Dried Jujube Slice moisture meter|Quality analysis and pectin characteristics of winter jujube : advice Abstract. The research aims to investigate the impact of microwave coupled with pulsed vacuum drying (MPVD) at different pulsed vacuum ratios on the drying characteristics .
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A real-time monitoring system of quality indexes of jujube slices drying process was established and studied. The system can control the drying parameter temperature, humidity, and wind . To make the detection of moisture content and color change in jujube slices more convenient and without interrupting the drying process, a real‐time detection system was established.jujube slices. Not only good-looking appearance, but also health and hygiene are required. Quality indicators of jujube slices can be divided into two categories: sensory indicators and .
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: The real-time monitoring and prediction system for quality attributes of jujube slices during the drying process was designed to solve the problem of destructive and inconvenient of the . The hygrometer which is a part of the portable photosynthesis measurement system (Li-6400, Li-COR Corporation, USA) detects the inlet and outlet air humidity, and then .
Abstract. The research aims to investigate the impact of microwave coupled with pulsed vacuum drying (MPVD) at different pulsed vacuum ratios on the drying characteristics .In this study, jujube slices were dried as thin-layers with thickness of 3 mm and 5 mm in the ranges of 50–90 °C of drying temperature in a convective dryer. The efect of temperature and . In the present study, drying kinetics of jujube slices during HA and SMIR drying at 60, 70, 80 and 90 °C were investigated, quality attributes such as color, vitamin C (VC), total .
Color is the most direct sensory quality different vacuum conditions, establishing a pre. indicator of dry products among the sensory in diction model for the chlorophyll content based. dexes and .The real-time monitoring and prediction system for quality attributes of jujube slices during the drying process was designed to solve the problem of destructive and inconvenient of the .
Once the jujube slices are dry and have a leathery texture, you need to store them properly to keep them tasting great. An airtight container, like a glass jar or plastic box, is perfect. It keeps out moisture, air, and light, which all can ruin . Compared to other pretreated samples and the control, freeze-dried jujube slices pretreated with HPCD showed the least degradation (4.93%) of cyclic adenosine monophosphate (cAMP), the highest . What Is Dried Jujube Good For? Dried jujube fruit has a long shelf life, and just like the fresh fruit, it can be used in various ways. Here are some ideas for you to try: Snacking: Dried jujube makes for a nutritious and .quality attributes (color, moisture content) of jujube slices. The results can be used as a reference for the real-time monitoring of the changes in quality attributes in the drying process of jujube slices and other fruits and vegetables. 2 Materials and methods 2.1 Jujube slice samples Fresh winter jujube was purchased in Shihezi Comprehensive
The study demonstrates that RF treatment reduces drying time, enhances internal temperature, promotes consistent heat and mass transfer, and accelerates moisture diffusion in jujube slices. The time required to dry jujube slices from initial moisture content to 7% (wet basis, wb) was 580, 380, 360, 270 min and 480, 240, 180, 90 min at 60, 70, 80, 90 °C in HA and SMIR drying, respectively. Drying time used in SMIR drying was 33∼83% of that in HA drying at the same drying temperature.
The study demonstrates that RF treatment reduces drying time, enhances internal temperature, promotes consistent heat and mass transfer, and accelerates moisture diffusion in jujube slices. Furthermore, the later the RF treatment is applied, the greater the increase in internal temperature and the faster the decrease in moisture content.
Macroscopic state diagram showed that critical moisture content of jujube slices dried by HPD which glass transition would happen at 25 °C was 0.061 g/g. Discover the world's research 25+ million . To discriminate the aroma-active compounds in dried jujube slices through microwave-dried treatments and understand their sensory attributes, odor activity value (OAV) and detection frequency analysis (DFA) combined with sensory analysis and analyzed through partial least squares regression analysis (PLSR) were used collaboratively. A total of 21 major .: The real-time monitoring and prediction system for quality attributes of jujube slices during the drying process was designed to solve the problem of destructive and inconvenient of the traditional quality detection method and realize quality online monitoring. Firstly, machine vision and automatic weighing were employed to monitor the color and moisture content changes of .
