二氧化碳的影响
Helena Núñez1,2, Aldonza Jaques1, Karyn Belmonte1
1Departamento de Ingeniería Química y Ambiental, Universidad Técnica Federico Santa María, Valparaíso 2390123, Chile.
Foods (Basel, Switzerland)
|June 10, 2023
概括
微孔二氧化碳激光增强了果的折射式窗口干燥,减少了干燥时间并保持了质量. 最佳的孔径大小和温度平衡加工效率与产品稳定性.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物技术是生物技术.
- 材料科学 材料科学 材料科学
背景情况:
- 折射窗口 (RW) 干燥是一种新兴的技术,用于保持食品质量.
- 预处理方法对于优化RW干燥效率和产品属性至关重要.
- 了解加工参数对果在干燥过程中的质量影响至关重要.
研究的目的:
- 为了研究CO2激光微孔作为RW干燥果片的预处理.
- 为了评估毛孔大小,毛孔密度和干燥温度对果质量的影响.
- 为了比较RW干燥与传统和冷干燥方法.
主要方法:
- 使用CO2激光微孔穿孔,孔径不同 (200-600微米),密度不同 (9-25孔/厘米2).
- 在70-90°C的温度下进行折射式窗户干燥.
- 分析总多含量 (TPC),抗氧化能力 (DPPH),颜色变化 (ΔE) 和加速储存下的产品稳定性.
主要成果:
- 增加孔径 (高达600微米) 显著减少干燥时间 (≤40分钟),TPC和颜色的损失最小.
- 抗氧化能力 (DPPH) 被孔密度和干燥温度的组合负面影响.
- 与传统干燥相比,使用CO2微孔进行RW干燥可以获得更高质量的果,并且与冷干燥相当.
结论:
- 二氧化碳激光微孔是一个有效的预处理RW果干燥,提高效率和质量.
- 干燥温度和毛孔大小之间的平衡对于优化加工时间和尽量减少储存期间质量退化至关重要.
- RW干燥为生产高品质干果产品的传统方法提供了一个有希望的替代方案.
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