Quality evaluation of yellow peach chips prepared by explosion puffing drying

NineteeNineteen evaluation indicators in fifteen yellow peach chips prepared by explosion puffing drying were analyzed, including color, rehydration ratio, texture, and so on. The analysis methods of principle component analysis (PCA), analytic hierarchy process (AHP), K-means cluster (KC) and Discriminate analysis (DA) were used to analyze the comprehensive quality of the yellow peach chips. The dispersed coefficient of variation of the nineteen evaluation indicators varied from 3.58% to 852.89%, suggesting significant differences among yellow peach cultivars. The characteristic evaluation indicators, namely, reducing sugar, out-put ratio, water content, a value and L value were analyzed by PCA, and their weights 0.0429, 0.1140, 0.4816, 1.1807 and 0.1807 were obtained by AHP. The levels in fifteen cultivars effectively were classified by discrimination functions which obtained by KC and DA. The results suggested that three levels of comprehensive quality for yellow peach chips were divided, and the highest synthesis scores was observed in “senggelin” (11.1037), while the lowest synthesis value was found in “goldbaby” (-3.7600).