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Insight into the Effects of Drying Methods on Lanzhou Lily Rehydration
This study investigated the effects of drying methods (hot air drying (HAD), microwave vacuum drying (MVD), and vacuum freeze drying (VFD)) on the rehydration performance (RP) of dried Lanzhou lily scales (LLS). Rehydration rate and water migration showed that MVD had the best RP, followed by VFD, w...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10178363/ https://www.ncbi.nlm.nih.gov/pubmed/37174354 http://dx.doi.org/10.3390/foods12091817 |
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author | Zhang, Xinyu Xue, Lu Wu, Zijian Zhang, Wen Zhang, Han Zhao, Cuiyu Liu, Dandan |
author_facet | Zhang, Xinyu Xue, Lu Wu, Zijian Zhang, Wen Zhang, Han Zhao, Cuiyu Liu, Dandan |
author_sort | Zhang, Xinyu |
collection | PubMed |
description | This study investigated the effects of drying methods (hot air drying (HAD), microwave vacuum drying (MVD), and vacuum freeze drying (VFD)) on the rehydration performance (RP) of dried Lanzhou lily scales (LLS). Rehydration rate and water migration showed that MVD had the best RP, followed by VFD, while HAD had the worst. The results of additional morphology observation using scanning electron microscopy (SEM) and micro X-ray computed tomography (CT) imaging showed that both MVD and VFD created more channels in more porous structures, which facilitated their better RP than that by HAD. The results also revealed the spatial structure diversity (including pores, channels size, and internal network) of each dried Lanzhou lily scale group. In addition, studies analyzed how drying techniques affected the physiochemical properties of lily starch, including its water solubility, pasting profiles, and starch particle morphology. The findings indicated that when MVD was in operation, partial gelatinization in lily starch was brought about by thermal effects, allowing MVDS crystals to change from B-type to V-type and causing MVDS to have better water absorption ability. Consequently, despite the fact that MVD’s desiccated lilies have a lower porous structure and thinner channels than VFD’s, MVD has a higher RP than VFD. |
format | Online Article Text |
id | pubmed-10178363 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-101783632023-05-13 Insight into the Effects of Drying Methods on Lanzhou Lily Rehydration Zhang, Xinyu Xue, Lu Wu, Zijian Zhang, Wen Zhang, Han Zhao, Cuiyu Liu, Dandan Foods Article This study investigated the effects of drying methods (hot air drying (HAD), microwave vacuum drying (MVD), and vacuum freeze drying (VFD)) on the rehydration performance (RP) of dried Lanzhou lily scales (LLS). Rehydration rate and water migration showed that MVD had the best RP, followed by VFD, while HAD had the worst. The results of additional morphology observation using scanning electron microscopy (SEM) and micro X-ray computed tomography (CT) imaging showed that both MVD and VFD created more channels in more porous structures, which facilitated their better RP than that by HAD. The results also revealed the spatial structure diversity (including pores, channels size, and internal network) of each dried Lanzhou lily scale group. In addition, studies analyzed how drying techniques affected the physiochemical properties of lily starch, including its water solubility, pasting profiles, and starch particle morphology. The findings indicated that when MVD was in operation, partial gelatinization in lily starch was brought about by thermal effects, allowing MVDS crystals to change from B-type to V-type and causing MVDS to have better water absorption ability. Consequently, despite the fact that MVD’s desiccated lilies have a lower porous structure and thinner channels than VFD’s, MVD has a higher RP than VFD. MDPI 2023-04-27 /pmc/articles/PMC10178363/ /pubmed/37174354 http://dx.doi.org/10.3390/foods12091817 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Zhang, Xinyu Xue, Lu Wu, Zijian Zhang, Wen Zhang, Han Zhao, Cuiyu Liu, Dandan Insight into the Effects of Drying Methods on Lanzhou Lily Rehydration |
title | Insight into the Effects of Drying Methods on Lanzhou Lily Rehydration |
title_full | Insight into the Effects of Drying Methods on Lanzhou Lily Rehydration |
title_fullStr | Insight into the Effects of Drying Methods on Lanzhou Lily Rehydration |
title_full_unstemmed | Insight into the Effects of Drying Methods on Lanzhou Lily Rehydration |
title_short | Insight into the Effects of Drying Methods on Lanzhou Lily Rehydration |
title_sort | insight into the effects of drying methods on lanzhou lily rehydration |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10178363/ https://www.ncbi.nlm.nih.gov/pubmed/37174354 http://dx.doi.org/10.3390/foods12091817 |
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