{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,8]],"date-time":"2026-10-08T04:34:02Z","timestamp":1791434042082,"version":"4.3.3"},"reference-count":56,"publisher":"Wiley","issue":"7","license":[{"start":{"date-parts":[[2022,5,31]],"date-time":"2022-05-31T00:00:00Z","timestamp":1653955200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2022,7]]},"abstract":"<jats:sec>\n                    <jats:title>Abstract<\/jats:title>\n                    <jats:p>\n                      This experiment aimed to investigate the effects of four drying methods, namely, hot air drying (HAD), microwave drying (MD), vacuum drying (VD), and microwave vacuum drying (MVD), on the quality of lemon slices. The relevant indicators, including total phenolic content, ascorbic acid content, browning, color, reducing sugar content, volatile component measurements, and principal component analysis of 0 and 30 days storage, were compared after exposure to the four drying methods. The shortest time of 64\u00a0min was used to treat the lemon slices via MVD at 1 KW. These samples displayed the least damage after drying and the highest rehydration ratio of 4.12. The contents of VC, reducing sugars, and total phenols of MVD samples were significantly higher than those in the HAD, VD, and MD groups, retaining 105.94\u00a0mg\/100\u00a0g,\u00a021.35\u00a0g\/100\u00a0g,\u00a0and 77.81\u00a0mg GAE\/g, respectively, while their color difference values were also the smallest, with a browning degree of 3.55, significantly lower than those in the other treatment groups (\n                      <jats:italic>p<\/jats:italic>\n                      \u00a0&lt;\u00a00.05), and the degree of browning of the samples in the HAD treatment group was the most serious; in terms of volatile flavor substances, the lemon slice samples in the MVD and HAD treatment groups were more diverse and of better quality. The order of product sensory evaluation was: MVD\u00a0&gt;\u00a0VD\u00a0&gt;\u00a0HAD\u00a0&gt;\u00a0MD. The final scores after comprehensive analysis revealed the order of the four drying methods as MVD, HAD, VD, and MD. Therefore, MVD had a better effect on the sensory perception and nutritional properties of the lemon slices, providing a useful alternative to the conventional drying method.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Application<\/jats:title>\n                    <jats:p>Lemon slices during drying are affected by various aspects, leading to changes in its color, aroma substances, and nutrient composition. The results of this work will not only provide a technical reference for the future production of high\u2010quality dried lemon slices, but also have important implications for fresh\u2010cut lemons in processing and storage. It also generates important implications for fresh\u2010cut lemons in processing and storage.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.16194","type":"journal-article","created":{"date-parts":[[2022,5,31]],"date-time":"2022-05-31T04:13:59Z","timestamp":1653970439000},"page":"2980-2998","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":18,"title":["Effect of different drying technologies on the characteristics and quality of lemon slices"],"prefix":"10.1111","volume":"87","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-8509-2228","authenticated-orcid":false,"given":"Qinglian","family":"Xu","sequence":"first","affiliation":[{"name":"Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering Xihua University  Chengdu China"},{"name":"Key Laboratory of Food Non\u2010Thermal Technology, Engineering Technology Research Center of Food Non\u2010Thermal 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