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微波炉的应用以减少低脂肪饼干的检查:对感官特征和能源消耗的影响

Raquel Rodríguez¹, Xabier Murgui¹, Yolanda Rios¹

¹AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Parque Tecnológico de Bizkaia, Astondo Bidea, Edificio 609, 48160 Derio, Spain.

Foods (Basel, Switzerland)

|August 14, 2025

概括

微波炉 (MW) 可以通过改善水分分布和改变结构来减少饼干检查. 在烤箱烤后 (O-MW) 应用MW为面包行业提供了减少检查,可接受的质量和更短的时间的最佳平衡.

科学领域:

食品科学与技术食品科学与技术
材料科学材料科学材料科学
工艺工程是过程工程.

背景情况:

饼干检查是一种常见的缺陷,受水分分布和结构性质的影响.
微波 (MW) 处理为制品的能源效率和缺陷减少提供了潜在的潜力.
了解MWs对食品矩阵特性的影响对于优化加工至关重要.

研究的目的:

为了研究微波 (MW) 处理在 (MW-O) 之前或传统烤箱烤 (O-MW) 后对低脂饼干的作用.
分析MWs如何影响检查速率,湿度分布,结构性质和感官属性.
评估与不同MW应用时间相关的能源消耗和时间减少.

主要方法:

饼干在烤箱前 (MW-O) 或烤箱后 (O-MW) 接受了MW处理.
评估的参数包括颜色 (CIELab),厚度,水分含量/分布,检查速率,纹理和感觉特性.
每个治疗组的测量能量消耗和时间.

主要成果:

通过消除内部湿度差异和改变结构性质 (增加厚度,硬度),MW处理减少了检查.
MW-O完全消除了检查,但对颜色,纹理和感官质量产生了负面影响.
O-MW导致检查率低 (3.41%),其属性更接近对照样本,并且被消费者更喜欢.
MW-O减少了16.39%的能源消耗和25.00%的时间;O-MW减少了14.38%的时间.

结论:

微波应用时间显著影响饼干质量,检查和处理效率.
对面包行业来说,O-MW处理是一个可行的策略,它平衡了缺陷减少,感官接受和生产力提升.
虽然MW-O提供了更大的节能,但与O-MW相比,其对质量的不利影响限制了其适用性.

关键词:

制制制制饼干破碎饼干破碎饼干破碎基于谷物的产品.关于我们关于我们关于我们关于我们干燥干燥干燥干燥新兴的加工加工行业能源成本能源成本能源成本机械性能机械性能机械性能

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