High humidity hot air impingement blanching (HHAIB) enhances drying rate and softens texture of apricot via cell wall pectin polysaccharides degradation and ultrastructure modification

•High-humidity hot air impingement blanching enhanced drying rate of apricot.•High-humidity hot air impingement blanching softened texture of apricot.•High-humidity hot air impingement blanching caused pectin and ultrastructure degradation.•Drying enhanced with degradation of pectin and ultrastructu...

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Bibliographic Details
Published in:Food chemistry 2018-09, Vol.261, p.292-300
Main Authors: Deng, Li-Zhen, Mujumdar, A.S., Yang, Xu-Hai, Wang, Jun, Zhang, Qian, Zheng, Zhi-An, Gao, Zhen-Jiang, Xiao, Hong-Wei
Format: Article
Language:English
Subjects:
Apricot
Atomic force microscopy
Cell Wall - chemistry
Desiccation
Food Preservation - instrumentation
Food Preservation - methods
Fruit - chemistry
Hardness
Hot Temperature
Humidity
Nanostructures
Pectin
Pectins - chemistry
Prunus armeniaca - chemistry
Transmission electron microscopy
Water - analysis
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Summary:•High-humidity hot air impingement blanching enhanced drying rate of apricot.•High-humidity hot air impingement blanching softened texture of apricot.•High-humidity hot air impingement blanching caused pectin and ultrastructure degradation.•Drying enhanced with degradation of pectin and ultrastructure modification.•Alteration of pectin and ultrastructure contributed to tissue softening. The effects of high humidity hot air impingement blanching (HHAIB) over a range of application times (30, 60, 90, and 120 s) on drying characteristics, hardness, cell wall pectin fractions contents and nanostructure, as well ultrastructure of apricot were investigated. Results showed that HHAIB reduced drying time and decreased the hardness of apricot by 20.7%–34.5% and 46.57%–71.89%, respectively. The water-soluble pectin (WSP) contents increased after blanching, while the contents of chelate-soluble pectin (CSP) and sodium-carbonate-soluble pectin (NSP) decreased significantly (P 
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2018.04.062