Crispy Texture Research Articles

PENGARUH PERBANDINGAN TEPUNG UBI JALAR UNGU DAN TEPUNG KEDELAI TERHADAP KARAKTERISTIK COOKIES

This study aims to determine the effect of purple sweet potato flour and soybean flour to the characteristics of cookies produced and the ratio of purple sweet potato flour and soybean flour so that it can produce cookies with the best characteristics. The experimental design used was Completely Randomized Design with the ratio of purple sweet potato flour and soybean flour which consists of 6 levels: 100%:0%; 90%:10%; 80%:20%; 70%:30%; 60%:40%; and 50%:50%. The treatment was repeated 3 times to obtain 18 units of experiment. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continued with The Duncan Multiple Range Test. The research showed that 70% of purple sweet potato flour with 30% of soybean flour produced the best cookies with characteristics of water content 3.37%, ash content 1.43%, protein content 12.73%, lipid content 24.89%, carbohydrate content 57.58%, antioxidant activity 10.09%, color rather liked, rather liked and very crispy texture, taste liked, aroma liked, and overall acceptance liked.

Effects of filler ingredients on the structure and texture of starchy, extruded snacks

Abstract Several starchy snacks differing in filler ingredients have been analysed regarding (1) the fate of filler ingredients during processing, and (2) the role of filler ingredients with respect to texture and structure. The structure has been characterized with X-ray tomography, and the texture has been evaluated via acoustic emissions from snack compression using a texture analyzer, which is assumed to be representative for crispiness. Our study shows that one has to distinguish hard and soft fillers. The absence of any filler or the presence of many hard fillers lead to a snack with a hard, coarse and non-crispy texture. However, if a significant amount of soft fillers is used then one attains a fine, and crispy texture.

Osmotic pretreatment for instant controlled pressure drop dried apple chips: Impact of the type of saccharides and treatment conditions

Instant controlled pressure drop (ICPD) is an emerging drying technique that can produce fruit chips with crispy texture. To improve the qualities of ICPD-dried apple chips, six types of saccharides with different polymerization were used for osmotic pretreatment on apple slices. Firstly, the effects of different saccharides on the osmotic behavior and texture of ICPD-dried apple chips were evaluated. Then, the effects of osmotic conditions of a selected saccharide, i.e. stachyose, on the qualities of ICPD-dried apple chips were studied. The results showed that sucrose, raffinose, and stachyose could significantly enhance the crispness of the ICPD-dried apple chips. In addition, the ICPD-dried apple chips pretreated with stachyose possessed the highest Tg (29.74 °C) and superior porous structure compared with pretreatments using the other saccharides. Moreover, limited color change (ΔE) was found in the samples pretreated with stachyose at 40 °C for 30 min, as well as higher retention of polyphenols. In conclusion, it is confirmed that the types of saccharides significantly influence the qualities of the ICPD-dried apple chips, and osmotic pretreatment at 40 °C for 30 min using stachyose was suggested for improving the overall quality of ICPD-dried apple chips.

Investigation of the Peroxide Value of Oils Used in Bistros (West of Iran)

Abstract Frying food is one of the most admired methods to make instant cuisine among people because of its taste and color, as well as the crispy texture creation. Hydrogen peroxide which is the result of frying, causes various diseases, including cancer, atherosclerosis, cardiac and cerebral ischemia, aging and liver disorders. Therefore, this study aims to investigate the amount of peroxide in the oils used in bistros in western Iran. This descriptive cross-sectional study carried out in the restaurants in western Iran. In this study, 81 samples of consumable oils gathered according to the standard of 493 Iranian Institute of Standards and Industrial Research. After transferring the samples to the laboratory, there peroxide value was measured according to the standard number 4179 and data was entered in Excel and SPSS version 16 for further analyses. Out of 81 samples, 59% (48 samples) from consumable samples at the standard level and 41% (33 samples) of the non-consumable samples higher than the standard rate of the Institute of Standards and Industrial Research of Iran. While cooking, the consumable oil average peroxide value was 5.72, without a night and day breakdown (in general). In addition, the lowest and highest peroxide oxidation was 0 and 29 mEq/kg. According to Mann-Whitney test, there was no significant difference between the amounts of peroxide in consumable oils. Some evidence shows the non-compliance with hygiene issues that are related to oil consumption. This requires more supervision and continuous sampling and testing. © 2018, Advanced Scientific Research. All rights reserved.

