Effect of Pore Formation on Mechanical Properties and Texture of Honey Peach Slices During Drying Process

The evolution of pore structures during drying plays a critical role in shaping the mechanical and textural properties of fruit and vegetable slices. The impact of pore formation on the mechanical properties and texture of honey peach (Prunus persica) slices dried by freeze-drying (FD) and freeze-drying combined with expansion puffing drying (FP) process was investigated. Changes in pore micro-structures and texture parameters were characterized, and correlations between pore formation and mechanical behavior and texture of honey peach slices were systematically analyzed. The results showed that FD induced noticeable cellular explosion, while sucrose impregnation preserved pore integrity and promoted the formation of smaller, more uniform pores. In the FP process, with the decrease in moisture content, non-impregnated samples exhibited progressive pore enlargement, leading to the formation of macropores. In contrast, sucrose-treated samples maintained cellular structure during FP, effectively reducing brittle fracture. Sucrose impregnation enhanced cellular stiffness and slice hardness while decreasing viscoelasticity, whereas xylooligosaccharide impregnation improved stress relaxation behavior and elasticity. Correlation and principal component analysis revealed that porosity (three-dimensional pore parameter) was the dominant factor influencing hardness, while two-dimensional parameters such as pore perimeter significantly affected hardness and elastic modulus, and pore roundness exerted a significant effect on elasticity. The results showed that the pore structure formed during the drying process of honey peach slices directly affected their mechanical properties and texture. Sugar impregnation combined with FP could regulate the pore structure to improve the texture quality of honey peach slices. This study aimed to provide theoretical reference and technical support for the quality optimization of dried fruit and vegetable products.