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Luo EK, Lin CT, Chang CK, Tsao NW, Hou CY, Wang SY, Chen MH, Tsai SY, Hsieh CW. Investigating the effects of thermal processing on bitter substances in atemoya ( Annona cherimola × Annona squamosa) through sensory-guided separation. Food Chem X 2024; 24:101817. [PMID: 39314540 PMCID: PMC11417199 DOI: 10.1016/j.fochx.2024.101817] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2024] [Revised: 09/04/2024] [Accepted: 09/04/2024] [Indexed: 09/25/2024] Open
Abstract
Atemoya (Annona cherimola × Annona squamosa) is a specialty crop in Taiwan. Thermal treatment induces bitterness, complicating seasonal production adjustments and surplus reduction. In this research, sensory-guided separation, metabolomics, and orthogonal partial least squares discrimination analysis (OPLS-DA) are used for identifying the bitterness in atemoya which originates from catechins, epicatechin trimers, and proanthocyanidins. Different thermal treatments (65 °C, 75 °C, and 85 °C) revealed that the glucose and fructose contents in atemoya significantly decreased, while total phenols, flavonoids, and tannins significantly increased. The concentration of 5-hydroxymethylfurfural (5-HMF) increased from 23.16 ng/g in untreated samples to 400.71 ng/g (AP-65), 1208.59 ng/g (AP-75), and 2838.51 ng/g (AP-85). However, these levels are below the 5-HMF bitterness threshold of 3780 ng/g. Combining mass spectrometry analysis with sensory evaluation, OPLS-DA revealed that atemoya treated at 65 °C, 75 °C, and 85 °C exhibited significant bitterness, with the main bitter components being proanthocyanidin dimers and trimers.
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Affiliation(s)
- Erh-Kang Luo
- Department of Food Science and Biotechnology, National Chung Hsing University, South Dist., Taichung City 402, Taiwan
| | - Chun-Ting Lin
- Department of Food Science and Biotechnology, National Chung Hsing University, South Dist., Taichung City 402, Taiwan
| | - Chao-Kai Chang
- Department of Food Science and Biotechnology, National Chung Hsing University, South Dist., Taichung City 402, Taiwan
| | - Nai-Wen Tsao
- Program in Specialty Crops and Metabolomics, Academy of Circle Economy, National Chung Hsing University, Nantou city 540, Taiwan
| | - Chih-Yao Hou
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Nanzi Dist., Kaohsiung City 81157, Taiwan
| | - Sheng-Yang Wang
- Program in Specialty Crops and Metabolomics, Academy of Circle Economy, National Chung Hsing University, Nantou city 540, Taiwan
- Department of Forestry, National Chung-Hsing University, Taichung City 402202, Taiwan
- Agricultural Biotechnology Research Center, Academia Sinica, Taipei City 115201, Taiwan
| | - Min-Hung Chen
- Agriculture and Food Agency, Ministry of Agriculture, No.8 Guang-hwa Rd., Nantou county 540207, Taiwan
| | - Sheng-Yen Tsai
- Department of Food Science and Biotechnology, National Chung Hsing University, South Dist., Taichung City 402, Taiwan
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, South Dist., Taichung City 402, Taiwan
- Department of Food Science, National Ilan University, Shennong Road, Yilan City 26047, Taiwan
- Department of Medical Research, China Medical University Hospital, Taichung City 404333, Taiwan
- Advanced Plant and Food Crop Biotechnology Center, National Chung Hsing University, South Dist., Taichung City 402, Taiwan
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Adaptive neuro fuzzy inference system modeling of Synsepalum dulcificum L. drying characteristics and sensitivity analysis of the drying factors. Sci Rep 2022; 12:13261. [PMID: 35918406 PMCID: PMC9345913 DOI: 10.1038/s41598-022-17705-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Accepted: 07/29/2022] [Indexed: 11/16/2022] Open
Abstract