May, 2022 Cao Y X, et al. Real-time monitoring system for quality monitoring of jujube slice during drying process Vol. 15 No. 3 235 Section snippets Materials and reagents. Fresh jujube (Zizyphus jujuba cv. Zhanhuadongzao) samples were harvested in October, 2013, from Shangdong Province, China.The average initial moisture content of jujube samples was 2.98 g/g expressed in dry basis (db), as measured by drying in the oven at 105 °C until the difference between two . The dried jujube slices were sealed and stored, and then heated to the target temperature in a moisture bath, sh3-type probe was inserted into the multi-layer jujube slices to ensure that there was no gap between the jujube slices, and the probe was completely inserted into the jujube slices, with the tail end not exposed to air.
The dry basis moisture ratio (MR) of winter jujube slices during experiments was calculated using the following formula: MR = M t – M 0 (1) where: M 0 – initial dry basis moisture content (g/g . Fig. 3 showed the curve of water content and effective moisture diffusivity (D eff) value with drying time of jujube slices dried at 60 °C. D eff presented a decreasing trend with the decreasing of moisture content during drying process. It may relate to the destruction of the cytoskeleton which led to the case-hardening and shrinkage of the sample hence the mass .A consistent and gentle heat is necessary to evaporate the moisture from the fruit slowly. This slow removal of moisture is what creates the perfect dried jujube, with concentrated flavors and the ideal chewy texture. If your oven .
the moisture content of winter jujube slices was less than 12%. The specific experimental arrangement is shown in Table 1; each group of experiments was performed three times. Calculation method. The dry basis moisture ratio (MR) of winter jujube slices during experiments was calculated using the following formula: MR = M t – M 0 (1) where: M 0
Dried jujube slices are mostly prepared—including cleaning, coring, and slicing—from naturally dried jujube (about 30% moisture content). The main drying techniques include hot air, microwave, freeze, variable temperature, and pressure differential expansion drying . Microwave drying is a widely applied method in the food industry, with .Download scientific diagram | Moisture absorption rate detection principle of dried jujube slice. from publication: Microstructure Analysis and Quality Evaluation of Jujube Slices Dried by Hot Air .
About The Jujube. The fruit itself is small, about the size of a large olive. And each fruit contains a sharp pit, pointed on both ends. In researching different ways to preserve them I found that the preferred method was either by making into Jujube butter or by dehydrating. Jujube slices were pretreated by cold plasma for 15, 30, and 60 s on each side, followed by hot air drying at 50, 60, and 70 °C. Scanning electron microscopy investigation indicated that the application of cold plasma significantly changed the surface topography of jujube slice by etching larger cavities, which can facilitate moisture transfer and . Drying, as a liquid–solid separation process, is one of the most widely used methods for reducing the moisture content of porous materials (often biopolymers) so as to reduce the costs of packaging, transportation, storage, and preservation [1].It commonly involves removal of moisture via a simultaneous mass and heat transfer process [2].Drying is also .easy to eat. Additionally, jujube slices provide good economic benefits and broad prospects for development [5]. Dried jujube slices are mostly prepared—including cleaning, coring, and slicing—from naturally dried jujube (about 30% moisture content). The main drying
Summary Drying characteristics of whole fruit was studied as distinct from fruit slices. Taking Chinese jujube as an example, shrinkage, density, vitamin C, colour and rehydration of whole fruit were measured in hot-air drying at 50, 60 and 70 °C. Unlike fruit slices or lumps where shrinkage volume typically equals the volume of removed water, volumetric . Soak the slices for a few minutes and then pat them dry with a paper towel. Step 3: Arrange the Fruit Slices Place your fruit slices in a single layer in the air fryer basket or on the air fryer racks if you’re using an air fryer oven. Ensure there’s enough space between the slices for good air circulation. How To Make Jujube Tea From Dried Fruit. The process of making this traditional Chinese beverage can be divided into two parts: preparing the dry ingredients and making the tea. . Slice 2 inches of fresh ginger. If you're using ginger powder, prepare ¼ teaspoon of it. The general rule is that ⅛ teaspoon of ginger powder equals 1 inch of .
the moisture content of winter jujube slices was less than 12%. The specific experimental arrangement is shown in Table 1; each group of experiments was performed three times. Calculation method. The dry basis moisture ratio (MR) of winter jujube slices during experiments was calculated using the following formula: MR = M t – M 0 (1) where: M 0
The effects of drying parameters on drying characteristics
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Dried Jujube Slice moisture meter|Quality analysis and pectin characteristics of winter jujube