Effects of different drying methods on the reconstituability of kudzu powder-fatty acid complexes
Food and Machinery, ISSN: 1003-5788, Vol: 38, Issue: 6, Page: 52-57
2022
- 25Usage
Metric Options: Counts1 Year3 YearSelecting the 1-year or 3-year option will change the metrics count to percentiles, illustrating how an article or review compares to other articles or reviews within the selected time period in the same journal. Selecting the 1-year option compares the metrics against other articles/reviews that were also published in the same calendar year. Selecting the 3-year option compares the metrics against other articles/reviews that were also published in the same calendar year plus the two years prior.
Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Metrics Details
- Usage25
- Downloads19
- Abstract Views6
Article Description
Objective: This study aimed to improve the reconstituability of kudzu powder. Methods: The kudzu powder-fatty acid complexes were prepared by different drying methods after co-ge-latinization of kudzu powder with lauric acid, and investigated the effects of drying methods on the instant properties of the complexes from the changes of crystal structure, microstructure, bulk density, water absorption index and swelling power. Results: The drying method influenced the water absorption capacity of the complexes, there by affected the reconstituability of the complexes. Compared with oven drying and far-infrared drying, the complexes prepared by spray drying and freeze-drying had lower bulk density, more uneven particle surface and more amorphous structures, which made them more absorbent and better reconstituability. Conclusion: The agglomeration rate of the spray-dried and freeze-dried complexes was 4.6^0 〜6.0% after directly mixing with hot water at (95 + 2) °C, which was 36.3% lower than that of the native kudzu powder, indicating that the kudzu powder-fatty acid complexes have the potential to be developed into hot water ready-to-eat kudzu powder.
Bibliographic Details
http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=85201675255&origin=inward; http://dx.doi.org/10.13652/j.spjx.1003.5788.2022.80188; https://www.ifoodmm.cn/journal/vol38/iss6/9; https://www.ifoodmm.cn/cgi/viewcontent.cgi?article=1198&context=journal; https://dx.doi.org/10.13652/j.spjx.1003.5788.2022.80188; https://www.chndoi.org/Resolution/Handler?doi=10.13652/j.spjx.1003.5788.2022.80188
Provide Feedback
Have ideas for a new metric? Would you like to see something else here?Let us know