Effects of Drying Methods on Drying Characteristics, Quality and Microstructure of Xinjiang Instant Dough Slice in Soup
The dough slice was cooked by steam microwave, the influences of microwave drying (MD), hot air drying (HD), microwave-hot air combined drying (MD-HAD), microwave-vacuum combined drying (MVD) and vacuum-freeze combined drying (VD-FD) on the drying characteristics, shear force, boiling characteristic...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Wenqian FU [verfasserIn] Yujia BAI [verfasserIn] Kaisheng WANG [verfasserIn] Zuoshan FENG [verfasserIn] Yuming LIU [verfasserIn] Tingting HUANG [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Chinesisch |
| Erschienen: |
2022 |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
In: Shipin gongye ke-ji - The editorial department of Science and Technology of Food Industry, 2022, 43(2022), 7, Seite 170-180 |
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| Übergeordnetes Werk: |
volume:43 ; year:2022 ; number:7 ; pages:170-180 |
| Links: |
|---|
| DOI / URN: |
10.13386/j.issn1002-0306.2021060251 |
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| Katalog-ID: |
DOAJ020271611 |
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| 520 | |a The dough slice was cooked by steam microwave, the influences of microwave drying (MD), hot air drying (HD), microwave-hot air combined drying (MD-HAD), microwave-vacuum combined drying (MVD) and vacuum-freeze combined drying (VD-FD) on the drying characteristics, shear force, boiling characteristics, microstructure and organoleptic evaluation of the dough slice were researched. The results indicated that the water loss rate of the dough slice was MVD<MD<MD-HAD<HD, and the drying of the dough slice of MVD was completed in only 30 min under the conditions of minimum power, maximum load and vacuum degree. According to the shear force and boiling characteristics, MD was a better drying method, and the rehydration time was only 359.667 s. According to the microstructure, the quality of the dough slice was as following: VD-FD<MD<MVD<HD<MD-HAD. The cross section of MD dough slice had more and larger voids, which was favorable for shortening the rehydration time. The cross section of VD-FD dough slice had less voids, the size was uniform, and the distribution was uniform. According to the comprehensive sensory evaluation, the palatability, toughness, viscosity and comprehensive sensory score of MD dough slice are relatively high, indicating its good quality. | ||
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10.13386/j.issn1002-0306.2021060251 doi (DE-627)DOAJ020271611 (DE-599)DOAJ7ece0fd6494847a1a0cc010af5cd03e1 DE-627 ger DE-627 rakwb chi TP368-456 Wenqian FU verfasserin aut Effects of Drying Methods on Drying Characteristics, Quality and Microstructure of Xinjiang Instant Dough Slice in Soup 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The dough slice was cooked by steam microwave, the influences of microwave drying (MD), hot air drying (HD), microwave-hot air combined drying (MD-HAD), microwave-vacuum combined drying (MVD) and vacuum-freeze combined drying (VD-FD) on the drying characteristics, shear force, boiling characteristics, microstructure and organoleptic evaluation of the dough slice were researched. The results indicated that the water loss rate of the dough slice was MVD<MD<MD-HAD<HD, and the drying of the dough slice of MVD was completed in only 30 min under the conditions of minimum power, maximum load and vacuum degree. According to the shear force and boiling characteristics, MD was a better drying method, and the rehydration time was only 359.667 s. According to the microstructure, the quality of the dough slice was as following: VD-FD<MD<MVD<HD<MD-HAD. The cross section of MD dough slice had more and larger voids, which was favorable for shortening the rehydration time. The cross section of VD-FD dough slice had less voids, the size was uniform, and the distribution was uniform. According to the comprehensive sensory evaluation, the palatability, toughness, viscosity and comprehensive sensory score of MD dough slice are relatively high, indicating its good quality. dough slice in soup drying method drying characteristics shear stress boiling characteristics microstructure organoleptic evaluation Food processing and manufacture Yujia BAI verfasserin aut Kaisheng WANG verfasserin aut Zuoshan FENG verfasserin aut Yuming LIU verfasserin aut Tingting HUANG verfasserin aut In Shipin gongye ke-ji The editorial department of Science and Technology of Food Industry, 2022 43(2022), 7, Seite 170-180 (DE-627)DOAJ000150428 10020306 nnns volume:43 year:2022 number:7 pages:170-180 https://doi.org/10.13386/j.issn1002-0306.2021060251 kostenfrei https://doaj.org/article/7ece0fd6494847a1a0cc010af5cd03e1 kostenfrei http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021060251 kostenfrei https://doaj.org/toc/1002-0306 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA AR 43 2022 7 170-180 |
