Jingxin Xu's research while affiliated with Fujian Agriculture and Forestry University and other places

Publications (3)

Article
Full-text available
This study analyzes the effects of ultrasonic waves on the drying kinetics of Tremella fuciformis during microwave vacuum drying. The physicochemical properties and structural characteristics of T. fuciformis polysaccharides (TFPs) were studied by drying tremella samples using hot air drying (HAD), microwave vacuum drying, ultrasonic pretreatments...
Article
Arguably the oldest method human use to extent the shelf life of food, drying inevitably inherits undesirable physiochemical changes due mainly to how the moisture in food is removed. The present study investigated how ultrasonic pretreatment (UP) affected the color, antioxidant capacity, and rehydration kinetics of lotus seeds (LSs) subjected to s...

Citations

... In meat processing, sonodynamic technology can make the meat be tenderized and sterilized at the same time. In food drying and thawing, sonodynamic technology can accelerate the efficiency of food drying and thawing, maintain the quality of food, as well as have a certain sterilization effect (Cao et al. 2018;Xu, Wang et al. 2022). However, in these food processing, it is often difficult to achieve a better sterilization effect due to the limitations of process parameters or external environmental conditions. ...
... The color changes may be caused by cavitation that is known to accelerate (Tiwari et al., 2010). These changes were caused by oxidation reactions in carotenoids that were promoted by the interaction with free radicals formed during sonication (Zhao et al., 2021). These results accord with those reported by Erdem et al. (2018) andBromberger Soquetta et al. (2018). ...