提高干燥的古吉的保质期:干燥方法和包装条件对色演变的影响
An-An Zhang1, Can Shu1, Long Xie2
1College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China.
Food research international (Ottawa, Ont.)
|January 24, 2025
概括
果的脉冲真空干燥 (PVD) 由于梅拉德反应导致的色比热风干燥 (HWD) 更多. 适当的包装和储存条件对于保持干燥的古吉果的质量至关重要.
科学领域:
- 食品科学 食品科学 食品科学
- 农业化学 农业化学
背景情况:
- 干燥的古吉果的质量和保质期至关重要,特别是对于使用脉冲真空干燥 (PVD) 的产品.
- 了解干燥方法对储存稳定性的影响对于高质量的干燥古吉果至关重要.
研究的目的:
- 为了比较PVD干燥的古吉的储存稳定性与传统的热风干燥 (HWD).
- 在加速储存过程中调查包装条件和物理化学化合物之间的相互作用.
主要方法:
- 加速储存研究比较PVD和HWD干燥的古吉果.
- 物理化学化合物的分析,包括色度,胡卜素,,降解糖和5-基甲基.
- 结构方程建模和皮尔森分析以确定色因子.
主要成果:
- 经过PVD干燥的古吉果的棕色变化 (2.65-4.69) 显著高于经过HWD干燥的果 (1.48-2.32).
- 梅拉德反应产物是PVD果颜色恶化的主要原因,受到光线和包装的影响.
- 与化合物相关的子积累是HWD果的主要色因子.
结论:
- 干燥方法对干燥的古吉果的储存稳定性和色有重大影响.
- 选择适当的干燥和包装方法对于保持古吉果的质量和延长保质期至关重要.
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