Optimization of drying parameters and texture properties of winter jujube slices by radio frequency combined with hot air
In order to improve the drying quality of winter jujube slices and find the best drying process parameters, RF + HA (radio frequency combined hot air) drying technology was used in this study to study the effects of plate spacing, RF application time, and RF interval time on the quality of winter ju...
Saved in:
| Main Authors: | , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2025-01-01
|
| Series: | Frontiers in Nutrition |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2024.1523078/full |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1841556720282763264 |
|---|---|
| author | Yang Li Yang Li Yang Li Chenyan Yang Chenyan Yang Chenyan Yang Shuaitao Cao Shuaitao Cao Shuaitao Cao Ruijie Guan Ruijie Guan Ruijie Guan Bowen Zhang Bowen Zhang Bowen Zhang Xuedong Yao Xuedong Yao Xuedong Yao Qiang Wang Qiang Wang Qiang Wang Wancheng Dong Wancheng Dong Wancheng Dong Yong Huang Yong Huang Yong Huang |
| author_facet | Yang Li Yang Li Yang Li Chenyan Yang Chenyan Yang Chenyan Yang Shuaitao Cao Shuaitao Cao Shuaitao Cao Ruijie Guan Ruijie Guan Ruijie Guan Bowen Zhang Bowen Zhang Bowen Zhang Xuedong Yao Xuedong Yao Xuedong Yao Qiang Wang Qiang Wang Qiang Wang Wancheng Dong Wancheng Dong Wancheng Dong Yong Huang Yong Huang Yong Huang |
| author_sort | Yang Li |
| collection | DOAJ |
| description | In order to improve the drying quality of winter jujube slices and find the best drying process parameters, RF + HA (radio frequency combined hot air) drying technology was used in this study to study the effects of plate spacing, RF application time, and RF interval time on the quality of winter jujube slices. Vitamin C (VC) content, red and green value (a*), and drying rate (DR) were used as quality indexes, and the changing trend of texture properties was analyzed. According to the conclusion of the single-factor experiment, the orthogonal experiment is carried out, and the parameters of each factor in the orthogonal experiment are optimized by the comprehensive balance method and matrix analysis method. The results showed as follows: (1) Plate spacing, RF application, and interval time all significantly affected the drying properties in the single-factor test (p < 0.05). The VC content of winter jujube slices increased and then decreased with the increase in the three factors. (2) In the orthogonal test, the order of influence of each factor on the quality of the winter jujube tablet is plate spacing > RF interval time > RF application time. The optimum RF heat treatment parameters are plate spacing of 100 mm, RF application time of 3 min, and RF interval time of 2 min. Under these conditions, the VC content of the winter jujube slices was 258.35 mg/100 g, a* was −9.47 and the DR was 0.64 g/min. (3) RF + HA has more advantages in shortening drying time and maintaining shape, reducing hardness by 12.6 ~ 18.7% and crispiness by 13.8 ~ 20.4%, the microstructure of jujube slices shows a regular honeycomb shape. The research results provide a new drying combination mechanism and process optimization scheme for improving the drying technology of winter jujube slices in industrial production. |
| format | Article |
| id | doaj-art-65c1608c698d4141a670b514b4dd68b6 |
| institution | Kabale University |
| issn | 2296-861X |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj-art-65c1608c698d4141a670b514b4dd68b62025-01-07T06:44:55ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2025-01-011110.3389/fnut.2024.15230781523078Optimization of drying parameters and texture properties of winter jujube slices by radio frequency combined with hot airYang Li0Yang Li1Yang Li2Chenyan Yang3Chenyan Yang4Chenyan Yang5Shuaitao Cao6Shuaitao Cao7Shuaitao Cao8Ruijie Guan9Ruijie Guan10Ruijie Guan11Bowen Zhang12Bowen Zhang13Bowen Zhang14Xuedong Yao15Xuedong Yao16Xuedong Yao17Qiang Wang18Qiang Wang19Qiang Wang20Wancheng Dong21Wancheng Dong22Wancheng Dong23Yong Huang24Yong Huang25Yong Huang26College of Mechanical and Electrical Engineering, Shihezi University, Shihezi, ChinaKey Laboratory of Northwest Agricultural Equipment, Ministry of Agriculture and Rural Affairs, Shihezi, ChinaKey Laboratory of Modern Agricultural Machinery Corps, Shihezi, ChinaCollege of Mechanical and Electrical Engineering, Shihezi University, Shihezi, ChinaKey Laboratory of