کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4909117 | 1427094 | 2017 | 33 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effects of drying methods on starch crystallinity of gelatinized foxtail millet (α-millet) and its eating quality
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کلمات کلیدی
RVARehydration - آب شدن مجددrapid visco analyzer - تجزیه کننده ویسکوز سریعHAD - داشته استDrying methods - روش های خشک کردنFTIR - طیف سنج مادون قرمزFourier transform infrared spectrometry - طیف سنجی مادون قرمز تبدیل فوریهMoisture content - محتوای رطوبتSEM - مدل معادلات ساختاری / میکروسکوپ الکترونی روبشیScanning electron microscopy - میکروسکوپ الکترونی روبشیXRD - پراش اشعه ایکسX-ray diffraction - پراش اشعه ایکس
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The present study analyzed the effects of drying methods, namely freeze drying (FD), hot air drying (HAD) and microwave drying (MD), on the eating quality of gelatinized millet (α-millet) products and the reasons for quality deterioration. Results showed that HAD and MD both led to remarkable deterioration as indicated by slow rehydration and hardened mouthfeel compared to FD. Based on analyses of the microstructures and hydration properties of α-millet as well as the crystallinity of starch therein, the deterioration was ascribed not only to the great shrinkage of dried products but also to starch crystallization caused by HAD and MD. The crystallization was more readily to occur when the material was dried by high-temperature approaches to a moderate or low moisture content (<46%), resulting in the development of V-type crystalline structure, which greatly restricted the hydration properties of pregelatinized millet starch as well as fast rehydration of dried products.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 207, August 2017, Pages 81-89
Journal: Journal of Food Engineering - Volume 207, August 2017, Pages 81-89
نویسندگان
Ruican Wang, Chen Chen, Shuntang Guo,