Analysis of Internal Moisture Changes of Persimmon Slices during Intermittent Microwave Drying Using Low-Field NMR

PAN Yuyan; DUAN Zhenhua; ZHONG Jingni

doi:10.13386/j.issn1002-0306.2020110006

Volume 42 Issue 14

Jul. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(14): 33-39. > DOI: 10.13386/j.issn1002-0306.2020110006

PAN Yuyan, DUAN Zhenhua, ZHONG Jingni. Analysis of Internal Moisture Changes of Persimmon Slices during Intermittent Microwave Drying Using Low-Field NMR [J]. Science and Technology of Food Industry, 2021, 42(14): 33−39. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020110006.

Citation:

PDF (1382 KB)

Analysis of Internal Moisture Changes of Persimmon Slices during Intermittent Microwave Drying Using Low-Field NMR

1.
School of Food and Bioengineering, Hezhou University, Hezhou 542899, China
2.
Guangxi Talent Highland of Preservation and Deep Processing Research in Fruit and Vegetables, Hezhou 542899, China
3.
Foshan Shunde Jiayu Testing Technology Co., Ltd., Foshan 528000, China

More Information

Received Date: November 02, 2020
Available Online: May 19, 2021

Graphical Abstract

Abstract

Abstract

Magnetic analysis and nuclear magnetic resonance imaging were used to analyze the water migration rule of persimmon slices in the intermittent microwave drying process. The experimental results showed that: In the persimmon slices, there were mainly three types of water: free water, semi-combined water, the most closely bound water in persimmon slices. Persimmon slices intermittent microwave drying process showed the acceleration, constant speed and speed down the three stag. When the microwave power density was 3.1, 2.7, 2.3 W/g, as the microwave power density increased, the water loss rate gradually increased, and the time required for drying to the end point was 210, 240, 300 min. With the prolongation of drying time, the relaxation time of T₂shifted to the left, and the total peak area continued to decrease. According to the MRI images, the water loss direction of persimmon was gradually from the surface to the interior, the most lateral part disappeared first, and the central part gradually decreased until the late drying stage.
- persimmon fruit slices,
- low field nuclear magnetic resonance(LF-NMR),
- water distribution,
- intermittent microwave drying

FullText(HTML)

References (25)