The requirement for easily adoptable technology for fruit preservation in developing countries is paramount. This study investigated the effect of pre-treatment (warm water blanching time—3, 5 and 10 min at 60 °C) and drying temperature (50, 60 and 70 °C) on drying mechanisms of convectively dried Synsepalum dulcificum (miracle berry fruit—MBF) fruit. Refined Adaptive Neuro Fuzzy Inference System (ANFIS) was utilized to model the effect and establish the sensitivity of drying factors on the moisture ratio variability of MBF. Unblanched MBF had the longest drying time, lowest effective moisture diffusivity (EMD), highest total and specific energy consumption of 530 min, 5.1052 E−09 m2/s, 22.73 kWh and 113.64 kWh/kg, respectively at 50 °C drying time, with lowest activation energy of 28.8589 kJ/mol. The 3 min blanched MBF had the lowest drying time, highest EMD, lowest total and specific energy consumption of 130 min, 2.5607 E−08 m2/s, 7.47 kWh and 37 kWh/kg, respectively at 70 °C drying temperature. The 5 min blanched MBF had the highest activation energy of 37.4808 kJ/mol. Amongst others, 3—gbellmf—38 epoch ANFIS structure had the highest modeling and prediction efficiency (R2 = 0.9931). The moisture ratio variability was most sensitive to drying time at individual factor level, and drying time cum pretreatment at interactive factors level. In conclusion, pretreatment significantly reduced the drying time and energy consumption of MBF. Refined ANFIS structure modeled and predicted the drying process efficiently, and drying time contributed most significantly to the moisture ratio variability of MBF.
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Zheng Z, An Z, Liu X, Chen J, Wang Y. Finite Element Analysis and Near-Infrared Hyperspectral Reflectance Imaging for the Determination of Blueberry Bruise Grading. Foods 2022; 11:foods11131899. [PMID: 35804715 PMCID: PMC9265279 DOI: 10.3390/foods11131899] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2022] [Revised: 06/10/2022] [Accepted: 06/13/2022] [Indexed: 11/16/2022] Open
Abstract
Bruising of the subcutaneous tissues of blueberries is an important form of mechanical damage. Different levels of bruising have a significant effect on the post-harvest marketing of blueberries. To distinguish different grades of blueberry bruises and explore the effects of different factors, explicit dynamic simulation and near-infrared hyperspectral reflectance imaging were employed without harming the blueberries in this study. Based on the results of the compression experiment, an explicit dynamic simulation of blueberries was performed to measure the potential locations of bruises and preliminarily divide the bruise stages. A near-infrared hyperspectral reflectance imaging system was used to detect the actual blueberry bruises. According to the blueberry photos taken by the near-infrared hyperspectral reflectance imaging system, the actual bruise rates of blueberries were obtained by using the Environment for Visualizing Images software for training and classification. Bruise grades of blueberries were divided accordingly. Response surface methodology was used to determine the effects of ripeness, loading speed and loading location on the blueberry bruising rate. Under the optimized parameters, the actual damage rate of blueberries was 1.1%. The results provide an important theoretical basis for the accurate and rapid identification and classification of blueberry bruise damage.
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Affiliation(s)
- Zhaoqi Zheng
- Tianjin Key Laboratory of Integrated Design and On-Line Monitoring for Light Industry & Food Machinery and Equipment, College of Mechanical Engineering, Tianjin University of Science & Technology, Tianjin 300222, China; (Z.A.); (X.L.); (J.C.); (Y.W.)
- Tianjin International Joint Research and Development Center of Low-Carbon Green Process Equipment, Tianjin 300222, China
- Correspondence:
| | - Zimin An
- Tianjin Key Laboratory of Integrated Design and On-Line Monitoring for Light Industry & Food Machinery and Equipment, College of Mechanical Engineering, Tianjin University of Science & Technology, Tianjin 300222, China; (Z.A.); (X.L.); (J.C.); (Y.W.)
| | - Xinyu Liu
- Tianjin Key Laboratory of Integrated Design and On-Line Monitoring for Light Industry & Food Machinery and Equipment, College of Mechanical Engineering, Tianjin University of Science & Technology, Tianjin 300222, China; (Z.A.); (X.L.); (J.C.); (Y.W.)
