Influence of electrohydrodynamics on the drying characteristics and volatile components of iron stick yam

Jie Zhang; Changjiang Ding; Jingli Lu; Huixin Wang; Yuting Bao; Bingyang Han; Shanshan Duan; Zhiqing Song; Hao Chen

Food Chemistry: X (Dec 2023)

Influence of electrohydrodynamics on the drying characteristics and volatile components of iron stick yam

Jie Zhang,
Changjiang Ding,
Jingli Lu,
Huixin Wang,
Yuting Bao,
Bingyang Han,
Shanshan Duan,
Zhiqing Song,
Hao Chen

Affiliations

Jie Zhang: College of Science, Inner Mongolia University of Technology, Hohhot 010051, China; Discharge Plasma and Functional Materials Application Laboratory, Inner Mongolia University of Technology, Hohhot 010051, China
Changjiang Ding: College of Science, Inner Mongolia University of Technology, Hohhot 010051, China; Discharge Plasma and Functional Materials Application Laboratory, Inner Mongolia University of Technology, Hohhot 010051, China; Corresponding authors at: College of Science, Inner Mongolia University of Technology, Hohhot 010051, China.
Jingli Lu: College of Science, Inner Mongolia University of Technology, Hohhot 010051, China; Corresponding authors at: College of Science, Inner Mongolia University of Technology, Hohhot 010051, China.
Huixin Wang: College of Science, Inner Mongolia University of Technology, Hohhot 010051, China; Discharge Plasma and Functional Materials Application Laboratory, Inner Mongolia University of Technology, Hohhot 010051, China
Yuting Bao: College of Science, Inner Mongolia University of Technology, Hohhot 010051, China; Discharge Plasma and Functional Materials Application Laboratory, Inner Mongolia University of Technology, Hohhot 010051, China
Bingyang Han: College of Science, Inner Mongolia University of Technology, Hohhot 010051, China; Discharge Plasma and Functional Materials Application Laboratory, Inner Mongolia University of Technology, Hohhot 010051, China
Shanshan Duan: College of Science, Inner Mongolia University of Technology, Hohhot 010051, China; Discharge Plasma and Functional Materials Application Laboratory, Inner Mongolia University of Technology, Hohhot 010051, China
Zhiqing Song: College of Science, Inner Mongolia University of Technology, Hohhot 010051, China; Discharge Plasma and Functional Materials Application Laboratory, Inner Mongolia University of Technology, Hohhot 010051, China
Hao Chen: College of Science, Inner Mongolia University of Technology, Hohhot 010051, China; Discharge Plasma and Functional Materials Application Laboratory, Inner Mongolia University of Technology, Hohhot 010051, China

Journal volume & issue: Vol. 20
p. 101026

Abstract

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The drying characteristics, rehydration capacity, color, infrared spectra and volatile components of iron stick yam slices were investigated under different alternating current (AC) voltages (13, 17, 21 kV), hot air drying (HAD) (60 °C) and natural drying (AD) by electrohydrodynamic (EHD) drying and HAD experimental devices. The results showed that slices of iron stick yam dried the quickest with HAD, which also had the fastest drying rate; while drying the slices of iron stick yam with EHD led to a better rehydration capacity, higher brightness L* and whiteness, a more stable protein secondary structure, and a greater variety and content of volatile components compared with AD and HAD. These finding indicated that EHD is a more promising method for drying iron stick yam.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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