在冷干燥与热空气干燥 (FD-HAD) 过程中果机械性能和细胞结构的演变
Lili Li1, Mengmeng Yang1, Lewen Zhu1
1College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China.
Foods (Basel, Switzerland)
|December 17, 2024
概括
果的干燥会影响它们的细胞结构和机械特性. 了解冷和热空气干燥期间的点变化是改善干果质量的关键.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 是一种材料科学.
- 生物物理学的生物物理.
背景情况:
- 果是全球重要的水果作物.
- 干燥延长了保质期,但导致结构变化.
- 显微的细胞变化会在干燥过程中影响宏观变形.
研究的目的:
- 研究果在结合冷干燥和热空气干燥 (HAD) 过程中的点分数和粘弹性特性变化.
- 将细胞变化与宏观机械性质相关联.
主要方法:
- 结合冷干燥和热空气干燥 (HAD) 的果.
- 压缩试验用于测量放松模量 (E1).
- 对细胞壁pectin分量的分析 (水溶性和化剂溶性).
- 确定玻璃过渡温度 (Tg).
主要成果:
- 当样本温度在HAD期间超过玻璃过渡温度 (Tg) 时,放松模量 (E1) 降低.
- 当样本温度接近Tg时,观察到增加的刚性和E1.
- 热空气干燥加速了水溶性pectin的损失和降解.
- 结合剂可溶性pectin的化增加减少了细胞结构的支持,影响机械性质.
结论:
- 结合的干燥方法会改变果细胞壁的粘性和粘性弹性.
- pectin的变化显著影响干果的机械性能.
- 结果为优化联合干燥技术提供了洞察力,以提高水果和蔬菜的加工效率.
更多相关视频
相关概念视频
01:58Fruit Development, Structure, and Function
22.0K
Fruits form from a mature flower ovary. As seeds develop from the ovules contained within, the ovary wall undergoes a series of complex changes to form fruit. In some fruits, such as soybeans, the ovary wall dries; in other fruits, such as grapes, it remains fleshy. In some cases, organs other than the ovary contribute to fruit formation; such fruits are called accessory fruits.
22.0K
02:45Responses to Heat and Cold Stress
13.4K
Every organism has an optimum temperature range within which healthy growth and physiological functioning can occur. At the ends of this range, there will be a minimum and maximum temperature that interrupt biological processes.
13.4K