Drying kinetics and quality attributes of jujube (Zizyphus jujuba Miller) slices dried by hot-air and short- and medium-wave infrared radiation

文献类型： 外文期刊

第一作者： Chen, Qinqin

作者： Chen, Qinqin;Bi, Jinfeng;Wu, Xinye;Yi, Jianyong;Zhou, Linyan;Zhou, Yuhan

作者机构：

关键词： Drying rate;Effective moisture diffusivity;Short- and medium-wave infrared radiation;drying;Color;Cyclic adenosine monophosphate

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： As representatives of the traditional and innovative drying method, hot-air (HA) and short- and medium-wave infrared radiation (SMIR) drying were chosen to conduct comparative study, respectively. In the present study, drying kinetics of jujube slices during HA and SMIR drying at 60, 70, 80 and 90 degrees C were investigated, quality attributes such as color, vitamin C (VC), total flavonoids content (TFC) and cyclic adenosine monophosphate (cAMP) content of dried jujube slices were evaluated. Both HA and SMIR drying process occurred mainly in the falling rate period. Drying time used in SMIR drying was 33 similar to 83% of that in HA drying. Logarithmic model and Two-term model were the best in describing the drying process in HA and SMIR drying, respectively. D-eff values of jujube slices were varied from 1.43 x 10(-8) to 2.28 x 10(-7) m(2)/s. Values of D-eff in SMIR drying were two times higher than HA drying. jujube slices dried by SMIR revealed better color, higher retentions of VC, TFC and CAMP content than HA drying. Compared with HA drying, SMIR drying showed shorter drying time, higher drying efficiency and better quality of products, indicating SMIR drying was a more promising drying method for jujube processing. (C) 2015 Elsevier Ltd. All rights reserved.

分类号： TS2

  • 相关文献

[1]Effect of different drying technologies on drying characteristics and quality of red pepper (Capsicum frutescens L.): a comparative study. Cao, Zhen-zhen,Zhou, Lin-yan,Bi, Jin-feng,Yi, Jian-yong,Chen, Qin-qin,Wu, Xin-ye,Zheng, Jin-kai,Li, Shu-rong.

[2]Effects of pretreatments on explosion puffing drying kinetics of apple chips. Bi, Jinfeng,Yang, Aijin,Liu, Xuan,Wu, Xinye,Chen, Qinqin,Wang, Qiang,Lv, Jian,Wang, Xuan.

[3]Far-infrared radiation heating assisted pulsed vacuum drying (FIR-PVD) of wolfberry (Lycium barbarum L.): Effects on drying kinetics and quality attributes. Xie, Long,Wang, Jun,Xiao, Hong-Wei,Liu, Yanhong,Gao, Zhen-Jiang,Mujumdar, Arun S.,Fang, Xiao-Ming,Dai, Jian-Wu,Du, Zhi-Long.

[4]Effects of different drying methods on quality, bacterial viability and storage stability of probiotic enriched apple snacks. Cui Li,Niu Li-ying,Li Da-jing,Liu Chun-quan,Liu Chun-ju,Song Jiang-feng,Liu Ying-ping. 2018

[5]Effect of drying temperature on sensory and flavor of perilla. Zhang, Chao. 2015

[6]Effect of drying treatments on anthocyanin, fumonisin B-1, aflatoxin B-1 content of anthocyanin extract from purple corn (Zea may L.) in north China. Zhang, Chao,Ma, Yue,Zhao, Xiaoyan,Wang, Fen. 2011

[7]Effects of Different Drying Method on Quality of Ulva Prolifera. Su, Dan. 2015

[8]Effect of drying temperature on the sugars, organic acids, limonoids, phenolics, and antioxidant capacities of lemon slices. Wang, Rongrong,Zhang, Jing,Li, Gaoyang,Zhang, Juhua,Shan, Yang,Wang, Rongrong,Ou, Shiyi. 2017

[9]Degradation kinetics of total phenolic compounds, capsaicinoids and antioxidant activity in red pepper during hot air and infrared drying process. Zhou, Linyan,Cao, Zhenzhen,Bi, Jinfeng,Yi, Jianyong,Chen, Qinqin,Wu, Xinye,Zhou, Mo.

[10]Effects of different drying methods on the microstructure and thermal oxidative aging resistance of natural rubber. Mei, Chen,Yong-Zhou, Wang,Guang, Lu,Xiao-Ping, Wang. 2012

[11]Effect of drying temperature on sensory and flavor of thyme. Zhang, Chao. 2015

[12]Study on Curing Kinetics of Natural Rubber dried by Microwave. Chen, Mei,Zhang, Fuquan,Wang, Yongzhou,Huang, Maofang. 2013

[13]Study on Aging Resistance Properties of Natural Rubber dried by Microwave. Wang Yongzhou,Zhang Fuquan,Huang Maofang,Chen Mei,Gui Hongxing,Wang Yongzhou,Zeng Rizhong. 2013

[14]Effect of dehydration methods on antioxidant activities, phenolic contents, cyclic nucleotides, and volatiles of jujube fruits. Ding, Shenghua,Zhao, Dandan,Wang, Zhengfu,Wu, Jihong,Hu, Xiaosong,Wang, Rongrong,Ding, Shenghua,Zhao, Dandan,Wang, Zhengfu,Wu, Jihong,Hu, Xiaosong,Ding, Shenghua. 2016

[15]Comparison of Physicochemical Properties and Immunomodulatory Activity of Polysaccharides from Fresh and Dried Litchi Pulp. Huang, Fei,Su, Dongxiao,Huang, Fei,Zhang, Ruifen,Tang, Xiaojun,Zhang, Mingwei,Su, Dongxiao,Deng, Yuanyuan,Wei, Zhencheng,Yi, Yang.

[16]Effect of drying temperature on qualities of mint. Lu, Jiangchangmei,Wang, Xuemin,Lu, Jiangchangmei,Zhang, Chao,Ma, Yue,Zhao, Xiaoyan,Lu, Jiangchangmei,Zhang, Chao,Ma, Yue,Zhao, Xiaoyan,Lu, Jiangchangmei,Zhang, Chao,Ma, Yue,Zhao, Xiaoyan,Lu, Jiangchangmei,Zhang, Chao,Ma, Yue,Zhao, Xiaoyan. 2015

[17]Effect of Drying Temperature on Sensory and Flavor of Mint. Zhao, Xiaoyan. 2015

[18]Partial Characteristics Extraction of Image. Gao, Rong-hua,Wu, Hua-rui,Gao, Rong-hua,Wu, Hua-rui,Gao, Rong-hua,Wu, Hua-rui. 2015

[19]Effect of combination of ultraviolet light and hydrogen peroxide on inactivation of Escherichia coli O157:H7, native microbial loads, and quality of button mushrooms. Guan, Wenqiang,Fan, Xuetong,Yan, Ruixiang. 2013

[20]Changes and Distribution of Aroma Volatile Compounds from Pineapple Fruit during Postharvest Storage. Wei, C. B.,Liu, S. H.,Liu, Y. G.,Zang, X. P.,Lu, L. L.,Sun, G. M.. 2011

作者其他论文 更多>>

微信小程序