Effects of different pretreatments on the pore structure of Chinese yam during microwave freeze drying  

作　　者：Hui Wang Xu Duan Lujie Zhao Liuliu Duan Guangyue Ren 

机构地区：[1]School of Chemical Engineering and Pharmacy,Henan University of Science and Technology,Luoyang,Henan 471023,China [2]College of Food and Bioengineering,Henan University of Science and Technology,Luoyang,Henan 471023,China [3]Henan Cooperative Innovation Center for Grain Storage Safety,Zhengzhou 450001,China

出　　处：《International Journal of Agricultural and Biological Engineering》2020年第4期232-237,共6页国际农业与生物工程学报（英文）

基　　金：The authors acknowledge that this work was financially supported by the National Natural Science Foundation of China(Contract No.31671907 and No.31972207).

摘　　要：In order to explore the effects of different pretreatments on the pore structure of Chinese yam during Microwave Freeze Drying(MFD),the samples were treated by typical drying pretreatments including osmosis,blanching and ultrasound,and compared with the untreated samples.The results showed that the pretreatment had significant impacts on the porosity of MFD Chinese yam.Ultrasonic pretreatment could obtain the highest open porosity,and the internal pore network structure of the material showed a uniform sponge shape.The shape of pores obtained by blanching pretreatment was the most irregular.The pore network structure obtained by different pretreatments could result in various product texture and rehydration,which implied that pretreatment methods should be carefully selected according to actual requirements.All these pretreatments could improve the open porosity of MFD Chinese yam,which result in a better rehydration capability.Among them,ultrasonic treatment is worth further investigating.

关 键 词：microwave freeze drying PRETREATMENT pore network structure Chinese yam POROSITY 

分 类 号：O61[理学—无机化学]