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International Journal of Food Engineering

Editor-in-Chief: Chen, Xiao Dong


IMPACT FACTOR 2017: 0.923

CiteScore 2018: 1.02

SCImago Journal Rank (SJR) 2018: 0.350
Source Normalized Impact per Paper (SNIP) 2018: 0.467

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1556-3758
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Volume 14, Issue 3

Issues

Effects of Microwave Vacuum Drying on Macroscopic Properties and Microstructure of Lotus (Nelumbo nucifera Gaertn.) Seeds

Yingting Zhao
  • College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, P. R. China 350002
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/ Yajun Jiang
  • College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, P. R. China 350002
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/ Yimei Zheng
  • College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, P. R. China 350002
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/ Zhiyu Li
  • College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, P. R. China 350002
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/ Yaling Zhang
  • College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, P. R. China 350002
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/ Baodong Zheng
  • College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, P. R. China 350002
  • Fujian Provincial Key Lab of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, P. R. China 350002
  • China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, P. R. China 350002
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/ Y. Martin Lo / Song Miao
  • Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
  • China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, P. R. China 350002
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/ Yuting Tian
  • Corresponding author
  • College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, P. R. China 350002
  • Fujian Provincial Key Lab of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, P. R. China 350002
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Published Online: 2018-03-23 | DOI: https://doi.org/10.1515/ijfe-2017-0313

Abstract

The structural characteristics of lotus (Nelumbo nucifera Gaertn.) seeds preserved by microwave vacuum drying (MVD) were investigated under various drying parameters, including microwave power density and vacuum degree. Dried lotus seeds were examined for microstructure by field emission scanning electron microscopy. Fractal dimension of the microscopic images was calculated by the box counting method. The apparent physical changes of the seeds, namely shrinkage ratio, rehydration rate, and hardness index, were determined to correlate well with their microstructural changes computed by the normalized changes of the fractal dimension (ΔFD/FD0). The samples at −90 kPa, 15 W/g exhibited a lower shrinkage ratio (46.2 %), higher rehydration rate (187.5 %) and lower hardness (3692.4 N). Although the physical and microstructural changes of the samples prepared by different drying methods (MVD, microwave drying, and hot air drying) varied, the changes of the ΔFD/FD0 of the dried samples exhibited the same trends.

Keywords: drying characteristics; fractal analysis; lotus seeds; microwave vacuum drying; structure-quality relationship

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About the article

Received: 2017-04-17

Accepted: 2018-01-18

Revised: 2017-12-24

Published Online: 2018-03-23


Projects of the National Natural Science Foundation of China (Grant No. 31401616, 31772039), the Specialized Research Fund for the Doctoral Program of Higher Education (Grant No. 20133515120016), the Funds for Distinguished Young Scientists (Grant No. xjq201418), the University-Industry Cooperation Project in Fujian Province (Grant No. 2015N5001), the Scientific and Technological Innovation Team Support Plan of FAFU (Grant No. cxtd12009) and the High Level University Construction Project of FAFU (Grant No. 612014042) supported this research financially.


Citation Information: International Journal of Food Engineering, Volume 14, Issue 3, 20170313, ISSN (Online) 1556-3758, DOI: https://doi.org/10.1515/ijfe-2017-0313.

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