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发酵对马拉巴尔菜非水性红外折射率窗口干燥的作用

Durgawati¹, Paramasivan Balasubramanian², Parag Prakash Sutar¹

¹Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha 769008, India.

|October 12, 2025

概括

用糖和盐发酵马拉巴尔菜,然后用红外折射窗干燥 (IR-RWD) 干燥,可以保存营养素并减少反营养素. 这种方法产生了高质量,方便和可持续的干燥马拉巴拉菜产品.

科学领域:

食品科学与技术食品科学与技术
农业科学农业科学
营养科学营养科学

背景情况:

马拉巴拉菜是一种营养丰富的绿叶菜.
传统的干燥方法可以降低营养素.
需要新的干燥技术来保持营养质量.

研究的目的:

为了优化马拉巴菜的发酵和干燥条件.
评估糖支持发酵和红外光折射窗口干燥 (IR-RWD) 对营养保留和反营养减少的影响.
描述干燥产品的物理和结构性质.

主要方法:

马拉巴拉菜发酵使用盐和糖溶液.
非水性红外折射率窗户干燥 (IR-RWD).
分析总胡卜素 (TC),总含量 (TPC),总黄含量 (TFC),叶绿素保留和反营养因子.
用X射线衍射 (XRD) 和扫描电子显微镜 (SEM) 进行结构分析.
使用Page模型建模干燥动力学.

主要成果:

优化发酵 (48小时,3%盐,3%糖) 增强了TC,TPC和TFC,同时减少了反营养素.
IR-RWD实现了67.53%的叶绿素保留,0.75毫克g-1TC,20.79毫克GAEg-1TC和1.97毫克QEg-1TC.
XRD和SEM揭示了带有多孔,圆形颗粒的改变晶体结构.
佩奇模型准确地描述了干燥数据 (R2 > 0.991).

结论:

糖支持的发酵与非水的IR-RWD相结合,有效地生产高质量的干燥马拉巴尔菜.
这种方法为食品保存提供了一种可持续和营养的方法.
由此产生的干燥产品很方便,并显示出食品工业的潜力.

关键词:

反营养因素是什么白色贝塞拉 (Basella alba) 是一个白色贝塞拉.生物活性化合物生物活性化合物优化干燥的优化发酵发酵是一个过程.微观结构的微观结构页面模型页面模型

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