干燥处理对新鲜性玉米粉的水化能力的影响
Jiaqi Lin1,2, Chaoyue Wei1,2, Jina Han1,2
1College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin, China.
NPJ science of food
|July 11, 2025
概括
冷真空干燥 (FD) 最好保存新鲜的状玉米粉 (FW) 水分,显示出优越的溶解性,胀和粘度. 这种方法保持了粉的内部结构和键,提高了质量.
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.
- 生物化学 生物化学
背景情况:
- 性玉米粉 (FW) 是食品加工中的重要成分.
- 干燥方法显著影响粉的特性和功能.
- 了解水化能力对于优化FW利用至关重要.
研究的目的:
- 调查不同干燥技术对FW水分的影响.
- 为了比较微波干燥 (MD),热空气干燥 (HD) 和冷真空干燥 (FD).
- 评估对溶解度,膨胀力,粘度和结构完整性的影响.
主要方法:
- 新鲜的性玉米粉 (FW) 经过微波干燥 (MD),热空气干燥 (HD) 和冷真空干燥 (FD).
- 测量了含水性质,包括溶解度和膨胀力.
- 分析了风湿学特性,如峰值粘度和剪切稀释行为.
- 评估了热性质 (度) 和结构特征 (短距离顺序,表面形态).
主要成果:
- 与MD和HD相比,冷真空干燥的FW (FDFW) 具有明显更高的溶解度和膨胀能力.
- FDFW显示峰值粘度增加和明显的剪切稀释行为.
- FDFW保留了更完整的内部结构,由更高的和短程订单比率证明.
- 在FDFW中观察到键的保存和分子链的更系统的排列.
- FDFW粒子表现出光滑的表面和均的结构.
结论:
- 冷真空干燥 (FD) 在保持新鲜性玉米粉 (FW) 的水化能力和结构完整性方面优越.
- FDFW的增强特性表明,它可以改善食品应用的功能.
- 这项研究为开发高质量的新鲜玉米产品提供了理论基础.
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