Cell wall components, cell morphology, and mechanical properties of peach slices submitted to drying
文献类型： 外文期刊
作者： Liu, Chunju 1 ; Liu, Jiaxin 1 ; Li, Dajing 1 ; Liu, Chunquan 1 ; Zhang, Zhongyuan 1 ; Jiang, Ning 1 ; Niu, Liying 1 ; Zha 1 ;
作者机构： 1.Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing, Jiangsu, Peoples R China
2.Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi, Jiangsu, Peoples R China
3.Minist Sci & Technol, State Key Lab Cultivat Base, Jiangsu Key Lab Food Qual & Safety, Nanjing, Jiangsu, Peoples R China
关键词： Peach slices; puffing drying; cell wall components; cell morphology; mechanical properties
期刊名称：DRYING TECHNOLOGY （ 影响因子：4.452； 五年影响因子：4.034 ）
ISSN： 0737-3937
年卷期：
页码：
收录情况： SCI
摘要： Through the observation of cell wall components and morphology, the effects of puffing drying on mechanical behavior were analyzed. Decrease in viscosity and irregular pore distribution was observed. At 95.0 degrees C, increase in pressure did not result in an expansion force significant enough to damage cell structure to affect mechanical properties. At 105.0 and 115.0 degrees C, puffing pressure resulted in bigger pore emergence and a solidified structure of cell wall, and induced an enhancement of elastic modulus and a decline in viscosity index. Thus, high expansion forces can promote changes in mechanical properties and solidification of cell wall skeletal structure.
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