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Wyświetlanie 1-2 z 2
Tytuł:
Drying Kinetics, Physicochemical Properties and Sensory Quality of the Instant Foxtail Millet as Affected by Drying Methods
Autorzy:
Wang, Yingqiang
Zhao, Hongxia
Song, Xi
Zhang, Wenjie
Yang, Feng
Powiązania:
https://bibliotekanauki.pl/articles/2019405.pdf
Data publikacji:
2022-03-01
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
instant foxtail millet
drying kinetics
physicochemical properties
sensory quality
Opis:
The instant foxtail millet was prepared using microwave vacuum drying (MVD), microwave-hot air drying (MHAD), hot air drying (HAD) and traditional roasting (TR). Their effects on drying kinetics, physicochemical properties as well as sensory quality were evaluated and compared. Results showed that the total drying time varied with the drying method used and was about 160, 100, 260, and 45 min for MVD, MHAD, HAD and TR, respectively. The effective moisture diffusion coefficients (Deff) were 6.57×10-9 m2/s, 9.80×10-9 m2/s, 4.14×10-9 m2/s and 6.20×10-9 m2/s for MVD, MHAD, HAD and TR, respectively. Drying resulted in a significant decrease in L* and an increase in a* and b* of the color of products. MVD, MHAD and HAD products had a comparable rehydration ratio and cooking time. Scanning electron microscopy and rehydration process revealed that MHAD and MVD samples had a similar structure with the HAD sample. Drying caused a loss of 6.5–54.9% in the total phenolic content and a loss of 38.4–62.2% in total yellow pigment content. MVD millet displayed the highest total phenolic content (142.56 mg GAE/100 g dry matter) and yellow pigment content (9.56 mg CE/kg dry matter). In sensory evaluation, MHAD, HAD and MVD samples had comparable scores and were all accepted by the panelists, either in dry or rehydrated form. MHAD and MVD can be used as an alternative to hot air drying or traditional roasting in the production of the instant millet due to shorter drying time and better product quality.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2022, 72, 1; 69-78
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Comparative Study on Drying Characteristics and Quality of Apple Cubes Dried in Two Different Microwave Dryers
Autorzy:
Ma, Yuhe
Tian, Xiaoju
Wang, Yingqiang
Zhao, Hongxia
Song, Jialing
Powiązania:
https://bibliotekanauki.pl/articles/24024624.pdf
Data publikacji:
2023-11-28
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
diced apple
microwave drying
heating characteristics
scorching rate
texture
color parameters
sensory quality
Opis:
A rotary plate microwave dryer (RMD) and a newly-developed microwave convection coupled dryer (MCD) were used to dry apple cubes. The effects of microwave output power on drying, heating characteristics and quality attributes including scorching rate, color parameters, rehydration ratio, shrinkage, hardness, and sensory scores of the apple cubes were investigated and compared. The results showed that the microwave power required to complete drying in RMD was only 1/6 of that in MCD at the same microwave power density. Total drying time was 120, 60 and 30 min at 70, 210 and 350 W in RMD, respectively, while 160, 90, 80 and 60 min at 400; 800; 1,200; and 1,600 W in MCD, respectively. Compared with the products dried using hot air, the apple cubes dried in both dryers at the low microwave power had better rehydration capacity, less shrinkage and lower hardness as well as a* and b* value of color. Application of microwave power of over 800 W in MCD and over 210 W in RMD caused the increase in scorching rate as well as decreased the L* value and the sensory quality of the apple cubes. Microwave drying in MCD with temperature control improved the quality of the dried product. The microwave drying conditions suitable for the apple cubes were 400 W in MCD and 1,600 W in MCD with temperature control followed by 70 W in RMD; the products obtained under these three condition variants had superior or comparable quality to the products obtained upon conventional hot air-drying.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2023, 73, 4; 367-374
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
    Wyświetlanie 1-2 z 2

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