LWT - Food Science and Technology最新文献

{"title":"Effect of microwave-assisted extraction and autoclave extraction on the physicochemical properties of holy basil (Ocimum sanctum L.) by-product powder","authors":"Papawarin Lowleraha ,&nbsp;Pitiporn Ritthiruangdej ,&nbsp;Nantawan Therdthai ,&nbsp;Udomlak Sukatta ,&nbsp;Phatcharee Kittisuban ,&nbsp;Thanaphon Chonburom","doi":"10.1016/j.lwt.2026.119026","DOIUrl":"10.1016/j.lwt.2026.119026","url":null,"abstract":"<div><div>This study investigated the potential to valorize Holy Basil (<em>Ocimum sanctum L.</em>) processing by-products into a functional powder by comparing the effects of two novel extraction methods, Microwave-Assisted Extraction (MAE) and Autoclave Extraction (AE), applied for 10, 20, and 30 min. While employing standard, non-comparable solid-to-liquid ratios optimized for each technology (MAE 1:0.4 w/v, AE 1:10 w/v), the experiment aimed to determine the optimal conditions for enhancing physicochemical and antioxidant properties through distinct thermal modification mechanisms. Results showed that both MAE and AE treatments significantly improved the nutritional profile, achieving a substantial increase in crude fiber and total dietary fiber by reducing non-fiber components. Crude fiber peaked at 42.90 % (AE-30). Both methods significantly increased antioxidant activity (DPPH, ABTS, FRAP) and the concentration of Total Phenolic Compounds (TPC) and Total Flavonoids (TF) (<em>p</em> &lt; 0.05). Crucially, the methods exhibited divergent functional effects: MAE-30 was superior for maximizing TPC (103.21 mg GAE/g sample) and Water Solubility Index (WSI) (98.21 %), linked to the large, irregular pores observed via microstructural analysis. Conversely, AE-30 optimized Water Holding Capacity (WHC) (6.18 g/g) and Insoluble Dietary Fiber content due to better structural integrity. Both methods successfully transform agricultural by-products into valuable, high-fiber, antioxidant-rich ingredients, with MAE-30 providing the optimal conditions for a highly soluble, bioactive powder.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"241 ","pages":"Article 119026"},"PeriodicalIF":6.6,"publicationDate":"2026-01-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146036834","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Isolation, identification, and binding mechanism of selenium-binding peptides from peanut protein hydrolysate","authors":"Meiyue Wang ,&nbsp;Xiaoling Zhao ,&nbsp;Guanhao Bu ,&nbsp;Jia Liu ,&nbsp;Yan Du ,&nbsp;Xiaojie Duan ,&nbsp;Chenyang Yang ,&nbsp;Qing Hao ,&nbsp;Jinrong Zhu","doi":"10.1016/j.lwt.2026.119043","DOIUrl":"10.1016/j.lwt.2026.119043","url":null,"abstract":"<div><div>Peptide-selenium complexes have become an important form of organic selenium. In this study, peanut peptide (PP) was prepared using peanut meal as the raw material. The high-binding peptide segments were isolated and purified, and their amino acid sequence were then identified by mass spectrometry and confirmed by solid-phase synthesis. The binding mechanism between PP and Na₂SeO₃ was further explored using particle size analysis, Zeta potential measurements, X-ray diffraction, Raman spectroscopy and molecular dynamics simulations. The results showed that a fraction with a high selenium binding rate of 92.5 % was obtained after purification. After identification by mass spectrometry and validation through solid-phase synthesis, six peptide segments with high binding activity were screened, among which the three peptides (SPQTQPKQEDRE, QVDDRQIVQ, and NLRGENESEEE) had the highest activity. Structural analysis verified that a new substance was formed through the binding of PP and selenium. Molecular dynamics simulations revealed that serine, glutamine, arginine, and asparagine in peptides could act as main binding sites for SeO₃²⁻. This study provides an important theoretical basis for the development of peanut peptide selenium supplements.