地热食品脱水器系统,操作和感官分析,以及脱水的质量
Eduardo Pérez-González1, Patricia Severiano-Pérez2, Héctor M Aviña-Jiménez1
1Instituto de Ingeniería Universidad Nacional Autónoma de México Mexico City Mexico.
Food science & nutrition
|November 16, 2023
概括
地热能为墨西哥的脱水提供动力,产生安全,富含营养的产品. 这种可持续的方法提高了维生素C和纤维含量,证明了食品保存的可行性.
科学领域:
- 农业工程 农业工程
- 食品科学与技术 食品科学与技术
- 可再生能源的应用可再生能源的应用
背景情况:
- 传统的食物脱水依赖于天然气或太阳能.
- 需要可持续和连续的能源来保存食物.
- 地热能提供了一种一致且潜在的成本效益高的替代能源.
研究的目的:
- 为了证明使用地热能用于脱水的可行性.
- 为了评估地热脱水的微生物,感官和物理化学质量.
- 评估地热脱水对关键营养成分的影响.
主要方法:
- 在64-80°C使用地热能对三种 (Miel,Cayenne,Esmeralda) 进行脱水.
- 微生物安全性分析 (有氧共生菌,大肠杆菌,菌,酵母菌,沙门氏菌).
- 通过修改的闪光形象 (mFP) 和物理化学分析 (维生素C,碳水化合物,食纤维) 进行感官评估.
主要成果:
- 脱水符合所有微生物安全标准.
- 感官评估证实了产品的可用性,mFP在脱水研究中被证明是有效的.
- 观察到维生素C (9至95毫克/100克),碳水化合物 (11.6至72.6毫克/100克) 和食纤维 (0.96%至8.6%) 的显著增加.
结论:
- 地热能是干燥的可行和可持续的来源.
- 该过程产生了一种安全的产品,具有增强的营养价值,适合人类食用.
- 这项技术支持连续运行,并符合国家和国际食品质量标准.
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