菜汁聚合物的储存:物理,流量,结构和热性能
Gülşah Çalışkan Koç1, Hira Yüksel Sarıoğlu2, Safiye Nur Dirim2
1Eşme Vocational School, Food Processing Department, Food Technology Program, Uşak University, Uşak, Turkey.
Journal of texture studies
|October 6, 2023
概括
储存温度对菜汁聚合物产生影响. 在35°C保存6个月,提高了流动性和凝聚性,使其成为这些功能性食品成分的合适条件.
科学领域:
- 食品科学与技术 食品科学与技术
- 材料科学 材料科学 材料科学
- 化学工程是化学工程的重要组成部分.
背景情况:
- 菜汁聚合物是一种功能性食品成分,具有潜在的应用.
- 了解储存条件对聚合物特性的影响对于产品的稳定性和质量至关重要.
研究的目的:
- 为了研究不同储存温度 (4°C,20°C,35°C) 对菜汁聚合物的物理性质,流量特征,微观结构和玻璃过渡温度在6个月内的影响.
- 确定最佳的储存条件,以保持菜汁聚合物的质量和功能.
主要方法:
- 喷雾干燥的菜汁粉末使用带有各种粘合剂 (马尔托德克斯,阿拉伯,乳清蛋白分离物) 的液化床干燥器聚合.
- 聚合物在4°C,20°C和35°C保存了6个月,每月进行一次分析.
- 评估的参数包括水分含量,水活性,颜色,溶解时间,流动性 (HR,CI),微观结构和玻璃过渡温度.
主要成果:
- 在整个储存过程中,水分和水活性分别保持在11%和0.6以下.
- 颜色值通常随着时间的推移而下降.
- 在4°C保存的聚合物与其他温度相比,具有更长的溶解时间.
- 菜汁聚合物与牙阿拉伯语 (SJA-GA) 显示出最好的流动性 (最低HR和CI).
- 微观结构在20°C储存时保持不变,玻璃过渡温度在所有条件下都是相似的.
- 在35°C保存6个月,提高了流动性和凝聚性,同时减少了可湿性和可溶性时间.
结论:
- 储存温度显著影响菜汁聚合物的物理特性和流动特性.
- 在35°C保存6个月似乎是一个合适的条件,促进了诸如改善流动性和凝聚性等理想性质.
- 粘合剂的选择,如阿拉伯糖,在实现最佳流动性方面发挥着至关重要的作用.
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