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Texture of Vacuum Microwave Dehydrated Apple Chips As Affected by Calcium Pretreatment, Vacuum Level, and Apple Variety P

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Texture of Vacuum Microwave Dehydrated Apple Chips As Affected by Calcium Pretreatment, Vacuum Level, and Apple Variety P JFS: Food Engineering and Physical Properties Texture of Vacuum Microwave Dehydrated Apple Chips as Affected by Calcium Pretreatment, Vacuum Level, and Apple Variety P. W. Y. S HAM, C.H. SCAMAN, T.D. DURANCE ABSTRACT: The effects of calcium pretreatment, vacuum level, and apple variety on the texture of apple chips, processed using a combination of air drying and vacuum microwave dehydration (VMD), were determined. Pre- treatment of apple slices by immersion in 1-5% aqueous CaCl2 significantly increased crispness of chips as deter- mined by instrumental and sensory analysis; however above 1%, chips were perceived as bitter. Higher vacuum applied during VMD significantly lowered density and increased crispness of chips. This effect was mediated by the vaporization of water in the interior of the chip, which caused expansion of the tissue. Chips made from Fuji apples had higher calcium contents, and were crisper than Red and Golden Delicious apple chips. Microstructure of the chips evaluated by scanning electron microscopy indicated that chips with thicker cell walls and large internal voids were crisper. Keywords: vacuum microwave dehydration, apple chips, calcium, texture, structure Introduction wave drying process can be utilized to expand the structure PPLES ARE PERCEIVED AS A HEALTHY FOOD (LEE AND MAT- of some products to yield a puffy texture which is similar to Atick 1989) and are a desirable ingredient for fruit-based that created by frying (Durance 1997; Lin and others 1998 & snacks. The production of crisp apple chips with low fat and 1999; Durance and Liu 1996). Therefore, with the use of vac- high fiber content are expected to be highly desirable by uum microwave drying, a unique oil-free, crisp dehydrated consumers (Matz 1993). Apple chips can be dehydrated by apple chip product may be developed. various conventional methods but each of these has limita- A better understanding of the physical and textural chang- tions. Reduction of nutritional value and development of un- es that foods undergo during vacuum microwave drying is desirable colors, flavors, and textures are observed in oil- needed, so that processing parameters can be readily manipu- fried or hot air-dried apple chips, and other fruit and lated to obtain the desired characteristics in the final product. vegetables products (Matz 1993; Yongsawatdigul and Gu- In this study, the textural characteristics of vacuum micro- nasekaran 1996). Although freeze-drying usually yields prod- wave dehydrated apple chips were specifically analyzed in re- Food Engineering and Physical Properties ucts with a good appearance, it results in a non-crisp lation to calcium pretreatment, vacuum level during dehydra- sponge-like structure and may result in flavor losses (Flink tion, and apple variety. Calcium has widely been reported to 1975). Also, freeze-drying is time consuming and expensive play an important role in preserving structural integrity and since the process cannot be readily carried out on a continu- mechanical strength of cell walls (Poovaiah and others 1988). ous basis. Infiltration of calcium to increase the firmness of fresh and Vacuum microwave dehydration (VMD) offers an alterna- processed fruit products, particularly apples, is well docu- tive way to improve the quality of dehydrated products. The mented (Glenn and Poovaiah 1990; Poovaiah 1986; Stow 1989). vacuum permits water to vaporize at a lower temperature Therefore, the effect of calcium treatment (1-5% CaCl2) prior and faster rate than at atmospheric pressure (Petrucci and to dehydration on the textural characteristics of apple chip Clary 1989). Microwaves penetrate to the interior of the food was studied. Also, the effect of vacuum level employed during causing water to boil within the food. This results in a greatly VMD on apple chips texture was investigated to determine the increased vapor pressure differential between the center and influence on puffing and crispness of the product. Further- the surface of the product, allowing rapid transfer of mois- more, since different varieties of apples have different struc- ture out of the food. The moisture is removed from the dry- tural features and processing qualities (Lapsley and others ing chamber by the water-ring pump, which maintains the 1992; Trakoontivakorn and others 1988; Summers 1994), the vacuum. Therefore, when vacuum and microwave heating textural characteristics of apple chips made from 3 commonly are combined, foods can be dried rapidly without exposure available apple varieties— Golden Delicious, Red Delicious, to high temperatures. Further, the reduced exposure to air and Fuji— were examined. during drying may help to reduce oxidative deterioration, and color, flavor, and nutrient properties of products