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<p>An experimental study of the blanching influence in ascorbic acid and citric acid on the quality of microwave-dried apple slices. The blanching was carried out at three temperature and concentration levels (20, 40, and 60&#xa0;°C) and (0, 0.5, 1.0, and 1.5&#xa0;wt%), respectively. A comparison was made between samples of fresh apples just at their cut, after blanching and then microwave drying. The quality monitoring was done by analyzing the variation in color, the amount of residual total polyphenols in the dried product, and its antioxidant activity. The modification of the structure of the dry product was examined by microscopic analysis and by the kinetics of rehydration. The best condition to maintain a color close to the fresh sample is blanching at 20&#xa0;°C with 1.0% citric acid. Ascorbic acid-blanched samples exhibited the highest polyphenol content and antioxidant activity. The cell walls were more deformed for blanching in water at 60&#xa0;°C, where blanching promoted enzymatic reactions, confirmed by the maximum values for browning index of 59.98 and color change of 20.73. There is no visible effect on the kinetics of rehydration for the dried samples blanched in water. However, for the samples blanched in citric acid at all studied conditions, the highest rehydration rates are observed for rehydration at 60&#xa0;°C. For samples blanched in ascorbic acid, the highest rehydration rates are observed for rehydration at 40&#xa0;°C.</p>

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Effect of blanching in ascorbic acid and citric acid on the quality of microwave-dried gala apples (Malus pumila)

  • 期刊论文

  • 发表日期：

    2025年4月24日

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  • Karim Kriaa,
  • Ahmed F. Nassar

摘要

An experimental study of the blanching influence in ascorbic acid and citric acid on the quality of microwave-dried apple slices. The blanching was carried out at three temperature and concentration levels (20, 40, and 60 °C) and (0, 0.5, 1.0, and 1.5 wt%), respectively. A comparison was made between samples of fresh apples just at their cut, after blanching and then microwave drying. The quality monitoring was done by analyzing the variation in color, the amount of residual total polyphenols in the dried product, and its antioxidant activity. The modification of the structure of the dry product was examined by microscopic analysis and by the kinetics of rehydration. The best condition to maintain a color close to the fresh sample is blanching at 20 °C with 1.0% citric acid. Ascorbic acid-blanched samples exhibited the highest polyphenol content and antioxidant activity. The cell walls were more deformed for blanching in water at 60 °C, where blanching promoted enzymatic reactions, confirmed by the maximum values for browning index of 59.98 and color change of 20.73. There is no visible effect on the kinetics of rehydration for the dried samples blanched in water. However, for the samples blanched in citric acid at all studied conditions, the highest rehydration rates are observed for rehydration at 60 °C. For samples blanched in ascorbic acid, the highest rehydration rates are observed for rehydration at 40 °C.