Food Refrigeration and Computerized Food Technology (FRCFT), School of Biosystems and Food Engineering, Agriculture and 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 and Food Science Centre, University College Dublin (UCD), National University of Ireland, Belfield Dublin 4, Ireland.
Food Chem. 2022 Jul 15;382:132346. doi: 10.1016/j.foodchem.2022.132346. Epub 2022 Feb 5.
Effects of food microstructure and processing methods on moisture migration in food during processing are important for improving product quality. This study evaluated the effects of fibre directions and dehydration methods on beef dehydration and rehydration behaviours using near-infrared hyperspectral imaging. Beef slices (transversal cut) and splits (longitudinal cut) were dehydrated by hot air drying (HAD) and microwave vacuum drying (MVD). Results indicated the moisture in the slices evaporated faster than that in the splits during HAD and MVD processed samples exhibited higher rehydration rates than HAD ones. Principal component analysis showed great performance in clustering samples based on fibre directions, processing methods and time. The established simplified RC-SG-PLSR and RC-2nd Der-PLSR models possessed good prediction accuracies for moisture (R = 0.994) and rehydration rate (R = 0.889), respectively. Chemical distribution maps also confirmed the influence of fibre directions and dehydration methods on moisture migration in samples.
食品微观结构和加工方法对加工过程中食品水分迁移的影响对于提高产品质量至关重要。本研究使用近红外高光谱成像技术评估了纤维方向和脱水方法对牛肉脱水和复水行为的影响。牛肉片（横切）和牛排（纵切）分别通过热风干燥（HAD）和微波真空干燥（MVD）进行脱水。结果表明，在 HAD 和 MVD 处理的样品中，切片的水分蒸发速度快于牛排，且 MVD 处理的样品具有比 HAD 处理的样品更高的复水率。主成分分析表明，基于纤维方向、加工方法和时间对样品进行聚类的性能良好。建立的简化 RC-SG-PLSR 和 RC-2nd Der-PLSR 模型对水分（R=0.994）和复水率（R=0.889）具有良好的预测精度。化学分布图谱也证实了纤维方向和脱水方法对样品中水分迁移的影响。
