研究不同预处理和干燥方法下朱果片的质量特征
Zhengdong Wan1, Zhuofan Ji1, Dandan Zhao2
1College of Food Science & Biology, Hebei University of Science & Technology, Shijiazhuang 050018, China.
Ultrasonics sonochemistry
|March 11, 2025
概括
将冷等离子体 (CP) 和微波脉冲真空干燥 (MPVD) 结合起来,可以提高冬季朱果片的质量. 这种优化的干燥方法增强了黄酸含量和整体特征,与其他技术相比,提供了更好的保持水分和流动性.
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
- 材料科学 材料科学 材料科学
背景情况:
- 冬季朱花 (Ziziphus jujuba Mill. 冬季朱花) 是一种有趣的植物. 这里是 Var. Var. 的位置. 斯皮诺萨 (spinosa) 是一种营养丰富的水果,有可能成为加工产品.
- 干燥显著影响水果的物理,化学和功能性质.
- 预处理方法可以减轻干燥引起的质量退化.
研究的目的:
- 评估冷等离子体 (CP) 和超声波 (US) 预处理与真空冷干燥 (FD),热空气干燥 (HAD) 以及微波与脉冲真空干燥 (MPVD) 结合在冬季朱片上的影响.
- 确定最佳的预处理和干燥技术,以保持冬季朱果片的质量.
主要方法:
- 冬季朱果切片经过CP和US的预处理.
- 使用FD,HAD和MPVD进行了干燥.
- 分析的质量属性包括物理性质 (持水能力,流动性,再水分,散装密度),化学成分 (阴位交换能力,总,黄),以及挥发性风味化合物.
主要成果:
- MPVD切片显示出优越的水容量 (2.93 g/g),流动性 (滑动角度为34.98°),补水 (2.98 g/g) 和散装密度 (0.49 g/mL).
- 美国-FD切片具有最高的阴离子交换能力 (0.64 mmol/g),而CP-MPVD切片表现出最高的黄酸含量 (5.21 mg/g).
- FD切片保留了更多的化物和基,HAD切片含有最多的芳香碳化合物,MPVD切片含有更多的基.
结论:
- CP预处理和MPVD的组合有效地提高了干燥效率,并改善了冬季朱切片的质量特征.
- 优化的CP-MPVD治疗显著增加了黄酸含量,并对物理和化学性质产生了积极的影响.
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