ArticleFoods (Basel, Switzerland)2022
Microstructure Analysis and Quality Evaluation of Jujube Slices Dried by Hot Air Combined with Radio Frequency Heat Treatment at Different Drying Stages.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Effects of variable-temperature drying on nutritional components, antioxidant capacity, and flavor (volatile and non-volatile compounds) of Xinjiang figs.Food chemistry: X · 2026Article
- Integrating a Convolutional Neural Network and MultiHead Attention with Long Short-Term Memory for Real-Time Control During Drying: A Case Study of Yuba (Foods (Basel, Switzerland) · 2026Article
- Effects of variable-temperature drying on the qualities and sweet-substance profile ofFood chemistry: X · 2024Article
- Optimization of drying parameters and texture properties of winter jujube slices by radio frequency combined with hot air.Frontiers in nutrition · 2024Article
- Simulated and Verification of Mass and Heat Transfer Coupled Model of Jujube Slices Dried by Hot Air Combined with Radio Frequency Heat Treatment at Different Drying Stages.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
8 authors.
Funding
Abstract
Jujubes have been favored by consumers because of their rich nutrition and wide use. Hot air drying has been commercially and typically used to prolong shelf life and acquire the dried produce. Jujube slices were dried with hot air combined with radio frequency (RF) at different drying stages, namely, early (0-2 h, E-HA + RF), middle (2-4 h, M-HA + RF), later (4-6 h, L-HA + RF), and whole (0-6 h, W-HA + RF) stages. This study aimed to investigate the effects of different RF application stages on the microstructure, moisture absorption rate, color, and ascorbic acid of jujube slices. Compared with the hot air drying (HA) group, the E-HA + RF group obtained the best results among the experimental groups because it reduced the cells with a roundness of less than 0.4 by 5%. Moreover, the M-HA + RF group showed better results than those of other groups, with an 18.6% and 48.8% reduction in cells for a cross-sectional area less than 200 µm
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