在微波辅助干燥过程中,食物组织细胞壁的毛孔进化:深入调查
Mohammad U H Joardder1,2, Azharul Karim2
1Department of Mechanical Engineering, Rajshahi University of Engineering and Technology, Rajshahi 6204, Bangladesh.
Foods (Basel, Switzerland)
|July 14, 2023
概括
间歇式微波干燥 (IMCD) 独特地在食物细胞壁上产生纳米微孔 (NM孔),加速水分传输,与对流式干燥相比,干燥时间缩短10-20倍.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
- 干燥技术 干燥技术
背景情况:
- 微波加热提供体积加热,与传导和对流不同.
- 在食品干燥过程中同时发生的热量和质量转移会导致微观结构变化,影响质量.
- 纳米微孔 (NM-pore) 发育和干燥过程中的水分迁移之间的关系仍然未得到充分研究.
研究的目的:
- 研究微波干燥过程中食品的微观结构变化,重点关注NM孔形成.
- 分析NM孔对水分传输动学的影响.
- 为了建立微观结构修改和水分迁移途径之间的相关性.
主要方法:
- 对流干燥 (CD) 与连续微波干燥 (CMD) 和间歇微波干燥 (IMCD) 的比较.
- 在70°C的热空气和100W,200W,300W和400W的微波功率级别的应用.
- 微观结构分析和有效湿度扩散率的测量.
主要成果:
- 仅在IMCD期间形成的NM孔;CMD导致细胞壁燃烧/崩,而CD显示没有NM孔.
- 在IMCD中观察到的孔径从0.1μm到8.5μm不等.
- 与CD相比,IMCD减少了10-20倍的干燥时间,这是由于NM孔形成和细胞崩造成的.
结论:
- IMCD有效地在食物细胞壁上创建NM孔,增强水分迁移.
- NM孔的形成显著加快了干燥动力学.
- 有效的湿度扩散率在CMD (4.70 × 10−7 m2/s) 中最高,在IMCD (2.45 × 10−8 m2/s) 中中度,在CD (2.43 × 10−9 m2/s) 中最低.
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