Cell wall components, cell morphology, and mechanical properties of peach slices submitted to drying. Issue 13 (1st September 2020)

• Record Type: Journal Article
• Authors: Liu, Chunju; Liu, Jiaxin; Li, Dajing; Liu, Chunquan; Zhang, Zhongyuan; Jiang, Ning; Niu, Liying; Zhang, Min; Cheng, Jinjin
• Is Part Of: Drying technology. Volume 38:Issue 13(2020)
• Page Start: 1776
• Page End: 1789
• Publication Date: 2020-09-01
• Subjects: Peach slices -- puffing drying -- cell wall components -- cell morphology -- mechanical properties; Drying -- Periodicals; Desiccation; 660.28426
• DOI: 10.1080/07373937.2019.1662799
• Languages: English
• ISSNs: 0737-3937

Abstract

Abstract: Through the observation of cell wall components and morphology, the effects of puffing drying on mechanical behavior were analyzed. Decrease in viscosity and irregular pore distribution was observed. At 95.0 °C, increase in pressure did not result in an expansion force significant enough to damage cell structure to affect mechanical properties. At 105.0 and 115.0 °C, puffing pressure resulted in bigger pore emergence and a solidified structure of cell wall, and induced an enhancement of elastic modulus and a decline in viscosity index. Thus, high expansion forces can promote changes in mechanical properties and solidification of cell wall skeletal structure.