预处理对豆子加工废物的干燥动力学和化学成分的影响
Harinderjeet Kaur1, Ramandeep Kaur2, Amarjeet Kaur3
1Department of Life Sciences, Rayat Bahra University, Mohali, India.
Journal of food science and technology
|June 20, 2025
概括
用甲基硫酸盐 (KMS) 处理豆加工废物,并在60°C下空气干燥5小时,最大限度地保持聚,酸和叶绿素. 这种方法增强了抗氧化剂含量并保持了颜色,优化了食品中的废物利用.
科学领域:
- 食品科学与技术 食品科学与技术
- 农业废物价值化 农业废物价值化
- 收获后加工加工 收获后加工
背景情况:
- 豆子加工产生大量的废物,主要是豆,它们含有丰富的生物活性化合物.
- 传统的加工方法可能会导致营养物质的降解和有价值成分的损失.
- 优化干燥和预处理方法对于有效利用豆加工废物至关重要.
研究的目的:
- 研究热水漂白和甲硫酸盐 (KMS) 预处理与各种空气干燥温度相结合对豆加工废物的影响.
- 确定豆干燥的最佳时间温度组合,以最大限度地保留生物活性化合物并保持质量.
- 评估预先处理和干燥的豆粉作为食品中有价值的成分的潜力.
主要方法:
- 豆接受了热水漂白和代硫酸盐 (KMS) 处理.
- 干燥实验使用实验室的干燥机在50°C,60°C和70°C的温度下进行,持续时间不同.
- 模拟了干燥动力学,对数模型显示出最合适的情况 (R2:0.9790.999).
- 分析了近似的组成,生物活性化合物 (多,酸),叶绿素含量和颜色 (L*,a*,b*).
主要成果:
- 干燥空气温度的增加,由于水分扩散率更高,使得平衡水分含量下降.
- 与白化样本相比,用KMS处理的豆在60°C下干燥5小时,显示出聚 (9%),酸 (20%) 和叶绿素 (17%) 的保留率最高.
- 预处理和干燥的豆粉中抗氧化剂含量比新鲜豆增加了37-40%.
- 预处理和干燥过程有效地保持了豆的颜色.
结论:
- 甲基硫酸盐 (KMS) 的预处理,然后在60°C下空气干燥5小时,是保存豆加工废物的生物活性化合物和颜色的有效方法.
- 这种优化的工艺增强了豆粉中的抗氧化剂含量,使其成为食品工业中宝贵的成分.
- 该研究强调了一种可持续的方法来利用豆子加工废物,从而减少食物浪费和开发新的食品成分.
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