Abstract
Abstract The influence of microwave blanching (MWB) at different times (30–120 s) on the physicochemical properties, microstructure, and drying characteristics of apple slices, compared to steam blanching (SB) was investigated. Results showed that MWB resulted in greater weight loss and more efficient enzyme inactivation efficiency than SB. The MWB process facilitated the moisture diffusion, resulting in a significant ( p < 0.05) reduction in drying time of up to 27.78 % and specific energy consumption of up to 50.00 %. Microstructural observations confirmed that this result stemmed from the development of microporous channels within the cellular tissue structure. The Page model exhibited a higher applicability to the drying of apple slices. Moreover, MWB was more effective than SB in inhibiting browning and retaining phenolic compounds. However, concerning amino acid retention, the dried samples treated with SB for 30 s (21.36 ± 0.83 mg/g DW) showed superior performance compared to dried samples treated with MWB. In addition, molecular docking results suggested that amino acids could form the distinctive flavor of dried apple slices through hydrogen bonding with taste receptors.
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Claims 11
Claim · model-written summary
Microwave blanching caused greater apple slice weight loss than steam blanching.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“MWB resulted in greater weight loss and more efficient enzyme inactivation efficiency than SB.”
t0“apple slices”
Claim · model-written summary
Microwave blanching inactivated enzymes more efficiently than steam blanching.
- Taxon
- apple
Malus domesticat0 - Treatment
- MWBe0
- Outcome
- enzyme inactivation efficiencye0
- Direction
- more efficiente0
- Comparator
- SBe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“MWB resulted in greater weight loss and more efficient enzyme inactivation efficiency than SB.”
t0“apple slices”
Claim · model-written summary
Microwave blanching facilitated moisture diffusion in apple slices.
- Taxon
- appleMalus domesticat0
- Treatment
- MWBe0
- Outcome
- moisture diffusione0
- Direction
- facilitatede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The MWB process facilitated the moisture diffusion”
t0“apple slices”
Claim · model-written summary
Microwave blanching reduced apple slice drying time by up to 27.78%.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“a significant ( p < 0.05) reduction in drying time of up to 27.78 %”
e1“The MWB process”
t0“apple slices”
Claim · model-written summary
Microwave blanching reduced specific energy consumption by up to 50%.
- Taxon
- appleMalus domesticat0
- Treatment
- MWBe2
- Outcome
- specific energy consumptione0
- Direction
- reductione1
- Value
- 50.00 %e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“specific energy consumption of up to 50.00 %”
e1“reduction in drying time of up to 27.78 % and specific energy consumption of up to 50.00 %”
e2“The MWB process”
t0“apple slices”
Claim · model-written summary
Microwave blanching developed microporous channels in apple cellular tissue, which the authors linked to faster drying.
- Taxon
- appleMalus domesticat0
- Outcome
- reduction in drying timee1
- Qualifier
- development of microporous channels within the cellular tissue structuree0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Microstructural observations confirmed that this result stemmed from the development of microporous channels within the cellular tissue structure.”
e1“reduction in drying time”
t0“apple slices”
Claim · model-written summary
The Page model was more applicable to apple slice drying.
- Taxon
- appleMalus domesticae0
- Outcome
- applicability to the drying of apple slicese0
- Direction
- highere0
Not reportedComparatorValue
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The Page model exhibited a higher applicability to the drying of apple slices.”
Claim · model-written summary
Microwave blanching inhibited apple slice browning more effectively than steam blanching.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“MWB was more effective than SB in inhibiting browning and retaining phenolic compounds.”
t0“apple slices”
Claim · model-written summary
Microwave blanching retained phenolic compounds more effectively than steam blanching.
- Taxon
- appleMalus domesticat0
- Treatment
- MWBe0
- Outcome
- retaining phenolic compoundse0
- Direction
- more effectivee0
- Comparator
- SBe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“MWB was more effective than SB in inhibiting browning and retaining phenolic compounds.”
t0“apple slices”
Claim · model-written summary
Steam blanching for 30 seconds retained more amino acids than microwave blanching.
- Taxon
- appleMalus domesticat0
- Treatment
- SB for 30 se0
- Outcome
- amino acid retentione1
- Direction
- superiore0
- Value
- 21.36 ± 0.83 mg/g DWe0
- Comparator
- MWBe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the dried samples treated with SB for 30 s (21.36 ± 0.83 mg/g DW) showed superior performance compared to dried samples treated with MWB”
e1“amino acid retention”
t0“apple slices”
Claim · model-written summary
Docking suggested that apple amino acids could form distinctive dried-slice flavor through hydrogen bonding with taste receptors.
- Taxon
- appleMalus domesticae0
- Compound
- amino acidse0
- Outcome
- distinctive flavor of dried apple slicese0
- Qualifier
- through hydrogen bonding with taste receptorse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“molecular docking results suggested that amino acids could form the distinctive flavor of dried apple slices through hydrogen bonding with taste receptors.”
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See all 38 papers →8 of 13 groups shown: named compounds and organisms first, then groups whose results differ (checked claim by claim), then those with positive and negative results, then the smaller groups.
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.