Effects of Gibberellic Acid (GA3) and Salicylic Acid (SA) postharvest treatments on the quality of fresh Barhi dates at different ripening levels in the Khalal maturity stage during controlled atmosphere storage

Barhi dates at Khalal maturity stage are well-known with their pleasant taste, crispy texture, and bright yellow color. It is necessary to extend the duration of Barhi Khalal stage which is too short for effective marketing. This study aimed to inspect the effects of Gibberellic Acid (GA3) and Salicylic Acid (SA) postharvest treatments on retaining the high quality of Khalal Barhi fruits during controlled atmosphere storage. Fresh samples of Barhi fruits at Khalal stage harvested at three different ripening levels were dipped after harvesting in GA3 (150 ppm) or SA (2.0 mmol/L) and subsequently stored in controlled atmosphere (0°С, 5% O2, 5% CO2, 80%±5% RH). The results revealed that the GA3 and SA treatments reduced the percentage of weight loss and decay in the fruits, while the total soluble solids increased. Moreover, GA3 and SA treatments were significantly efficient in limiting the changes in fruit color and texture of Barhi dates compared to the control. Sensorial results support the experimental data and disclosed that the GA3 (150 ppm) treatment in the controlled atmosphere (CA) storage was better in conserving the quality of Barhi at the Khalal maturity stage and delaying ripening process. Keywords: Barhi dates, Khalal maturity stage, Gibberellic Acid (GA3), Salicylic Acid (SA), postharvest treatments, controlled atmosphere (CA) storage DOI: 10.25165/j.ijabe.20181103.3760 Citation: Atia A, Abdulkarim D, Younis M, Alhamdan A. Effects of gibberellic acid (GA3) and salicylic acid (SA) postharvest treatments on the quality of fresh Barhi dates at different ripening levels in the Khalal maturity stage during controlled atmosphere storage. Int J Agric & Biol Eng, 2018; 11(3): 211–219.

Quality characteristics and moisture sorption isotherm of three varieties of dried sweet potato manufactured by hot air semi-drying followed by hot-pressing

This study compared the quality and moisture sorption properties of dried sweet potato prepared from three varieties (two yellow types and one purple type). Semi-dried sweet potato was subjected to a hot-pressing, which led to a final moisture content of 0.14–0.22 kg/kg solid (dry weight basis). The textural properties of the dried product depended on the sugar content of raw materials. In addition, the sugar content also influenced the MSI properties of the dried product. Based on the mathematical models, the GAB equation was revealed as the best model to explain the MSI properties of dried sweet potato. Among the varieties, Annou-beni (AB) showed the highest sugar content and would be the best variety from a taste point of view. Beni-haruka (BH) showed similar qualities to AB, while the less sugar content of this variety reflected that curing was essential for BH to improve consumers’ preference. Shin-jami (SJ) had a weak point in sweetness since it possessed the lowest sugar content. However, the low sugar content of SJ with an attractive color trait induced an acceptable crispy texture and made the product healthier, and SJ could serve as a good sweet potato variety to make dried snack products.

Pewarisan Karakter Fenotip Melon (Cucumis melo L. ‘Hikapel Aromatis’) Hasil Persilangan ♀ ‘Hikapel’ dengan ♂ ‘Hikadi Aromatik’

This research aims to develop cultivars with superior phenotypes of melon and high level of productivity. This research used the individual results of crossing between melon ♀ ‘Hikapel' with ♂ 'Hikadi Aromatik'. The research included qualitative and quantitative phenotype characterization test. The research was conducted in Center of Agrotechnology Innovation University of Gadjah Mada (PIAT-UGM), Kalitirto, Berbah, Sleman, Yogyakarta and Laboratory of Genetics Faculty of Biology UGM on December 2016 until March 2017. Quantitative data analysis used ANOVA testing through PKBT-STAT 2.02 software with Random Complete Block Design (RCBD) method at significance level of 1% and 5%. Melon 'Hikapel Aromatik' has several advantages including oval shape, without net, without lobes, crispy texture, skin-collored yellow RHS (6A), has a 7-14 brix, has volatile aromatic compound and transposon influenced. Based on the results of recapitulation of variance, the characters of 'Hikapel Aromatik' was not uniform.

