Food Refrigeration and Computerized Food Technology (FRCFT), School of Biosystems and Food Engineering, Agriculture & Food Science Centre, University College Dublin (UCD), National University of Ireland, Belfield, Dublin 4, Ireland.
Food Refrigeration and Computerized Food Technology (FRCFT), School of Biosystems and Food Engineering, Agriculture & Food Science Centre, University College Dublin (UCD), National University of Ireland, Belfield, Dublin 4, Ireland.
Food Chem. 2020 Dec 1;332:127407. doi: 10.1016/j.foodchem.2020.127407. Epub 2020 Jun 25.
This study aimed to investigate the difference between ginger slices (vertically cut) and splits (horizontally cut) during microwave-vacuum drying (MVD) procedures. MVD ginger slices showed a higher shrinkage rate and a higher hardness value, with a more porous structure of the surface layer. MVD ginger splits had higher rehydration rates at the first 15 min of the rehydration. Nine optimal wavelengths were selected by regression coefficients (RC) from the partial least squares regression (PLSR) model based on the raw data. A simplified PLSR model based on optimal wavelengths showed a good performance with a coefficient of determination in prediction (R) of 0.973 and a root mean square error in prediction (RMSEP) of 4.63%. Texture features of grey level co-occurrence matrix (GLCM) of moisture prediction maps demonstrated a more uniform moisture distribution in MVD ginger slices than that in splits in the original geometry.
本研究旨在探讨微波真空干燥（MVD）过程中生姜片（垂直切片）和姜片（水平切片）之间的差异。MVD 生姜片的收缩率和硬度值较高，表面层的多孔结构更为明显。在复水的前 15 分钟内，MVD 生姜片的复水率较高。通过基于原始数据的偏最小二乘回归（PLSR）模型的回归系数（RC），选择了 9 个最佳波长。基于最佳波长的简化 PLSR 模型表现出良好的性能，预测的决定系数（R）为 0.973，预测均方根误差（RMSEP）为 4.63%。水分预测图谱灰度共生矩阵（GLCM）的纹理特征表明，MVD 生姜片的水分分布比原始形状的姜片更为均匀。