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"241 ","pages":"Article 119043"},"PeriodicalIF":6.6,"publicationDate":"2026-01-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146036838","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The deterioration law of pre-proofed frozen dough for the southern steamed bread and the improvement mechanism using hydroxypropyl distarch phosphate as the main improvers","authors":"Guozhen Wang ,&nbsp;Jiejun Zhou ,&nbsp;Zhuang Liu ,&nbsp;Sifan Liu ,&nbsp;Guoyong Xu ,&nbsp;Peng Yuan ,&nbsp;Dongzhang Ying ,&nbsp;Xianhui Chang ,&nbsp;Kun Zhuang ,&nbsp;Wenping Ding","doi":"10.1016/j.lwt.2026.119016","DOIUrl":"10.1016/j.lwt.2026.119016","url":null,"abstract":"<div><div>This study investigated the deterioration patterns and underlying mechanisms of the pre-proofed frozen dough (PPFD) for the southern steamed bread (PPFD-SSB) during frozen storage, as well as the effects and the action mechanisms of two improvers primarily composed of hydroxypropyl distarch phosphate (HPDP). The southern steamed bread is characterized by its high sugar content. Two different improvers were applied to the PPFD. And the behavior of the moisture and the gluten proteins were evaluated in the fresh, frozen and frozen stored dough (after 7, 14, 21, and 28 days). The results indicated that freezing increased the freezable water content and decreased the bound water content in the dough. The ice crystals formed from freezable water damaged the microstructure of the dough. Frozen also disrupted the gluten protein structure. The HPDP-based improver was able to bind water, which was important to mitigate the accumulation of large ice crystals and reduce the structural damage caused by ice formation. It also improved the fermentation height and the viscoelasticity of the dough. These findings provided theoretical supports for enhancing the quality of the PPFD-SSB and established a basis for developing novel improvers aimed at optimizing the gluten protein structure.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"240 ","pages":"Article 119016"},"PeriodicalIF":6.6,"publicationDate":"2026-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145941370","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of packaging methods and storage duration on yak meat flavor profiles during chilled storage: GC-IMS and GC-MS evaluation","authors":"Shaoke Guo ,&nbsp;Chao Chen ,&nbsp;Mengli Cao ,&nbsp;Jie Pei ,&nbsp;Lin Xiong ,&nbsp;Xian Guo","doi":"10.1016/j.lwt.2026.119002","DOIUrl":"10.1016/j.lwt.2026.119002","url":null,"abstract":"<div><div>Yak meat is valued for its unique flavor and nutrition, but refrigerated storage packaging affects its flavor quality. This study focuses on <em>longissimus thoracis et lumborum</em> (LTL) of yaks and compares the regulatory effects of tray packaging (aerobic environment) and vacuum packaging (low oxygen environment) on the taste and metabolic characteristics of meat products at 3 days (mid-term of short-term storage) and 7 days (end of short-term storage, upper limit of conventional shelf life) under 4 °C refrigeration conditions. The relevant mechanisms are analyzed by combining gas chromatography-ion mobility spectrometry (GC-IMS) and gas chromatography-mass spectrometry (GC-MS) techniques. The results showed that GC-IMS detection revealed that tray packaging had significantly higher fresh flavor compounds (alcohols, aldehydes, esters) than vacuum at 3 days, better retaining initial aroma. However, when storage was extended to 7 days, substances imparting undesirable flavors (2-methylbutanal-D, 1-hydroxy-2-propanone, 2-propanethiol, and 2-ethylfuran) accumulated significantly in tray packaging meat, while vacuum packaging effectively inhibited the formation of such substances. GC-MS analysis indicated that the contents of fumaric acid and glutamine in the vacuum packaging groups (3/7 days) were consistently higher than those in tray packaging groups. After 7 days of storage, the content of free amino acids (L-cysteine, L-lysine) in vacuum packaging meat was significantly increased. Furthermore, glyceraldehyde 3-phosphate, formamide, and 1-methoxy-2-methylprop-1-en-1-ol were identified as the key differential metabolites between the two packaging methods. KEGG pathway enrichment analysis showed that amino acid metabolism was the core driving pathway for changes in the composition of flavor compounds during the oxidation of yak meat under chilled storage. The selection of yak meat packaging should be adjusted according to storage duration: tray packaging is more suitable for short-term storage (within 3 days) to retain fresh flavor, while vacuum packaging can more effectively maintain meat flavor quality during long-term storage (7 days) by inhibiting oxidative reactions and regulating umami-related metabolism. The results of this study provide experimental support for the targeted optimization of fresh yak meat packaging schemes and the extension of its flavor shelf life.