Effect of moisture migration on texture and viscoelasticity of Chinese yam during multi-phase microwave drying (MMD) - focusing on the evaporation-dehydration stage.

Food Chem X · 2025 · PMC11923753 · PMID 40115502

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a decreasing trendno p-value reported

an increasing trendno p-value reported

Interestingly, the bound water in Scheme III exhibited an increasing trend at the initial stage of MMD evaporation stage, followed by a decreasing trend as drying progressed, while the immobile water and free water showed a continuous decrease.

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