使用折射率窗口方法干燥消耗咖啡粉的干燥策略
Alberto Claudio Miano1, Meliza Lindsay Rojas1
1Centro de Investigación Avanzada en Agroingeniería, Universidad Privada del Norte (UPN), Peru.
Food research international (Ottawa, Ont.)
|February 3, 2024
概括
消耗咖啡粉的折射窗口 (RW) 干燥速度比对流空气干燥速度快50%. 乙醇预处理和超声波显著加快了RW干燥,最好保存生物活性化合物.
科学领域:
- 食品科学与技术 食品科学与技术
- 化学工程是化学工程的重要组成部分.
- 生物技术是生物技术.
背景情况:
- 消耗咖啡粉 (SCG) 是生物活性化合物的丰富来源.
- 有效的干燥方法对于SCG的价值化至关重要.
- 传统的对流空气 (AC) 干燥可以降解敏感化合物.
研究的目的:
- 评估乙醇预处理和超声波辅助折射窗 (RW) 干燥SCG.
- 为了比较RW干燥与传统AC干燥.
- 评估对干燥动力学,含量和抗氧化能力的影响.
主要方法:
- 使用AC (80°C,0.8 m/s) 和RW方法干燥SCG样本.
- 在RW干燥中,使用和不使用乙醇预处理和超声波进行了测试.
- 使用Fick和Page模型建模了干燥动力学.
- 量化了总含量和抗氧化能力.
主要成果:
- 电流干燥比交流干燥快50%,具有更高的有效扩散率和动力参数.
- 乙醇预处理和超声波显著加快了RW干燥动力学.
- 交流干燥动力学没有受到治疗的显著影响.
- 乙醇预处理与RW干燥最好的保存化合物和抗氧化能力.
结论:
- RW干燥,特别是以乙醇预处理和超声波,为SCG干燥提供了更快,更有效的方法.
- 这些策略提高了干燥效率,同时保留了有价值的生物活性化合物.
- 优化的SCG的RW干燥可促进后续在各种应用中使用.
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