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"240 ","pages":"Article 119002"},"PeriodicalIF":6.6,"publicationDate":"2026-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145941366","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Cutting boards as a source of high histamine-producing bacteria: Persistence and transfer to fish fillets","authors":"Sahar Elmi Anvari,&nbsp;Mehdi Zarei,&nbsp;Maryam Ghaderi Ghahfarokhi","doi":"10.1016/j.lwt.2026.119017","DOIUrl":"10.1016/j.lwt.2026.119017","url":null,"abstract":"<div><div>Microbial contamination of food contact surfaces, particularly cutting boards, poses a significant risk for secondary contamination and foodborne illness, with histamine-producing bacteria (HPB) being a key concern due to their association with scombroid poisoning. This study examined the prevalence, biofilm formation, persistence, and cross-contamination potential of high histamine-producing (HHP) bacteria isolated from cutting boards in fish retail markets. Out of 288 isolates, two Gram-negative strains—<em>Morganella morganii</em> and <em>Raoultella planticola</em>—were identified as high histamine producers. Both strains demonstrated biofilm-forming ability under different nutrient conditions (TSB, diluted TSB, distilled water) and temperatures (22 °C and 35 °C). Persistence assays revealed that surface-associated <em>M. morganii</em> cells declined to undetectable levels by day 8, whereas <em>R. planticola</em> remained viable until day 14. Biofilm cells exhibited prolonged survival, with <em>R. planticola</em> persisting for 20 days under dry, nutrient-deprived conditions. Bacterial transfer was found to occur at varying contamination levels (4–6 log CFU/cm²) and contact times (2–10 min). Bacterial transfer was found to increase significantly with higher initial contamination levels (P &lt; 0.05). However, no significant variation in transfer efficiency was observed across different contamination levels or contact times (P &gt; 0.05). Furthermore, transfer rates were observed to decrease progressively with consecutive fillet contacts, regardless of the initial inoculum level or contact duration. The demonstrated potential for cross-contamination to fish fillets, even after sequential contacts, underscores a substantial risk for scombroid poisoning and highlights the need for stringent hygiene protocols targeting biofilm removal in fish retail markets.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"240 ","pages":"Article 119017"},"PeriodicalIF":6.6,"publicationDate":"2026-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145941369","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Mitigation of cyanide formation in Jiangxiangxing Baijiu brewing sorghum during grain hydration: Effects of abscisic acid and γ-irradiation","authors":"Yuxuan Zhu ,&nbsp;Yehui Han ,&nbsp;Shuang Chen ,&nbsp;Yan Xu","doi":"10.1016/j.lwt.2026.119015","DOIUrl":"10.1016/j.lwt.2026.119015","url":null,"abstract":"<div><div>Cyanide converts to carcinogenic ethyl carbamate upon reaction with ethanol in distilled spirits, raising safety concerns in using cyanogenic crops for fermentation and distillation. Thus, control of cyanide in cyanogenic sorghum-based liquors, such as baijiu, represents a scientific and industrial challenge. This study introduced a novel enzymatic–alkaline method to quantify total cyanide in sorghum used for baijiu brewing. Results showed that dhurrin is the primary source of cyanide in sorghum. Additionally, dhurrin is produced during grain hydration, as it mimics germination conditions. High levels of dhurrin were detected in intact hydrated kernels, whereas crushing limited dhurrin synthesis. Two additional interventions, abscisic acid (ABA) spraying and γ-irradiation, were evaluated to test their ability to reduce dhurrin production during sorghum hydration. Both methods reduced total cyanide levels by approximately 80 %. Importantly, neither approach compromised starch structure or nutritional value. However, ABA was more effective at preserving starch crystallinity and structural stability, whereas γ-irradiation offered advantages in speed and simplicity.