Research on drying kinetics, microstructure, and flavor changes of areca nut drying process based on water molecule migration

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-09-17 DOI:10.1016/j.fochx.2025.103047

Jing Zhang , Xuejie Feng , Shenghua Xie , Yiwang Zhong , Yangyang Sun , Weizhong Wang

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引用次数: 0

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_a. The Page model for drying kinetics demonstrated high fitting accuracy for the areca nut drying process with Pearson correlation coefficients and R² values exceeding 0.99 and 0.98. Aldehydes were identified as the primary contributors to the characteristic “fresh aroma” of fresh areca nuts, while hydrocarbons were the main source of the “intense aroma” in dried blanched areca nuts. Drying significantly influenced the relative concentrations of aldehydes and hydrocarbons in areca nuts.

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基于水分子迁移的槟榔干燥动力学、微观结构及风味变化研究

本研究利用LF-NMR、SEM、GC × GC- tofms对槟榔干燥过程中水分子的分布、微观结构和挥发性成分进行了分析。建立了干燥动力学模型。结果表明，在干燥过程中，槟榔果表面的游离水分首先被排出，其次是水分从内部向表面迁移。在漂白后的槟榔果中，在0-16小时的干燥阶段，一部分自由水转化为结合水。随着干燥时间的延长，纤维层变得更加有序、致密和致密。漂烫处理和较高的干燥温度有效缩短了槟榔干燥时间和Ea。干燥动力学的Page模型对槟榔干燥过程具有较高的拟合精度，Pearson相关系数和R2值分别超过0.99和0.98。醛被确定为新鲜槟榔特有的“新鲜香气”的主要贡献者，而碳氢化合物是干燥的漂白槟榔“强烈香气”的主要来源。干燥显著影响槟榔果中醛类和碳氢化合物的相对浓度。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.