干燥桃花的质量属性的比较评估,经过不同的干燥技术
Kui Suo1, Yabin Feng1, Yang Zhang1
1College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, China.
Foods (Basel, Switzerland)
|January 11, 2024
概括
真空冷干燥 (VFD) 和微波真空干燥 (MVD) 最好保持花的质量,外观和茶叶生产的感觉特性. 总体而言,VFD表现出色,紧随其后的是MVD,为高质量的干花制造提供了基础.
科学领域:
- 食品科学与技术 食品科学与技术
- 园艺科学 园艺科学
- 生物化学 生物化学
背景情况:
- 干燥方法显著影响保存的植物材料的质量,包括花等微妙的花朵.
- 花因其美学吸引力,生物活性化合物和潜在的健康益处而受到重视,因此保护方法至关重要.
研究的目的:
- 评估七种不同的干燥技术对花质量属性的有效性.
- 确定最佳的干燥方法,以保持外观,生物活性化合物,抗氧化活性和感官特性.
主要方法:
- 使用了七种干燥方法:热空气干燥 (HAD),红外热空气干燥 (IHAD),催化红外干燥 (CID),相对湿度干燥 (RHD),脉冲真空干燥 (PVD),微波真空干燥 (MVD) 和真空冷干燥 (VFD).
- 评估的参数包括干燥时间,视觉外观,生物活性化合物含量,抗氧化能力,α-葡萄糖酶抑制活性和茶叶输液的感觉评估.
主要成果:
- 微波真空干燥 (MVD) 实现了最短的干燥时间,而真空冷干燥 (VFD) 产生了优越的整体质量,包括外观,生物活性化合物和抗氧化剂/酶活性.
- VFD和MVD生产了最高感官分数的干燥花茶,在风味和味道上最像新鲜的花灌注.
- 在干燥花的质量和由此产生的茶叶注入之间观察到强烈的正相关性.
结论:
- 真空冷干燥 (VFD) 是生产高质量的干燥花的最有效方法,保留关键属性和感觉形状.
- 微波真空干燥 (MVD) 提供了一个更快的替代方案,具有相似的,尽管略低的质量结果.
- 这些发现为选择用于商业生产高级干花和相关产品的干燥方法提供了科学基础.
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