| Title |
Influence of pre-drying treatments on physicochemical and organoleptic properties of explosion puff dried jackfruit chips
|
|---|---|
| Published in |
Journal of Food Science and Technology, December 2015
|
| DOI | 10.1007/s13197-015-2127-2 |
| Pubmed ID | |
| Authors |
Jianyong Yi, Linyan Zhou, Jinfeng Bi, Qinqin Chen, Xuan Liu, Xinye Wu |
| Abstract |
The effects of hot air drying (AD), freeze drying (FD), infrared drying (IR), microwave drying (MV), vacuum drying (VD) as pre-drying treatments for explosion puff drying (EPD) on qualities of jackfruit chips were studied. The lowest total color differences (∆E) were found in the FD-, MV- and VD-EPD dried chips. Volume expansion effect (9.2 %) was only observed in the FD-EPD dried chips, which corresponded to its well expanded honeycomb microstructures and high rehydration rate. Compared with AD-, IR-, MV- and VD-EPD, the FD-EPD dried fruit chips exhibited lower hardness and higher crispness, indicative of a crispier texture. FD-EPD dried fruits also obtained high retentions of ascorbic acid, phenolics and carotenoids compared with that of the other puffed products. The results of sensory evaluation suggested that the FD-EPD was a more beneficial combination because it enhanced the overall qualities of jackfruit chips. In conclusion, the FD-EPD could be used as a novel combination drying method for processing valuable and/or high quality fruit chips. |
Mendeley readers
The data shown below were compiled from readership statistics for 98 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 98 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Master | 21 | 21% |
| Student > Bachelor | 12 | 12% |
| Student > Ph. D. Student | 8 | 8% |
| Researcher | 6 | 6% |
| Professor | 4 | 4% |
| Other | 14 | 14% |
| Unknown | 33 | 34% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 25 | 26% |
| Engineering | 18 | 18% |
| Chemical Engineering | 4 | 4% |
| Unspecified | 2 | 2% |
| Chemistry | 2 | 2% |
| Other | 5 | 5% |
| Unknown | 42 | 43% |
Attention Score in Context
This research output has an Altmetric Attention Score of 3. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 10 September 2018.
All research outputs
#7,496,019
of 22,914,829 outputs
Outputs from Journal of Food Science and Technology
#307
of 1,446 outputs
Outputs of similar age
#120,351
of 387,839 outputs
Outputs of similar age from Journal of Food Science and Technology
#14
of 47 outputs
Altmetric has tracked 22,914,829 research outputs across all sources so far. This one is in the 44th percentile – i.e., 44% of other outputs scored the same or lower than it.
So far Altmetric has tracked 1,446 research outputs from this source. They typically receive a little more attention than average, with a mean Attention Score of 7.3. This one has gotten more attention than average, scoring higher than 67% of its peers.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 387,839 tracked outputs that were published within six weeks on either side of this one in any source. This one has gotten more attention than average, scoring higher than 55% of its contemporaries.
We're also able to compare this research output to 47 others from the same source and published within six weeks on either side of this one. This one has gotten more attention than average, scoring higher than 65% of its contemporaries.