干燥技术,条件和料类型对干燥的咖叶粉质量的影响
Aditi Negi1, Venecia Infant2, J A Moses1
1Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM-T), Ministry of Food Processing Industries, Govt. of India, Thanjavur 613005, Tamil Nadu, India.
Food chemistry
|September 19, 2024
概括
在40°C的电导水干燥 (CHD) 保存最好的咖叶质量,显示出优越的颜色和抗氧化活性. 这种方法为咖叶粉生产提供了干燥效率和植物化学保留的良好平衡.
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
- 植物化学 植物化学
背景情况:
- 咖叶 (Murraya koenigii L.) 是应用和传统配方中的一个关键成分.
- 优化干燥技术对于保护咖叶的植物化学物质,物理性质和整体质量至关重要.
研究的目的:
- 评估在不同温度 (40°C,60°C,80°C) 下的托盘干燥 (TD),导电水干燥 (CHD) 和冷干燥 (FD) 对咖叶属性的影响.
- 确定最佳的干燥方法和温度,以生产高质量的咖叶粉.
主要方法:
- 用TD,CHD和FD在40°C,60°C和80°C的温度下干燥咖叶 (叶子和肉质).
- 使用佩奇模型分析了干燥动力学;计算了有效的扩散性.
- 评估了植物化学含量 (,黄,),物理性质 (水分含量,水活性,颜色,流动性),抗氧化活性,风味特征 (GC-MS) 和微观结构 (SEM).
主要成果:
- 在所有方法中,有效的扩散性随着温度的增加而增加.
- 40°C的CHD产生了最低的水分含量 (4.98%),而FD实现了最低的水活性 (0.54).
- 40°C的CHD表现出优异的颜色和风味保留,通过SEM观察到完整的细胞结构. 较高的温度 (TD 80°C,CHD 80°C) 增加了类,黄类和类,但降低了质量属性.
结论:
- 在40°C的导电水干燥 (CHD) 是一种高效的方法来保持咖叶粉的质量,平衡干燥效率与优越的植物化学和感官属性.
- 常常被认为是一种非热过程的CHD,为工业咖叶粉生产提供了具有成本效益和质量保护的替代方案.
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