Lihui Zhang

Jiangnan University

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Min Zhang

Jiangnan University

Yanwen Zhang

Eastern Liaoning University

Arun S. Mujumdar

McGill University

Yandi Zhang

Shandong University

Hongmei Gong

Southwest Hospital

Zhan Ding

Center for Excellence in Molecular Plant Sciences

Tianjun Chang

Henan Polytechnic University

Jingao Dong

Hebei Agricultural University

Zhao Ji-min

Changchun Normal University

Defang Shi

Ministry of Agriculture and Rural Affairs

Cooperative Institutions

Hebei Agricultural University

Northwest A&F University

Ministry of Agriculture and Rural Affairs

Chinese Academy of Sciences

Jiangnan University

Qingdao Agricultural University

China Agricultural University

Hubei Academy of Agricultural Sciences

Sichuan University

State Key Laboratory of Food Science and Technology

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Developing radio frequency-vacuum drying for kiwifruits

2018 Detroit, Michigan July 29 - August 1, 2018 (2018)

Xu Zhou Rui Li Lihui Zhang Shaojin Wang

Abstract. To overcome main disadvantages of conventional drying methods, such as long drying time, low energy efficiency and poor product quality, developing an effective drying method is a major postharvest processing concern in the fruit and vegetable industry. The purpose of this research was to explore possible application of radio frequency (RF) vacuum technology for drying kiwifruit slices. A 27.12 MHz, 3 kW RF-vacuum drying system was used to study drying characteristics and quality attributes of the kiwifruits. The results showed that the electrode gap, vacuum pressure and sample thickness had great effects on the RF-vacuum drying. The optimal RF-vacuum drying protocol of kiwifruits was obtained with the electrode gap of 60 mm, vacuum pressure of 0.02 MPa and sample thickness of 8 mm based on acceptable drying rate, stable temperature and avoiding arcing. The RF-vacuum drying was associated with internal heating and rapid drying, resulting in 65% reduction of hot air drying (60ÂºC) time. Moreover, kiwifruits dehydrated by RF-vacuum drying were characterized by significantly smaller color change, higher vitamin C content and higher rehydration capacity compared with hot air dried samples (P<0.05). Although a non-uniform drying existed in the single kiwifruit slice, RF-vacuum drying achieved a relatively uniform moisture distribution among samples. Therefore, RF-vacuum drying process may provide an effective, practical and high-quality dehydration method for kiwifruits with acceptable drying uniformity.

Vacuum drying

10.13031/aim.201800599

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Citations (0)

Structural determinants of imidacloprid-based nicotinic acetylcholine receptor inhibitors identified using 3D-QSAR, docking and molecular dynamics

Journal of Molecular Modeling (2011)

Qinfan Li Xiangya Kong Zhengtao Xiao Lihui Zhang Fangfang Wang

Docking (animal)

Neonicotinoid

10.1007/s00894-011-1293-z

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Citations (11)

Biocontrol effect of <I>Lysobacter antibioticus</I> 06-4 on soft rot pathogen of <I>Amorphophallus konjac</I> its mechanism

JOURNAL OF HUNAN AGRICULTURAL UNIVERSITY (2011)

Lihui Zhang Yongji Wang Lin Liao Guanghai Ji

Amorphophallus

10.3724/sp.j.1238.2011.00286

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Citations (2)

新疆ウイグル自治区(中国)からのクミスから分離したLactobacillus crustorum MN047により産生される新規バクテリオシンの精製と特性化【Powered by NICT】

Journal of Dairy Science (2016)

Lanhua Yi Dang Ying Wu Jingli Lihui Zhang Xiaojiao Liu

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Synergistic antibacterial mechanism of different essential oils and their effect on quality attributes of ready-to-eat pakchoi (Brassica campestris L. ssp. chinensis)

International Journal of Food Microbiology (2022)

Lihui Zhang Min Zhang Ronghua Ju Arun S. Mujumdar Kun Liu

Membrane permeability

10.1016/j.ijfoodmicro.2022.109845

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Citations (15)

Structures of the Dormancy Modules on Puccinellia tenuiflora Populations in Alkalinized Meadow in the Songnen Plains of China

Lihui Zhang Zhao Ji-min Yang Yun-fei

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The Herbicidal Activity of Mutant Isolates from Botrytis cinerea

Agricultural Sciences in China (2006)

Jinlin Zhang Lihui Zhang Yingchao Liu Juan Ma Chuan Li

Digitaria sanguinalis

Petroleum ether

10.1016/s1671-2927(06)60102-8

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Citations (5)

Effects of ultrasound and ultra-high pressure pretreatments on volatile and taste compounds of vacuum-freeze dried strawberry slice

LWT (2022)

Chao Wang Lihui Zhang Yu Qiao Li Liao Defang Shi

The influences of ultra-high pressure (UHP), ultrasound (US) and their combination (UHP-US) assisted vacuum-freeze drying on volatile and taste compounds of strawberry slices were analyzed by GC-MS, HS-GC-IMS, HPLC, E-tongue as well as sensory analysis. Three pretreatments of vacuum-freeze dried strawberry slices could increase the concentrations of characteristic volatile compounds (hexanoates and 2,5-dimethyl-4-methoxy-3(2H)-furanone), especially UHP-US (P < 0.05) sample, the increase of compounds associated with floral, fruity and sweet notes. Meanwhile, these pretreatments would ameliorate the taste of dried strawberry slices, individual sugars (glucose and fructose) increased, while the organic acids (malic acid and citric acid) contents decreased, which was consistent with the result of E-tongue. On the other hand, the taste of US sample was better than other samples, the glucose and fructose content (sweetness) of US sample increased by 19.42%, 23.51%, respectively, whereas the malic acid content (sourness) was decreased for 5.03%. All in all, US pretreatment would help to better improve the critical flavors for vacuum-freeze dried strawberry slices.

Sweetness

Malic acid

Maltodextrin

Dried fruit

Electronic tongue

Fragaria

10.1016/j.lwt.2022.113232

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Citations (31)

中性単糖類の同時定量法の改良とガスクロマトグラフィーによるウロン酸【Powered by NICT】

Food Chemistry (2017)

Xin Wang Lihui Zhang Wu Jingli Xu Weiqi Wang Xiaoqin