Hydrocolloid coating pretreatment makes explosion puffing drying applicable in protein-rich foods – A case study of scallop adductors

Sui, Xiaole; Ya, Zhao; Zhang, Xin; Zhang, Yuexiang; Zhu, Lihua Julie; Fang, Zhongxiang; Shi, Qilong

doi:10.1080/07373937.2020.1768108

Cited by 14 publications

(19 citation statements)

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“…The NMR relaxation curve was fitted to a multi-exponential curve using the in-built Multi-Exp Inv analysis software. 3…”

Section: Lf-nmr Transverse Relaxation Analysismentioning

confidence: 99%

“…water diffusion and state distribution) during drying. 3 The relaxation component (T 2 ) and corresponding peak area fractions (A 2 ) reflect the water state and distribution in the scallop adductors. A representative NMR transverse relaxation time (T 2 ) spectrum of fresh scallop adductors is shown in Fig.…”

Section: Mathematical Modeling Fittingmentioning

confidence: 99%

“…2 However, the shelf life of scallop adductors is limited as a result of its high moisture content (MC, usually higher than 800.0 g water kg −1 fresh sample) and water activity (a w ), as well as its suspectability to quality deterioration. 3 Drying is a commonly employed method aimed at removing the MC and lowering the a w of foodstuffs, and is applied predominately for perishable foods such as fruits, vegetables and aquatic products. 4 Traditional drying methods such as hot air drying have drawbacks in practice, including low drying efficiency, inferior quality attributes and severe volume shrinkage caused by a high drying temperature.…”

Section: Introductionmentioning

confidence: 99%

“…4 Traditional drying methods such as hot air drying have drawbacks in practice, including low drying efficiency, inferior quality attributes and severe volume shrinkage caused by a high drying temperature. 3,5 Therefore, lowering the temperature of drying medium will have enormous potential in enhancing the quality of dried products.…”

Section: Introductionmentioning

confidence: 99%

“…32 However, only a few studies have been performed aiming to monitor the water state and distribution during the drying of aquatic products, such as hot air drying of abalone, 33 oyster 30 and shrimp, 34 as well as explosion puffing drying of scallop adductors. 3 To the best of our knowledge, there is little information about US-assisted HPD kinetics of scallop adductors based on LF-NMR. Therefore, the present study aimed to: (i) explore the effectiveness of US pretreatment on the drying kinetics and quality attributes of scallop adductors during HPD; (ii) reveal the effect of US pretreatment on the water state and distribution of scallop adductors during HPD; and (iii) correlate the MC of scallop adductors with the LF-NMR relaxation signal.…”

Section: Introductionmentioning

confidence: 99%

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Effects of ultrasound pretreatment on the drying kinetics, water status and distribution in scallop adductors during heat pump drying

Zhu

Zhang

et al. 2021

J Sci Food Agric

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BACKGROUND: A material's physical and chemical properties during drying are influenced by water status and distribution. However, merely overall water removal is reported in many investigations, which hinders clarification of the drying mechanism. Therefore, the effects of ultrasound (US) pretreatment (0 W, CK; 90 W, US-90; 180 W, US-180) on the drying kinetics and quality of heat pump drying (HPD) scallop adductors was performed based on low-field nuclear magnetic resonance (LF-NMR).RESULTS: Compared with CK, effective moisture diffusion coefficient was increased by 12.43% and 23.35% for US-90 and US-180, respectively. The Weibull model satisfactorily described the drying characteristics with a high r 2 (> 0.998), low rmse (< 0.0120) and χ 2 (< 0.00008). LF-NMR revealed that the immobilized water was predominant in scallop adductors. As drying proceeded, the relaxation time of free and immobilized water was decreased sharply, whereas the relaxation time of bound water scarcely changed. The time required to reduce approximately two-fifths of the original peak area of immobilized water was 720, 630 and 540 min for CK, US-90 and US-180, respectively. The amplitude of immobilized water was decreased and bound water increased significantly, although free water was kept constant (ranging 1-2%). US pretreatment reduced total color difference and hardness, but enhanced the toughness of dried scallop adductors. However, US had no significant influence on the product rehydration rate and shrinkage rate. CONCLUSION: LF-NMR was successfully employed to evaluate the drying degree of scallop adductors. US facilitated the conversion of immobilized water to free water and, consequently, promoted water removal during HPD.

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“…The NMR relaxation curve was fitted to a multi-exponential curve using the in-built Multi-Exp Inv analysis software. 3…”

Section: Lf-nmr Transverse Relaxation Analysismentioning

confidence: 99%

Section: Mathematical Modeling Fittingmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Effects of ultrasound pretreatment on the drying kinetics, water status and distribution in scallop adductors during heat pump drying

Zhu

Zhang

et al. 2021

J Sci Food Agric

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Effect of postharvest storage time on quality characteristics of explosion puffing dried whole shiitake mushroom (Lentinula edodes) crisps

Xu,

Zhao,

Zhang

et al. 2023

J Sci Food Agric

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BACKGROUNDNon‐fried shiitake mushroom (Lentinula edodes) crisps fabricated by explosion puffing drying (EPD) are receiving worldwide attention due to its crispness, convenience, nutrition and health functions. The quality of mushroom crisps varies with storage time of fresh L. edodes. Therefore, the effect of postharvest storage time (ranging 0 – 14 d) of fresh L. edodes on quality characteristics of EPD processed mushroom crisps were evaluated.RESULTSThe weight loss and total color difference of fresh L. edodes were increased to 2.95% and 24.66, but moisture content, firmness and lightness reduced by 6.14%, 40.70% and 43.57%, respectively, after 14‐d storage. The puffing degree of mushroom crisps was initially increased to a highest value (55.95%) at 4th day storage and thereafter decreased. The highest rehydration ratio (2.36) and crispness (63.67), and lowest hardness (102.95 N) of mushroom crisps were fabricated with L. edodes at 4th day storage. The free water was predominant in fresh L. edodes, which was decreased for fresh L. edodes, whereas increased firstly to the maximum value and decreased thereafter for osmotic dehydrated and heat pump pre‐dried L. edodes with increasing storage time. Principal component analysis and hierarchical cluster analysis confirmed fresh L. edodes stored at different time had a remarkable effect on quality characteristics of mushroom crisps.CONCLUSIONFresh L. edodes stored at 4 ± 1 °C for 4 d were recommended for fabrication mushroom crisps with superior quality. This study provides a theoretical basis for selection of suitable storage time of fresh L. edodes before EPD of crisps.This article is protected by copyright. All rights reserved.

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Sodium alginate coating pretreatment improved storage stability of heat pump dried scallop adductors: from thermal and thermodynamic points of view

Tian

Zhang

et al. 2020

J Therm Anal Calorim

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Hydrocolloid coating pretreatment makes explosion puffing drying applicable in protein-rich foods – A case study of scallop adductors

Cited by 14 publications

References 50 publications

Effects of ultrasound pretreatment on the drying kinetics, water status and distribution in scallop adductors during heat pump drying

Effects of ultrasound pretreatment on the drying kinetics, water status and distribution in scallop adductors during heat pump drying

Effect of postharvest storage time on quality characteristics of explosion puffing dried whole shiitake mushroom (Lentinula edodes) crisps

Sodium alginate coating pretreatment improved storage stability of heat pump dried scallop adductors: from thermal and thermodynamic points of view

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