Effects of permeation treatment on textural quality of Malus doumeri (Bois) Chev . fruit chips dried by vacuum microwave

Authors

• LIU Yan, School of Food and Biological Engineering, Hezhou University, Hezhou, Guangxi 542899, China; Guangxi Key Laboratory of Health Care Food Science and Technology, Hezhou, Guangxi 542899, China; Research Institute of Food Science and Engineering Technology, Hezhou University, Hezhou, Guangxi 542899, China
• MENG Yanmei, School of Food and Biological Engineering, Hezhou University, Hezhou, Guangxi 542899, China
• TANG Xiaoxian, School of Food and Biological Engineering, Hezhou University, Hezhou, Guangxi 542899, China; Guangxi Key Laboratory of Health Care Food Science and Technology, Hezhou, Guangxi 542899, China; Research Institute of Food Science and Engineering Technology, Hezhou University, Hezhou, Guangxi 542899, ChinaFollow
• ZHANG Qiao, School of Food and Biological Engineering, Hezhou University, Hezhou, Guangxi 542899, China; Guangxi Key Laboratory of Health Care Food Science and Technology, Hezhou, Guangxi 542899, China; Research Institute of Food Science and Engineering Technology, Hezhou University, Hezhou, Guangxi 542899, China
• REN Aiqing, School of Food and Biological Engineering, Hezhou University, Hezhou, Guangxi 542899, China; Guangxi Key Laboratory of Health Care Food Science and Technology, Hezhou, Guangxi 542899, China; Research Institute of Food Science and Engineering Technology, Hezhou University, Hezhou, Guangxi 542899, China
• DUAN Zhenhua, School of Food and Biological Engineering, Hezhou University, Hezhou, Guangxi 542899, China; Guangxi Key Laboratory of Health Care Food Science and Technology, Hezhou, Guangxi 542899, China; Research Institute of Food Science and Engineering Technology, Hezhou University, Hezhou, Guangxi 542899, China

Corresponding Author(s)

唐小闲 (1984—), 女, 贺州学院副研究员, 硕士。E-mail: tangxiaoxian2016@163.com

Abstract

[Objective] To explore the effects of permeation conditions with sucrose solution on the textural quality of Malus doumeri (Bois) Chev. fruit chips dried by vacuum microwave. [Methods] Fresh M.doumeri fruit chips are subjected to permeation treatment with permeating agents with different sugar content (20, 35, and 50 °Brix) and at different permeation temperatures (30, 65, and 100 ℃). Then, the pretreated samples are dried by vacuum microwave. The texture quality of dried M.doumeri fruit chips is evaluated regarding the color, texture, expansion rate, apparent density, volume ratio, and pore size distribution. [Results] The M.doumeri fruit chips pretreated by the permeating agent with 35 ° Brix show the best color. The fruit chips pretreated by the permeating agent with 50 ° Brix display the lowest hardness and chewiness, the highest crispness and volume ratio, and the highest expansion rate (118.80 %). The fruit chips pretreated by permeation at 100 ℃ and then dried by vacuum microwave demonstrate moderate hardness and chewiness and an expansion rate of 89.37 %. Moreover, they have higher apparent density, volume ratio, and specific surface area. After permeation under different conditions, the pore size distribution of M. doumeri fruit chips is within the range of 2~50 nm, which indicates a mesoporous pore size. [Conclusion] The optimal permeation conditions for M.doumeri fruit chips are the permeating agent with 50 °Brix and the permeation temperature of 100 ℃.

Publication Date

5-15-2026

First Page

182

Last Page

191

DOI

10.13652/j.spjx.1003.5788.2025.80185

Recommended Citation

Yan, LIU; Yanmei, MENG; Xiaoxian, TANG; Qiao, ZHANG; Aiqing, REN; and Zhenhua, DUAN (2026) "Effects of permeation treatment on textural quality of Malus doumeri (Bois) Chev . fruit chips dried by vacuum microwave," Food and Machinery: Vol. 42: Iss. 4, Article 22.
DOI: 10.13652/j.spjx.1003.5788.2025.80185
Available at: https://www.ifoodmm.cn/journal/vol42/iss4/22

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