用微波炉生产基于的果皮革,并通过响应表面方法进行优化
Muhammad Hamza Alam1, Muhammad Haseeb Ahmad1, Muhammad Imran1
1Department of Food Science, Faculty of Life Sciences Government College University Faisalabad Pakistan.
Food science & nutrition
|February 17, 2025
概括
果皮革成功地使用甜剂生产,并通过微波干燥进行优化. 与热空气干燥相比,这种节能方法增强了物理化学特性和感官吸引力.
科学领域:
- 食品科学与技术 食品科学与技术
- 营养科学 营养科学
- 可持续的食品加工 可持续的食品加工
背景情况:
- 越来越多的消费者对低卡路里,营养丰富的食物的需求推动了替代成分的创新.
- (Diospyros kaki) 已被探索为新型食品的基础.
- (ST) 为更健康的食品配方提供一种非热量甜味选项.
研究的目的:
- 为了开发果果皮,使用一种非热量级的甜味剂.
- 使用微波技术优化皮的干燥过程.
- 为了评估优化皮的物理化学和感官特性.
主要方法:
- 制作皮与和合物 (选择的皮因灵活性而选).
- 盒子-Behnken实验设计,以优化微波干燥参数 (功率,时间,厚度).
- 物理化学分析 (水分,纹理,颜色,TPC,AC) 和感官评估.
主要成果:
- 最佳干燥条件确定为210W微波功率,30分钟的微波时间和3.5毫米厚的皮革.
- 微波功率对产品属性产生了最显著的影响,其次是时间.
- 优化微波干燥的皮表现出优越的物理化学特性和感官接受度,高于热空气干燥的样品.
结论:
- 微波干燥是一种有效和节能技术,用于生产高质量的果皮革.
- 开发的功能皮为消费者提供了营养丰富,低热量替代品.
- 建议对新型加工技术进行进一步的研究,以开发功能性食品.
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