Evidence map›Paper›PMID 39683023›Full record

ArticleFoods (Basel, Switzerland)2024

The Evolution of Mechanical Properties and Cellular Structure of Apples During Freeze Drying Combined with Hot Air Drying (FD-HAD) Process.

Lili Li, Mengmeng Yang, Lewen Zhu, Wenchao Liu, Linlin Li, Weiwei Cao, Junliang Chen, Linlin Zhao, Chung Lim Law, Tongxiang Yang and 2 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

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.

2 · The registry

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.

3 · Its place in the literature

Who cites it

2 citing papers in PubMed.

  1. Review
  2. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

12 authors.

Lili LiCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China.
Mengmeng YangCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China.
Lewen ZhuCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China.
Wenchao LiuCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China.
Linlin LiCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China.
Weiwei CaoCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China.ORCID 0000-0001-8383-9933
Junliang ChenCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China.
Linlin ZhaoCollege of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China.
Chung Lim LawDepartment of Chemical and Environmental Engineering, Malaysia Campus, University of Nottingham, Semenyih 43500, Selangor, Malaysia.ORCID 0000-0003-1305-4537
Tongxiang YangCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China.
Guangyue RenCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China.
Xu DuanCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China.

Funding

Leading Talents of Science and Technology in the Central Plain of China 234200510020Major science and technology project of Henan Province 221100110800National Natural Science Foundation of China 32402295Natural Science Foundation of Henan Province 242300421563
6 · The paper itself

Abstract

Apples are one of the most popular fruits in the world and have a significant share in domestic and international fruit production. Drying is a common method used to extend the shelf life of apples. However, it also induces irregular morphological changes in apples, which are essential to maintaining the structural integrity of the material. Therefore, it is necessary to understand the effect of cellular changes at the microscopic level on the macroscopic deformation of the material during drying. In this paper, the evolution of cell wall pectin fractions and viscoelastic properties of apples during freeze drying combined with hot air drying was investigated. The findings indicated that during the HAD stage, a decrease in the relaxation modulus (

Indexed as

freeze dryingglass transition temperaturehot air dryingpectin contentpectin esterification degreeviscoelastic characteristics

Identifiers

PMID39683023
PMCPMC11640786

What OpenQuestion holds

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LicenceCC BY
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Registered trials

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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.