Correlation of Viscoelastic Properties with Water Status of Scallop Adductors During Heat Pump Drying: Effects of Ultrasound Pretreatment and Drying Conditions

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food and Bioprocess Technology Pub Date : 2024-05-18 DOI:10.1007/s11947-024-03424-x

Jing Liu, Ya Zhao, Qilong Shi

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Abstract

The effects of ultrasound (US) pretreatment, heat pump drying temperature and drying time on the water status and viscoelastic properties as well as the correlation between them of scallop adductors were investigated. As drying progressed, the transverse relaxation time (T₂) of tightly and loosely bound water maintained a relatively stable state, while the T₂ of free and immobilized water shifted leftwards with US pretreatment and increasing drying temperature. The creep compliance was increased, but the relaxation modulus decreased with US pretreatment and an increase in drying temperature. However, the creep compliance exhibited a decreasing trend, but the relaxation modulus showed an increase tendency as drying proceeded, viz., decreasing moisture content. Burger’s model and the three-element generalized Maxwell model achieved the best fit to describe the creep behavior and stress relaxation, respectively. The storage modulus (G′) and loss modulus (G″) were decreased with US pretreatment, increasing the drying temperature and moisture content. The T₂ of all water components and peak area fraction of immobilized water were positively correlated with the creep compliance but significantly negatively correlated with the stress relaxation modulus, G′ and G″. Low-field nuclear magnetic resonance provided reliable viscoelastic properties of scallop adductors by monitoring the water status during the drying process, which can be used to accurately control the final product quality.

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扇贝导体在热泵干燥过程中的粘弹性能与水分状态的相关性：超声波预处理和干燥条件的影响

研究了超声波（US）预处理、热泵干燥温度和干燥时间对扇贝加成物水分状态和粘弹性能的影响以及它们之间的相关性。随着干燥时间的延长，紧结合水和松散结合水的横向松弛时间（T2）保持相对稳定的状态，而游离水和固定水的横向松弛时间（T2）则随着超声预处理和干燥温度的升高而左移。随着 US 预处理和干燥温度的升高，蠕变顺应性增加，但松弛模量降低。然而，随着干燥的进行，即含水量的降低，蠕变顺应性呈下降趋势，但松弛模量呈上升趋势。Burger 模型和三元素广义麦克斯韦模型分别实现了对蠕变行为和应力松弛的最佳拟合。储能模量（G′）和损耗模量（G″）随 US 预处理、干燥温度和含水量的增加而降低。所有水成分的 T2 和固定化水的峰面积分数与蠕变顺应性呈正相关，但与应力松弛模量、G′ 和 G″ 呈显著负相关。低场核磁共振通过监测干燥过程中的水分状态，为扇贝加成物提供了可靠的粘弹性能，可用于精确控制最终产品质量。

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来源期刊

Food and Bioprocess Technology 农林科学-食品科技

CiteScore

9.50

自引率

19.60%

发文量

200

审稿时长

2.8 months

期刊介绍： Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.