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10.13386/j.issn1002-0306.2021060251 doi (DE-627)DOAJ020271611 (DE-599)DOAJ7ece0fd6494847a1a0cc010af5cd03e1 DE-627 ger DE-627 rakwb chi TP368-456 Wenqian FU verfasserin aut Effects of Drying Methods on Drying Characteristics, Quality and Microstructure of Xinjiang Instant Dough Slice in Soup 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The dough slice was cooked by steam microwave, the influences of microwave drying (MD), hot air drying (HD), microwave-hot air combined drying (MD-HAD), microwave-vacuum combined drying (MVD) and vacuum-freeze combined drying (VD-FD) on the drying characteristics, shear force, boiling characteristics, microstructure and organoleptic evaluation of the dough slice were researched. The results indicated that the water loss rate of the dough slice was MVD<MD<MD-HAD<HD, and the drying of the dough slice of MVD was completed in only 30 min under the conditions of minimum power, maximum load and vacuum degree. According to the shear force and boiling characteristics, MD was a better drying method, and the rehydration time was only 359.667 s. According to the microstructure, the quality of the dough slice was as following: VD-FD<MD<MVD<HD<MD-HAD. The cross section of MD dough slice had more and larger voids, which was favorable for shortening the rehydration time. The cross section of VD-FD dough slice had less voids, the size was uniform, and the distribution was uniform. According to the comprehensive sensory evaluation, the palatability, toughness, viscosity and comprehensive sensory score of MD dough slice are relatively high, indicating its good quality. dough slice in soup drying method drying characteristics shear stress boiling characteristics microstructure organoleptic evaluation Food processing and manufacture Yujia BAI verfasserin aut Kaisheng WANG verfasserin aut Zuoshan FENG verfasserin aut Yuming LIU verfasserin aut Tingting HUANG verfasserin aut In Shipin gongye ke-ji The editorial department of Science and Technology of Food Industry, 2022 43(2022), 7, Seite 170-180 (DE-627)DOAJ000150428 10020306 nnns volume:43 year:2022 number:7 pages:170-180 https://doi.org/10.13386/j.issn1002-0306.2021060251 kostenfrei https://doaj.org/article/7ece0fd6494847a1a0cc010af5cd03e1 kostenfrei http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021060251 kostenfrei https://doaj.org/toc/1002-0306 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA AR 43 2022 7 170-180 |
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10.13386/j.issn1002-0306.2021060251 doi (DE-627)DOAJ020271611 (DE-599)DOAJ7ece0fd6494847a1a0cc010af5cd03e1 DE-627 ger DE-627 rakwb chi TP368-456 Wenqian FU verfasserin aut Effects of Drying Methods on Drying Characteristics, Quality and Microstructure of Xinjiang Instant Dough Slice in Soup 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The dough slice was cooked by steam microwave, the influences of microwave drying (MD), hot air drying (HD), microwave-hot air combined drying (MD-HAD), microwave-vacuum combined drying (MVD) and vacuum-freeze combined drying (VD-FD) on the drying characteristics, shear force, boiling characteristics, microstructure and organoleptic evaluation of the dough slice were researched. The results indicated that the water loss rate of the dough slice was MVD<MD<MD-HAD<HD, and the drying of the dough slice of MVD was completed in only 30 min under the conditions of minimum power, maximum load and vacuum degree. According to the shear force and boiling characteristics, MD was a better drying method, and the rehydration time was only 359.667 s. According to the microstructure, the quality of the dough slice was as following: VD-FD<MD<MVD<HD<MD-HAD. The cross section of MD dough slice had more and larger voids, which was favorable for shortening the rehydration time. The cross section of VD-FD dough slice had less voids, the size was uniform, and the distribution was uniform. According to the comprehensive sensory evaluation, the palatability, toughness, viscosity and comprehensive sensory score of MD dough slice are relatively high, indicating its good quality. dough slice in soup drying method drying characteristics shear stress boiling characteristics microstructure organoleptic evaluation Food processing and manufacture Yujia BAI verfasserin aut Kaisheng WANG verfasserin aut Zuoshan FENG verfasserin aut Yuming LIU verfasserin aut Tingting HUANG verfasserin aut In Shipin gongye ke-ji The editorial department of Science and Technology of Food Industry, 2022 43(2022), 7, Seite 170-180 (DE-627)DOAJ000150428 10020306 nnns volume:43 year:2022 number:7 pages:170-180 https://doi.org/10.13386/j.issn1002-0306.2021060251 kostenfrei https://doaj.org/article/7ece0fd6494847a1a0cc010af5cd03e1 kostenfrei http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021060251 kostenfrei https://doaj.org/toc/1002-0306 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA AR 43 2022 7 170-180 |
