Evolution of the microstructure of broad bean seeds under low-temperature vacuum environment

被引：2
作者：
Wang, Yabo [1 ]
Yin, Yucheng [1 ]
Wu, Jinyi [1 ]
Shi, Shangqing [1 ]
Zhang, Tiantian [1 ]
Liu, Yan [1 ]
Zhang, Xilong [1 ]
Li, Xueqiang [1 ]
机构：
[1] Tianjin Univ Commerce, Tianjin Key Lab Refrigerat Technol, Tianjin, Peoples R China
来源：
DRYING TECHNOLOGY | 2023年 / 41卷 / 08期
关键词：
Microstructure deformations; broad bean seed; quantitative analysis; vacuum dehydration; intercellular voids; WATER TRANSPORT; FOOD PRODUCT; POROSITY; POTATO; CELLS;
D O I：
10.1080/07373937.2022.2142606
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
Microstructural changes in broad bean seeds during dehydration can explain interactions between intercellular voids and cells for better seed storage. However, considering the limited research, herein, changes in intercellular voids and cells in broad bean seeds during dehydration were evaluated. Broad beans were dehydrated at 0 degrees C and 8 degrees C and vacuum >97 kPa. Cell area reduction and void area increase were observed; the average cell area in fresh samples was 10,867 mu m(2), which was much larger than the void area. Despite overall decreasing moisture content, the size, porosity, and fractal dimensions of cells and voids fluctuated across samples. Thus, changes in intercellular voids and cells affect each other. Furthermore, decreases in cell turgor and rupture had a significant impact on intercellular void structure and size, and changes in cell fractal dimensions were highly correlated with cell size. Combined with previous findings, this study provides insights into cell and intercellular void development.
引用
收藏
页码：1278 / 1290
页数：13
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