Reveal the internal moisture changes of white gourd during hot air-drying process using low-field NMR

Yu, Lei; Liu, Yingying; Guo, Shuihuan

doi:10.1590/fst.40422

Cited by 4 publications

(6 citation statements)

References 28 publications

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“…Generally, water in fruits and vegetables can be divided into bound, semi‐bound, and free water (Li & Li, 2016). In the present study, three relaxation peaks, which corresponded to bound water (0.1–10 ms), semi‐bound water (10–100 ms), and free water (>100 ms), respectively, were observed in the T 2 spectra of fresh apple slices using LF‐NMR.…”

Section: Discussionmentioning

confidence: 99%

“…Free water reflects free water with high mobility in the vacuole or extracellular space, it is more likely to absorb energy from the magnetic field for vibration, and it requires a longer time for recovery to the ground state (Chen et al, 2020; Li et al, 2019; Vega‐Gálvez et al, 2012). T 2 refers to the time required for transverse thermal equilibrium after the excitation of the spin nucleus of hydrogen protons by the radio‐frequency pulse in an external magnetic field; T 2 is proportional to the freedom and mobility of water (Li & Li, 2016).…”

Section: Discussionmentioning

confidence: 99%

“…During the drying process, samples were collected every 30 min and weighed. The drying process continued until the apples' water content reached below 5% (Li & Li, 2016). All samples were characterized using LF‐NMR.…”

Section: Methodsmentioning

confidence: 99%

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Monitoring of water content of apple slices using low‐field nuclear magnetic resonance during drying process

Guan,

Hua,

Cheng

et al. 2023

J Food Process Engineering

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In an aim to examine water content, distribution, and state of apple slices during hot air drying, this study determined the inversion spectra of transverse relaxation time (T2) of apple slices during the drying process at different temperatures using low‐field nuclear magnetic resonance (LF‐NMR) and magnetic resonance imaging (MRI). The results showed that drying temperatures was negatively correlated with water content and positively correlated with drying rate. The relaxation peak area of free water decreased, while those of semi‐bound and bound water increased and subsequently decreased. The water content of apple slices had quadratic polynomial correlations with signal amplitudes of LF‐NMR (peak areas of total, free, and semi‐bound), R2 of these regression fitting equations were basically above 0.8 and 0.9. The models of total and free water had good prediction performance, suggesting that LF‐NMR is suitable for rapid non‐destructive testing of water in apple slices during hot air drying.Practical applicationsIn this work, the amount of water in apple slices at any given time during hot air drying can be predicted well‐using regression fitting equation models of the peak areas of total, free, and semi‐bound water. This information can then be used to improve the quality of dried products and clarify the distribution and states of water during drying. Therefore, LF‐NMR can be used for rapid non‐destructive testing of water in apple slices during hot air drying. And it provided references for further investigation of optimized drying methods and conditions for different apple species and achieved accurate and non‐destructive monitoring of water in fruits during processing based on LF‐NMR.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Monitoring of water content of apple slices using low‐field nuclear magnetic resonance during drying process

Guan,

Hua,

Cheng

et al. 2023

J Food Process Engineering

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“…These factors affect their quality attributes. 30 One of the major components present in carrots is water, which showed an impact on their quality parameters such as taste and texture of dried food items, microbiological growth, and fat oxidation. Food material when exposed to the environment either gains or loses water to maintain an appropriate moisture content in a state of equilibrium with the relative humidity of the environment.…”

Section: Modern and Conventional Drying Processing Technologiesmentioning

confidence: 99%

A comprehensive review on carrot (Daucus carota L.): the effect of different drying methods on nutritional properties and its processing as value-added foods

Motegaonkar,

Shankar,

Tazeen

et al. 2024

Sustainable Food Technol.

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“…The existing form and state of water affected the quality of vegetables (Li, Liu, & Guo, 2022). When the moisture content was too high, the growth of microorganisms will be intensified, which was not conducive to the later storage (Liu et al, 2022).…”

Section: Hardness Changes Of Shiitake Mushroom Under Different Cookin...mentioning

confidence: 99%

Dynamics of quality change in process of shiitake mushroom (Lentinus edodes) cooking

Liu

Meng

Dang

et al. 2023

J Food Process Engineering

Self Cite

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To better predict quality changes during food heating, a kinetic approach was used to determine and analyze the reaction kinetics of changes in ripening quality factors (color and hardness). The moisture content as a superheated quality factor was superheated to improve the quality of shiitake dishes during the cooking of shiitake mushroom. The results showed that the changes in L*, a*, hardness, and moisture content of the shiitake mushroom followed the first‐order reaction kinetics model, and the changes in h* and △E of the shiitake mushroom followed the zero‐order reaction kinetics model as the temperature increased during cooking. The z values of L*，a*，h*, and △E were 56.22,42.19,45.02 and 47.90°C and the Ea values were 34.20, 34.78, 41.33, and 26.43 kJ/mol, respectively. The z value for hardness was 49.67°C and Ea value was 25.92 kJ/mol. The z value for moisture content was 67.31°C and Ea value was 37.32 kJ/mol, which was greater than the z values of color and hardness. The z values of mature quality factors were less than the z value of overheating quality factor, which was in accordance with the requirement of cooking operation optimization. Our results proved that there was room for optimization of shiitake mushroom in the cooking process.Practical applicationThis study investigated the kinetics of quality changes of shiitake mushroom during cooking. In practical application, it could better predict the quality changes of shiitake mushroom during heating, determine the optimal cooking time by monitoring the changes of ripeness factor and overheating factor during cooking, facilitate food enterprises to design heat supply more scientifically, and provide basic data to promote the industrial production of shiitake pre‐prepared dishes.

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Reveal the internal moisture changes of white gourd during hot air-drying process using low-field NMR

Cited by 4 publications

References 28 publications

Monitoring of water content of apple slices using low‐field nuclear magnetic resonance during drying process

Monitoring of water content of apple slices using low‐field nuclear magnetic resonance during drying process

A comprehensive review on carrot (Daucus carota L.): the effect of different drying methods on nutritional properties and its processing as value-added foods

Dynamics of quality change in process of shiitake mushroom (Lentinus edodes) cooking

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