Northwest Agricultural Equipment, Ministry of Agriculture and Rural Affairs, Shihezi, ChinaKey Laboratory of Modern Agricultural Machinery Corps, Shihezi, ChinaCollege of Mechanical and Electrical Engineering, Shihezi University, Shihezi, ChinaKey Laboratory of Northwest Agricultural Equipment, Ministry of Agriculture and Rural Affairs, Shihezi, ChinaKey Laboratory of Modern Agricultural Machinery Corps, Shihezi, ChinaCollege of Mechanical and Electrical Engineering, Shihezi University, Shihezi, ChinaKey Laboratory of Northwest Agricultural Equipment, Ministry of Agriculture and Rural Affairs, Shihezi, ChinaKey Laboratory of Modern Agricultural Machinery Corps, Shihezi, ChinaCollege of Mechanical and Electrical Engineering, Shihezi University, Shihezi, ChinaKey Laboratory of Northwest Agricultural Equipment, Ministry of Agriculture and Rural Affairs, Shihezi, ChinaKey Laboratory of Modern Agricultural Machinery Corps, Shihezi, ChinaCollege of Mechanical and Electrical Engineering, Shihezi University, Shihezi, ChinaKey Laboratory of Northwest Agricultural Equipment, Ministry of Agriculture and Rural Affairs, Shihezi, ChinaKey Laboratory of Modern Agricultural Machinery Corps, Shihezi, ChinaCollege of Mechanical and Electrical Engineering, Shihezi University, Shihezi, ChinaKey Laboratory of Northwest Agricultural Equipment, Ministry of Agriculture and Rural Affairs, Shihezi, ChinaKey Laboratory of Modern Agricultural Machinery Corps, Shihezi, ChinaCollege of Mechanical and Electrical Engineering, Shihezi University, Shihezi, ChinaKey Laboratory of Northwest Agricultural Equipment, Ministry of Agriculture and Rural Affairs, Shihezi, ChinaKey Laboratory of Modern Agricultural Machinery Corps, Shihezi, ChinaCollege of Mechanical and Electrical Engineering, Shihezi University, Shihezi, ChinaKey Laboratory of Northwest Agricultural Equipment, Ministry of Agriculture and Rural Affairs, Shihezi, ChinaKey Laboratory of Modern Agricultural Machinery Corps, Shihezi, ChinaIn order to improve the drying quality of winter jujube slices and find the best drying process parameters, RF + HA (radio frequency combined hot air) drying technology was used in this study to study the effects of plate spacing, RF application time, and RF interval time on the quality of winter jujube slices. Vitamin C (VC) content, red and green value (a*), and drying rate (DR) were used as quality indexes, and the changing trend of texture properties was analyzed. According to the conclusion of the single-factor experiment, the orthogonal experiment is carried out, and the parameters of each factor in the orthogonal experiment are optimized by the comprehensive balance method and matrix analysis method. The results showed as follows: (1) Plate spacing, RF application, and interval time all significantly affected the drying properties in the single-factor test (p < 0.05). The VC content of winter jujube slices increased and then decreased with the increase in the three factors. (2) In the orthogonal test, the order of influence of each factor on the quality of the winter jujube tablet is plate spacing > RF interval time > RF application time. The optimum RF heat treatment parameters are plate spacing of 100 mm, RF application time of 3 min, and RF interval time of 2 min. Under these conditions, the VC content of the winter jujube slices was 258.35 mg/100 g, a* was −9.47 and the DR was 0.64 g/min. (3) RF + HA has more advantages in shortening drying time and maintaining shape, reducing hardness by 12.6 ~ 18.7% and crispiness by 13.8 ~ 20.4%, the microstructure of jujube slices shows a regular honeycomb shape. The research results provide a new drying combination mechanism and process optimization scheme for improving the drying technology of winter jujube slices in industrial production.https://www.frontiersin.org/articles/10.3389/fnut.2024.1523078/fullwinter jujube slicesdryingtexture propertiesmicrostructurecomprehensive balance methodmatrix analysis method |
| spellingShingle | Yang Li Yang Li Yang Li Chenyan Yang Chenyan Yang Chenyan Yang Shuaitao Cao Shuaitao Cao Shuaitao Cao Ruijie Guan Ruijie Guan Ruijie Guan Bowen Zhang Bowen Zhang Bowen Zhang Xuedong Yao Xuedong Yao Xuedong Yao Qiang Wang Qiang Wang Qiang Wang Wancheng Dong Wancheng Dong Wancheng Dong Yong Huang Yong Huang Yong Huang Optimization of drying parameters and texture properties of winter jujube slices by radio frequency combined with hot air Frontiers in Nutrition winter jujube slices drying texture properties microstructure comprehensive balance method matrix analysis method |
