Dynamic analysis of moisture, dielectric property and microstructure of ginger slices during microwave hot-air flow rolling drying

Zeng, Shiyu; Wang, Bo; Lv, Weiqiao; Wang, Lijun; Liao, Xiaojun

doi:10.1016/j.foodcont.2021.108717

Cited by 25 publications

(18 citation statements)

References 49 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Free water evaporates more easily than bound water in food products ( Tunde-Akintunde et al, 2005 ). A previous study reported that a higher moisture content of ginger slices resulted in a higher drying rate during the preliminary stage of drying ( Zeng et al, 2022 ). Thus, the increase of drying rate resulted from the increase of free water in the sausage.…”

Section: Resultsmentioning

confidence: 99%

Drying Characteristics and Physicochemical Properties of Semi-Dried Restructured Sausage Depend on Initial Moisture Content

Kim¹,

Kim²,

Shin³

et al. 2022

Food Sci Anim Resour

View full text Add to dashboard Cite

Semi-dried restructured sausages are restructured meat products with a high nutritional and economic value. However, excessively long drying times can have negative effects on the energy consumption, texture, and sensory properties of semi-dried restructured sausages. The objective of this study was to investigate the effects of different water contents on the drying and physicochemical characteristics of semi-dried restructured sausages. Sausages were prepared with different initial moisture contents (0%−50%) and drying time (0−580 min). The drying characteristics, including the drying rate, effective moisture diffusivity, and water activity of sausage were significantly improved as the initial moisture content was increased. When the initial moisture content of the sausage was 50%, physicochemical properties, such as color, porosity, shear force, and volatile basic nitrogen, were improved the most along with the decreased drying time. Scanning electron microscopy data showed greater porosity and pore size in sausages with the increase of initial moisture content. Collectively, our data suggest that an increase in the initial moisture content of semi-dried restructured sausages improves their drying characteristics and physicochemical properties.

show abstract

Section: Resultsmentioning

confidence: 99%

Drying Characteristics and Physicochemical Properties of Semi-Dried Restructured Sausage Depend on Initial Moisture Content

Kim¹,

Kim²,

Shin³

et al. 2022

Food Sci Anim Resour

View full text Add to dashboard Cite

show abstract

“…Chroma meter (Konica Minolta sensing, CR‐400, Japan) was used to measure the color of the kernels (Sinanoglou et al, 2014). The total color change value ΔE was calculated according to the previous study (Zeng et al, 2022):

normalΔ E goodbreak= \sqrt{{(L^{*} - L_{0})}^{2} + {(a^{*} - a_{0})}^{2} + {(b^{*} - b_{0})}^{2}}

where L *, a *, and b * represented the lightness, redness, and yellowness index, respectively, and L 0 , a 0 , and b 0 were the color indices of macadamia kernels stored for 0 months. Ten nuts were randomly selected from nuts for color determination and three sets of values were recorded for each complete kernel.…”

Section: Methodsmentioning

confidence: 99%

“…Chroma meter (Konica Minolta sensing, CR-400, Japan) was used to measure the color of the kernels (Sinanoglou et al, 2014). The total color change value ΔE was calculated according to the previous study (Zeng et al, 2022):…”

Section: Determination Of Kernel Color Of Macadamia Nutsmentioning

confidence: 99%

Flavor and compositional analysis of macadamia nuts during long‐term storage

Liu

Fan

Tang

2022

Food Processing Preservation

View full text Add to dashboard Cite

The production of unpleasant flavor of macadamia nuts during long-term storage is a very common phenomenon in nut industry. Changes in volatile components were monitored by HS-SPME/GC-MS throughout a 9-month storage period to expound the unpleasant flavor of macadamia nuts. Aldehydes (primarily hexanal, heptanal, octanal, (E)-2-octenal, (2E)-2-nonenal, trans-2-decenal, nonanal, decanal, (E)-2-heptenal, and pentanal), and acids (mainly hexanoic and acetic acid) composed the main unpleasant flavor of macadamia nuts based on their concentrations, olfactory characteristics, and thresholds. Compositional analysis showed total lipid, fatty acids, and amino acids decreased by 6.35 g/100 g, 137, and 4.165 mg/g, respectively, after 9 months of storage. Besides, there was no kernel discoloration, while the AV and PV increased by 1.89 mg/g and 8.13 meqO 2 /kgOil, respectively. The flavor deterioration was induced by lipid oxidation and had little correlation with protein oxidation. Moreover, results of correlation and PLSR analysis demonstrated protein oxidation in macadamia nuts during storage were related to lipid oxidation. Novelty impact statement:1. Unpleasant flavor composition was first identified based on sensory analysis and ROAVs of volatiles.2. Lipid oxidation of macadamia nuts induced flavor deterioration during storage.3. Changes in amino acids were closely related to lipid oxidation in macadamia nuts.

show abstract

“…For instance, leaf capacitance can reflect the water content . The capacitance of the plant tissue is positively related to its water content, which can be used as an indicator of plant water status . Studies about the capacitance monitoring of plant tissue (such as leaves, branches, and roots) have been reported. − …”

Section: Introductionmentioning

confidence: 99%

“…6 The capacitance of the plant tissue is positively related to its water content, which can be used as an indicator of plant water status. 7 Studies about the capacitance monitoring of plant tissue (such as leaves, branches, and roots) have been reported. 8−10 There are two kinds of approaches for capacitance monitoring in plant tissue, namely, invasive and noninvasive ways.…”

Section: ■ Introductionmentioning

confidence: 99%

In-Time Detection of Plant Water Status Change by Self-Adhesive, Water-Proof, and Gas-Permeable Electrodes

Peng

Zhang

et al. 2023

ACS Appl. Mater. Interfaces

View full text Add to dashboard Cite

Leaf capacitance can reflect plant water content. However, the rigid electrodes used in leaf capacitance monitoring may affect plant health status. Herein, we report a self-adhesive, water-proof, and gas-permeable electrode fabricated by in situ electrospinning of a polylactic acid nanofiber membrane (PLANFM) on a leaf, spraying a layer of the carbon nanotube membrane (CNTM) on PLANFM, and in situ electrospinning of PLANFM on CNTM. The electrodes could be self-adhered to the leaf via electrostatic adhesion due to the charges on PLANFM and the leaf, thus forming a capacitance sensor. Compared with the electrode fabricated by a transferring approach, the in situ fabricated one did not show obvious influence on plant physiological parameters. On that basis, a wireless leaf capacitance sensing system was developed, and the change of plant water status was detected in the first day of drought stress, which was much earlier than direct observation of the plant appearance. This work paved a useful way to realize noninvasive and real-time detection of stress using plant wearable electronics.

show abstract

Dynamic analysis of moisture, dielectric property and microstructure of ginger slices during microwave hot-air flow rolling drying

Cited by 25 publications

References 49 publications

Drying Characteristics and Physicochemical Properties of Semi-Dried Restructured Sausage Depend on Initial Moisture Content

Drying Characteristics and Physicochemical Properties of Semi-Dried Restructured Sausage Depend on Initial Moisture Content

Flavor and compositional analysis of macadamia nuts during long‐term storage

In-Time Detection of Plant Water Status Change by Self-Adhesive, Water-Proof, and Gas-Permeable Electrodes

Contact Info

Product

Resources

About