Effects of microwave power on moisture migration and quality of persimmon slices during microwave intermittent drying

Authors

QIN Yan-ting, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China; School of Food and Bioengineering, Hezhou University, Hezhou, Guangxi 542899, China
DUAN Zhen-hua, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China; School of Food and Bioengineering, Hezhou University, Hezhou, Guangxi 542899, China
WEI Zhen-zhen, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China; School of Food and Bioengineering, Hezhou University, Hezhou, Guangxi 542899, China
ZHOU Si-yun, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China; School of Food and Bioengineering, Hezhou University, Hezhou, Guangxi 542899, China
TANG Xiao-xian, School of Food and Bioengineering, Hezhou University, Hezhou, Guangxi 542899, China

Abstract

Objective: The effects of microwave intermittent drying on water dynamics and microstructure of persimmon slices were studied. Methods: Different microwave power （280, 350, 420, 490 and 560 W） were selected to dry the persimmon slices intermittently. The moisture dynamics and migration of persimmon slices during drying were monitored, and the color, texture and microstructure of persimmon slices were analyzed. Results: There were three obvious water peaks corresponding to bound water （T₂₁）, immobilized water T₂₂） and free water （T₂₃） in fresh persimmon. With the increase of drying time, the transverse relaxation time of immobilized water and free water decreased significantly. The values of L^*, a^* and b^*decreased significantly with the increase of microwave power. The ΔE, hardness, elasticity and chewiness increased with the increase of microwave power. With the increase of microwave power, the shrinkage and collapse of persimmon slices become more and more obvious. Conclusion: Lower microwave power can get better quality dried persimmon products.

Publication Date

10-28-2021

First Page

1

Last Page

5,78

DOI

10.13652/j.issn.1003-5788.2021.10.001

Recommended Citation

Yan-ting, QIN; Zhen-hua, DUAN; Zhen-zhen, WEI; Si-yun, ZHOU; and Xiao-xian, TANG (2021) "Effects of microwave power on moisture migration and quality of persimmon slices during microwave intermittent drying," Food and Machinery: Vol. 37: Iss. 10, Article 1.
DOI: 10.13652/j.issn.1003-5788.2021.10.001
Available at: https://www.ifoodmm.cn/journal/vol37/iss10/1

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