Abstract：
:This study investigated the effects of microwave power density on effective moisture diffusion coefficient (Deff), glass transition temperature (Tg), gelatinization temperature (TP), physical and chemical qualities of lotus seeds during microwave vacuum drying. Deff increased by 42% and 127% at 15W/g and 20W/g, respectively, when compared with 10W/g. TP was negatively correlated with the relaxation times of T21 and T22, while Tg was negatively correlated with the relative areas A22. The rates of change of color were observed to be divided roughly into two periods, consisting of a rapid change caused by enzymatic browning and a slow change caused by non-enzymatic browning. An equation is provided to illustrate the relationship of k1 and k2 of Peleg's model depending on power density during rehydration kinetics. The samples at 20W/g exhibited the higher content of amino acid (540.19mg/100gd.b.) while lower starch (17.53g/100gd.b.).
journal_name
Food Chemjournal_title
Food chemistryauthors
Zhao Y,Jiang Y,Zheng B,Zhuang W,Zheng Y,Tian Ydoi
10.1016/j.foodchem.2017.01.141subject
Has Abstractpub_date
2017-08-01 00:00:00pages
167-176eissn
0308-8146issn
1873-7072pii
S0308-8146(17)30152-8journal_volume
228pub_type
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