应用中央复合设计和叠加方法来优化预处理的菜粉的干燥参数
Ellyas Alga Nainggolan1,2, Jan Banout1, Klara Urbanova1
1Department of Sustainable Technologies, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 129, 16500 Prague, Czech Republic.
Foods (Basel, Switzerland)
|June 10, 2023
概括
优化麻面粉的生产包括找到最佳的干燥温度和时间. 这项研究发现,70°C10小时的温度能产生最佳的水分含量和白度,这对于可持续的麻面粉开发至关重要.
科学领域:
- 食品科学与技术 食品科学与技术
- 农业工程 农业工程
- 材料科学 材料科学 材料科学
背景情况:
- 香草面粉是重要的食物来源,但它的质量受到加工的影响.
- 了解干燥参数对麻粉性能的影响对于质量控制至关重要.
- 预处理方法可以影响麻粉的最终特性.
研究的目的:
- 为了确定温度和干燥时间对预处理的麻面粉的影响.
- 为了确定麻面粉生产的最佳干燥条件.
- 为了分析预处理的麻粉的微观结构.
主要方法:
- 采用了响应表面方法,采用中央复合材料设计.
- 干燥温度在45.85-74.14°C之间,干燥时间在3.96-11.03小时之间.
- 浸泡和漂白被用作麻茎的预处理方法.
主要成果:
- 这两种干燥因素都显著影响了水分含量 (6.22-11.07%) 和白度指数 (72.62-92.67).
- 优化干燥条件被确定为70°C和10小时.
- 微观结构分析显示,一个非凝化,均的样品与室温蒸水浸泡预处理.
结论:
- 最佳的干燥参数 (70°C,10小时) 在水分和白度方面提高了麻瓜面粉的质量.
- 预处理显著影响麻面粉的特性.
- 这些发现支持开发更可持续,更高效的麻面粉生产工艺.
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