Comprehensive Evaluation of Texture Quality of ‘Huizao’ (Ziziphus jujuba Mill. Huizao) and Its Response to Climate Factors in Four Main Production Areas of Southern Xinjiang DOI Creative Commons
Tianfa Guo, Qianqian Qiu,

Chuanjiang Zhang

et al.

Horticulturae, Journal Year: 2024, Volume and Issue: 10(8), P. 864 - 864

Published: Aug. 15, 2024

A superior cultivar of dried jujube in China is ‘Huizao’ (HZ) jujube. Nonetheless, detailed evaluations the texture quality HZ fruit have been subject few studies. Texture a significant indicator sensory and processed fruit. Here, we differentiate characterize from four primary producing regions southern Xinjiang, as well develop system for assessing Correlation investigation indicated strong relationships between springiness, chewiness, cohesiveness, gumminess, hardness Furthermore, according to factor molecules, production areas was evaluated Bazhou (1.24) > Hotan (0.773) Kashi (−0.577) Aksu (−0.852). RDA analysis six parameters 24 climate conditions identified higher mean temperature (TEM) lower relative humidity (RHU) factors contributing improved Xinjiang. This study variations Southern The exhibit springiness stickiness, while greater hardness. significantly influenced by hardness, adhesiveness, comprehensive evaluation model has established through this research. will provide theoretical foundation optimizing dominant regional varieties

Language: Английский

Comparison of different drying technologies for coffee pulp tea: Changes in color, taste, bioactive and aroma components DOI Creative Commons

Dongsheng Hu,

Gaoji Yang, Xiaogang Liu

et al.

LWT, Journal Year: 2024, Volume and Issue: 200, P. 116193 - 116193

Published: May 1, 2024

Drying is a crucial process in the production of tea. The effects sun drying (SD), hot air (HAD), microwave (MD), vacuum (VD) and freeze (FD) on color, taste, bioactive, aroma coffee pulp tea (CPT) were evaluated systematically. results showed that FD could better retain original total phenolics (4.75 mg/mL), trigonelline (0.31 chlorogenic acid (0.067 protocatechuic (0.81 soluble sugars (24.33 mg/mL) CPT, but its time was longer (32.56 h), taste flavor worst. HAD SD displayed highest loss rates most bioactive components, exceeding 40%. In contrast, MD can improve quality giving it superior retention attractive aroma, decrease by 66.1% 96.5%, respectively. Overall, promising method for obtaining high-value-added CPT products.

Language: Английский

Citations

9
Influences on the phytochemical characteristics and multiple bioactivities of Mesona chiensis Benth polysaccharides in response to different drying methods DOI
Yayuan Tang, Zhen Wei, Ping Wei

et al.

Food Research International, Journal Year: 2025, Volume and Issue: 204, P. 115924 - 115924

Published: Feb. 4, 2025

Language: Английский

Citations

1
Infrared drying characteristics and optimization of ginseng DOI Creative Commons
Yixiao Zhang,

Yijun Lu,

Dan Huang

et al.

Case Studies in Thermal Engineering, Journal Year: 2024, Volume and Issue: 57, P. 104334 - 104334

Published: April 4, 2024

Fresh ginseng has a high moisture content and is easy to be deteriorated, thus an effective drying method needed. Infrared known as low energy consumption, heat transfer, the far infrared (FIR) near (NIR) characteristics of were investigated compared. Influences temperature, radiation distance, slice thickness on kinetics, specific color change rehydration ratio analyzed. Results indicated that rate increased with increasing temperature decreasing distance thickness. The time under FIR was shortened by 33.3%, 25% 20% at 40 °C, 50 60 °C compared NIR, indicating efficiency superior NIR decrease this improvement became more obvious. consumption can reduced up 40% much energy-efficient than hot air drying, reduction 51.1%. Optimization showed optimal conditions 2 mm 4th layer.

Language: Английский

Citations

6
Mild Temperature Conditions Applied to Carrot (Daucus carota L.) Waste Using Different Drying Methods: Effect on the Kinetics and Some Chemical Parameters DOI Open Access
Antonio Vega‐Gálvez, Patricio Orellana‐Palma, Alexis Pastén

et al.

Processes, Journal Year: 2025, Volume and Issue: 13(1), P. 90 - 90

Published: Jan. 2, 2025

The effects of different mild drying conditions using various methods [freeze (FD), vacuum at 15 kPa pressure (VD15), 1 (VD1), convective (CD), and infrared (IRD)] on kinetics, proximate composition, yield extracted pectin, methoxyl content, sugar total carotenoids antioxidant potential, color parameters carrot wastes were examined experimentally. CD was the shortest treatment compared to other processes, 270 min, followed by IRD, VD1, FD, VD15. results showed a higher retention pectin in CD-dried samples. Moreover, along with able maintain sucrose potential greater extent than methods. Based parameters, FD IRD had most significant changes relation CIELab values, ∆E* values close 33 34 units, whereas VD15, (without differences) 16, 18, 21 respectively. Therefore, current findings suggest that short period exposure waste temperature is essential for obtaining high-quality use food industry.

