脱水甜玉米的再水建模和特征
Pratik Nayi1,2, Navneet Kumar2, Sagar Kachchadiya2
1Department of Tropical Agriculture and International Cooperation National Pingtung University of Science and Technology Neipu, Pingtung Taiwan.
Food science & nutrition
|June 16, 2023
概括
微波漂白和高温干燥 (70°C) 最好保持甜玉米的质量. 这种方法增强了补水,保留了糖和甲酸等营养素,并保持了改善食品稳定的物理性质.
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
背景情况:
- 重水化食品提供了更好的储存稳定性和更少的制冷需求,满足不断增长的消费者需求.
- 预处理方法如白色化对于在蔬菜干燥过程中保持质量至关重要.
- 甜玉米的质量受到白色化技术和干燥温度的重大影响.
研究的目的:
- 为了评估不同漂白方法 (热水,蒸汽,微波) 和干燥温度对甜玉米的补水特性和质量的影响.
- 确定最佳的加工参数,以最大限度地保持干甜玉米的营养和物理属性.
- 评估数学模型的适用性,以描述甜玉米再水分化过程中的水分含量变化.
主要方法:
- 甜玉米粒经过热水漂白 (HB),蒸汽漂白 (SB) 或微波漂白 (MB),然后在热空气托盘干燥机中在55°C至70°C的温度下干燥.
- 在沸水中进行了补水,并测量了各种质量参数,包括补水比,总糖,酸,几何平均直径和颜色.
- 数学模型 (Peleg,Weibull和一个新提议的模型) 用于分析补水动力学和预测平衡水分含量.
主要成果:
- 微波漂白 (MB) 与70°C的脱水相结合,使得总糖,甲酸,几何平均直径和颜色的保留率最高.
- 新提出的补水模型表现出卓越的性能,准确地描述了高R2 (0.994) 和低chi-square (0.005) 和RMSE (0.064) 的水分含量变化.
- 增加的脱水温度与重新水化的甜玉米中更高的平衡水分含量正相关.
结论:
- 微波化后的高温干燥 (70°C) 是一种有效的策略,可以保持再水化甜玉米的质量属性.
- 拟议的数学模型为理解和预测加工甜玉米的补水行为提供了可靠的工具.
- 优化加工参数对于提高再水化甜玉米产品的储存稳定性和消费者接受度至关重要.
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