ArticleJournal of food science and technology2018
Effects of drying methods on the nutritional aspects, flavor, and processing properties of Chinese chestnuts.
Article in Journal of food science and technology, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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9 citing papers in PubMed, 32 citations in OpenAlex.
- Impact of Cooking Method on the Physicochemical Properties, Digestibility, and Sensory and Flavor Profiles of Chinese Chestnuts.Foods (Basel, Switzerland) · 2025Article
- Drying conditions affected chemical profiles and health promoting properties ofFood chemistry: X · 2025Article
- Comparative Evaluation of Traditional and Controlled Drying Methods of Chestnuts (Foods (Basel, Switzerland) · 2025Article
- Freeze-Drying for the Reduction of Fruit and Vegetable Chain Losses: A Sustainable Solution to Produce Potential Health-Promoting Food Applications.Plants (Basel, Switzerland) · 2025Article
- Effects of Drying Methods and Temperatures on the Quality of Chestnut Flours.Foods (Basel, Switzerland) · 2022Article
- Development of Chinese chestnut whiskey: yeast strains isolation, fermentation system optimization, and scale-up fermentation.AMB Express · 2021Article
- Vacuum radio frequency drying: a novel method to improve the main qualities of chicken powders.Journal of food science and technology · 2019Article
- Traditional and Unconventional Dried Fruit Snacks as a Source of Health-Promoting Compounds.Antioxidants (Basel, Switzerland) · 2019Article
- Effect of drying methods on nut quality of hazelnuts (Journal of food science and technology · 2018Article
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Authors and funding
7 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
To select a suitable drying process for using chestnut products in the food industry, this study investigated the effect of five drying methods, including natural drying, microwave drying (MD), hot air drying (HAD), freeze-vacuum drying (FVD) and microwave-vacuum drying (MVD) on the nutritional composition, flavor, and functional properties of dried chestnuts. The results indicated that the nutritional aspects and functional properties of chestnuts were enhanced by the freeze-drying process compared with the other four drying methods. The quality of the chestnuts dried using the MVD was second to the FVD. The hot-air dried products were quite similar to the naturally dried samples in terms of their functional component content and processability. In terms of the produce texture, the HAD was found to be the best. In total, 45 flavor components were identified in the samples, which comprised the following: 5 aldehydes, 4 alcohols, 4 esters, 8 terpenes, 16 hydrocarbons and, 8 others substances. The highest relative content of the ingredients in microwave-vacuum dried samples was pyrazine and 3-ethyl-2, 5-dimethyl. In the samples treated using the other four drying methods, benzyl alcohol was the ingredient with the highest concentration. Considering the fast drying rate, low energy consumption, and improved quality of chestnut products, MVD is the most suitable dehydration method for commercial production of Chinese chestnuts.
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