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"240 ","pages":"Article 119015"},"PeriodicalIF":6.6,"publicationDate":"2026-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145941360","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Influence of roasted and unroasted berry seed oils on the formation of Maillard reaction products in model gluten-free rice bread","authors":"Maria Barbara Różańska ,&nbsp;Joanna Zembrzuska ,&nbsp;Sylwia Mildner-Szkudlarz","doi":"10.1016/j.lwt.2026.119012","DOIUrl":"10.1016/j.lwt.2026.119012","url":null,"abstract":"<div><div>This study examines the impact of oils from unconventional sources — chokeberry, blackcurrant, raspberry, and strawberry seeds — applied with or without prior roasting, on the formation of Maillard reaction products in a model gluten-free rice bread. The addition of oils from roasted chokeberry and blackcurrant seeds significantly reduced furosine levels in the crumb by 32 % and 25 %, respectively. In contrast, only the oil from roasted strawberry seeds increased furosine content, by 42 % in the crust and 49 % in the crumb. The use of oils from roasted seeds resulted in an average 23 % reduction of free fluorescent advanced glycation end-products (AGEs) in the crust. However, the addition of roasted blackcurrant seed oil was associated with a 48 % increase in free fluorescent AGEs in the crumb. Roasting-induced changes in berry seed oils had no significant effect on the mitigation of 5-hydroxymethylfurfural (5-HMF) formation in the crust. No significant differences were observed in N-ε-(carboxymethyl)lysine (CML) levels in crust when comparing oils from roasted and unroasted seeds. Higher concentrations of N-ε-(carboxyethyl)lysine (CEL) relative to CML in the crust suggest a dominant role of lipid-derived glycation pathways in this food system.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"240 ","pages":"Article 119012"},"PeriodicalIF":6.6,"publicationDate":"2026-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145941371","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A novel strategy for β-glucan enrichment during oat germination: Low temperature stress combined with slightly acidic electrolyzed water","authors":"Shaokang Liu,&nbsp;Hongrui Ren,&nbsp;Yu Quan,&nbsp;Ziyue Wang,&nbsp;Jianxiong Hao","doi":"10.1016/j.lwt.2026.119014","DOIUrl":"10.1016/j.lwt.2026.119014","url":null,"abstract":"<div><div>The treatment of germinating seeds with slightly acidic electrolyzed water (SAEW) is a promising sustainable agricultural technology, but there is limited research on its effect on enriching β-glucan in germinating oat seeds. In this study, the effects of SAEW treatments at two different temperatures (25 °C and 4 °C) on the β-glucan content in germinating oat seeds were investigated by assessing morphological indicators, as well as changes in substances related to the β-glucan content, functional characteristics, and the structural characteristics of β-glucan during germination. Although the β-glucan content in germinating oat seeds continued to increase at 36 h, 24 h was selected as the optimal interval for comparing treatment effects. The results showed that the enrichment of β-glucan in germinating oat seeds was highest with the 4 °C + SAEW treatment. At 24 h of germination after 4 °C + SAEW treatment, the β-glucan content was 9.69 ± 0.30 mg/g, the β-glucanase activity was 24003.22 ± 242.52 U/mL, the soluble sugars content was 40.46 ± 0.72 mg/g, the reducing sugars content was 5.25 ± 0.01 mg/g, the total saponin content was 186.48 ± 7.01 mg/g, the glucose content (indicative of monosaccharide composition) was 14.22 mg/L, and the molecular weight of β-glucan was 163.10 kDa. These index values in the 4 °C + SAEW treatment group were significantly different from those in the tap water (TW) control group and the 25 °C + SAEW treatment group (<em>p</em> &lt; 0.05), indicating that the 4 °C + SAEW treatment was the most effective. We also evaluated the ability of extracts from oat seeds in the different groups to adsorb glucose, inhibit glucose diffusion, inhibit α-glucosidase activity, and inhibit pancreatic amylase activity. The extract from oat seeds under the 4 °C + SAEW treatment had significantly stronger effects on these factors compared with extracts from oat seeds in the TW control group and the 25 °C + SAEW treatment group (<em>p</em> &lt; 0.05). Treatment with SAEW at low temperature is a novel strategy for the efficient enrichment of oat β-glucan.