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不同的干燥技术及其对甜物理化学性质的影响:一篇评论

Khuthadzo Ntsowe¹, Tilahun Seyoum Workneh¹, Sunette Laurie²

¹Bioresources Engineering, School of Engineering, University of KwaZulu-Natal, Pietermaritzburg, South Africa.

Journal of food science

|August 11, 2025

概括

传统的热空气干燥 (CHAD) 降解了甜 (SP) 的营养物质,如β-胡卜素和TPC. 组合方法,如微波真空干燥 (MWD) 与CHAD,显著保留这些特性,减少干燥时间.

科学领域:

食品科学食品科学食品科学
农业工程农业工程
营养科学营养科学

背景情况:

甜 (SP) 是一种重要的全球作物,富含诸如胡卜素和氨酸等营养素.
在保持其物理化学性质的同时加工SP对于粮食安全至关重要.
干燥显著影响SP的营养和物理属性.

研究的目的:

审查和分析各种干燥技术对SP物理化学性质的影响.
为了比较传统热空气干燥 (CHAD) 与组合干燥方法的有效性.
为了确定文献上的空白,以便在未来对优化干燥SP质量的研究.

主要方法:

对甜应用的干燥技术的文献综述.
分析物理化学性质,包括颜色,β-胡卜素和总含量 (TPC).
CHAD,微波真空干燥 (MWD) 和联合MWD + CHAD技术的比较.

主要成果:

由于高温,速度和长时间的干燥时间,CHAD显著降解β-胡卜素 (减少高达22.7倍) 和TPC (53%的减少).
结合MWD + CHAD,与单独使用CHAD相比,干燥时间缩短了多达六倍.
MWD + CHAD导致更低的颜色变化 (ΔE) 和更高的β-胡卜素保留 (67%),而MWD与碳化预处理产生了最高的TPC增加 (247%).

结论:

干燥参数 (温度,空气速度,时间) 和预处理对SP质量保护具有重要影响.
结合干燥技术,特别是MWD + CHAD,比CHAD提供更高质量的保留和效率.
进一步的研究应考虑SP品种差异,以优化干燥策略,提高产品质量.

关键词:

结合的干燥方法.干燥因素干燥因素干燥技术干燥技术物理化学特性物理化学特性甜是一种甜.

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