Modulation of ice crystal formation behavior in pectin-sucrose hydrogel by freezing temperature: Effect on ice crystal morphology and drying properties
文献类型： 外文期刊
第一作者： Ma, Youchuan
作者： Ma, Youchuan;Wu, Zhonghua;Ma, Youchuan;Bi, Jinfeng;Yi, Jianyong;Feng, Shuhan;Peng, Jian;Zou, Shaoqiang;Guo, Shusong;Bi, Jinfeng;Yi, Jianyong;Wu, Zhonghua
作者机构：
关键词： Freeze drying; ice crystal; drying kinetics; texture; fractal dimension
期刊名称：DRYING TECHNOLOGY （ 影响因子：3.3； 五年影响因子：3.3 ）
ISSN： 0737-3937
年卷期： 2023 年 41 卷 11 期
页码：
收录情况： SCI
摘要： A model solid food system was designed to investigate the effects of freezing temperature on freezing rate, ice crystal morphology, physical properties, and drying characteristics of freeze-dried pectin cryogels. The results indicated that the fractal dimension of ice crystals was significantly reduced in gels while the mean diameter and the diameter range tended to increase as the freezing rate accelerated. The drying time is positively correlated with the fractal dimension and negatively correlated with the proportion and the mean diameter of the ice crystal. Slow freezing (at 20 degrees C) produced large ice crystals (0.3 mm) with a low fractal dimension (1.662), resulting in a short drying time (9.46 h) and low hardness (max positive force and positive area were 436.69 g and 717.79 g mm, respectively). This study provides reference data that could help increase freeze-drying efficiency and improve the texture quality of food 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
-
Synergistic mechanism of steam blanching and freezing conditions on the texture of frozen yellow peaches based on macroscopic and microscopic properties
作者：Xian, Meilin;Bi, Jinfeng;Hu, Lina;Xie, Yitong;Zhao, Yinuo;Jin, Xin
关键词：blanching; freezing conditions; microstructure; textural quality; water holding capacity; yellow peaches
-
Disparity Mechanisms in Browning of Golden Nectarine and Chun Xue Peach Fruit during Postharvest Storage and Pulping: Biochemical Characteristics and Oxidative Stress
作者：Xie, Yitong;Bi, Jinfeng;Xie, Yitong;Bi, Jinfeng;Jin, Xin
关键词：Peach pulp; Browning discrepancy; Reactive oxygen species; Polyphenol metabolism; Carotenoid
-
The potential of glucosidase and glucose oxidase for aroma improvement in concentrated peach puree based on volatilomics and metabolomics
作者：Liu, Gege;Chen, Qinqin;Gou, Min;Bi, Jinfeng
关键词：Enzyme treatments; Off-flavor; Cooked; 1-octen-3-one; Grassy; Floral
-
Higher molecular weight pectin inhibits ice crystal growth and its effect on the microstructural and physical properties of pectin cryogels
作者：Ma, Youchuan;Bi, Jinfeng;Feng, Shuhan;Yi, Jianyong;Ma, Youchuan;Wu, Zhonghua
关键词：Pectin; Molecular weight; Ice crystal; Freeze drying; Texture
-
Effect of pectin structure on the in vitro bioaccessibility of carotenoids in simulated juice model
作者：Liu, Jianing;Bi, Jinfeng;Liu, Xuan;Liu, Dazhi;Liu, Xuan;Liu, Jianing;Fogliano, Vincenzo;Dekker, Matthijs;Verkerk, Ruud;Liu, Dazhi
关键词：beta-Carotene bioaccessibility; Pectic polymers; Homogalacturonan; Rhamnogalacturonan-I; Rhamnogalacturonan-II; Digestive fluids
-
Effect of different food matrices on the bioaccessibility of vitamin D3 3 in beverage systems: Comparison between juice and liquid milk
作者：Fu, Shaojie;Bi, Jinfeng;Jiang, Xiyu;Liu, Meng;Liu, Xuan;Bi, Jinfeng;Liu, Xuan;Jiang, Xiyu;Liu, Meng
关键词：Vitamin D 3; Bioaccessibility; Food matrices; Juice; Liquid milk; In vitro digestion
