ArticleFood chemistry: X2025
Research on drying kinetics, microstructure, and flavor changes of areca nut drying process based on water molecule migration.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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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.
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Who cites it
2 citing papers in PubMed.
- Recent Advances in Mulberry Processing and Drying Technologies: A Comprehensive Review.Foods (Basel, Switzerland) · 2026Review
- Rapid and Non-Destructive Detection of Moisture Content in Dried Areca Nuts Based on Near-Infrared Spectroscopy Combined with Machine Learning.Foods (Basel, Switzerland) · 2026Article
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study utilized LF-NMR, SEM, and GC × GC-TOFMS to analyze the distribution of water molecules, microstructure, and volatile compounds during drying process of areca nuts. A drying kinetic model was also established. The results showed that during drying, free water on the surface of the areca nut is expelled first, followed by the migration of moisture from the interior to the surface. In blanched areca nuts, a portion of free water is converted into bound water during 0-16 h drying stage. The fiber layers becoming more ordered, dense and compact as drying time increases. Blanching treatment and higher drying temperatures effectively reduce drying time and E
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