| | - Jinghui Chen
- Tianjin Key Laboratory of Integrated Design and On-Line Monitoring for Light Industry & Food Machinery and Equipment, College of Mechanical Engineering, Tianjin University of Science & Technology, Tianjin 300222, China; (Z.A.); (X.L.); (J.C.); (Y.W.)
| | - Yonghong Wang
- Tianjin Key Laboratory of Integrated Design and On-Line Monitoring for Light Industry & Food Machinery and Equipment, College of Mechanical Engineering, Tianjin University of Science & Technology, Tianjin 300222, China; (Z.A.); (X.L.); (J.C.); (Y.W.)
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Ranjbar Nedamani A, Hashemi SJ. Energy consumption computing of cold plasma‐assisted drying of apple slices (
Yellow Delicious
) by numerical simulation. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14019] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Azadeh Ranjbar Nedamani
- Department of Biosystem Engineering, Sari Agricultural Sciences & Natural Resources University Iran
| | - Seyed Jafar Hashemi
- Department of Biosystem Engineering, Sari Agricultural Sciences & Natural Resources University Iran
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Araya E, Nuñez H, Ramírez N, Jaques A, Simpson R, Escobar M, Escalona P, Vega-Castro O, Ramírez C. Exploring The Potential Acceleration of Granny Smith Apple Drying By Pre-Treatment With CO2 Laser Microperforation. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02763-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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He Z, Ye M, Zhang Y, Wu F, Fu M, Sun F, Liu X. Effect of seed size and drying temperature on the hot air drying kinetics and quality of Chinese hickory (
Carya cathayensis
) storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15488] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Zhiping He
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province College of Agriculture and Food Science Zhejiang A & F University Lin'an China
- Xinjiang Institute of Technology Akesu China
| | - Minqian Ye
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province College of Agriculture and Food Science Zhejiang A & F University Lin'an China
| | - Youqing Zhang
- Product Quality Monitoring Center of Hangzhou Lin'an China
| | - Fenghua Wu
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province College of Agriculture and Food Science Zhejiang A & F University Lin'an China
| | - Maorun Fu
- School of Food Science & Engineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Fei Sun
- School of Food Science & Engineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Xingquan Liu
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province College of Agriculture and Food Science Zhejiang A & F University Lin'an China
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Mathematical Modelling of Conveyor-Belt Dryers with Tangential Flow for Food Drying up to Final Moisture Content below the Critical Value. INVENTIONS 2021. [DOI: 10.3390/inventions6020043] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
This work presents the mathematical modeling of the conveyor-belt dryer with tangential flow operating in co-current, which has the advantage of improving the preservation of the organoleptic and nutritional qualities of the dried food. On the one hand, it is a more cumbersome dryer than the perforated cross flow belt dryer but, on the other hand, it has a low air temperature in the final section where the product has a low moisture content and, therefore, it is more heat sensitive. The results of the mathematical modeling allowed a series of guidelines to be developed for a rational design of the conveyor-belt dryer with tangential flow for the specific case of the moisture content of the final product XF lower than the critical one XC (XF < XC). In fact, this work follows a precedent in which a mathematical model was developed through the differentiation of the drying rate equation along the dryer belt with the hypothesis that the final moisture content XF of the product was higher than the critical one XC. The relationships between the extensive quantities (air flow rate and product flow rate), the intensive quantities (temperatures, moisture content and enthalpies) and the dimensional ones (length and width of the belt) were then obtained. Finally, based on these relationships, the rules for an optimized design for XF < XC were obtained.
