子产品干燥技术的最新进展
Xindi Tan1, Wenzhan Jiang1, Jiaying Su1
1Haide College, Ocean University of China, Qingdao 266100, China.
Foods (Basel, Switzerland)
|September 13, 2025
概括
选择正确的子干燥方法是保持生物活性化合物和抗氧化活性的关键. 这一审查指导了基于产品类型,约束和最佳质量和效率的期望结果的选择.
科学领域:
- 食品科学 食品科学 食品科学
- 农业化学 农业化学
- 营养生物化学 营养生物化学
背景情况:
- 子含有丰富的生物活性化合物,如化合物,维生素和胡卜素,提供抗氧化和抗癌的好处.
- 干燥对于延长子产品的保质期至关重要,因为它可以减少高含水量.
- 了解各种干燥方法对子质量的影响对于工业应用至关重要.
研究的目的:
- 审查和比较不同干燥方法对产品 (切片,皮,副产品) 的物理化学质量的影响.
- 根据产品类型,约束和期望结果,为选择最佳干燥技术提供决策指南.
- 突出创新的预处理在提高干燥效率和植物化学物质保留方面的作用.
主要方法:
- 关于各种干燥技术的综合文献综述,包括热空气,冷,真空,喷雾,微波和太阳能干燥.
- 分析与每个干燥方法相关的关键参数,优点和缺点.
- 开发一个决策树,使干燥方法和预处理与特定的产品类型和约束相匹配.
主要成果:
- 真空微波干燥对于片是有效的,控制技术改善了该过程.
- 冷干燥在皮和副产品中保持植物化学物质和抗氧化活性方面表现出色.
- 脉冲电场和臭氧预处理显著提高了干燥效率,并保留了有价值的植物化学物质.
结论:
- 选择干燥方法对色产品的物理化学质量和生物活性化合物保留有重大影响.
- 创新的预处理可以优化干燥过程,从而提高营养价值和效率.
- 本综述是选择各种色产品适当的干燥技术的宝贵指南,平衡效率,质量和可扩展性.
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