雅康干燥的创新策略:乙醇预处理和间歇性微波干燥
Paula Giarolla Silveira1, Jefferson Luiz Gomes Corrêa1, Carlos Ramon de Paula Silva1
1Department of Food Science, Federal University of Lavras, Lavras, Brazil.
Journal of food science
|July 16, 2024
概括
乙醇的预处理和控制的微波干燥yacon根保存果酸和抗氧化剂. 这种方法可以减少干燥时间和能源消耗,同时保持质量.
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
背景情况:
- 雅康根含有丰富的果脂糖 (FOS),有价值的益生菌,但很容易腐烂.
- 传统的干燥方法难以保存像FOS这样的热敏化合物.
- 微波干燥和乙醇预处理 (ET) 显示了改善yacon保存的潜力.
研究的目的:
- 为了评估乙醇预处理和样品温度对雅康间歇性微波干燥过程中的质量和工艺参数的影响.
- 优化干燥条件,以保存FOS和其他生物活性化合物.
主要方法:
- 间歇性微波干燥的雅康根.
- 在不同阶段应用乙醇预处理 (ET).
- 在干燥过程中控制样品温度 (具体为52°C).
- 分析果的保留,干燥时间 (DT),能量消耗 (EC),抗氧化能力,总含量和颜色参数.
主要成果:
- 在52°C以乙醇预处理的干燥yacon产生了最高的果糖保留率 (64.1%).
- 这种条件还导致干燥时间 (DT) 和能源消耗 (EC) 显著减少 (364.00 ± 5.03 kWh kg水-1).
- 观察到抗氧化能力 (73.9%) 和总含量 (77.5%) 的高保留,颜色变化最小.
结论:
- 间歇性微波干燥与乙醇预处理相结合是一种有效的策略,可以保持yacon根的质量.
- 这种优化的方法大大减少了干燥时间和能源需求.
- 该过程成功地保持了有价值的生物活性化合物,如FOS,抗氧化剂和.
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