Effects of Gibberellic Acid (GA3) and Salicylic Acid (SA) postharvest treatments on the quality of fresh Barhi dates at different ripening levels in the Khalal maturity stage during controlled atmosphere storage

Barhi dates at Khalal maturity stage are well-known with their pleasant taste, crispy texture, and bright yellow color. It is necessary to extend the duration of Barhi Khalal stage which is too short for effective marketing. This study aimed to inspect the effects of Gibberellic Acid (GA3) and Salicylic Acid (SA) postharvest treatments on retaining the high quality of Khalal Barhi fruits during controlled atmosphere storage. Fresh samples of Barhi fruits at Khalal stage harvested at three different ripening levels were dipped after harvesting in GA3 (150 ppm) or SA (2.0 mmol/L) and subsequently stored in controlled atmosphere (0°С, 5% O2, 5% CO2, 80%±5% RH). The results revealed that the GA3 and SA treatments reduced the percentage of weight loss and decay in the fruits, while the total soluble solids increased. Moreover, GA3 and SA treatments were significantly efficient in limiting the changes in fruit color and texture of Barhi dates compared to the control. Sensorial results support the experimental data and disclosed that the GA3 (150 ppm) treatment in the controlled atmosphere (CA) storage was better in conserving the quality of Barhi at the Khalal maturity stage and delaying ripening process. Keywords: Barhi dates, Khalal maturity stage, Gibberellic Acid (GA3), Salicylic Acid (SA), postharvest treatments, controlled atmosphere (CA) storage DOI: 10.25165/j.ijabe.20181103.3760 Citation: Atia A, Abdulkarim D, Younis M, Alhamdan A. Effects of gibberellic acid (GA3) and salicylic acid (SA) postharvest treatments on the quality of fresh Barhi dates at different ripening levels in the Khalal maturity stage during controlled atmosphere storage. Int J Agric & Biol Eng, 2018; 11(3): 211–219.

Effect of preconditioning on physicochemical, microstructural, and sensory quality of vacuum-fried jackfruit chips

ABSTRACTThe effect of preconditioning steps in terms of either freezing or partial drying on the quality of vacuum-fried jackfruit (JF) chips was evaluated. Prepartial drying process of the JF bulb slices resulted in the lowest moisture content in the vacuum-fried chips. The rate of oil uptake by JF bulb slices was found to be almost same in control and prefrozen samples during frying process. However, prepartial drying of slices resulted in a slower rate of oil absorption. The total carotenoid content was found to be 1.81, 0.96, and 1.87 mg/100 g (db) in control, prepartially dried and prefrozen JF chips, respectively. The Hunter L-value of control, prepartially dried, and prefrozen chips was found to be 52.3, 39.4, and 48.5, respectively. The a-value was found to increase, whereas the b-value decreased during vacuum frying in all the JF chip samples, irrespective of preconditioning type adopted. Prefrozen JF chips were found to have highest crispy texture in terms of lowest instrumental breaking force compared to the control and prepartially dried JF chips. Prefrozen JF chips were found to have lowest bulk density and highest porosity. The micrograph of prepartially dried JF chips depicted dense and shriveled structure, whereas a porous structure in prefrozen chips. The preconditioning protocols of partial drying and freezing were found to affect the overall sensory acceptability scores significantly (P < 0.05), with a high acceptability of prefrozen JF chips.

Effects of pulsed infra-red radiation followed by hot-press drying on the properties of mashed sweet potato chips

This study attempted to develop an additive-free dried sweet potato snack. To provide a crispy texture, sweet potatoes were dried by a two-stage process. At the first drying stage, steamed sweet potatoes were semi-dried for 6 h using hot-air convection or pulsed infra-red (IR) radiation, and drying rate was compared under varying sample thicknesses and drying temperatures. The IR exhibited enhanced drying speed, particularly the IR radiation at 60 °C was favorable for application to the drying of sweet potatoes with large thickness. For the secondary drying, the IR-dried sweet potatoes with varying moisture content were applied to hot-press (HP) drying at 180 °C for 2 s. The quality of final products indicated that the crispy texture of the products was generated when the semi-dried sample had a moisture content lower than 0.5 kg/kg dry base (d.b.). When the moisture content of samples prior to HP process was lower than 0.3 kg/kg d.b., the final product was easily broken with discoloration to dark-brown. Considering the entire processing procedure, the present study demonstrated that IR radiation at 60 °C for 5 h followed by HP was an effective combination for the mass production of a crispy sweet potato snack.