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10.13386/j.issn1002-0306.2021060251 doi (DE-627)DOAJ020271611 (DE-599)DOAJ7ece0fd6494847a1a0cc010af5cd03e1 DE-627 ger DE-627 rakwb chi TP368-456 Wenqian FU verfasserin aut Effects of Drying Methods on Drying Characteristics, Quality and Microstructure of Xinjiang Instant Dough Slice in Soup 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The dough slice was cooked by steam microwave, the influences of microwave drying (MD), hot air drying (HD), microwave-hot air combined drying (MD-HAD), microwave-vacuum combined drying (MVD) and vacuum-freeze combined drying (VD-FD) on the drying characteristics, shear force, boiling characteristics, microstructure and organoleptic evaluation of the dough slice were researched. The results indicated that the water loss rate of the dough slice was MVD<MD<MD-HAD<HD, and the drying of the dough slice of MVD was completed in only 30 min under the conditions of minimum power, maximum load and vacuum degree. According to the shear force and boiling characteristics, MD was a better drying method, and the rehydration time was only 359.667 s. According to the microstructure, the quality of the dough slice was as following: VD-FD<MD<MVD<HD<MD-HAD. The cross section of MD dough slice had more and larger voids, which was favorable for shortening the rehydration time. The cross section of VD-FD dough slice had less voids, the size was uniform, and the distribution was uniform. According to the comprehensive sensory evaluation, the palatability, toughness, viscosity and comprehensive sensory score of MD dough slice are relatively high, indicating its good quality. dough slice in soup drying method drying characteristics shear stress boiling characteristics microstructure organoleptic evaluation Food processing and manufacture Yujia BAI verfasserin aut Kaisheng WANG verfasserin aut Zuoshan FENG verfasserin aut Yuming LIU verfasserin aut Tingting HUANG verfasserin aut In Shipin gongye ke-ji The editorial department of Science and Technology of Food Industry, 2022 43(2022), 7, Seite 170-180 (DE-627)DOAJ000150428 10020306 nnns volume:43 year:2022 number:7 pages:170-180 https://doi.org/10.13386/j.issn1002-0306.2021060251 kostenfrei https://doaj.org/article/7ece0fd6494847a1a0cc010af5cd03e1 kostenfrei http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021060251 kostenfrei https://doaj.org/toc/1002-0306 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA AR 43 2022 7 170-180 |
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10.13386/j.issn1002-0306.2021060251 doi (DE-627)DOAJ020271611 (DE-599)DOAJ7ece0fd6494847a1a0cc010af5cd03e1 DE-627 ger DE-627 rakwb chi TP368-456 Wenqian FU verfasserin aut Effects of Drying Methods on Drying Characteristics, Quality and Microstructure of Xinjiang Instant Dough Slice in Soup 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The dough slice was cooked by steam microwave, the influences of microwave drying (MD), hot air drying (HD), microwave-hot air combined drying (MD-HAD), microwave-vacuum combined drying (MVD) and vacuum-freeze combined drying (VD-FD) on the drying characteristics, shear force, boiling characteristics, microstructure and organoleptic evaluation of the dough slice were researched. The results indicated that the water loss rate of the dough slice was MVD<MD<MD-HAD<HD, and the drying of the dough slice of MVD was completed in only 30 min under the conditions of minimum power, maximum load and vacuum degree. According to the shear force and boiling characteristics, MD was a better drying method, and the rehydration time was only 359.667 s. According to the microstructure, the quality of the dough slice was as following: VD-FD<MD<MVD<HD<MD-HAD. The cross section of MD dough slice had more and larger voids, which was favorable for shortening the rehydration time. The cross section of VD-FD dough slice had less voids, the size was uniform, and the distribution was uniform. According to the comprehensive sensory evaluation, the palatability, toughness, viscosity and comprehensive sensory score of MD dough slice are relatively high, indicating its good quality. dough slice in soup drying method drying characteristics shear stress boiling characteristics microstructure organoleptic evaluation Food processing and manufacture Yujia BAI verfasserin aut Kaisheng WANG verfasserin aut Zuoshan FENG verfasserin aut Yuming LIU verfasserin aut Tingting HUANG verfasserin aut In Shipin gongye ke-ji The editorial department of Science and Technology of Food Industry, 2022 43(2022), 7, Seite 170-180 (DE-627)DOAJ000150428 10020306 nnns volume:43 year:2022 number:7 pages:170-180 https://doi.org/10.13386/j.issn1002-0306.2021060251 kostenfrei https://doaj.org/article/7ece0fd6494847a1a0cc010af5cd03e1 kostenfrei http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021060251 kostenfrei https://doaj.org/toc/1002-0306 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA AR 43 2022 7 170-180 |
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TP368-456 Effects of Drying Methods on Drying Characteristics, Quality and Microstructure of Xinjiang Instant Dough Slice in Soup dough slice in soup drying method drying characteristics shear stress boiling characteristics microstructure organoleptic evaluation |
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Effects of Drying Methods on Drying Characteristics, Quality and Microstructure of Xinjiang Instant Dough Slice in Soup |