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"240 ","pages":"Article 119014"},"PeriodicalIF":6.6,"publicationDate":"2026-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145941417","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Electron beam pretreatment to enhance Schiff base of watermelon seed shell nanocellulose with tannic acid-decylamine: The complex's universality for various emulsion systems","authors":"Li Niu ,&nbsp;Yupeng Fan ,&nbsp;Yanliang Guo ,&nbsp;Qian Lin ,&nbsp;Hanlin Guan ,&nbsp;Xiangrui Ren ,&nbsp;Wenqing Zhao ,&nbsp;Wenhao Li ,&nbsp;Huijun Zhang","doi":"10.1016/j.lwt.2025.118960","DOIUrl":"10.1016/j.lwt.2025.118960","url":null,"abstract":"<div><div>Nanocellulose has shown great potential and practical applicability across numerous fields, but its inherent hydrophilicity is a major limitation for its use in non-aqueous environments. In this work, electron beam irradiation pretreatment at 40, 80, and 120 kGy accelerated the Schiff base reaction of watermelon seed shell nanocellulose (WNC) with tannic acid and decylamine. Consequently, hydrophobic WNC with a DS of 0.42–0.72 was synthesized, up to 40 %–140 % higher than untreated WNC (0.30). A decreased hydrophilic-lipophilic balance and contact angle confirmed the improved lipophilicity. FTIR confirmed the successful formation of imine (-C=N-) linkages, indicating effective Schiff base grafting. Morphological observations revealed that a transformation of WNC from elongated ribbons into aggregated granules with more crystal defects formed after modification. Hydrophobic WNC exhibited enhanced oil-holding capacity and radical-scavenging activity. A cascade strategy was developed to fabricate stable low-oil emulsions and high internal phase emulsion (HIPE) gels using the hydrophobic WNC. Notably, the HIPE gels showed strong oil entrapment and effectively retarded lipid oxidation. This work unlocks the value of agricultural byproducts as a source of nanocellulose and offers a streamlined and sustainable strategy for producing highly functional nanocellulose.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"240 ","pages":"Article 118960"},"PeriodicalIF":6.6,"publicationDate":"2026-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145941372","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Kinetic characteristics and energy efficiency analysis of microwave-dried fresh ginger: Impacts of key process parameters","authors":"Yaping Wang ,&nbsp;Boyu Li ,&nbsp;Yu Xi ,&nbsp;Longwei Zheng ,&nbsp;Wenhua Zi","doi":"10.1016/j.lwt.2026.118999","DOIUrl":"10.1016/j.lwt.2026.118999","url":null,"abstract":"<div><div>Microwave drying has emerged as an energy-efficient and environmentally benign alternative to conventional methods. Given the considerable nutritional and medicinal value of ginger, this study systematically investigates the effects of key parameters, such as microwave power (600–1800 W), slice thickness (1–7 mm), and loading amount (200–500 g), on drying kinetics and energy consumption of microwave-dried ginger. The mechanisms of key parameters on moisture migration and energy changes are discussed. The results reveal that the Page model best characterizes power-dependent drying, while the Midilli model better fits loading and thickness variations. Increasing microwave power considerably increases moisture diffusivity (<em>Deff</em>) and drying efficiency from 26.46 % to 40.56 % but reduces the specific energy consumption (Es) from 16.89 to 9.01 MJ/kg. Thickness exhibits dual effects—it improves <em>Deff</em> but decreases drying efficiency from 43.31 % to 26.58 % while increasing Es from 5.41 to 15.24 MJ/kg. Higher loading amounts improve drying efficiency from 30.05 % to 42.43 % and Es from 12.43 to 6.23 MJ/kg, despite slight reduction in <em>Deff</em>. The optimal parameters are identified as 1200–1300 W power, 350 g loading, and 2–4 mm thickness. These findings establish theoretical foundations and provide technical guidance for precision drying of high-moisture agricultural products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"240 ","pages":"Article 118999"},"PeriodicalIF":6.6,"publicationDate":"2026-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145941359","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}