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Zang Y, Yao X, Cao Y, Niu Y, Liu H, Xiao H, Zheng X, Wang Q, Zhu R. Real‐time detection system for moisture content and color change in jujube slices during drying process. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15539] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yong‐zhen Zang
- College of Mechanical and Electrical Engineering Shihezi University Shihezi China
- Key Laboratory of Northwest Agricultural Equipment Ministry of Agriculture Shihezi China
| | - Xue‐Dong Yao
- College of Mechanical and Electrical Engineering Shihezi University Shihezi China
- Key Laboratory of Northwest Agricultural Equipment Ministry of Agriculture Shihezi China
| | - Yu‐xue Cao
- College of Mechanical and Electrical Engineering Shihezi University Shihezi China
- Key Laboratory of Northwest Agricultural Equipment Ministry of Agriculture Shihezi China
| | - Yu‐bao Niu
- College of Mechanical and Electrical Engineering Shihezi University Shihezi China
- Key Laboratory of Northwest Agricultural Equipment Ministry of Agriculture Shihezi China
| | - Huan Liu
- College of Mechanical and Electrical Engineering Shihezi University Shihezi China
- Key Laboratory of Northwest Agricultural Equipment Ministry of Agriculture Shihezi China
| | - Hong‐Wei Xiao
- College of Mechanical and Electrical Engineering Shihezi University Shihezi China
- College of Engineering China Agricultural University Beijing China
| | - Xia Zheng
- College of Mechanical and Electrical Engineering Shihezi University Shihezi China
- Key Laboratory of Northwest Agricultural Equipment Ministry of Agriculture Shihezi China
| | - Qiang Wang
- College of Mechanical and Electrical Engineering Shihezi University Shihezi China
- Key Laboratory of Northwest Agricultural Equipment Ministry of Agriculture Shihezi China
| | - Rong‐Guang Zhu
- College of Mechanical and Electrical Engineering Shihezi University Shihezi China
- Key Laboratory of Northwest Agricultural Equipment Ministry of Agriculture Shihezi China
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Kuşçu A, Bulantekin Ö. Determination of phenolics, organic acids, minerals and volatile compounds of jujube (Ziziphus jujuba miller) jam produced by under vacuum evaporation compared with open pan method. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00713-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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10
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Özkan‐Karabacak A, Acoğlu B, Yolci Ömeroğlu P, Çopur ÖU. Microwave pre‐treatment for vacuum drying of orange slices: Drying characteristics, rehydration capacity and quality properties. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13511] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Azime Özkan‐Karabacak
- Department of Food Engineering, Faculty of Agriculture Bursa Uludag University Bursa Turkey
| | - Büşra Acoğlu
- Department of Food Engineering, Faculty of Agriculture Bursa Uludag University Bursa Turkey
| | - Perihan Yolci Ömeroğlu
- Department of Food Engineering, Faculty of Agriculture Bursa Uludag University Bursa Turkey
- Science and Technology Application and Research Center Bursa Uludag University Bursa Turkey
| | - Ömer U. Çopur
- Department of Food Engineering, Faculty of Agriculture Bursa Uludag University Bursa Turkey
- Science and Technology Application and Research Center Bursa Uludag University Bursa Turkey
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Kamal MM, Ali MR, Shishir MRI, Mondal SC. Thin‐layer drying kinetics of yam slices, physicochemical, and functional attributes of yam flour. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13448] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Md. Mostafa Kamal
- Department of Food Processing and PreservationHajee Mohammad Danesh Science and Technology University Dinajpur 5200 Bangladesh
| | - Md. Rahmat Ali
- Department of Food Processing and PreservationHajee Mohammad Danesh Science and Technology University Dinajpur 5200 Bangladesh
| | | | - Shakti Chandra Mondal
- Department of Food Processing and PreservationHajee Mohammad Danesh Science and Technology University Dinajpur 5200 Bangladesh
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Abbaspour‐Gilandeh Y, Jahanbakhshi A, Kaveh M. Prediction kinetic, energy and exergy of quince under hot air dryer using ANNs and ANFIS. Food Sci Nutr 2020; 8:594-611. [PMID: 31993183 PMCID: PMC6977499 DOI: 10.1002/fsn3.1347] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2019] [Revised: 11/03/2019] [Accepted: 11/05/2019] [Indexed: 12/02/2022] Open
Abstract
This study aimed to predict the drying kinetics, energy utilization (Eu ), energy utilization ratio (EUR), exergy loss, and exergy efficiency of quince slice in a hot air (HA) dryer using artificial neural networks and ANFIS. The experiments were performed at air temperatures of 50, 60, and 70°C and air velocities of 0.6, 1.2, and 1.8 m/s. The thermal parameters were determined using thermodynamic relations. Increasing air temperature and air velocity increased the effective moisture diffusivity (Deff ), Eu , EUR, exergy efficiency, and exergy loss. The value of the Deff was varied from 4.19 × 10-10 to 1.18 × 10-9 m2/s. The highest value Eu , EUR, and exergy loss and exergy efficiency were calculated 0.0694 kJ/s, 0.882, 0.044 kJ/s, and 0.879, respectively. Midilli et al. model, ANNs, and ANFIS model, with a determination coefficient (R 2) of .9992, .9993, and .9997, provided the best performance for predicting the moisture ratio of quince fruit. Also, the ANFIS model, in comparison with the artificial neural networks model, was better able to predict Eu , EUR, exergy efficiency, and exergy loss, with R 2 of .9989, .9988, .9986, and .9978, respectively.
