Abstract
Based on the obtained optimum condition,changes of GABA and other components in cabbages dried by different drying methods were observed. The effects of hot-air drying,microwave drying and combined microwave-hot-air drying on the GABA content and other quality were compared. The results showed that with the increased drying temperature under the hot-air drying,GABA content first increased then decreased,L*value decreased,a*and b*value both increased,and the quality was better with the drying temperature of 70°C. By the method of microwave drying,GABA content of the non-blanched cabbages was up to 0. 00325%mass fraction when the microwave power increased to 2. 5 W / g,but the color was poor. Combined the advantages of hot-air and microwave drying and determined by orthogonal design analysis and the regression equations,the optimal process parameters of combined microwave-hot-air drying were obtained: under the pre-microwave power of 2. 5 W / g,the cabbage was dried to the moisture content of 40 %,then with the hot-air drying temperature of 70 °C,the quality of samples was the best.
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Claims 7
Claim · model-written summary
Increasing hot-air drying temperature first increased and then decreased cabbage GABA content.
- Taxon
- cabbages
Brassica oleracea var. capitatae1 - Treatment
- increased drying temperature under the hot-air dryinge0
- Outcome
- GABA contente0
- Direction
- first increased then decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“with the increased drying temperature under the hot-air drying,GABA content first increased then decreased”
e1“changes of GABA and other components in cabbages dried by different drying methods were observed.”
Claim · model-written summary
Increasing hot-air drying temperature decreased cabbage L* value.
- Taxon
- CabbageBrassica oleracea var. capitatat0
- Treatment
- increased drying temperature under the hot-air dryinge0
- Outcome
- L*valuee0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“with the increased drying temperature under the hot-air drying,GABA content first increased then decreased,L*value decreased”
t0“Cabbage”
Claim · model-written summary
Increasing hot-air drying temperature increased cabbage a* and b* values.
- Taxon
- CabbageBrassica oleracea var. capitatat0
- Treatment
- increased drying temperature under the hot-air dryinge0
- Outcome
- a*and b*valuee0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“with the increased drying temperature under the hot-air drying,GABA content first increased then decreased,L*value decreased,a*and b*value both increased”
t0“Cabbage”
Claim · model-written summary
Cabbage quality was better at a drying temperature of 70°C.
- Taxon
- CabbageBrassica oleracea var. capitatat0
- Treatment
- drying temperature of 70°Ce0
- Outcome
- qualitye0
- Direction
- bettere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the quality was better with the drying temperature of 70°C”
t0“Cabbage”
Claim · model-written summary
Non-blanched cabbage GABA content reached 0. 00325%mass fraction at microwave power of 2. 5 W / g.
- Taxon
- cabbagesBrassica oleracea var. capitatae0
- Treatment
- microwave power increased to 2. 5 W / ge0
- Outcome
- GABA contente0
- Direction
- up toe0
- Value
- 0. 00325%mass fractione0
- Qualifier
- non-blanchede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“By the method of microwave drying,GABA content of the non-blanched cabbages was up to 0. 00325%mass fraction when the microwave power increased to 2. 5 W / g”
Claim · model-written summary
Microwave-dried cabbage had poor colour.
- Taxon
- CabbageBrassica oleracea var. capitatat0
- Treatment
- microwave dryinge1
- Outcome
- color was poore0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“but the color was poor.”
t0“Cabbage”
e1“By the method of microwave drying”
Claim · model-written summary
Combined drying gave the best cabbage quality with pre-microwave power of 2. 5 W / g to 40 % moisture followed by hot-air drying at 70 °C.
- Taxon
- cabbageBrassica oleracea var. capitatae0
- Treatment
- pre-microwave power of 2. 5 W / ge0
- Outcome
- quality of samplese0
- Direction
- beste0
- Qualifier
- moisture content of 40 %,then with the hot-air drying temperature of 70 °Ce0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“under the pre-microwave power of 2. 5 W / g,the cabbage was dried to the moisture content of 40 %,then with the hot-air drying temperature of 70 °C,the quality of samples was the best.”
The same questions in other papers
processing · quality: general · Brassica oleracea (wild cabbage)Positive and negative results
6 papers in the same direction as this paper · 5 in the opposite direction
- no effect
- negative
- no effect
8 papers more in this group
See all 12 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.