References

[1]	柿子的食用功效[J]. 现代食品, 2016(17): 112.
[2]	秦富, 邓全道, 李湧, 等. 液相色谱-串联质谱法测定月柿中187种农药残留[J]. 分析测试学报,2018,37(8):879−886. doi: 10.3969/j.issn.1004-4957.2018.08.002
[3]	刘宗博, 张钟元, 李大婧, 等. 双孢菇远红外干燥过程中内部水分的变化规律[J]. 食品科学,2016,37(9):82−86. doi: 10.7506/spkx1002-6630-201609016
[4]	陈华. 5HD-35型柿饼烘干机及其工艺研究[J]. 福建农机,2016(4):23−26. doi: 10.3969/j.issn.1004-3969.2016.04.007
[5]	施宝珠, 段旭昌, 吴烨婷, 等. 柿饼干制过程中理化性质的变化规律研究[J]. 现代食品科技,2017,33(9):224−230, 62.
[6]	尤中尧. 促进柿饼出口的工艺对策[J]. 食品科学,2000(6):64−65, 5. doi: 10.3321/j.issn:1002-6630.2000.06.021
[7]	赵宗彬, 朱斌祥, 李金荣, 等. 空气源热泵干燥技术的研究现状与发展展望[J]. 流体机械,2015(6):76−81. doi: 10.3969/j.issn.1005-0329.2015.06.017
[8]	翟文俊, 安娜, 张昕. 柿子冻干保鲜技术及冻干粉的化学成分研究[J]. 食品科技,2006,31(1):39−42. doi: 10.3969/j.issn.1005-9989.2006.01.013
[9]	刘滔, 朱维, 李春美. 我国柿子加工产业的现状与对策[J]. 食品工业科技,2016,37(24):369−375.
[10]	段振华, 汪菊兰. 微波干燥技术在食品工业中的应用研究[J]. 食品研究与开发,2007,28(1):155−158. doi: 10.3969/j.issn.1005-6521.2007.01.047
[11]	胡冰洋, 段振华, 刘艳. 微波条件对罗非鱼片渗透-微波联合干燥的影响[J]. 食品科技,2016(4):97−104.
[12]	唐小闲, 段振华, 刘艳, 等. 马蹄湿淀粉微波间歇干燥特性及其动力学研究[J]. 食品研究与开发,2017,38(5):15−21. doi: 10.3969/j.issn.1005-6521.2017.05.004
[13]	李定金, 段振华, 刘艳, 等. 调味山药片真空微波干燥特性及其动力学模型[J]. 食品科技,2018(3):86−92.
[14]	盘喻颜, 段振华, 刘艳, 等. 火龙果片微波间歇干燥特性及其动力学研究[J]. 食品与机械,2019,35(3):195−201.
[15]	臧秀. 低场核磁共振及成像技术监测海参干制过程中的品质变化[D]. 大连: 大连工业大学, 2017.
[16]	Hansen C L, Thybo A K, Bertram H C, et al. Determination of dry matter content in potato tubers by lowfield nuclear magnetic resonance (LF-NMR)[J]. J Agric Food Chem,2014,58(19):10300−10304.
[17]	魏硕, 王德勋, 苏家恩, 等. 低场核磁共振法测定烘烤过程中烤烟主脉的水分[J]. 烟草科技,2016,49(10):31−35.
[18]	王相友, 魏忠彩, 孙传祝, 等. 胡萝卜切片红外辐射干燥水分迁移特性研究[J]. 农业机械学报,2015,46(12):240−245. doi: 10.6041/j.issn.1000-1298.2015.12.032
[19]	周旺, 程裕东, 张云蓉. 辣椒粉的微波干燥特性研究[J]. 食品科学,2009,30(19):65−69. doi: 10.3321/j.issn:1002-6630.2009.19.012
[20]	Ying X, Min Z, Benu A. Effect of trehalose and ultrasoundassisted osmotic dehydration on the state of water and glass transition temperature of broccoli (Brassica oleracea L. var. botrytis L.)[J]. Journal of Food Engineering,2013,119(3):640−647. doi: 10.1016/j.jfoodeng.2013.06.035
[21]	薛广, 李敏, 关志强, 等. 基于低场核磁共振的罗非鱼片微波真空干燥过程水分变化规律[J]. 广东海洋大学学报,2020,40(6):123−129. doi: 10.3969/j.issn.1673-9159.2020.06.016
[22]	Einhorn-Stoll U, Hatakeyama H, Hatakeyama H. Influence of pectin modification on water binding properties[J]. Food Hydrocolloids,2012,27(2):494−502.
[23]	Wang Y, Zhang M, Mujumdar A S, et al. Experimental investigation and mechanism analysis on microwave freeze drying of stem lettuce cubes in a circular conduit[J]. Drying Technology,2012,30(11−12):1377−1386. doi: 10.1080/07373937.2012.667470
[24]	李定金, 段振华, 刘艳, 等. 利用低场核磁共振技术研究调味山药片真空微波干燥过程中水分的变化规律[J]. 食品科学,2019,40(5):116−123.
[25]	Kamal T, Zhang T, Song Y, et al. Water dynamies and physicochemical analysis of two different varieties of apple Jam (Fuji) and (Yinduqing) by LF-NMR and MRI[ J]. International Journal of Food Engineering, 2018, 14(3): 225.