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Affiliation(s)
- Yousef Abbaspour‐Gilandeh
- Department of Biosystems EngineeringCollege of Agriculture and Natural ResourcesUniversity of Mohaghegh ArdabiliArdabilIran
| | - Ahmad Jahanbakhshi
- Department of Biosystems EngineeringCollege of Agriculture and Natural ResourcesUniversity of Mohaghegh ArdabiliArdabilIran
| | - Mohammad Kaveh
- Department of Biosystems EngineeringCollege of Agriculture and Natural ResourcesUniversity of Mohaghegh ArdabiliArdabilIran
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Shi Q, Tian Y, Zhu L, Zhao Y. Effects of sodium alginate-based coating pretreatment on drying characteristics and quality of heat pump dried scallop adductors. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:4781-4792. [PMID: 30953363 DOI: 10.1002/jsfa.9728] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/16/2019] [Revised: 03/30/2019] [Accepted: 04/03/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Drying efficiency and quality maintenance are the major concerns of both manufactures and consumers. Heat pump drying (HPD) is suitable for heat sensitive foodstuffs due to its ability to independently control the drying operation parameters. However, lower drying rate and energy efficiency in the later period of HPD are the bottlenecks that restrain its application. A novel approach using hydrocolloids as pretreatment coatings prior to drying was designed to solve these problems. The effects of sodium alginate (SA) coating, drying temperatures and air velocities on the drying characteristics and quality attributes of scallop adductors were evaluated. RESULTS Drying took place in the falling rate period. Drying time decreased with increasing temperature, air velocity and SA coating. The Two Term model and the Wang and Singh model gained the best fit for thin-layer drying of scallop adductors and SA film, respectively. Effective moisture diffusivity increased with temperature, velocity and SA coating and were in the range 7.352-14.620 × 10-11 , 9.890-17.100 × 10-11 and 2.348-4.604 × 10-10 m2 s-1 for uncoated scallop adductors, SA coated scallop adductors and SA films, respectively. The activation energies for SA films, coated and uncoated scallop adductors were 17.07, 20.78 and 26.17 kJ mol-1 , respectively. Dried scallop adductors with SA coating pretreatment exhibited a significant lower value of shrinkage rate and hardness, and higher value of toughness than uncoated ones at 30 °C and 2.0 m s-1 (P < 0.05). CONCLUSION Hydrocolloid coating is a promising pretreatment in improving HPD efficiency and enhancing quality attributes of dried scallop adductors. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Qilong Shi
- Department of Food Science and Engineering, School of Agricultural Engineering and Food Sciences, Shandong University of Technology, Zibo, P. R. China
| | - Yuan Tian
- Department of Food Science and Engineering, School of Agricultural Engineering and Food Sciences, Shandong University of Technology, Zibo, P. R. China
| | - Lanlan Zhu
- Department of Food Science and Engineering, School of Agricultural Engineering and Food Sciences, Shandong University of Technology, Zibo, P. R. China
| | - Ya Zhao
- Department of Food Science and Engineering, School of Agricultural Engineering and Food Sciences, Shandong University of Technology, Zibo, P. R. China
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