Effects of different drying methods on the physical properties and sensory characteristics of apple chip snacks

Abstract

In this study, the physical properties and sensory characteristics of apple chip snacks gained by hot air drying (HAD), freeze drying (FD), hot air drying combined with puffing drying (HAD + EPD), and hot air drying combined with CO2 puffing drying (HAD + CDP) were investigated. The scanning electron microscopy (SEM) and porosity Index showed the HAD + CDP can best change the texture characteristics. Apart from the sample gained by FD, the sample gained by the HAD + CDP had the best rehydration rate. Compared with the other three methods, Our results showed that the sample gained by HAD + CDP had a better overall acceptance, textural properties, low shrinkage rate (4.14 ± 0.03%), and high crispness behavior (3.09 ± 0.06 mm). Based on our finding, HAD + CDP is the recommended method to raise physical properties and sensory characteristics of apple chip snacks.