Effect of moisture migration on texture and viscoelasticity of Chinese yam during multi-phase microwave drying (MMD) - focusing on the evaporation-dehydration stage

Effect of moisture migration on texture and viscoelasticity of Chinese yam during multi-phase microwave drying (MMD) - focusing on the evaporation-dehydration stage

This study aimed to assess the correlation between moisture migration and texture, as well as viscoelasticity of Chinese yam during the evaporation stage of multiphase microwave drying (MMD). A comparison of different drying strategies (Scheme I, Scheme II, and Scheme III) revealed that the water mo...

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Bibliographic Details
Main Authors: Mengmeng Yang, Xinyi Chen, Lijuan Wang, Xing Ren, Wenchao Liu, Linlin Li, Guangyue Ren, Chung Lim Law, Weiwei Cao, Min Zhang, Junliang Chen, Donghe Lu, Xu Duan
Format: Article
Language:English
Published: Elsevier 2025-02-01
Series:Food Chemistry: X
Subjects:
Multiphase microwave drying
Moisture migration
Texture
Viscoelasticity
Mechanism
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525001610
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