Effect of air drying process on the physicochemical, antioxidant, and microstructural characteristics of tomato cv. Chonto

The tomato is a Solanaceae plant which globally has the second highest production rate, making it one of the most important vegetative products in global production and consumption. Furthermore, the tomato is valued for its antioxidant components, most notably vitamin C, phenolic components and carotenoids such as lycopene and β-carotene. The present study aimed to evaluate the influence of three drying temperatures (50, 60 and 70°C) on the physicochemical, microstructural, and antioxidant characteristics of the tomato. The study analyzed the parameters for color using the coordinates CIE L* a* b* and texture analysis using the methodology of TPA for instrumental analysis and PCA for data analysis, antioxidant capacity and content were measured by spectrophotometric methods and microestructure by Scanning Electron Microscope. The results showed changes in color for the tomato samples treated with 70°C. In addition, the texture of the samples treated at 60°C presented significant differences from the samples dried at 50 and 70°C regarding the fracturability, having a crispier texture and good balance between masticability and hardness. The total carotenoid content increased with the drying process, while the total phenol content decreased. The antioxidant activity was not affected by the temperature variation with respect to the fresh tomato.

Application of novel acoustic measurement techniques for texture analysis of co-extruded snacks

The aim of this work was to analyse the complex texture of co-extruded cereal products with different fillings (toffee, milk, coconut and chocolate creams, fruit jelly). Measurement of selected physical and mechanical properties and recording of audible sounds and acoustic emission accompanying deformation of materials were the scope of this study. Acoustic emission of products and sounds transmitted via air were recorded during the puncture test using a texture analyser. Sensory analysis of filled extrudate was carried out for hardness, crispness as well as sound attributes of texture. All analysed snacks with cream filling were products with a crispy texture that emitted sounds with a significant intensity. A higher number of force and sound peaks and a higher number of acoustic events were recorded for extruded products with milk cream. The sensory analysis showed that extrudates with a fruit jelly filling were perceived as less crispy and more rubbery than snacks with creams. Application of force-deformation measurement together with acoustic methods can be a sensitive technique to control texture of co-extrudates.

ATRIBUT-ATRIBUT YANG MEMENGARUHI SIKAP DAN PREFERENSI KONSUMEN DALAM MEMBELI BUAH APEL DI KOTA SURABAYA DAN KOTA MALANG, PROVINSI JAWA TIMUR

Apple’s consumer will have to make some consideration in purchasing apples because of the appearance of Imported apples in the domestic market. The escalation of apple’s demand and the new policy regarding importing provision and horticultural products development, make it important to study the consumer behavior towards apples. This study was conducted in Surabaya and Malang, and it was chosen purposively. The study involved 200 respondent from two selected city. The data collected were analyzed with descriptive analysis, Fishbein models, and conjoint analysis. The result showed that consumer had positive attitude towards the flesh texture of the local apples. On the other hand, the result showed that consumer had positive attitude towards the prices, taste, size, color, skin condition, and promotion of the import apples. Consumer had preferences for apples with sour taste, medium size, yellowish green color, crispy texture, clean skin, and with price range from Rp26.001,0-Rp34.000,0/kg. The price was the attribute that most preferred by a consumer when making a purchase decision for fruit.

“Crispy” Blackberry Genotypes: A Breeding Innovation of the University of Arkansas Blackberry Breeding Program

The University of Arkansas (UA) blackberry breeding program began in 1964, with the aim to provide high-quality fruit to the fresh market industry. One of the important traits for successful blackberry (Rubus subgenus Rubus Watson) postharvest handling is flesh firmness, so developing cultivars with high firmness is a top priority for the fresh market blackberry breeding programs across the world. In particular, the Arkansas blackberry program has a wide range of genotypes with exceptional firmness characteristics, including fruit with a unique crispy texture and firmness. During 2013 and 2014, fruit firmness measurements were done on 15 Arkansas genotypes including those with crispy and noncrispy textures. Firmness measurements consisted of fruit compression, skin drupelet penetration, and receptacle penetration. Confocal photos were taken on sections of berries of a subset of crispy and noncrispy genotypes, and color reversion was evaluated among these genotypes after storage. Compression force values differentiated crispy and noncrispy genotypes, with average values of 11.8 Newton (N) and 8.0 N, respectively. Drupelet penetration force was also higher for crispy genotypes averaging 0.23 N and noncrispy 0.15 N; similarly, receptacle penetration force averaged 0.20 N for crispy and 0.18 N for noncrispy genotypes. Visual inspection of fruit tissue revealed that drupelet mesocarp cells and receptacle cells and cell walls of crispy genotypes maintained their structure during ripening and did not break apart, whereas noncrispy genotypes did not maintain their structure and cellular integrity. Color reversion is a postharvest disorder in which drupelets of blackberry fruits turn red after being black at harvest. Therefore, it has a negative impact for growers, shippers, and consumers. After storage at 5 °C for 7 days, crispy genotypes expressed low levels of reversion compared with noncrispy genotypes. For crispy genotypes, 13.2% of drupelets developed color reversion, whereas a 41.0% developed this disorder in noncrispy genotypes, implying a better postharvest potential of this texture.

