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Drying Technology
An International Journal
Volume 37, 2019 - Issue 15
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Original Articles

Effect of hot-air oven dehydration process on water dynamics and microstructure of apple (Fuji) cultivar slices assessed by LF-NMR and MRI

Tariq KamalNational Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China; ;Engineering Research Center of Seafood of Ministry of Education of China, Dalian, ChinaView further author information
,
Yukun SongNational Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China; ;Engineering Research Center of Seafood of Ministry of Education of China, Dalian, ChinaView further author information
,
Zhang TanNational Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China; ;Engineering Research Center of Seafood of Ministry of Education of China, Dalian, ChinaView further author information
,
Bei-Wei ZhuNational Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China; ;Engineering Research Center of Seafood of Ministry of Education of China, Dalian, ChinaView further author information
&
Mingqian TanNational Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China; ;Engineering Research Center of Seafood of Ministry of Education of China, Dalian, ChinaCorrespondence[email protected]
ORCID Iconhttp://orcid.org/0000-0002-7535-0035View further author information
ORCID Icon
Pages 1974-1987 | Received 15 Mar 2018, Accepted 06 Nov 2018, Published online: 20 Mar 2019

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Lu Wang, Jingzhe Huang, Zonghao Li, Dan Liu & Jianhua Fan. (2023) A review of the polyphenols extraction from apple pomace: novel technologies and techniques of cell disintegration. Critical Reviews in Food Science and Nutrition 63:29, pages 9752-9765.
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Lalita Pal, S. K. Giri, D. Mohapatra, M. K. Tripathi & Adinath Kate. (2023) Mass transfer parameters and quality characteristics of aonla slices under refractance window drying. Drying Technology 0:0, pages 1-14.
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Sergio Jaubert-Garibay, Josué David Hernández-Varela, José Jorge Chanona-Pérez, Stefany Cárdenas-Pérez, Enrique J. Herrera-López & Gustavo F. Gutiérrez-López. (2023) Assessing the product quality of mango slices treated with osmotic and microwave drying by means of image, microstructural, and multivariate analyses. Drying Technology 41:3, pages 363-377.
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Cheak Theng Ee, Ching Lik Hii, Sze Pheng Ong, Chung Lim Law & Choon Hui Tan. (2022) Hybridization of freeze drying and impacts on drying kinetics and dried product quality of kedondong fruits. Drying Technology 40:16, pages 3413-3424.
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Wengang Jin, Jinjin Pei, Siqi Wang, Xiaohua Chen, Ruichang Gao & Mingqian Tan. (2022) Effect of continuous and intermittent drying on water mobility of fresh walnuts (Juglans regia L.): A LF-NMR study. Drying Technology 40:2, pages 254-264.
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Tim Siebert, Andreas Becker, Mirko Bunzel, Marcus Zuber, Elias Hamann, Tilo Baumbach, Heike P. Karbstein & Volker Gaukel. (2020) Evaluation of the usefulness of serial combination processes for drying of apples. Drying Technology 38:10, pages 1274-1290.
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Md Imran H. Khan, M. M. Rahman & M. A. Karim. (2020) Recent advances in micro-level experimental investigation in food drying technology. Drying Technology 38:5-6, pages 557-576.
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Yeqing Guan, Zhuqing Hua, Yudou Cheng, Jingang He, Yang Zhang & Junfeng Guan. (2023) Monitoring of water content of apple slices using low‐field nuclear magnetic resonance during drying process. Journal of Food Process Engineering 46:12.
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Zhihua Geng, Lichun Zhu, Jun Wang, Xianlong Yu, Mengqing Li, Wenxin Yang, Bin Hu, Qian Zhang & Xuhai Yang. (2023) Drying sea buckthorn berries (Hippophae rhamnoides L.): Effects of different drying methods on drying kinetics, physicochemical properties, and microstructure. Frontiers in Nutrition 10.
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Fanyi Zeng, Weidong Shao, Jiaming Kang, Jixin Yang, Xu Zhang, Yang Liu & Huihui Wang. (2022) Detection of moisture content in salted sea cucumbers by hyperspectral and low field nuclear magnetic resonance based on deep learning network framework. Food Research International 156, pages 111174.
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Yingying Zhu, Ronghua Ju, Feifei Ma, Jinrong Qian, Jun Yan, Shuxian Li & Zhong Li. (2021) Moisture variation analysis of the green plum during the drying process based on low‐field nuclear magnetic resonance. Journal of Food Science 86:12, pages 5137-5147.
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Hui Wang, M.A. Karim, Sriram K. Vidyarthi, Long Xie, Zi-Liang Liu, Lei Gao, Jing-Shou Zhang & Hong-Wei Xiao. (2021) Vacuum-steam pulsed blanching (VSPB) softens texture and enhances drying rate of carrot by altering cellular structure, pectin polysaccharides and water state. Innovative Food Science & Emerging Technologies 74, pages 102801.
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Xiang Li, Jian Li, Rui Wang, Abdul Rahaman, Xin-An Zeng & Charles S. Brennan. (2021) Combined effects of pulsed electric field and ultrasound pretreatments on mass transfer and quality of mushrooms. LWT 150, pages 112008.
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Wengang Jin, Xiaohua Chen, Jingzhang Geng, Jing Jin, Jinjin Pei, Ruichang Gao & Dejing Chen. (2021) Quality Characteristics and Moisture Mobility of Giant Salamander (Andrias davidianus) Jerky during Roasting Process. Journal of Food Quality 2021, pages 1-11.
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Zi-Liang Liu, Long Xie, Magdalena Zielinska, Zhongli Pan, Jun Wang, Li-Zhen Deng, Hui Wang & Hong-Wei Xiao. (2021) Pulsed vacuum drying enhances drying of blueberry by altering micro-, ultrastructure and water status and distribution. LWT 142, pages 111013.
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Yingying Zhu, Li Zhang, Zhuyi Lin, Zhonghui Zhang, Yeting Cao, Hua Ru, Jun Yan, Shuxian Li & Zhong Li. (2020) Effects of cold air dehydration on icefish water dynamics and macromolecular oxidation measured by low‐field nuclear magnetic resonance and magnetic resonance imaging. Food Science & Nutrition 9:2, pages 736-746.
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Rebecca R. Milczarek, Rachelle D. Woods, Sean I. LaFond, Jenny L. Smith, Ivana Sedej, Carl W. Olsen, Ana M. Vilches, Andrew P. Breksa & John E. Preece. (2020) Texture of Hot-Air-Dried Persimmon (Diospyros kaki) Chips: Instrumental, Sensory, and Consumer Input for Product Development. Foods 9:10, pages 1434.
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Fenfen Tang, Morgan Vasas, Emmanuel Hatzakis & Apostolos Spyros. 2019. 239 306 .

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