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Effect of Pretreatment Methods on Explosion Puffing of Fresh Jujubes

LU Ya-ting, LUO Cang-xue, SHI Chao   

  1. 1. College of Life Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China;
    2. Shaanxi Research Institute of Agricultural Products Processing Technology, Xi’an 710021, China; 3. College of Equipment
    Management and Safety Engineering, Air Force Engineering University, Xi’an 710051, China
  • Online:2014-11-15 Published:2014-11-06

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Abstract:

A comprehensive study was conducted to evaluate the effect of different pretreatments (i.e., freezing, pre-drying
and high-pressure treatment) on explosion puffing of fresh jujube slices. After each pretreatment, explosion puffing was
carried out under the same conditions. The results showed that jujube slices exhibited a good friability after being frozen at
-18 ℃ for 240 min or being treated at 180 MPa for 5 min. Pre-drying had a negative impact on the friability and brightness
of jujube products. Freezing at -18 ℃ for 240 min followed by explosion puffing at 85 ℃ and 0.2 MPa was selected in terms
of L* and friability.

Key words: jujube slices, explosion puffing, high-pressure treatment

CLC Number: