对比预处理方法,以增强浸水阿祖基豆 (Vigna angularis) 的水分
Changgeun Lee1, Eunghee Kim2, Hyungsup Kim1
1Department of Food Science and Biotechnology, Gachon University, 1342 Seongnam-daero, Seongnam, Gyeonggi 13120 Republic of Korea.
Food science and biotechnology
|July 17, 2023
概括
探头类型的超声波显著缩短了阿兹基豆的补水过程. 这种方法迅速增加了含水量,使豆子变软,为食品行业提供了宝贵的见解.
科学领域:
- 食品科学 食品科学 食品科学
- 农业工程 农业工程
背景情况:
- 阿祖基豆 (Vigna angularis) 在之前需要长时间的补水.
- 高效的补水对于食品工业的加工和消费者吸引力至关重要.
研究的目的:
- 为了比较五种预处理方法来进行阿祖基豆的补水.
- 评估每种方法的水化和软化功效.
主要方法:
- 冷等离子体,压力下降,加热,浴室式超声波和探针式超声波的比较.
- 测量水分含量,水活性和浸泡后的硬度.
- 使用扫描电子微图分析豆微结构.
主要成果:
- 在2小时内,探头类型的超声波显著增加了水分含量 (11-45%) 和水活性 (0.59-0.97).
- 超声波显著降低了豆类的硬度,从27-21N降至浸泡/后的~0.97N.
- 扫描电子显微镜显示了超声波豆中的裂,解释了增强的水分吸收.
结论:
- 探头类型的超声波是快速补水和软化阿祖基豆的最有效方法.
- 这种技术为优化工业食品加工提供了一种有价值的方法.
- 这项研究提供了数据,用于开发合理的过程,以缩短阿兹基豆的补水时间.
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