Language: Английский

Citations

0
Effects of temperature and humidity on drying kinetics, final quality and cell wall pectin content of wolfberry ( Lycium barbarum ) DOI

Xuechao Zheng,

Chaojing Cui,

Xuan Wang

et al.

Drying Technology, Journal Year: 2025, Volume and Issue: unknown, P. 1 - 12

Published: Jan. 25, 2025

Language: Английский

Citations

0
Influence of operational modes on the system performance and exergy efficiency of carbon fiber film heater-assisted heat pump drying systems DOI
Ahmet Yüksel, Ümit İşkan, Cüneyt Tunçkal

et al.

Thermal Science and Engineering Progress, Journal Year: 2025, Volume and Issue: unknown, P. 103591 - 103591

Published: April 1, 2025

Language: Английский

Citations

0
Effects of different post‐harvest processing methods on changes in the active ingredients of licorice based on LC‐MS and plant metabolomics DOI
Xiaoxu Sun,

Zhongxing Song,

Zhishu Tang

et al.

Phytochemical Analysis, Journal Year: 2024, Volume and Issue: unknown

Published: July 11, 2024

Abstract Introduction Licorice, the dried roots and rhizomes of Glycyrrhiza uralensis Fisch., holds a prominent status in various formulations within realm Chinese medicinal practices. The traditional processing methods licorice hinder quality assurance, thus prompting medicine researchers to focus on fresh enhancing efficiency quality. Objective This study aimed identify differential compounds between provide scientific basis for further research mechanism. Methodology A methodology integrating ultra‐performance liquid chromatography with quadrupole‐time‐of‐flight tandem mass spectrometry combined multivariate statistical analysis was employed characterize present processing. Results results derived from principal component heat map analyses underscored significant differences content bioactive two methods. By applying conditions VIP > 1.5 p < 0.05, total 38 were identified through t tests, transformation mechanisms select illustrated. Conclusion adoption techniques not only improved but also significantly enhanced preservation licorice. has established rapid efficient analytical method identification differently processed products.

Language: Английский

Citations

2
Physicochemical properties and volatile compounds of Rosa roxburghii fruit using different drying methods DOI Creative Commons

Fuxin Luo,

Abdusalam Nurguli,

Yun Liu

et al.

LWT, Journal Year: 2024, Volume and Issue: 208, P. 116722 - 116722

Published: Sept. 1, 2024

Language: Английский

Citations

2
Evaluation of innovative drying technologies in Gardenia jasminoides Ellis drying considering product quality and drying efficiency DOI Creative Commons

Ziping Ai,

Zhifeng Xiao, Muhua Liu

et al.

Food Chemistry X, Journal Year: 2024, Volume and Issue: 24, P. 102052 - 102052

Published: Nov. 30, 2024

is widely used as healthy food and herbal medicine for its anti-inflammatory, analgesic, antihypertensive, antiviral functions. The drying behavior physicochemical quality of

Language: Английский

Citations

2
Evaluation of Pre-Harvest Nutrient Composition and Functional Active Substances in Various Lotus Roots DOI Creative Commons
Wanyu Dong,

Xueting Liu,

Yang Yi

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(14), P. 2297 - 2297

Published: July 21, 2024

This study investigated the impact of variety and harvest time on visual appearance, nutritional quality, functional active substances six lotus root cultivars: "Xinsanwu", "Wuzhi No. 2", "Baiyuzhan", "Huaqilian", "Elian 6", 5". Samples were collected monthly from December 2023 to April 2024. A nutrient analysis revealed a decrease in water content with delayed harvest. The total soluble solids sugar peaked towards end middle-to-late periods, respectively. Starch levels initially increased before declining, while protein exhibited triphasic trend an initial rise, dip, final increase. vitamin C (Vc) varied across cultivars. Functional displayed dynamic changes. phenolics decreased, then increased, ultimately declining again. flavonoid by both cultivar time. phenolic acid mirrored trends observed for flavonoids. Gastrodin was most abundant non-flavonoid compound all varieties. 2" "Baiyuzhan" higher starch, Elian series "Xinsanwu" greater Vc, sugar, protein. Specific periods yielded optimal results: (H1 H5), "Huaqilian" (H2), (H3 H4) demonstrated high substance content. Overall, roots harvested period H4 achieved highest score. this provides foothold rapid identification superior cultivars valorization by-products via advanced processing methods. Additionally, it offers valuable insights market participants consumers select varieties times based their specific needs.

Language: Английский

Citations

1