Abstract
Evolution of pore structure during microwave freeze-drying of Chinese yam
Highlights
The Chinese yam (Dioscorea opposita) is a very popular edible and medicinal plant in China
3.1 Effect of different slice thickness on the porous structure of microwave freeze drying (MFD) Chinese yam Figure 2 shows the changes of pore volume and porosity of Chinese yam with different slice thickness during MFD process
The volume shrinkage of MFD Chinese yam mainly occurred in the early stage of drying, and was little in the later stage of drying
Summary
The Chinese yam (Dioscorea opposita) is a very popular edible and medicinal plant in China. Iron yam (D. opposita Thunb) is rich in nutrients including protein, amino acids, starches, sugars and vitamins, and has numerous active constituents present in its tubers, such as flavonoids, polysaccharides and steroidal saponins. Many studies have confirmed that polysaccharides in Chinese yam can enhance immunity and lower blood sugar, and have pharmacological functions[1,2]. Fresh Chinese yam is difficult to store and easy to deteriorate during storage. It is processed into various kinds of products when it is consumed as a vegetable. Iron yam slices dried by hot-air drying (AD) are the common products in markets and Chinese medicine shops
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