| Autor: |
Shaoyang Sheng, Min Wu, Weiqiao Lv |
| Jazyk: |
angličtina |
| Rok vydání: |
2024 |
| Předmět: |
|
| Zdroj: |
Foods, Vol 13, Iss 7, p 976 (2024) |
| Druh dokumentu: |
article |
| ISSN: |
2304-8158 |
| DOI: |
10.3390/foods13070976 |
| Popis: |
Maize kernels were treated using two varieties of drying methodologies, namely combined hot air- and vacuum-drying (HAVD) and natural drying (ND). We performed frequency sweep tests, modified Cole–Cole (MCC) analysis, and frequency–temperature superposition (FTS) on these kernels. The kernels’ elastic and viscous properties for ND were higher than those for HAVD. The heterogeneous nature of maize kernel may account for the curvature in MCC plot for the kernel treated by HAVD 75 °C and the failure of FTS. MCC analysis was more sensitive than FTS. The kernel treated by HAVD 75 °C demonstrated thermorheologically simple behavior across the entire temperature range (30–45 °C) in both MCC analysis and FTS. The frequency scale for the kernel treated using HAVD 75 °C was broadened by up to 70,000 Hz. The relaxation processes in the kernel treated by HAVD 75 °C were determined to be mainly associated with subunits of molecules or molecular strands. The data herein could be utilized for maize storage and processing. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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