Abstract
Effects of different pretreatments on the pore structure of Chinese yam during microwave freeze drying
Highlights
Chinese yam (Dioscorea opposite Thunb) is one of the most important edible and medicinal plants in China
In order to explore the effects of different pretreatments on the pore structure of Chinese yam during Microwave Freeze Drying (MFD), the samples were treated by typical drying pretreatments including osmosis, blanching and ultrasound, and compared with the untreated samples
All these pretreatments could improve the open porosity of MFD Chinese yam, which result in a better rehydration capability
Summary
Chinese yam (Dioscorea opposite Thunb) is one of the most important edible and medicinal plants in China. It is widely cultivated in China and is usually consumed as a popular healthy promoting function food. The main active components of yam tuber are flavonol, polysaccharide and steroidal saponins. The specific active substance is Chinese yam polysaccharide[1]. Many studies have confirmed that Chinese yam has excellent health and pharmacological effects in the fields of medicine and health care[2]. Various products of Chinese yam are increasingly demanded by consumers. More and more dried products of Chinese yam are appearing in the market
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
