Effect of microwave power on kinetics and characteristics of microwave vacuum-dried longan (Dimocarpus longan Lour.) pulp
文献类型: 外文期刊
第一作者: Su, Dongxiao
作者: Su, Dongxiao;Zhang, Mingwei;Wei, Zhencheng;Tang, Xiaojun;Zhang, Ruifen;Liu, Lei;Deng, Yuanyuan;Su, Dongxiao;Zhang, Mingwei
作者机构:
关键词: Microwave vacuum drying;drying kinetics;longan;microstructure;rehydration
期刊名称:FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL ( 影响因子:2.023; 五年影响因子:2.24 )
ISSN:
年卷期:
页码:
收录情况: SCI
摘要: The drying kinetics of longan (Dimocarpus longan Lour.) pulp processed by microwave vacuum under different microwave levels (2.67, 5.33, 8.00, and 10.67W/g) was investigated (pressure controlled at -85 ± 2 kPa) in the present study. It was found thatthe drying rate of longan pulp was dependent on the microwave power, and the rehydration rate increased from 1.96 to 2.17 with the increase of microwave power from 2.67 to 10.67 W/g. Among nine selected thin layer models, the microwave vacuum drying oflongan pulp was well represented by five models, which were Page, Modified Henderson and Pabis, Wang and Singh, Logarithmic, and Midilli models. Furthermore, the results of statistical analysis indicated that the Midilli model could describe the best experimental data. In addition, scanning electron microscope observation showed that the microwave vacuum-dried longan pulp had a porous structure.
分类号: S1
- 相关文献
作者其他论文 更多>>
-
Multi-omics analysis revealing the taste characteristics and formation mechanism of Ocimum
作者:Guan, Lingliang;Yuan, Chao;Xie, Xiaoli;Huang, Mei;Chen, Xiaolu;Hu, Xuan;Li, Shidong;Jing, Guoli;Chen, Zhenxia;Wang, Kai;Yu, Fulai;Yang, Jingtian;Liu, Lei;Guan, Lingliang;Yuan, Chao;Xie, Xiaoli;Huang, Mei;Chen, Xiaolu;Hu, Xuan;Li, Shidong;Jing, Guoli;Chen, Zhenxia;Wang, Kai;Yu, Fulai;Guan, Lingliang;Yuan, Chao;Xie, Xiaoli;Huang, Mei;Chen, Xiaolu;Hu, Xuan;Li, Shidong;Jing, Guoli;Chen, Zhenxia;Wang, Kai;Yu, Fulai;Guan, Lingliang;Yuan, Chao;Xie, Xiaoli;Huang, Mei;Chen, Xiaolu;Hu, Xuan;Li, Shidong;Jing, Guoli;Chen, Zhenxia;Wang, Kai;Yu, Fulai
关键词:Taste; Bitterness; Minty; Flavor metabolites
-
Ecological presence and functional role of bacteriophages in fermented vegetables
作者:Lin, Xia;Deng, Chunhui;Shu, Yue;Li, Shengshuai;Song, Yunlong;Kong, Hong;Liang, Ziwei;Rao, Yu;Liu, Lei
关键词:Fermented vegetables; Bacteriophages; Isolation; Microbial community
-
Probiotics encapsulated by calcium pectin/chitosan-calcium pectin/sodium alginate-pectin-whey through biofilm-based microencapsulation strategy and their preventive effects on ulcerative colitis
作者:Rao, Yu;Deng, Jia;Zhang, Chengyi;Song, Yunlong;Liu, Lei
关键词:Biofilm-based probiotics microencapsulation; Microencapsulate characteristics; Tolerance properties; Ulcerative colitis; Gut microbiota
-
Regulating heat-induced fibrous whey protein-wheat starch composite emulsion gels as dysphagia food by preheating temperature: Insights from protein-starch interactions
作者:Wang, Zhiming;Zeng, Jiarui;Deng, Yuanyuan;Zhou, Pengfei;Li, Ping;Zhao, Zhihao;Liu, Guang;Zhang, Mingwei;Wang, Zhiming;Zhang, Mingwei;Zhang, Mingwei
关键词:Texture-modified; IDDSI test; Protein aggregates; Gel network structure; Starch digestibility
-
Effects of maternal Escherichia coli lipopolysaccharide exposure on offspring: insights from lncRNA analysis in laying hens
作者:Yan, Zhixun;Liu, Huagui;Chu, Qin;Liu, Lei;Liu, Lei;Yu, Ying;Wang, Wei;Adetula, Adeyinka Abiola
关键词:LPS maternal stimulation; Chicken; Offspring; Egg-laying rate; lncRNA
-
Comprehensive lipid profiling and metabolic pathway analysis of Ocimum: Unveiling key variations and regulatory mechanisms for breeding and metabolic exploration
作者:Yang, Jingtian;Yu, Mengling;Yuan, Jing;Liu, Mei;Guan, Lingliang;Zhang, Chengting;Mao, Yanping;Liu, Lei
关键词:Ocimum; Lipid metabolomics; Free fatty acids; Linoleic acid; Regulatory network
-
Impact of homogenization methods on the interfacial protein composition and stability of peanut oil body emulsion with sodium caseinate and maltodextrin
作者:Lin, Zihui;Zhou, Pengfei;Deng, Yuanyuan;Liu, Guang;Li, Ping;Zeng, Jiarui;Zhang, Yan;Tang, Xiaojun;Zhao, Zhihao;Zhang, Mingwei;Lin, Zihui
关键词:Peanut oil body; Homogenization methods; Emulsion; Interfacial protein; Stability