莲花
褐变
化学
动力学
微波食品加热
超声波传感器
分析化学(期刊)
含水量
活化能
植物
食品科学
材料科学
色谱法
有机化学
量子力学
生物
物理
工程类
岩土工程
声学
作者
Yingting Zhao,Yaguang Zheng,Zhiyu Li,Yajun Jiang,Weijing Zhuang,Baodong Zheng,Yuting Tian
标识
DOI:10.1080/07373937.2019.1587618
摘要
Ultrasonic pretreatments were applied to lotus seeds at acoustic energy densities of 0.29, 0.40, and 0.51 W mL−1 for 10 min. After pretreatments, lotus seeds were subjected to microwave vacuum drying (MVD). Parameters of glass transition temperature (Tg), gelatinization temperature (Tp), water state, color kinetics, and free amino acid content of microwave vacuum dried lotus seeds were determined. With increasing acoustic energy density, MVD elevated the Tg values appreciably by decreasing the content of cytoplasmic bulk water in lotus seeds tissues. The Tp had a positive relationship with the relaxation times of cytoplasmic bulk water (T22), while Tg had a negative relationship with T22. Color kinetics were analyzed by the divisional method during MVD due to different browning reactions, which failed to appear with ultrasonic pretreatment. Free amino acid content ranged from 517.65 to 666.13 mg/100 g dry weight at 0.51 W mL−1.
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