首页> 外文期刊>Journal of Food Processing and Preservation >Measurement of moisture transformation and distribution inrnTricholoma matsutake by low field nuclear magnetic resonancernduring the hot-air drying process
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Measurement of moisture transformation and distribution inrnTricholoma matsutake by low field nuclear magnetic resonancernduring the hot-air drying process

机译:经受热风干燥过程的低场核磁共振法测定松茸中水分的转化和分布

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摘要

This study aims at measuring the moisture transformation and distribution of Tricholoma matsutakern(T. matsutake) during the hot-air drying process, to provide theoretical guidance for drying optimizationrnof T. matsutake. Pileus and stipe of T. matsutake were dried at 55 8C for 14 hr. During thernhot-air drying, spin-spin relaxation measurements and magnetic resonance image were used torndetermine the water composition and the moisture transformation, respectively. Results showedrnthat three categories of moisture including free, immobilized, and bound water were presented inrnT. matsutake. During the drying process, the immobilized water was the major, free and immobilizedrnwater were active, while bound water was stable. The measurements of moisturerntransformation and distribution in T. matsutake by low field nuclear magnetic resonance suggestedrnthat hot-air drying was an inhomogeneous drying process.
机译:这项研究旨在测量松茸在热风干燥过程中的水分转化和分布,为干燥松茸的优化提供理论指导。在55±8℃下干燥松茸的菌桩和茎柄14小时。在热风干燥过程中,使用自旋-自旋弛豫测量和磁共振图像分别测定水的组成和水分的转化。结果表明,水分含量分为游离水,固定水和结合水三类。松茸。在干燥过程中,固定水是主要的,游离的和固定的水是活跃的,而结合水是稳定的。低场核磁共振技术对松茸水分转化和分布的测量表明,热风干燥是一种不均匀的干燥过程。

著录项

  • 来源
    《Journal of Food Processing and Preservation》 |2018年第3期|e13565.1-e13565.6|共6页
  • 作者单位

    College of Food Science, SouthwestUniversity, Chongqing 400715, People’sRepublic of China;

    College of Food Science, SouthwestUniversity, Chongqing 400715, People’sRepublic of China;

    College of Food Science, SouthwestUniversity, Chongqing 400715, People’sRepublic of China;

    College of Food Science, SouthwestUniversity, Chongqing 400715, People’sRepublic of China;

    College of Food Science, SouthwestUniversity, Chongqing 400715, People’sRepublic of China;

    Kunming Edible Fungi Institute, All ChinaFederation of Supply and MarketingCooperatives, Kunming 650223, People’sRepublic of China;

    College of Food Science, SouthwestUniversity, Chongqing 400715, People’sRepublic of China,Chongqing Engineering Research Center forSpecial Foods, Chongqing 400715, People’sRepublic of China;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

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