Modification of Cell Wall Polysaccharides during Drying Process Affects Texture Properties of Apple Chips

Figure 2

Molar mass distribution of the water extractable pectins of the apple chips dried by hot air drying (AD), medium- and short-wave infrared drying (IR), instant controlled pressure drop drying (DIC), and vacuum freeze drying (FD). Solid lines indicate molecular weight of the WEP fraction, and dash-dotted lines indicate the concentration of the WEP fraction.