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Dehydration of crude protein from Ginkgo biloba L. by microwave freeze drying
Liuping Fan1, Shaodong Ding, Yuanfa Liu
1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Abstract:
The paper optimized the parameters of microwave freeze drying (MFD) of crude Ginkgo biloba protein (CPG) using response surface methodology (RSM) based on the analysis of its proximate composition. The results showed that coefficients of determination, R(2) values for drying time and protein solubility were greater than 0.9500. The drying time and protein solubility of CPG varied curvilinearly with increase of microwave power and pre-freeze temperature, and drying time varied linearly with material thickness. The optimum MFD condition was microwave power of 408-421 W, material thickness of 15 mm and pre-freeze temperature of -20°C to -21°C, respectively.
