超声波预处理通过微观结构和细胞壁多糖化物纳米结构修饰提高了木的水分迁移和干燥质量
Kunhua Wang1, Peiyun He1, Qinghui Wang2
1College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
Food research international (Ottawa, Ont.)
|April 12, 2024
概括
超声波预处理会使桑变软,提高干燥效率,并保留有益的化合物. 这种方法通过改变细胞壁结构和增加抗氧化能力来提高木的质量.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
- 生物技术是生物技术.
背景情况:
- 超声波预处理是一种新的食品加工技术.
- 树的质量受到干燥过程的影响.
- 了解细胞壁的变化对于水果的质量至关重要.
研究的目的:
- 为了研究超声波预处理对木属性的影响.
- 为了确定木干燥的最佳超声波暴露时间.
- 为了阐明超声波增强干燥背后的机制.
主要方法:
- 用超声波 (20 kHz, 30 W/L) 预处理木15-45分钟.
- 分析了纹理,微观结构,细胞壁多糖和水分迁移.
- 评估了干燥时间,总基,总氨酸和抗氧化能力.
主要成果:
- 超声波使树组织软化,改变了pectin的溶解度和分子量.
- 细胞壁结构松动了,增加了自由水和减少了扩散阻力.
- 干燥时间缩短了高达23.3%,最佳效果在30分钟.
- 预处理的黑显示出更高的总,素和抗氧化能力.
结论:
- 超声波预处理有效地提高了木干燥效率.
- 该过程通过保留生物活性化合物来改善干燥的木质量.
- 这种技术为优化水果干燥提供了一个有希望的方法.
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