Study on the splitting by hot-air drying of Camellia oleifera fruit-Reference-Cited by-同舟云学术

Study on the splitting by hot-air drying of Camellia oleifera fruit

Published:2021-12-14 Issue:0 Volume:0 Page:
ISSN:1556-3758
Container-title:International Journal of Food Engineering
language:en
Short-container-title:

Author:

Wang Fenghe¹^ORCID,Liu Zongxin¹,Ding Yechun²,Yang Deyong³

Affiliation:

1. Jiangsu University of Science and Technology , Zhenjiang , China

2. Gannan Medical University , Zhenjiang , China

3. Department of Agricultural Engineering , College of Engineering, China Agricultural University , Beijing 100083 , China

Abstract

Abstract In order to explore the feasibility of hot air splitting of Camellia oleifera fruit, the effect of hot air temperature on peel splitting, the moisture state and moisture migration in peel, the peel microstructure and the seed color were studied. The results showed that higher hot air temperature could accelerate the splitting rate, the optimum temperature for splitting C. oleifera fruit was 90–110 °C considering the seed quality. Page model was the most suitable for describing the drying kinetic characteristics of C. oleifera fruit. Nuclear magnetic resonance (NMR) revealed the changing of the dehydration rate, the migration rate of bound water, immobilized water and free water in peel during hot air drying. The expansion of micro-channels in peel was conducive to moisture migration in the early splitting stage, but microstructure damaged in the late splitting stage accompanied by loose disorder of micro pores, serious shrinkage and deformation of peel.

Publisher

Walter de Gruyter GmbH

Subject

Engineering (miscellaneous),Food Science,Biotechnology

Link

https://www.degruyter.com/document/doi/10.1515/ijfe-2020-0296/pdf

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