利用红外辐射:植物油质量转化,干燥动力学和生物活性潜力
Ravi Pandiselvam1, Zeynep Tuğba Özaslan2, R Nisha3
1Division of Agricultural Engineering, ICAR-Indian Agricultural Research Institute (IARI), New Delhi, India.
Comprehensive reviews in food science and food safety
|September 3, 2025
概括
红外 (红外) 辐射可以为食品和石油加工提供高效的加热,改善水分的去除和质量. 这项技术提高了提取产量,减少了植物油生产的能源消耗.
科学领域:
- 食品科学与技术
- 化学工程
- 农业加工
背景情况:
- 红外 (IR) 辐射是一种多功能加热方法,在食品和石油加工中具有重要应用.
- 它独特的传热机制使其能够高效地干燥,剥皮,消毒,抑制酶和烤.
- 在能源效率高,高品质的食品和石油生产方面,IR加工被公认为具有潜力.
研究的目的:
- 评估红外辐射对植物油加工的影响.
- 评估IR对开采产量,加工时间和能源消耗的影响.
- 研究红外处理对油脂成分和生物活性化合物的影响.
主要方法:
- 红外 (红外) 辐射用于石油开采的各种加工步骤.
- 在红外处理下分析除湿率和质量参数.
- 在IR处理后的脂肪酸概况和小生物活性化合物的变化.
主要成果:
- 对含油材料的IR应用显著提高了除湿率.
- 使用IR的植物油加工可以提高提取产量和缩短加工时间.
- 红外处理影响脂肪酸成分和脂质概况,需要优化以保持营养特性.
结论:
- 红外处理对于石油行业来说是一个有前途,可持续和高效的技术.
- 优化IR过程参数对于保持植物油的营养和功能完整性至关重要.
- 需要进一步的研究和开发,以提高红外处理油的工业可扩展性.
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