| title | Optimization of drying parameters and texture properties of winter jujube slices by radio frequency combined with hot air |
| title_full | Optimization of drying parameters and texture properties of winter jujube slices by radio frequency combined with hot air |
| title_fullStr | Optimization of drying parameters and texture properties of winter jujube slices by radio frequency combined with hot air |
| title_full_unstemmed | Optimization of drying parameters and texture properties of winter jujube slices by radio frequency combined with hot air |
| title_short | Optimization of drying parameters and texture properties of winter jujube slices by radio frequency combined with hot air |
| title_sort | optimization of drying parameters and texture properties of winter jujube slices by radio frequency combined with hot air |
| topic | winter jujube slices drying texture properties microstructure comprehensive balance method matrix analysis method |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2024.1523078/full |
| work_keys_str_mv | AT yangli optimizationofdryingparametersandtexturepropertiesofwinterjujubeslicesbyradiofrequencycombinedwithhotair AT yangli optimizationofdryingparametersandtexturepropertiesofwinterjujubeslicesbyradiofrequencycombinedwithhotair AT yangli optimizationofdryingparametersandtexturepropertiesofwinterjujubeslicesbyradiofrequencycombinedwithhotair AT chenyanyang optimizationofdryingparametersandtexturepropertiesofwinterjujubeslicesbyradiofrequencycombinedwithhotair AT chenyanyang optimizationofdryingparametersandtexturepropertiesofwinterjujubeslicesbyradiofrequencycombinedwithhotair AT chenyanyang optimizationofdryingparametersandtexturepropertiesofwinterjujubeslicesbyradiofrequencycombinedwithhotair AT shuaitaocao optimizationofdryingparametersandtexturepropertiesofwinterjujubeslicesbyradiofrequencycombinedwithhotair AT shuaitaocao optimizationofdryingparametersandtexturepropertiesofwinterjujubeslicesbyradiofrequencycombinedwithhotair AT shuaitaocao optimizationofdryingparametersandtexturepropertiesofwinterjujubeslicesbyradiofrequencycombinedwithhotair AT ruijieguan optimizationofdryingparametersandtexturepropertiesofwinterjujubeslicesbyradiofrequencycombinedwithhotair AT ruijieguan optimizationofdryingparametersandtexturepropertiesofwinterjujubeslicesbyradiofrequencycombinedwithhotair AT ruijieguan optimizationofdryingparametersandtexturepropertiesofwinterjujubeslicesbyradiofrequencycombinedwithhotair AT bowenzhang optimizationofdryingparametersandtexturepropertiesofwinterjujubeslicesbyradiofrequencycombinedwithhotair AT bowenzhang optimizationofdryingparametersandtexturepropertiesofwinterjujubeslicesbyradiofrequencycombinedwithhotair AT bowenzhang optimizationofdryingparametersandtexturepropertiesofwinterjujubeslicesbyradiofrequencycombinedwithhotair AT xuedongyao optimizationofdryingparametersandtexturepropertiesofwinterjujubeslicesbyradiofrequencycombinedwithhotair AT xuedongyao optimizationofdryingparametersandtexturepropertiesofwinterjujubeslicesbyradiofrequencycombinedwithhotair AT xuedongyao optimizationofdryingparametersandtexturepropertiesofwinterjujubeslicesbyradiofrequencycombinedwithhotair AT qiangwang optimizationofdryingparametersandtexturepropertiesofwinterjujubeslicesbyradiofrequencycombinedwithhotair AT qiangwang optimizationofdryingparametersandtexturepropertiesofwinterjujubeslicesbyradiofrequencycombinedwithhotair AT qiangwang optimizationofdryingparametersandtexturepropertiesofwinterjujubeslicesbyradiofrequencycombinedwithhotair AT wanchengdong optimizationofdryingparametersandtexturepropertiesofwinterjujubeslicesbyradiofrequencycombinedwithhotair AT wanchengdong optimizationofdryingparametersandtexturepropertiesofwinterjujubeslicesbyradiofrequencycombinedwithhotair AT wanchengdong optimizationofdryingparametersandtexturepropertiesofwinterjujubeslicesbyradiofrequencycombinedwithhotair AT yonghuang optimizationofdryingparametersandtexturepropertiesofwinterjujubeslicesbyradiofrequencycombinedwithhotair AT yonghuang optimizationofdryingparametersandtexturepropertiesofwinterjujubeslicesbyradiofrequencycombinedwithhotair AT yonghuang optimizationofdryingparametersandtexturepropertiesofwinterjujubeslicesbyradiofrequencycombinedwithhotair |