Quality assessment of mustard oil in deep fat frying

Now a days fried foods are very common everywhere around the world and it can be observed by the increasing number of fast food restaurants in the last few decades. Deep frying of foods at high temperature enhances the sensorial properties which include the unique fried flavor, golden brown colour and crispy texture. At the same time, so many chemical reactions like oxidation, polymerization, hydrolysis, etc., take place in the food system, which ultimately alters the physical and chemical properties of fat. Mustard oil is a vegetable oil which is widely being used in India for cooking purpose. The parameters like free fatty acid (FFA), peroxide value (PV), p-anisidine value (p-AV), total oxidation (TOTOX value), iodine value (IV) and colour are studied in this experiment. The heating oil parameter has been taken in such a way, considering the frying practices done in the restaurants of North-East India. The oil sample was taken after every 5 hours of heating mustard oil in deep fat fryer. The 30 hours of heating (5h/day) degrades mustard oil to such an extent that it becomes unadvisable for human consumption. The study showed that there is ample change in the chemical composition and the hunter colour showed that the oil has lost its luster and has become dark red.

KARAKTERISTIK SIFAT-SIFAT KIMIA DAN ORGANOLEPTIK KUE KERING BERBAHAN DASAR PATI SAGU, UBI KAYU, UBI JALAR DAN KELADI

The purpose of this research was to characterize chemical and sensory properties (color, texture, taste and liking) of starch-based sago, cassava, sweet potato and cocoyam cookies. Analysis of cookies include moisture content, ash, fat, protein, crude fiber and sensory analysis including color, texture, taste and likeness). The proximate composition indicated that the water content of cookies varied between 1.48 to 2.05%, ash content of 0.65 to 0.72%, 19.23 to 21.76% of fat, crude fiber from 0.41 to 0.71% and 1.33 to 2.42% of total protein. Based on organoleptic tests, the color of cookies was yellow to brownish-yellow, with crispy texture, the taste was sweet and were mostly preferred.

Influences of microwave pre-drying and explosion puffing drying induced cell wall polysaccharide modification on physicochemical properties, texture, microstructure and rehydration of pitaya fruit chips

The effects of microwave (1.0, 2.0, and 4.0 W/g) and explosion puffing combination drying (MDx-EPD) on cell wall polysaccharides modification was investigated, and the influences of these modification on the physical and physicochemical properties of pitaya fruit chips were analyzed. Compared with conventional hot air-explosion puffing drying, MDx-EPD significantly increased volume expansion, and yielded products with superior porous microstructure and crispier texture. The MDx-EPD dried chips showed faster rehydration rates, as well as decreasing Tg (14.01–15.33 °C). The anhydrouronic acid contents of the water extractable polysaccharide fractions of the MDx-EPD dried chips were increased by 8–16%, and this, together with the increase in the amount of pectic neutral sugars for the same fractions, were indicative of cell wall polysaccharides solubilization, which could contribute to the improvement of rehydration properties. Data from molar mass distribution suggested the occurrence of cell wall polysaccharide degradation, which could be partially responsible for the decreasing Tg. In conclusion, the relationship between the modification in composition, structure and extractability of cell wall polysaccharides and the alteration in volume expansion, microstructure, Tg and rehydration behaviors confirmed that cell wall polysaccharide played a significant role in the physicochemical and physical properties of pitaya fruit chips.

