Study on drying efficiency, uniformity, and physicochemical characteristics of carrot by tunnel microwave drying combined with explosion puffing drying
文献类型： 外文期刊
作者： Xu, Yayuan 1 ; Lang, Xumin 1 ; Xiao, Yadong 1 ; Li, Dajing 1 ; Liu, Chunquan 1 ; Song, Jiangfeng 1 ; Zhang, Zhongyuan; 1 ;
作者机构： 1.Jiangsu Acad Agr Sci, Inst Farm Prod Proc, Nanjing 210014, Jiangsu, Peoples R China
2.Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi, Jiangsu, Peoples R China
3.Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang, Jiangsu, Peoples R China
关键词： Carrot; tunnel microwave drying; explosion puffing drying; drying efficiency; physicochemical characteristics
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： Tunnel microwave drying (TMD) is commonly applied in industrial production of dried products. In this study, carrot slices were processed by a combined method of explosion puffing drying (EPD) and TMD (TMD-EPD). The drying characteristics and efficiency during TMD pre-drying with different conveyor speeds were studied. Additionally, product quality including color, carotenoids, ascorbic acid, texture, microstructure, rehydration, and shrinkage ratio were evaluated compared to that of hot air drying (HAD) pre-drying and HAD-EPD. The results showed that a lower conveyor speed (0.65 cm/s) could improve the drying uniformity to some extent. A higher conveyor speed (1.30 cm/s) of TMD-EPD led to better texture attributes, higher rehydration capacity and less shrinkage in diameter compared to HAD-EPD. The microstructure of TMD-EPD samples was more expanded and porous than that of HAD-EPD. Furthermore, TMD could reduce the time of pre-drying process and subsequent EPD process in comparison with HAD-EPD.
- 相关文献
作者其他论文 更多>>
-
Changes and correlation analysis of volatile flavor compounds, amino acids, and soluble sugars in durian during different drying processes
作者：Yang, Feifei;Wang, Qianju;Liu, Wuyi;Hu, Jiaqi;Duan, Xiaojie;Wang, Haiou;Yang, Feifei;Wang, Qianju;Liu, Wuyi;Hu, Jiaqi;Duan, Xiaojie;Sun, Xiyun;Xiao, Hongwei;Liu, Chunju;Wang, Haiou
关键词：Volatile flavor compounds; Amino acids; Soluble sugars; Integrated freeze-drying; Conventional freeze-drying; Hot air drying
-
Ultrasound modification of pectin and the mechanism of its interaction with cyanidin-3-O-glucoside
作者：Luo, Fangjian;Zhang, Zhongyuan;Lu, Fengqin;Li, Dajing;Li, Yan;Niu, Liying;Xu, Yayuan;Feng, Lei;Dai, Zhuqing;Luo, Fangjian;Zhang, Zhongyuan;Lu, Fengqin;Li, Dajing;Zhou, Cunshan;Li, Yan;Xu, Yayuan;Feng, Lei;Dai, Zhuqing
关键词：Pectin structure; Anthocyanin; Ultrasonic intensity; Non -covalent interaction; Binding ability
-
Exogenous salicylic acid promotes carotenoid accumulation and antioxidant capacity in germinated maize kernels by regulating carotenoid biosynthetic pathway
作者：Wang, Fanyu;Xu, Hao;He, Weiwei;Li, Dajing;Zhang, Zhongyuan;Wang, Fanyu;Xu, Hao;Luo, Hao;Guo, Qingqi;Bao, Yihong;Lu, Yizhu
关键词：Salicylic acid; Carotenoid; Germinated maize kernels; Gene expression
-
Construction of quaternary ammonium chitosan-coated protein nanoparticles as novel delivery system for curcumin: Characterization, stability, antioxidant activity and bio-accessibility
作者：Liu, Qianyuan;Zhang, Qian;Jia, Feihong;Jiang, Ning;Wang, Cheng;Sun, Rongxue;Ma, Yanhong;Liu, Qianyuan;Zhang, Qian;Jia, Feihong;Jiang, Ning;Wang, Cheng;Sun, Rongxue;Ma, Yanhong;Zhang, Qian
关键词：Curcumin; Zein; Sodium caseinate; Quaternary ammonium chitosan; Protein -polysaccharide nanoparticles; Delivery system
-
Effect of pectin addition on the drying characteristics of freeze-dried restructured strawberry blocks
作者：Sun, Xiyun;Hu, Jiaqi;Yang, Feifei;Liu, Wuyi;Hu, Jiaqi;Yang, Feifei;Liu, Wuyi;Guo, Ziyu;Wu, Yulong;Chen, Shoujiang;Wang, Haiou;Xiao, Hongwei;Liu, Chunju
关键词：Freeze drying; Drying rate; Low field nuclear magnetic resonance; Moisture content
-
Mushroom alcohol(1-octen-3-ol)and other 7 aroma compounds selected from Chinese dry-cured hams can enhance saltiness perception
作者：Xiao, Zuobing;Liu, Longxue;Niu, Yunwei;Zhang, Jing;Xiao, Zuobing;Wang, Daoying;Zhou, Cunshan
关键词：Odor-induced saltiness enhancement; Chinese dry-cured hams; Key volatile compounds; Different concentration NaCl solution
-
3D visualization of oil-abundant limon flavedo layer under drying
作者：Shamim, Sara;Wu, Zhenting;Tang, Yuling;Jia, Jingru;Ba, Long;Liu, Chunju;Wang, Haiou;Zheng, Fangcheng
关键词：Citrus lemon; X-ray micro CT; 3D visualization; Freeze-drying; Image processing
