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电动力干燥对胡卜干燥特征和物理化学性质的影响
Yanghong Wang1, Changjiang Ding1
1College of Science, Inner Mongolia University of Technology, Hohhot 010051, China.
Foods (Basel, Switzerland)
|January 17, 2024
概括
电动力干燥 (EHD) 提高了胡卜的干燥速度,并保留了颜色和胡卜素等质量属性. 虽然影响蛋白质结构和一些营养素,但EHD干燥有效地保留了结合的水,表明细胞结构的优越保存.
科学领域:
- 食品科学与技术 食品科学与技术
- 干燥技术 干燥技术
- 农业工程 农业工程
背景情况:
- 传统的干燥方法会降低食品的质量和营养价值.
- 电动力学 (EHD) 干燥为食品加工提供了一种新的方法.
- 了解EHD对胡卜特性的影响对于优化其应用至关重要.
研究的目的:
- 为了研究EHD干燥对胡卜干燥动力学的影响.
- 评估EHD干燥对胡卜微观结构,质量和营养含量的影响.
- 为了确定变化的电压梯度对这些参数的影响.
主要方法:
- 胡卜在不同的电压梯度下使用电动力学 (EHD) 技术干燥.
- 测量了干燥动力学,有效的水分扩散,颜色,收缩和再水.
- 分析了营养成分 (胡卜素,,维生素A),微观结构 (SEM,FTIR),蛋白质结构 (FTIR) 和水状态 (NMR).
主要成果:
- EHD干燥显著增加了干燥速度和有效的水分扩散.
- EHD干燥改善了颜色,减少了收缩,增强了补水,并增加了胡卜素保留 (1.58-2x).
- EHD对总和维生素A产生了负面影响,但保留了结合的水和细胞结构,并确定了不同水类型的最佳电压.
结论:
- EHD干燥是一种有前途的技术,用于高效地干燥胡卜,具有更好的质量属性.
- 可以选择最佳的电压梯度,以最大限度地提高诸如结合水保持和细胞完整性的好处.
- 这项研究为食品工业中EHD干燥的实际应用提供了基础.
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