电水力学 (EHD) 干燥对的活性成分,纹理特性和湿度分布的影响 (Dioscorea opposita)
Jie Zhang1, Changjiang Ding1,2, Jingli Lu1
1College of Science, Inner Mongolia University of Technology, Hohhot 010051, China.
Food chemistry: X
|July 29, 2024
概括
电动力学 (EHD) 干燥比热法更好地保护的细胞结构和营养素. 这种先进的干燥技术增强了纹理,并增加了诸如总和艾伦这样的有益化合物.
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
- 材料科学 是一种材料科学.
背景情况:
- 传统的热干燥方法可以降解敏感的食品成分.
- 电动力学 (EHD) 干燥为保护食品质量提供了一个潜在的替代方案.
- 了解EHD对属性的影响对于其应用至关重要.
研究的目的:
- 系统地调查材料属性变化,在EHD干燥.
- 为了比较EHD干燥与传统的空气和热空气干燥方法.
- 为了评估EHD对的活性成分,质地和水分分布的影响.
主要方法:
- 亚姆样品经过在21kV电压下进行电动力干燥 (EHD).
- 对比分析包括空气干燥和热空气干燥.
- 分析了材料特性,包括活性成分,纹理属性和湿度分布.
主要成果:
- 通过活性颗粒和电离风,EHD干燥显著影响了的材料特性.
- 与热干燥相比,21kV的EHD干燥导致了更完整的细胞结构.
- 内结合的水含量和纹理特性在EHD干中优越,其总和亚伦含量增加.
结论:
- 电水力学 (EHD) 干燥显示出与的热干燥相比具有显著的优势.
- EHD干燥对营养物质的保留有积极的影响,增加了和艾伦的总含量.
- 这项研究为在加工中应用EHD技术提供了宝贵的见解.
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