Journal of Food Quality

Research Article

Effects of Freeze Vacuum Drying Combined with Hot Air Drying on the Sensory Quality, Active Components, Moisture Mobility, Odors, and Microstructure of Kiwifruits

Table 4

Effect of drying methods on transverse relaxation time (T₂) and the percentages for different relaxing components (A₂).


	T_21a (ms)	T_21b (ms)	T₂₂ (ms)	T₂₃ (ms)	A₂₁	A₂₂	A₂₃	A₂₁ (%)	A₂₂ (%)	A₂₃ (%)

FVD	0.16 ± 0.01^b	9.82 ± 0.01^a	65.79 ± 3.98^b	265.61 ± 3.56^b	2402.33 ± 6.53^b	1049.33 ± 5.48^a	606.19 ± 5.48^b	59.20 ± 1.53^c	25.86 ± 2.182^a	14.94 ± 0.44^b
AD	0.16 ± 0.01^b	2.66 ± 0.28^c	16.30 ± 0.46^c	100.21 ± 2.46^c	3255.34 ± 7.84^a	337.14 ± 1.71^3c	264.66 ± 1.73^d	84.40 ± 1.30^a	8.74 ± 0.33^d	6.86 ± 0.27^c
FVD-AD	0.14 ± 0.01^b	2.66 ± 0.04^c	14.16 ± 0.42^c	86.98 ± 3.17^d	1721.49 ± 10.26^c	212.32 ± 8.67^d	346.50 ± 2.67^c	75.50 ± 0.42^b	9.31 ± 0.14^c	15.20 ± 1.15^b
Fresh	1.52 ± 0.02^a	8.11 ± 0.02^b	75.64 ± 0.31^a	1072.26 ± 14.12^a	153.17 ± 2.98^d	394.48 ± 4.42^b	3405.08 ± 10.42^a	3.88 ± 0.36^d	9.98 ± 0.26^b	86.15 ± 2.37^a

Note. Data are shown as the mean ± SD (). Means within a column with the same letter are not significantly different as indicated by Duncan's multiple range test (). FVD: freeze vacuum drying; AD: air drying; FVD-AD: combined drying consisting of freeze vacuum drying and air drying; T₂₃ refers to the transverse relaxation time of the free water; T₂₁ and T₂₂ refer to the transverse relaxation time of the bound water and the immobilized water, respectively. A₂₁ represents the corresponding water fraction to T₂₁, A₂₂ represents the corresponding water fraction to T₂₂, and A₂₃ represents the corresponding water fraction to T₂₃.