Comparative study on drying characteristic, moisture diffusivity, and some physical and nutritional attributes of blanched carrot slices
文献类型: 外文期刊
第一作者: Chen, Qinqin
作者: Chen, Qinqin;Bi, Jinfeng;Chen, Ruijuan;Liu, Xuan;Wu, Xinye;Zhou, Mo
作者机构:
关键词: activation energy;beta-carotene;carrot;drying efficiency;moisture diffusivity
期刊名称:JOURNAL OF FOOD PROCESSING AND PRESERVATION ( 影响因子:2.19; 五年影响因子:2.271 )
ISSN: 0145-8892
年卷期: 2017 年 41 卷 5 期
页码:
收录情况: SCI
摘要: Comparative study of drying characteristic, moisture diffusivity, and quality attributes of blanched carrot slices (BCS) dried by hot-air and short- and medium-wave infrared radiation (SMIR) were investigated. SMIR drying could shorten drying time by 78-84% as compared to the hot-air process at the same temperature. In both drying methods, drying occurred mainly in the falling rate period, and the Page model was the best in describing the drying processes BCS. Effective moisture diffusivity (D-eff) was significantly affected by drying methods, values of D-eff in SMIR drying were 4-5 times higher than that of hot-air drying. The activation energy values of BCS were 28.64 and 22.30 kJ.mol(-1) for hot-air and SMIR drying, respectively. Compared with hot-air drying, BCS dried by SMIR gave better color, higher rehydration ratio, and greater -carotene retention. Comparison results indicated SMIR drying was a more promising drying method than hot-air drying. Practical applicationsShort- and medium- wave infrared radiation (SMIR) drying, with wavelength in the range of 76-4 m, is an emerging drying technology which has many advantages, such as maintaining product quality, increasing the drying rate. As representatives of the traditional and innovative drying method, hot-air and SMIR drying were chosen to conduct comparative study. Results showed that blanched carrot slices dried by SMIR showed higher drying efficiency, better integrated quality than hot-air drying. This study provided the reference that SMIR drying could be a promising drying methods for agro-products.
分类号:
- 相关文献
作者其他论文 更多>>
-
Osmotic dehydration with different agents induced pectin diversity: Physicochemical and structural properties of pectin from instant controlled pressure drop dried peach chips
作者:Wang, Fengzhao;Bi, Jinfeng;Xie, Jin;Wang, Jingxuan;Lyu, Jian;Wang, Fengzhao;Bi, Jinfeng;Wang, Jingxuan
关键词:Osmotic dehydration; Pectin; Trehalose; Thermal stability; Rheological properties
-
The occurring of astringency during persimmon pulp drying and its correlation with tannin derivatives
作者:Ding, Yubin;Bi, Jinfeng;Chen, Jiaxin;Chen, Qinqin;Zhou, Mo;Ding, Yubin;Morozova, Ksenia;Scampicchio, Matteo
关键词:Persimmon; Astringency; Tannins; HPLC analysis; Polymerization
-
Effect of different pectin sources and structures on the stability of cyanidin-3-O-glucoside (C3G)
作者:Jiang, Xiyu;Verkerk, Ruud;Dekker, Matthijs;Bi, Jinfeng;Liu, Xuan;Liu, Meng;Xie, Huimin;Liu, Meng
关键词:Pectin structures; Binding percentage; Color; Particle size and zeta potential; Light and thermal degradation
-
Dysphagia food: Impact of soy protein isolate (SPI) addition on textural, physicochemical and microstructural properties of peach complex gels
作者:Xie, Jin;Bi, Jinfeng;Wang, Fengzhao;Lyu, Jian;Xie, Jin;Nicolas, Jacquet;Christophe, Blecker
关键词:Peach pulp; Soy protein isolate; Dysphagia; Rheology; Texture
-
Tailoring microstructure and mechanical properties of pectin cryogels by modulate intensity of ionic interconnection
作者:Ma, Youchuan;Bi, Jinfeng;Feng, Shuhan;Yi, Jianyong;Ma, Youchuan;Wu, Zhonghua
关键词:Low methoxyl pectin; Cryogel; Porous microstructure; Ice crystal; Texture
-
Study of the Effects of Spraying Non-Bagging Film Agent on the Contents of Mineral Elements and Flavonoid Metabolites in Apples
作者:Wang, Fang;Wang, Xiaojing;Gao, Yingyin;Wu, Xiaomin;Ding, Yuduan;Liu, Xuan;Tian, Jianwen;Li, Xiaolong
关键词:apples; mineral elements; flavonoid metabolites
-
The impact of ultrasonic-assisted extraction on the in vitro hypoglycemic activity of peach gum polysaccharide in relation to its conformational conversion
作者:Chen, Jiaxin;Xin, Guang;Bi, Jinfeng;Chen, Jiaxin;Zhou, Mo;Bi, Jinfeng
关键词:peach gum; polysaccharide; ultrasonic assisted extraction; conformation; alpha-glucosidase