Mutual transformation of the water binding state and moisture diffusion characteristics of Chinese yams during microwave freeze drying

• Published in: Drying technology Vol. 39; no. 1; pp. 66 - 76
• Main Authors: Wang, Hui, Duan, Xu, Duan, Liuliu, Ren, Guangyue
• Format: Journal Article
• Language: English
• Published: Philadelphia Taylor & Francis 11.03.2021; Taylor & Francis Ltd
• Subjects: Binding; Bound water; Diffusion coefficient; Diffusion rate; Dioscorea polystachya; Freeze drying; Liquid phases; liquids; low field nuclear magnetic resonance; Microwave freeze drying; Moisture content; moisture diffusion characteristics; moisture diffusivity; NMR; Nuclear magnetic resonance; nuclear magnetic resonance spectroscopy; Vapor phases; Water content; Yams

The moisture distribution changes in Chinese yam slices subjected to microwave freeze drying (MFD) were analyzed using low-field nuclear magnetic resonance (LF-NMR). During this process, the mutual transformation of the water binding state and moisture diffusion characteristics of Chinese yam were a...