射频干燥对老虎坚果面粉的功能多样性:对物理化学,结构和质性质的影响
Mengge Li1, Yingqi Tian1, Liumin Fan1
1College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
International journal of biological macromolecules
|July 8, 2024
概括
射频干燥 (RFD) 增强了老虎坚果面粉的特性,改善了水合,油吸收和抗氧化能力. 这种方法为生产功能性老虎坚果面粉提供了一个有前途的方法.
科学领域:
- 食品科学与技术 食品科学与技术
- 农业工程 农业工程
- 材料科学 材料科学 材料科学
背景情况:
- 虎坚果 (TN) 是一种富含营养,无质的结核,具有作为功能性食品成分的潜力.
- 有效的干燥技术对于优化虎面粉的质量和功能至关重要.
研究的目的:
- 研究各种干燥方法对老虎坚果面粉的生理化学,结构和质性质的影响.
- 确定最佳的干燥技术,以生产高质量,功能性的老虎坚果粉.
主要方法:
- 五种干燥技术的比较:自然干燥 (控制),热空气干燥 (HD),射频单干燥 (RFSD),射频辅助热空气干燥 (RFHD) 和射频真空干燥 (RFVD).
- 分析水分,吸油能力,抗氧化活性,颜色,降低糖含量,凝化特性,颗粒大小,结晶性,蛋白质结构,微观结构和质性行为.
主要成果:
- 射频干燥 (RFD) 显著改善了水合,吸油和抗氧化能力,而射频真空干燥 (RFVD) 显示了最显著的效果.
- 与RFSD和RFVD相比,RFHD导致了更好的颜色和更高的降解糖含量.
- RFD方法降低了凝化温度,度,颗粒大小,结晶性,改变了蛋白质结构和微观结构,导致面粉凝的粘弹性减少.
结论:
- 无线电频率干燥是一种有效的方法,用于生产具有增强性能的功能性虎面粉.
- 特定的RFD技术,如RFVD和RFHD,在功能属性和质量参数方面提供了明显的优势.
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