射频通过晶体结构的修饰和使酶失活,影响了蜂蜜的脱晶效率和物理化学性质
Shi-Ye Luo1, Jia-Li Tao1, Yan-Xiang Bi1
1State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, 1 Xiangshan Beigou, Beijing 100093, China.
Food chemistry
|September 20, 2024
概括
射频加热在不到10分钟的时间内有效地去结晶了大麻蜂蜜,改善了其质地和抗氧化特性. 这种方法为蜂蜜加工的传统水浴提供了一个有希望的替代方案.
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 材料科学 材料科学
背景情况:
- 蜂蜜结晶对其物理化学特性和消费者吸引力产生负面影响.
- 开发高效的脱方法对于保持蜂蜜质量至关重要.
研究的目的:
- 为了研究射频加热用于强奸蜂蜜脱晶的效率.
- 了解射频对蜂蜜质量属性的影响.
主要方法:
- 用射频加热应用于结晶的强奸蜂蜜.
- 响应表面的方法被用于优化.
- 分析了物理化学特性,包括晶体大小,流体动力学和生物活性化合物含量.
主要成果:
- 射频显著减少了晶体数量和大小,在不到10分钟的时间内实现了脱晶.
- 在最佳条件下,脱晶率为98.72%,含5-氧甲基黄含量低 (2.45 mg/kg).
- 蜂蜜从伪塑料转变为牛顿流体;抗菌能力下降,但由于含有更高的和黄类化合物,抗氧化能力增加.
结论:
- 射频加热是一种有效和快速的方法来去结晶强奸蜂蜜.
- 这项技术改善了蜂蜜的质地,并增强了其抗氧化特性.
- 无线电频率为传统的水浴脱晶技术提供了一个可行的替代方案.
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