ArticleFood chemistry: X2024
Effects of variable-temperature drying on the qualities and sweet-substance profile of
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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4 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
- Effects of Different Drying Methods on the Active Ingredients of Ginger Powder.Foods (Basel, Switzerland) · 2026Article
- Study on the effect of moisture content on the spectral detection of soluble solids in apricot.Scientific reports · 2026Article
- Comparison of different drying processes ofFood chemistry: X · 2025Article
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9 authors.
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Abstract
The changes in the qualities and sweet-substance levels of Junzao jujube during variable-temperature drying (VTD) were investigated. The results showed that VTD retains the original color of jujube, reduces its hardness and chewiness, and decreases its wrinkling while shortening the drying time by 13.2% compared with that of constant temperature drying (CTD). "Electronic-tongue" taste analysis showed that the sweetness of VTD jujube is significantly higher than that for CTD. This is shown to be related to the contents of sucrose, fructose, and glucose, as well as the activities of invertase and sucrose synthase enzymes. In addition, the content trends for sweet amino acids are correlated with the temperature gradient used in VTD. Thus, the present study elucidates the factors governing the transformation of sugar substances in jujube during VTD, as well as providing a practical reference for the application of VTD in the jujube industry.
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