ArticleFood science and biotechnology2022
Drying kinetics and physicochemical properties of kumquat under hot air and air-impingement jet dryings.
Article in Food science and biotechnology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
1 citing paper in PubMed, 6 citations in OpenAlex.
- Profiling the Major Aroma-Active Compounds of Microwave-Dried Jujube Slices through Molecular Sensory Science Approaches.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Kumquat is famous for its unique flavor and nutritional value. In this study, the drying kinetics, moisture effective diffusivity, phytochemical properties, and antioxidant capacities of kumquat dried by hot air drying (HAD) and air-impingement jet drying (AIJD) were comparatively investigated. The results showed that drying rate, moisture effective diffusivity, and nutrient retention under AIJD were better than those under HAD. Fourteen polyphenols were identified by UPLC-QqQ-MS/MS in kumquat slices. The content of limonoid was significantly increased after AIJD. It was also found that high temperature contributed to a higher drying rate. However, most of the polyphenol components decreased at high drying temperatures. Accordingly, AIJD 60 °C was regarded as the optimum condition for kumquat drying. This work contributed to a better understanding of the drying character of kumquat under AIJD and showed the bioactive compounds and antioxidant activities are affected by drying methods.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.