[1]	SUN Renjie, HE Qin, WU Dezhi. Visual Analysis of Dendrobium candidum Related Research Based on CiteSpace Knowledge Map and Patent Bibliometrics[J]. Science and Technology of Food Industry, 2023, 44(20): 322-330. DOI: 10.13386/j.issn1002-0306.2022120168
[2]	SU Qingyu, CHANG Xiaomin, LIU Yaran, XU Xiaoqing, LI Jiaze, ZHU Yuxuan, SONG Hao, ZHU Baoqing. Current Status Research of Projective Mapping in Food Research and Development[J]. Science and Technology of Food Industry, 2022, 43(16): 390-399. DOI: 10.13386/j.issn1002-0306.2021070202
[3]	YANG Xin, QIN Lina, JIANG Xianzhang. Analysis of Codon Usage Bias in the Genome of Trichoderma reesei[J]. Science and Technology of Food Industry, 2022, 43(6): 141-149. DOI: 10.13386/j.issn1002-0306.2021110338
[4]	WANG Zu-lian, CHEN Qing, GAO Jia, LUO Fang-yao, TANG Yue-ming, TIAN Yu-xiao, GUO Yun-jian. Effect of Packaging Film Permeability on the Quality of MAP Storage of Hotbed Chives during Cold Storage[J]. Science and Technology of Food Industry, 2021, 42(1): 304-311. DOI: 10.13386/j.issn1002-0306.2020030031
[5]	ZHOU Ting, HE Dan, HUANG Hui, HAO Shu-xian, LI Lai-hao, WEI Ya, CEN Jian-wei. Effect and analysis of MAP on volatile flavor compounds in sturgeon(Huso dauricused × sturger schrenckii) caviar[J]. Science and Technology of Food Industry, 2016, (15): 260-264. DOI: 10.13386/j.issn1002-0306.2016.15.042
[6]	WANG Dong, WANG Zhe- di, MA Yue, LI Qi. Impact of serving conditions on consumer preferences for Chinese rice wine[J]. Science and Technology of Food Industry, 2016, (03): 127-130. DOI: 10.13386/j.issn1002-0306.2016.03.018
[7]	JIANG Li-hong, ZHOU Ying-zhe, HONG Qing, LIU Xiao-ming, TIAN Feng-wei, ZHAO Jian-xin, ZHANG Hao, CHEN Wei. Flavor characteristics and consumer preference for the commercial aged Cheddar cheese[J]. Science and Technology of Food Industry, 2014, (23): 275-281. DOI: 10.13386/j.issn1002-0306.2014.23.050
[8]	CHANG Xiang-yang, HU Hao. Research of consumer behavior for food safety attributes in the view of choice experiment[J]. Science and Technology of Food Industry, 2014, (11): 273-277. DOI: 10.13386/j.issn1002-0306.2014.11.051
[9]	Research on preservation effect influence of pre-preparing method on fresh beef products packaged in MAP[J]. Science and Technology of Food Industry, 2013, (02): 310-314. DOI: 10.13386/j.issn1002-0306.2013.02.080
[10]	Research on quadric orthogonal regression experiment on MAP craft of waxberry[J]. Science and Technology of Food Industry, 2012, (19): 326-328. DOI: 10.13386/j.issn1002-0306.2012.19.066

Supplements (0)

Cited By

Cited by

Periodical cited type(6)

1.	杨蕾，冯洪涛，何雪峰，杨乾栩，蒋梦菲，张涛. 基于MFA的消费者与专家卷烟抽吸感知及风味感知分析. 中国市场. 2024(28): 99-102 .
2.	常晓敏，赵慧敏，张悦，刘佳妮，李玄烨，李晓龙，初柏君，王翔宇，朱保庆. 桌布法结合极化投影地图法剖析葵花籽油香味特征. 食品安全质量检测学报. 2023(13): 184-192 .
3.	侯姣靓. XLSTAT在感官评价数据分析中的应用. 上海轻工业. 2023(03): 130-133 .
4.	单冰淇，刘松昱，王春光，游睿晗，宋昊，钟葵，史波林，朱保庆. 开放式提问调查在食品研究与开发中的研究现状. 食品工业科技. 2022(12): 468-474 . 本站查看
5.	陈亦新，兰义宾，问亚琴，刘雅冉，陈奎汛，宋昊，朱保庆. 自选特性排序剖面法在食品研究与开发中的应用及研究现状. 食品工业科技. 2022(13): 475-483 . 本站查看
6.	苏庆宇，常晓敏，刘雅冉，许晓青，李佳泽，朱雨萱，宋昊，朱保庆. 投影地图法在食品研究与开发中的研究现状. 食品工业科技. 2022(16): 390-399 . 本站查看