扫描电子显微镜
微观结构
超微结构
冷冻干燥
透射电子显微镜
真空干燥
水蒸气
材料科学
化学
化学工程
含水量
复合材料
纳米技术
植物
色谱法
有机化学
生物
工程类
岩土工程
作者
Zi‐Liang Liu,Long Xie,Magdalena Zielińska,Zhongli Pan,Jun Wang,Li‐Zhen Deng,Hui Wang,Hong‐Wei Xiao
标识
DOI:10.1016/j.lwt.2021.111013
摘要
Effect of pulsed vacuum drying (PVD) on the drying kinetics, microstructure, ultrastructure, water distribution, and bioactive compounds of blueberries were investigated in the current work. Experiments showed that compared to hot air drying (HAD), the drying time of blueberries under PVD was shortened by 32.14% at the same drying temperature of 65 °C. Scanning electron microscopy (SEM) observations showed that several microcracks were formed on the surface of pulsed vacuum dried blueberries. The transmission electron microscopy (TEM) observations indicated that PVD resulted in the presence of abnormal cells of irregular shape and caused more serious damage to the cell walls of blueberries than HAD. Low field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) analyses showed that the successive changes between atmospheric pressure and vacuum resulted in the enlargement and interconnection of pores that are beneficial to the moisture transfer in the initial stage of drying. Compared to HAD, PVD had also a positive effect on maintaining higher contents of total phenolics (TP) and total monomeric anthocyanins (TMA). These findings clarified the mechanism that PVD enhances the drying efficiency and quality of dried blueberries.
科研通智能强力驱动
Strongly Powered by AbleSci AI