Effects of Different Pretreatment on the Quality Characteristics and Microstructure of Hot Air Dried Yam Slices
In order to comprehensive evaluate the effects of different drying pretreatment on the quality and microstructure of yam slices. Fresh sliced yam was pretreated by three different methods: High voltage electrostatic field, ultra-high pressure and freezing. Low field nuclear magnetic resonance and ch...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-10-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022110328 |
| _version_ | 1797661880413585408 |
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| author | Hongyuan TAN Yuzhao LING Liqi HUANG Guangquan XIONG Yu QIAO Lingyun WEI |
| author_facet | Hongyuan TAN Yuzhao LING Liqi HUANG Guangquan XIONG Yu QIAO Lingyun WEI |
| author_sort | Hongyuan TAN |
| collection | DOAJ |
| description | In order to comprehensive evaluate the effects of different drying pretreatment on the quality and microstructure of yam slices. Fresh sliced yam was pretreated by three different methods: High voltage electrostatic field, ultra-high pressure and freezing. Low field nuclear magnetic resonance and characteristic drying curve were used to determine yam's water status, distribution and content, and analyze changes in microstructure, color, rehydration and other characteristics. Results showed that the freezing pretreatment had the most severe damage on yam slices and the minimum drying time, reduced moisture ratio to 0.1 in 160 min. The high voltage electrostatic field pretreatment was better than other methods in preserving the microstructure of yam. The content of original pectin and cellulose in yam were significantly (P<0.05) higher, which were 11.91% and 14.65%, respectively. The shrinkage was slighter than that of other methods and the rehydration (3.53) was higher. Ultra-high pressure pretreatment could better retain the flavor substances of yam and significantly (P<0.05) improved the whiteness color of dried yam, which was 35.10% higher than before. In summary, different pretreatment methods had significant effects on the quality characteristics and microstructure of hot air dried yam slices. Therefore, the actual demand and the production cost need to be considered in selecting the best pretreatment method to yam slices before drying. |
| first_indexed | 2024-03-11T18:52:07Z |
| format | Article |
| id | doaj.art-dcd864d03a304c40950ff5d334ccabd0 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-03-11T18:52:07Z |
| publishDate | 2023-10-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-dcd864d03a304c40950ff5d334ccabd02023-10-11T09:18:38ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062023-10-014420435210.13386/j.issn1002-0306.20221103282022110328-20Effects of Different Pretreatment on the Quality Characteristics and Microstructure of Hot Air Dried Yam SlicesHongyuan TAN0Yuzhao LING1Liqi HUANG2Guangquan XIONG3Yu QIAO4Lingyun WEI5School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan 430205, ChinaSchool of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan 430205, ChinaSchool of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan 430205, ChinaInstitute of Agricultural Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, ChinaInstitute of Agricultural Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, ChinaSchool of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan 430205, ChinaIn order to comprehensive evaluate the effects of different drying pretreatment on the quality and microstructure of yam slices. Fresh sliced yam was pretreated by three different methods: High voltage electrostatic field, ultra-high pressure and freezing. Low field nuclear magnetic resonance and characteristic drying curve were used to determine yam's water status, distribution and content, and analyze changes in microstructure, color, rehydration and other characteristics. Results showed that the freezing pretreatment had the most severe damage on yam slices and the minimum drying time, reduced moisture ratio to 0.1 in 160 min. The high voltage electrostatic field pretreatment was better than other methods in preserving the microstructure of yam. The content of original pectin and cellulose in yam were significantly (P<0.05) higher, which were 11.91% and 14.65%, respectively. The shrinkage was slighter than that of other methods and the rehydration (3.53) was higher. Ultra-high pressure pretreatment could better retain the flavor substances of yam and significantly (P<0.05) improved the whiteness color of dried yam, which was 35.10% higher than before. In summary, different pretreatment methods had significant effects on the quality characteristics and microstructure of hot air dried yam slices. Therefore, the actual demand and the production cost need to be considered in selecting the best pretreatment method to yam slices before drying.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022110328yampretreatmentlow field nuclear magnetic resonancequality characteristicsmicrostructure |
| spellingShingle | Hongyuan TAN Yuzhao LING Liqi HUANG Guangquan XIONG Yu QIAO Lingyun WEI Effects of Different Pretreatment on the Quality Characteristics and Microstructure of Hot Air Dried Yam Slices Shipin gongye ke-ji yam pretreatment low field nuclear magnetic resonance quality characteristics microstructure |
| title | Effects of Different Pretreatment on the Quality Characteristics and Microstructure of Hot Air Dried Yam Slices |
| title_full | Effects of Different Pretreatment on the Quality Characteristics and Microstructure of Hot Air Dried Yam Slices |
| title_fullStr | Effects of Different Pretreatment on the Quality Characteristics and Microstructure of Hot Air Dried Yam Slices |
| title_full_unstemmed | Effects of Different Pretreatment on the Quality Characteristics and Microstructure of Hot Air Dried Yam Slices |
| title_short | Effects of Different Pretreatment on the Quality Characteristics and Microstructure of Hot Air Dried Yam Slices |
| title_sort | effects of different pretreatment on the quality characteristics and microstructure of hot air dried yam slices |
| topic | yam pretreatment low field nuclear magnetic resonance quality characteristics microstructure |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022110328 |
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