treatment
- Application of vacuum during VMDe0
- Outcome
- densitye0
- Direction
- loweringe0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Application of vacuum during VMD was observed to have significant (p<0.05) effects on lowering the density and increasing the crispness in apple chips.”
Claim · model-written summary
Vacuum during VMD significantly increased apple chip crispness.
- Taxon
- appleMalus domesticae0
- Treatment
- Application of vacuum during VMDe0
- Outcome
- crispnesse0
- Direction
- increasinge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Application of vacuum during VMD was observed to have significant (p<0.05) effects on lowering the density and increasing the crispness in apple chips.”
Claim · model-written summary
Fuji apple chips were significantly crispier than Red Delicious chips by instrumental analysis.
- Taxon
- appleMalus domesticae0
- Material
- Fujie0
- Outcome
- crispiere0
- Direction
- crispiere0
- Comparator
- Red Deliciouse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fuji apple chips were significantly (p<0.05) crispier than both Red Delicious and Golden Delicious apple chips.”
Claim · model-written summary
Fuji apple chips were significantly crispier than Golden Delicious chips by instrumental analysis.
- Taxon
- appleMalus domesticae0
- Material
- Fujie0
- Outcome
- crispiere0
- Direction
- crispiere0
- Comparator
- Golden Deliciouse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fuji apple chips were significantly (p<0.05) crispier than both Red Delicious and Golden Delicious apple chips.”
Claim · model-written summary
Fuji apple chips received a significantly higher crispness rating than the other two varieties.
- Taxon
- appleMalus domesticae0
- Material
- Fujie0
- Outcome
- rating for crispnesse0
- Direction
- highere0
- Comparator
- other two apple varietiese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fuji apple chips were also found to have a significantly (p<0.05) higher rating for crispness than the other two apple varieties.”
Claim · model-written summary
One percent CaCl₂ pretreatment did not produce significant bitterness in apple chips.
- Taxon
- appleMalus domesticae0
- Treatment
- 1% CaCl₂ pretreatede0
- Outcome
- bitternesse0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“a significant bitterness was not observed (p>0.05) in 1% CaCl₂ pretreated apple chips”
Claim · model-written summary
One percent CaCl₂ pretreatment significantly affected apple chip flavor, including apple flavor, sweetness and off flavor.
- Taxon
- appleMalus domesticae0
- Treatment
- 1% CaCl₂ pretreatede1
- Outcome
- flavor (apple flavor, sweetness, and off flavor)e0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“this calcium pretreatment did significantly (p<0.05) affect the flavor (apple flavor, sweetness, and off flavor) of apple chips”
e1“1% CaCl₂ pretreated apple chips”
Claim · model-written summary
Calcium pretreatment affected apple chip structure.
- Taxon
- appleMalus domesticae0
- Treatment
- calcium pretreatmente0
- Outcome
- structural characteristicse0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The calcium pretreatment, the levels of vacuum employed, and the types of drying technology were all shown to have effects on the structural characteristics of apple chips.”
Claim · model-written summary
Vacuum level affected apple chip structure.
- Taxon
- appleMalus domesticae0
- Treatment
- levels of vacuum employede0
- Outcome
- structural characteristicse0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The calcium pretreatment, the levels of vacuum employed, and the types of drying technology were all shown to have effects on the structural characteristics of apple chips.”
Claim · model-written summary
Drying technology affected apple chip structure.
- Taxon
- appleMalus domesticae0
- Treatment
- types of drying technologye0
- Outcome
- structural characteristicse0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The calcium pretreatment, the levels of vacuum employed, and the types of drying technology were all shown to have effects on the structural characteristics of apple chips.”
The same questions in other papers
processing · pest · Malus domestica (apple)Positive and negative results
3 papers in the same direction as this paper · 3 in the opposite direction
- negative
- no effect
- negative
3 papers more in this group
See all 7 papers →physical treatment · pest · Malus domestica (apple)Results agree
3 papers in the same direction as this paper
- positive
- positive
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.