Abstract
This study examines the effects of water soaking pretreatment prior to catalytic infrared (CIR) blanching and hot air drying (HAD) on the drying characteristics, physicochemical properties, and quality attributes of dried apple slices. Apple slices were soaked in water before undergoing CIR blanching and HAD. The results indicated that water soaking significantly enhanced the efficiency of CIR blanching, resulting in faster polyphenol oxidase (PPO) inactivation, greater moisture loss, and better surface color retention compared to untreated samples. Microstructural analysis showed that the pretreatment caused more pronounced cellular disruption in the apple tissue, facilitating moisture removal during the drying process. The combined treatment of water soaking, CIR blanching, and HAD (CIR-HAD) substantially improved drying kinetics, reducing the drying time by 64 to 74% compared to HAD alone. Furthermore, CIR-HAD samples exhibited higher porosity, lower apparent density, and improved rehydration capacity. Thermal analysis revealed that CIR blanching promoted starch gelatinization at lower temperatures and enhanced starch retrogradation during rehydration, which contributed to improved textural properties in the rehydrated samples. Sensory evaluation indicated that CIR-HAD samples dried at 80 °C received the highest overall acceptability scores. These findings suggest that the integration of water soaking pretreatment, CIR blanching, and HAD represents a promising approach to enhance drying efficiency and improve the quality attributes of dried apple slices.
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Claims 12
Claim · model-written summary
Soaking sped polyphenol oxidase inactivation.
- Taxon
- apple
Malus domesticat0 - Treatment
- water soakinge0
- Outcome
- polyphenol oxidase (PPO) inactivatione0
- Direction
- fastere0
- Comparator
- untreated samplese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“water soaking significantly enhanced the efficiency of CIR blanching, resulting in faster polyphenol oxidase (PPO) inactivation, greater moisture loss, and better surface color retention compared to untreated samples”
t0“apple”
Claim · model-written summary
Soaking increased moisture loss.
- Taxon
- appleMalus domesticat0
- Treatment
- water soakinge0
- Outcome
- moisture losse0
- Direction
- greatere0
- Comparator
- untreated samplese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“water soaking significantly enhanced the efficiency of CIR blanching, resulting in faster polyphenol oxidase (PPO) inactivation, greater moisture loss, and better surface color retention compared to untreated samples”
t0“apple”
Claim · model-written summary
Soaking improved surface color retention.
- Taxon
- appleMalus domesticat0
- Treatment
- water soakinge0
- Outcome
- surface color retentione0
- Direction
- bettere0
- Comparator
- untreated samplese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“water soaking significantly enhanced the efficiency of CIR blanching, resulting in faster polyphenol oxidase (PPO) inactivation, greater moisture loss, and better surface color retention compared to untreated samples”
t0“apple”
Claim · model-written summary
Soaking caused more pronounced cellular disruption in apple tissue.
- Taxon
- appleMalus domesticae0
- Treatment
- pretreatmente0
- Outcome
- cellular disruptione0
- Direction
- more pronouncede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the pretreatment caused more pronounced cellular disruption in the apple tissue”
Claim · model-written summary
Combined CIR-HAD reduced drying time by 64 to 74% versus HAD alone.
- Taxon
- appleMalus domesticat0
- Treatment
- combined treatment of water soaking, CIR blanching, and HAD (CIR-HAD)e0
- Outcome
- drying timee0
- Direction
- reducinge0
- Value
- 64 to 74%e0
- Comparator
- HAD alonee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The combined treatment of water soaking, CIR blanching, and HAD (CIR-HAD) substantially improved drying kinetics, reducing the drying time by 64 to 74% compared to HAD alone”
t0“apple”
Claim · model-written summary
CIR-HAD produced higher porosity and lower apparent density.
- Taxon
- appleMalus domesticat0
- Treatment
- CIR-HADe0
- Outcome
- porositye0
- Direction
- highere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“CIR-HAD samples exhibited higher porosity, lower apparent density, and improved rehydration capacity”
t0“apple”
Claim · model-written summary
CIR-HAD samples had lower apparent density.
- Taxon
- appleMalus domesticat0
- Treatment
- CIR-HADe0
- Outcome
- apparent densitye0
- Direction
- lowere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“CIR-HAD samples exhibited higher porosity, lower apparent density, and improved rehydration capacity”
t0“apple”
Claim · model-written summary
CIR-HAD improved rehydration capacity.
- Taxon
- appleMalus domesticat0
- Treatment
- CIR-HADe0
- Outcome
- rehydration capacitye0
- Direction
- improvede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“CIR-HAD samples exhibited higher porosity, lower apparent density, and improved rehydration capacity”
t0“apple”
Claim · model-written summary
CIR blanching promoted starch gelatinization at lower temperatures.
- Taxon
- appleMalus domesticat0
- Treatment
- CIR blanchinge0
- Outcome
- starch gelatinizatione0
- Direction
- promotede0
- Qualifier
- lower temperaturese0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“CIR blanching promoted starch gelatinization at lower temperatures and enhanced starch retrogradation during rehydration”
t0“apple”
Claim · model-written summary
CIR blanching enhanced starch retrogradation during rehydration.
- Taxon
- appleMalus domesticat0
- Treatment
- CIR blanchinge0
- Outcome
- starch retrogradatione0
- Direction
- enhancede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“CIR blanching promoted starch gelatinization at lower temperatures and enhanced starch retrogradation during rehydration”
t0“apple”
Claim · model-written summary
CIR-HAD samples dried at 80 °C had highest acceptability.
- Taxon
- appleMalus domesticat0
- Treatment
- CIR-HADe0
- Outcome
- overall acceptability scorese0
- Direction
- higheste0
- Qualifier
- 80 °Ce0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“CIR-HAD samples dried at 80 °C received the highest overall acceptability scores”
t0“apple”
Claim · model-written summary
The authors propose integrating soaking, CIR blanching and HAD for dried apple quality and drying efficiency.
- Taxon
- appleMalus domesticae0
- Outcome
- integration of water soaking pretreatment, CIR blanching, and HADe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the integration of water soaking pretreatment, CIR blanching, and HAD represents a promising approach to enhance drying efficiency and improve the quality attributes of dried apple slices”
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