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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| Format: | Article |
| Language: | English |
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Elsevier
2025-02-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525001610 |
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| author | 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 |
| author_facet | 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 |
| author_sort | Mengmeng Yang |
| collection | DOAJ |
| description | 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 molecule mobility decreased as drying proceeded. In samples with higher water content at the transition point, the rapid migration of water during evaporation stage could result in a more pronounced collapse of the cellular and pore structure, leading to a denser product with increased hardness. Additionally, changes in the samples' textural and viscoelastic properties were significantly correlated with the moisture states. As water mobility decreased, the movement of molecular chains was restricted, leading to increased rigidity in the sample. These findings can provide theoretical guidance for the process optimization of MMD to meet consumers' demand for high-quality dried products. |
| format | Article |
| id | doaj-art-19e28b845c4c461ea9a9cf5db05e2764 |
| institution | DOAJ |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-19e28b845c4c461ea9a9cf5db05e27642025-08-20T03:15:28ZengElsevierFood Chemistry: X2590-15752025-02-012610231410.1016/j.fochx.2025.102314Effect of moisture migration on texture and viscoelasticity of Chinese yam during multi-phase microwave drying (MMD) - focusing on the evaporation-dehydration stageMengmeng Yang0Xinyi Chen1Lijuan Wang2Xing Ren3Wenchao Liu4Linlin Li5Guangyue Ren6Chung Lim Law7Weiwei Cao8Min Zhang9Junliang Chen10Donghe Lu11Xu Duan12College of Food and Bioengineering, Henan University of Science and Technology, 471000 Luoyang, ChinaCollege of Food and Bioengineering, Henan University of Science and Technology, 471000 Luoyang, ChinaCollege of Basic Medical Science, Ningxia Medical University, 750004 Yinchuan, ChinaCollege of Food and Bioengineering, Henan University of Science and Technology, 471000 Luoyang, ChinaCollege of Food and Bioengineering, Henan University of Science and Technology, 471000 Luoyang, China; Henan Province Engineering Research Center of Agricultural Products Processing Equipment, 471000 Luoyang, China; Henan Province Engineering Technology Research Center of Agricultural Product Drying Equipment, 471000 Luoyang, ChinaCollege of Food and Bioengineering, Henan University of Science and Technology, 471000 Luoyang, China; Henan Province Engineering Research Center of Agricultural Products Processing Equipment, 471000 Luoyang, China; Henan Province Engineering Technology Research Center of Agricultural Product Drying Equipment, 471000 Luoyang, China; Corresponding authors at: College of Food and Bioengineering, Henan University of Science and Technology, 471000 Luoyang, China.College of Food and Bioengineering, Henan University of Science and Technology, 471000 Luoyang, China; Henan Province Engineering Research Center of Agricultural Products Processing Equipment, 471000 Luoyang, China; Henan Province Engineering Technology Research Center of Agricultural Product Drying Equipment, 471000 Luoyang, ChinaDepartment of Chemical and Environmental Engineering, Malaysia Campus, University of Nottingham, Semenyih 43500, Selangor, MalaysiaCollege of Food and Bioengineering, Henan University of Science and Technology, 471000 Luoyang, China; Henan Province Engineering Research Center of Agricultural Products Processing Equipment, 471000 Luoyang, China; Henan Province Engineering Technology Research Center of Agricultural Product Drying Equipment, 471000 Luoyang, ChinaCollege of Food and Bioengineering, Henan University of Science and Technology, 471000 Luoyang, ChinaCollege of Food and Bioengineering, Henan University of Science and Technology, 471000 Luoyang, China; Henan Province Engineering Research Center of Agricultural Products Processing Equipment, 471000 Luoyang, China; Henan Province Engineering Technology Research Center of Agricultural Product Drying Equipment, 471000 Luoyang, ChinaInstitute of Food Science and Technology, Fujian Academy of Agricultural Sciences, 350002 Fuzhou, China.; Corresponding author at: Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, 350002 Fuzhou, China.College of Food and Bioengineering, Henan University of Science and Technology, 471000 Luoyang, China; Henan Province Engineering Research Center of Agricultural Products Processing Equipment, 471000 Luoyang, China; Henan Province Engineering Technology Research Center of Agricultural Product Drying Equipment, 471000 Luoyang, China; Corresponding authors at: College of Food and Bioengineering, Henan University of Science and Technology, 471000 Luoyang, China.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 molecule mobility decreased as drying proceeded. In samples with higher water content at the transition point, the rapid migration of water during evaporation stage could result in a more pronounced collapse of the cellular and pore structure, leading to a denser product with increased hardness. Additionally, changes in the samples' textural and viscoelastic properties were significantly correlated with the moisture states. As water mobility decreased, the movement of molecular chains was restricted, leading to increased rigidity in the sample. These findings can provide theoretical guidance for the process optimization of MMD to meet consumers' demand for high-quality dried products.http://www.sciencedirect.com/science/article/pii/S2590157525001610Multiphase microwave dryingMoisture migrationTextureViscoelasticityMechanism |
| spellingShingle | 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 Effect of moisture migration on texture and viscoelasticity of Chinese yam during multi-phase microwave drying (MMD) - focusing on the evaporation-dehydration stage Food Chemistry: X Multiphase microwave drying Moisture migration Texture Viscoelasticity Mechanism |
| title | Effect of moisture migration on texture and viscoelasticity of Chinese yam during multi-phase microwave drying (MMD) - focusing on the evaporation-dehydration stage |
| title_full | Effect of moisture migration on texture and viscoelasticity of Chinese yam during multi-phase microwave drying (MMD) - focusing on the evaporation-dehydration stage |
| title_fullStr | Effect of moisture migration on texture and viscoelasticity of Chinese yam during multi-phase microwave drying (MMD) - focusing on the evaporation-dehydration stage |
| title_full_unstemmed | Effect of moisture migration on texture and viscoelasticity of Chinese yam during multi-phase microwave drying (MMD) - focusing on the evaporation-dehydration stage |
| title_short | Effect of moisture migration on texture and viscoelasticity of Chinese yam during multi-phase microwave drying (MMD) - focusing on the evaporation-dehydration stage |
| title_sort | effect of moisture migration on texture and viscoelasticity of chinese yam during multi phase microwave drying mmd focusing on the evaporation dehydration stage |
| topic | Multiphase microwave drying Moisture migration Texture Viscoelasticity Mechanism |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525001610 |
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