草肉的非热处理:质量属性与微观结构之间的关系
Ying Xing1, Qiudi Ma2, Kunhua Wang2
1College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Department of Life Science, Yuncheng University, Yuncheng, Shanxi 044000, China.
Ultrasonics sonochemistry
|July 13, 2023
概括
超声波治疗通过改变微观结构,增加有益化合物和提高抗氧化能力,显著提高了草纸质的质量. 其他方法,如巴氏杀菌和高压,对关键属性产生了更大的不利影响.
科学领域:
- 食品科学与技术 食品科学与技术
- 材料科学 是一种材料科学.
背景情况:
- 草果粉质量受加工方法的影响.
- 微观结构的变化会影响物理化学和感官属性.
研究的目的:
- 为了研究草纸质中质量属性和微观结构之间的关系.
- 评估巴氏杀菌 (PS),超声波 (US),电子束辐射 (EB) 和高压 (HP) 处理的效果.
主要方法:
- 草纸质接受了四种不同的治疗:PS,US,EB和HP.
- 分析了关键的质量属性,包括粘度,颜色,稳定性,酸度,可溶固体,有机酸,,黄,黄,氨酸和挥发性化合物.
- 微观结构变化与观察到的质量属性变化相关.
主要成果:
- 超声波 (美国) 处理显著降低粘度 (80.15%),增加a*值,云稳定性,可定位酸,可溶性固体,有机酸,,黄,和总抗氧化素 (TAC),增强抗氧化能力.
- 美国和电子束辐射 (EB) 处理保存了挥发性化合物.
- 消毒 (PS) 和高压 (HP) 处理导致TAC和挥发性化合物的恶化最大.
- 高压处理改善了表面粘度,有机酸和可溶糖含量.
结论:
- 超声波治疗提供了一种有希望的方法,通过微观结构修改来提高草纸质的质量.
- 加工引起的微观结构变化是草肉质的质量属性的关键决定因素.
- 不同的加工技术对草纸质的营养和感觉特征产生不同的影响.
相关概念视频
01:58Fruit Development, Structure, and Function
22.5K
Fruits form from a mature flower ovary. As seeds develop from the ovules contained within, the ovary wall undergoes a series of complex changes to form fruit. In some fruits, such as soybeans, the ovary wall dries; in other fruits, such as grapes, it remains fleshy. In some cases, organs other than the ovary contribute to fruit formation; such fruits are called accessory fruits.
22.5K
01:12Precipitation Processes
490
The experimental conditions in a gravimetric analysis should be optimized to maximize the particle size and purity of the obtained precipitate. Ideally, the concentration of the precipitating reagent should be low with effective stirring to maintain low relative supersaturation for the growth of large crystals. In homogeneous precipitation, the precipitant is slowly generated by a chemical reaction in the solution to avoid local reagent excesses. For example, urea decomposes gradually to...
490