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Effects of Drying Methods on Drying Characteristics, Quality and Microstructure of Xinjiang Instant Dough Slice in Soup |
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Wenqian FU |
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Wenqian FU Yujia BAI Kaisheng WANG Zuoshan FENG Yuming LIU Tingting HUANG |
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effects of drying methods on drying characteristics, quality and microstructure of xinjiang instant dough slice in soup |
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TP368-456 |
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Effects of Drying Methods on Drying Characteristics, Quality and Microstructure of Xinjiang Instant Dough Slice in Soup |
| abstract |
The dough slice was cooked by steam microwave, the influences of microwave drying (MD), hot air drying (HD), microwave-hot air combined drying (MD-HAD), microwave-vacuum combined drying (MVD) and vacuum-freeze combined drying (VD-FD) on the drying characteristics, shear force, boiling characteristics, microstructure and organoleptic evaluation of the dough slice were researched. The results indicated that the water loss rate of the dough slice was MVD<MD<MD-HAD<HD, and the drying of the dough slice of MVD was completed in only 30 min under the conditions of minimum power, maximum load and vacuum degree. According to the shear force and boiling characteristics, MD was a better drying method, and the rehydration time was only 359.667 s. According to the microstructure, the quality of the dough slice was as following: VD-FD<MD<MVD<HD<MD-HAD. The cross section of MD dough slice had more and larger voids, which was favorable for shortening the rehydration time. The cross section of VD-FD dough slice had less voids, the size was uniform, and the distribution was uniform. According to the comprehensive sensory evaluation, the palatability, toughness, viscosity and comprehensive sensory score of MD dough slice are relatively high, indicating its good quality. |
| abstractGer |
The dough slice was cooked by steam microwave, the influences of microwave drying (MD), hot air drying (HD), microwave-hot air combined drying (MD-HAD), microwave-vacuum combined drying (MVD) and vacuum-freeze combined drying (VD-FD) on the drying characteristics, shear force, boiling characteristics, microstructure and organoleptic evaluation of the dough slice were researched. The results indicated that the water loss rate of the dough slice was MVD<MD<MD-HAD<HD, and the drying of the dough slice of MVD was completed in only 30 min under the conditions of minimum power, maximum load and vacuum degree. According to the shear force and boiling characteristics, MD was a better drying method, and the rehydration time was only 359.667 s. According to the microstructure, the quality of the dough slice was as following: VD-FD<MD<MVD<HD<MD-HAD. The cross section of MD dough slice had more and larger voids, which was favorable for shortening the rehydration time. The cross section of VD-FD dough slice had less voids, the size was uniform, and the distribution was uniform. According to the comprehensive sensory evaluation, the palatability, toughness, viscosity and comprehensive sensory score of MD dough slice are relatively high, indicating its good quality. |
| abstract_unstemmed |
The dough slice was cooked by steam microwave, the influences of microwave drying (MD), hot air drying (HD), microwave-hot air combined drying (MD-HAD), microwave-vacuum combined drying (MVD) and vacuum-freeze combined drying (VD-FD) on the drying characteristics, shear force, boiling characteristics, microstructure and organoleptic evaluation of the dough slice were researched. The results indicated that the water loss rate of the dough slice was MVD<MD<MD-HAD<HD, and the drying of the dough slice of MVD was completed in only 30 min under the conditions of minimum power, maximum load and vacuum degree. According to the shear force and boiling characteristics, MD was a better drying method, and the rehydration time was only 359.667 s. According to the microstructure, the quality of the dough slice was as following: VD-FD<MD<MVD<HD<MD-HAD. The cross section of MD dough slice had more and larger voids, which was favorable for shortening the rehydration time. The cross section of VD-FD dough slice had less voids, the size was uniform, and the distribution was uniform. According to the comprehensive sensory evaluation, the palatability, toughness, viscosity and comprehensive sensory score of MD dough slice are relatively high, indicating its good quality. |
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Effects of Drying Methods on Drying Characteristics, Quality and Microstructure of Xinjiang Instant Dough Slice in Soup |
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https://doi.org/10.13386/j.issn1002-0306.2021060251 https://doaj.org/article/7ece0fd6494847a1a0cc010af5cd03e1 http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021060251 https://doaj.org/toc/1002-0306 |
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Yujia BAI Kaisheng WANG Zuoshan FENG Yuming LIU Tingting HUANG |
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