FORMULASI DAN OPTIMASI FLAKES KAYA SERAT BERBASIS PATI GARUT RESISTEN TIPE III MENGGUNAKAN RESPONSE SURFACE METHODOLOGY

Arrowroot starch contains of 29,67-31,34% amylose which is a good potency as a raw material of resistant starch type III. Resistant starch type III is a starch fraction which is resistant to hydrolysis of human digestion enzyme. Flakes with addition of arrowroot resistant starch type III, red bean flour, and shrimp head bouillon is a high fiber functional food product. The purposes of this experimental research re: 1) to determine the optimum proportion of arrowroot resistant starch type III and red bean flour to produce flakes with high fiber, demanded sensory characteristics, and crispy texture as its commercial flakes. 2) to determine the optimum concentration of shrimp head bouillon to produce nice brown color flakes with savory flavor. 3) to define the chemistry and sensory characteristics of flakes with optimum range proportion of resistant starch, red bean flour, and shrimp head bouillon. The optimum formula of flakes are 71,06% : 28,94% for proportion of arrowroot resistant starch type III : red bean flour and 45,14% for concentration of shrimp head bouillon. The optimum formula has been produced flakes with composition of 2,90% water content; 5,52% ash content; 7,60% protein; 0,43% fat; 84,84% carbohydrate; 22,83% resistant starch; 2,84% crude fiber; 19,84% dietary fiber; 3,56 for bright brown; 4,04 crispy texture; 2,17 less-mid red bean odor; 2,52 less-mid shrimp head bouillon odor; 3,61 neutral – like flavor; and 4,04 overall acceptance.

Physio-Chemical Changes During Repeated Frying of Cooked Oil: A Review

Today, fried foods are very famous everywhere around the world and it can be observed by the increasing number of fast food restaurants in the last few decades. Deep frying of foods at high temperature enhances the sensorial properties which include the unique fried flavor, golden brown color and crispy texture. Chemical reactions like oxidation, polymerization, hydrolysis, etc., take place in the food system, which ultimately alters the physical and chemical properties of fat. Consequently, so many by-products such as free fatty acids, alcohols, cyclic compounds, dimers and polymers are produced. Therefore, it is necessary to understand the physical and chemical changes during deep fat frying to monitor the quality of fried foods. In this review, we constituted the previous studies on the changes in fats during frying and methods used to analyze the quality of fried oil, in order to explore the areas which require further research. Practical Applications Deep frying is the most common and one of the oldest methods of food preparation worldwide. To reduce the expenses, the oil tends to be used repeatedly for frying. Repeated use of this oil has become a common practice due to low level of awareness among the public about the bad effect of this practice. Nowadays, the consumption of deep-fried food has gained popularity which may cause increased risk of obesity. When heated repeatedly, changes in physical appearance of the oil will occur such as increased viscosity and darkening in color, which may alter the fatty acid composition of the oil. In this review, we have investigated the detail mechanism of decay of oil and parameters to be measured to know the quality and safety of oil.

Impacts of Pre-Drying Methods on Physicochemical Characteristics, Color, Texture, Volume Ratio, Microstructure and Rehydration of Explosion Puffing Dried Pear Chips

The impacts of hot air drying (AD), freeze drying (FD), infrared drying, microwave drying and vacuum drying as pre-drying methods for explosion puffing drying (EPD), on the qualities of pear chips were studied. The lowest total color differences were found in the FD and FD–EPD dried pear chips (ΔE 10.7 and 9.78, respectively). Substantial volume expansion (7.4%) was only observed in the FD–EPD dried chips, which was in line with its expanded porous microstructures. The FD–EPD dried pear chips exhibited a relatively low hardness (26.1 N) and the highest crispness (36.5), indicating a crispier texture. The FD–EPD dried pear chips showed the second fastest rehydration rate. Sensory analysis suggested that, compared with conventional AD pre-drying, FD pre-drying dramatically improved the overall quality of pear chips. In conclusion, FD–EPD could be used as a competitive drying method for obtaining high-quality fruit chips or processing valuable material. Practical Applications Fruit chips, as a healthy snack, have become increasingly popular in the diet of modern consumers. Among many fruit chip production technologies, explosion puffing drying (EPD) is an efficient technology with unique advantages on super crispy texture. Generally, prior to EPD drying, hot air drying (AD) is used as a pre-dying treatment for reducing the moisture content of a raw material. However, severe shrinkage, nutritional degradation and color deterioration often occur during AD pre-drying stage. The research for answers to this technological challenge was the motivation of this study, which evaluated the impact of different pre-drying process on qualities of pear chips. The data shown would provide scientific rationales for obtaining high-quality fruit chips or processing valuable material.