Potential use of low-field nuclear magnetic resonance to determine the drying characteristics and quality of Arctium lappa L. in hot-blast air

被引：32

作者：

Zhang, Bin ^{[1
]}

Li, Meng ^{[1
]}

Qiao, Yiteng ^{[2
,3
]}

Gao, Peng ^{[1
]}

Li, Lingyu ^{[1
]}

Zheng, Zhenjia ^{[1
]}

机构：

[1] Shandong Agr Univ, Coll Food Sci & Engn, Key Lab Food Proc Technol & Qual Control Shandong, 61 Daizong Rd, Tai An 271018, Shandong, Peoples R China

[2] Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China

[3] Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2020年 / 132卷

关键词：

Burdock roots; Drying kinetics; LF-NMR; Water mobility; Quality; WATER STATUS; LF-NMR; MICROWAVE; KINETICS; BURDOCK; GRAPE; APPLE;

D O I：

10.1016/j.lwt.2020.109829

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The present study investigated the effect of drying temperature (50, 60, 70, and 80 degrees C) on the drying kinetics and water properties of burdock slices. The changes in water mobility and water distribution were characterized using H-1 low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) techniques. The Page model satisfactorily described the hot-air drying curves of burdock. The drying kinetic curves showed that the second stage of drying corresponded exactly with when the relaxation times of free and immobile water decreased to the equilibrium points. MRI showed that water diffused from the center to the surface during drying. Overall, the LF-NMR, color and HPLC data showed that, at 60 degrees C, free water in burdock dissipated slowly, its color stability was higher, and its chlorogenic acid content was higher than at 70 and 80 degrees C. Significant correlations were found between moisture content, color and NMR parameters.

引用

页数：9

共 35 条

[1] Drying characteristics and quality of grape under physical pretreatment [J].