Influence of microwave vacuum drying on glass transition temperature, gelatinization temperature, physical and chemical qualities of lotus seeds.
This study investigated the effects of microwave power density on effective moisture diffusion coefficient (Deff), glass transition temperature (Tg), gelatinization temperature (TP), physical and chemical qualities of lotus seeds during microwave vacuum drying. Deffincreased by 42% and 127% at 15W/g and 20W/g, respectively, when compared with 10W/g. TPwas negatively correlated with the relaxation times of T21and T22, while Tgwas negatively correlated with the relative areas A22. The rates of change of color were observed to be divided roughly into two periods, consisting of a rapid change caused by enzymatic browning and a slow change caused by non-enzymatic browning. An equation is provided to illustrate the relationship of k1and k2of Peleg's model depending on power density during rehydration kinetics. The samples at 20W/g exhibited the higher content of amino acid (540.19mg/100gd.b.) while lower starch (17.53g/100gd.b.).
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, PR China.
Yingting
Y
Zhao
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, PR China.
Yajun
Y
Jiang
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, PR China; Fujian Provincial Key Lab of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian 350002, PR China.
Baodong
B
Zheng
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, PR China; Fujian Provincial Key Lab of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian 350002, PR China.
Weijing
W
Zhuang
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, PR China; Fujian Provincial Key Lab of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian 350002, PR China.
Yafeng
Y
Zheng
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, PR China; Fujian Provincial Key Lab of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian 350002, PR China. Electronic address: etingtian@hotmail.com.
Yuting
Y
Tian
D005780:Gelatin; D000070116:Lotus / Q000737:chemistry*; D008872:Microwaves / Q000627:therapeutic use*; D012639:Seeds / Q000737:chemistry*; D044366:Transition Temperature; D014618:Vacuum
D005780:Gelatin
Amino acid; Color; DSC; Microwave vacuum drying; Rehydration capacity; Starch; Water state