Quality variation analysis and rehydration kinetics modeling of yuba subjecting to three different drying process
Year: 2024
Type: article
Abstract: * value and sensory score, while VFD notably reduced the cooking loss and enhanced moisture retention. Significant changes were observed in the texture of yuba before and after cooking, with distinct differences noted under microscopic observation, and a pronounced change in protein secondary structure. The Peleg model can effectively fit the rehydration processes of HAD and VFD yuba, while the first-order kinetic model can effectively fit the rehydration processes of MVD yuba. This study provides a valuable reference for yuba's drying methods and rehydration kinetics model.
Source: Food Chemistry X
Authors: Jicai Bi, Junyang Zhang, Zhuo Chen, Yunbo Li, Mohammed Obadi, Wenhao Liu, Renbing Qin, Lingwen Zhang, Hongju He
Institution: Henan Institute of Science and Technology
Language: English
Topic: Food Drying and Modeling
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $2,350
OpenAlex ID: W4404170369