竹芽在高湿度空气冲击遮下变化的演变和模拟纹理变化和干燥动力学
Jian-Wu Dai1, Jie Huang1, Hou-Bin Zhou1
1College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya'an, China.
Journal of food science
|September 19, 2024
概括
高湿度空气冲击漂白 (HHAIB) 有效地降低了木质素含量,并改善了竹芽的纹理. 在6分钟内85°C的最佳参数平衡了像减肥和颜色这样的质量属性.
科学领域:
- 食品科学 食品科学 食品科学
- 农业工程 农业工程
- 材料科学 是一种材料科学.
背景情况:
- 竹芽是一种营养丰富的食物来源,但它们的纹理和素含量可能对加工具有挑战性.
- 传统的热水漂白 (HWB) 和较新的高湿度空气冲击漂白 (HHAIB) 方法对竹子生长质量产生不同的影响.
研究的目的:
- 调查HWB和HHAIB对竹子发芽质量属性的影响.
- 确定最佳的HHAIB参数 (时间和温度),以增强纹理,减少木质素和改善颜色.
主要方法:
- 对HWB和HHAIB治疗进行比较.
- 系统变化HHAIB漂白时间 (2-10分钟) 和温度 (80-95°C).
- 分析纹理,素含量,减肥,颜色,微观结构和干燥动力学.
主要成果:
- 与HWB相比,HHAIB显著降低了木质素含量和改善了质地 (降低了脆性和性).
- 增加HHAIB时间和温度通常会降低素含量和改善质地.
- 最佳的HHAIB条件 (85°C6分钟) 产生了理想的减肥,颜色和微观结构.
结论:
- HHAIB是一种优越的加工竹芽的方法,有效地管理木质素和质地.
- 优化HHAIB参数对于获得高品质的竹产品至关重要.
- 红素含量与竹的脆性和性正相关.
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