can be Materials and Methods largely preserved. Cranberries (Yongsawatdigul and Gu- nasekaran 1996), shrimp (Lin and others 1999), krill (Durance Source of Materials 1997), potato chips (Durance and Liu 1996), bananas (Drou- Apples (Golden Delicious, Red Delicious, and Fuji) were zas and Schubert 1996), and grapes (Petrucci and Clary 1989) purchased from local stores. Only unbruised, sound fruits have been successfully dehydrated by VMD, resulting in high were selected. Food grade calcium chloride was obtained quality products. It has been shown that the vacuum micro- from General Chemical Canada Ltd., Mississauga, Ontario. © 2001 Institute of Food Technologists Vol. 66, No. 9, 2001—JOURNAL OF FOOD SCIENCE 1341 Vacuum Microwave Dried Apple Chips . All other chemicals were of reagent grade. and dissolved in 5 ml of 6N HCl. The suspension was warmed to effect a complete solution. The samples were Sample Preparation then diluted with 1% LaCl3 solution (Fisher) and analyzed Part 1. Calcium Pretreatment. 1 kg of Golden Delicious for calcium content with a Perkin Elmer Atomic Absorp- apples was prepared for each drying process. Apples were tion Spectrophotometer (Woodbridge, Ont., Canada). All washed, sliced to a thickness of 4 mm, steam blanched for 2 calcium values were reported on a dry weight basis. min and immediately dipped in 0, 1, 2, 3, 4, or 5% calcium Instrumental Textural Analysis: The TA XT2 Texture Ana- chloride solutions at room temperature with constant stir- lyzer (Stable Micro System Ltd., Surrey, England) was used to ring for 1 min. Excess solution was shaken from the slices. measure the slope (g/mm) of the first peak produced during Apple slices were air dried on a Vers-a-belt dryer (Wal-Dor the punch and die test. Each chip samples was centered on a Industries Ltd., New Hamburg, Ontario) at 70 °C, with an air metal base with a 1 cm hole, and a circular, flat ended punch flow rate of 1.1m3/min for about 30 min to a moisture con- (5 mm diameter), moving at 7.0 mm/sec was used to break tent of ~50% on a dry weight basis (db). Samples were then the chip. The slope of the first peak recorded in the force/ placed in the high-density polyethylene drying drum in a 2 deformation curve was calculated from the baseline to the kW maximum power microwave vacuum chamber (EnWave peak height, using the software, XT.RA Dimension (Version Corp., Port Coquitlam, B.C.). The drum was rotated at a rate 3.7) (Stable Micro System Ltd., Surrey, England). The slope of of 5 revolutions per minute. After a vacuum of 28 inches of the first peak was essentially linear from baseline to the peak Hg was achieved, samples were vacuum microwave dried at height. 15 measurements were obtained from each of 3 repli- a microwave power of 1.5 kW for 4 minutes followed by an cate samples. Therefore, the slope values were the mean of additional 1 to 2 minutes, until a final moisture content of 45 measurements. ~5% db was obtained. Vacuum was maintained in the cham- Density: The density of apple chips was measured by im- ber by a water-ring vacuum pump, model LEMC 60 (Sihi mersing the weighed samples (~ 20 g) in a 500 ml graduated Pumps Ltd., Guelph, Ont., Canada). Dehydrated samples cylinder pre-filled with 200 ml of dried flax seed, followed by were packed in individual cheesecloth bags, which were then tapping the cylinder lightly against the counter top until no placed in an airtight bag. They were allowed to equilibrate at volume change was observed. Volumes were obtained by Food Engineering and Physical Properties room temperature for 14 d to the same water activity prior measurement of the flax seed displacement. The data were to analysis. All experiments were performed in triplicate. expressed as the weight of sample (g) per volume (ml). Mea- Part 2. Vacuum Level and Drying Technique. 1 kg of surements were performed in triplicate. Golden Delicious apples were prepared as mentioned in Part Scanning Electron Microscopy (SEM): The structure of the 1, with the following change. Instead of a CaCl2 solution, all dehydrated apple chips was examined using scanning elec- apple slices were dipped in water, at room temperature, for 1 tron microscopy. Apple chips were first dipped in liquid ni- min after steam blanching. trogen and then immediately fragmented into small pieces. To examine the effect of vacuum level, blanched apple Apple chip fragments were attached to SEM stubs and subse- slices were air dried for approximately 30 min to ~50% db. quently coated with gold (~ 25 nm), using the Nanotech The partially dried apple slices were then VMD at vacuum SEMPREP II Sputter Gold Coater, and, finally, stored under levels of 7, 14, 21, 24, and 28 inches of Hg with a constant mi- desiccation (1 to 2 days) until examined by the scanning elec- crowave power of 1.5 kW to obtain apple chips with a mois- tron microscope (Stereoscan 250, Cambridge Instruments ture content of ~5% db. Drying times varied from approxi- Ltd., Cambridge, UK). Polaroid pictures were taken and pro- mately 10 min at 7 in of Hg, to 4 min at 28 in of Hg.
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