Effects of Combined Coating and Microwave Assisted Hot-air Drying on the Texture,Microstructure and Rehydration Characteristics of Apple Slices

Abstract

The effect of coating, hot-air and microwave drying on the texture, microstructure and rehydration characteristics of Golden Deliciousapple slices (22mm diameter, 4mm thickness) was investigated. Blanching was carried out in hot water (80°C, 1 min) to prevent undesirable enzymatic reactions. To induce a porous structure during microwave treatment, coating with a starch (suspension), pectin and carboxymethylcellulose (CMC) solution (20 g/L) with and without CaCl₂ (10 g/L) was carried out. A puncture test and a scanning electron microscopy (SEM) technique were used to analyse the effects of these processes on texture and microstructure. Rehydration in distilled water was also studied. Coating, air-drying (70°C, 1.5 m/s) and microwave treatment (300W, 10s) resulted in the production of puffed and porous products. Microstructure of samples coated by starch and pectin with CaCl₂ improved. Coating had a beneficial effect on the microstructure of samples after microwave treatment. In addition, microstructural studies showed that coating with pectin had a significant effect on the thickness of the cell wall whereas those treated with starch or CMC did not exhibit such an effect. Adding CaCl₂ to the coating solution improved the microstructural properties and prevented central heating phenomena.

Keywords

microwave microstructure coating rehydration capacity texture

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