基于水分子迁移的阿雷卡坚果干燥过程的干燥动力学,微观结构和风味变化的研究
Jing Zhang1, Xuejie Feng1, Shenghua Xie1
1Sanya Research Institute, Hainan Academy of Agricultural Sciences, Sanya 572024, People's Republic of China.
Food chemistry: X
|October 13, 2025
概括
这项研究揭示了干燥如何影响阿雷卡坚果的水分,微观结构和香味. 漂白和更高的温度通过改变水含量和改善坚果的质量来加快干燥.
科学领域:
- 食品科学与技术 食品科学与技术
- 农业工程 农业工程
- 分析化学 分析化学
背景情况:
- 阿雷卡坚果加工涉及关键的干燥阶段,影响质量.
- 了解干燥过程中的水动力学,结构变化和挥发性化合物演变对于优化加工至关重要.
- 以前的研究还没有完全阐明干燥参数和漂白对阿雷卡坚果特征的综合影响.
研究的目的:
- 为了研究水分子的分布,微观结构的变化,以及在阿雷卡坚果干燥过程中的挥发性化合物概况.
- 为了建立一个干燥的动力模型的果.
- 评估漂白处理和干燥温度对干燥动力学和产品香味的影响.
主要方法:
- 低场核磁共振 (LF-NMR) 用于水分子的分布.
- 扫描电子显微镜 (SEM) 用于微观结构分析.
- 气体染色学-气体染色学-飞行时间质谱学 (GC×GC-TOFMS) 用于挥发性化合物分析.
- 使用Page模型进行干燥运动建模.
主要成果:
- 干燥首先会排出表面的自由水,然后是内部的水分迁移.
- 白化将自由水转化为结合水,而增加的干燥时间会导致更有序,更密集的纤维层.
- 白化和更高的温度减少了干燥时间和激活能量 (Ea);佩奇模型准确地描述了干燥动力学 (R2 > 0.98).
- 化物有助于新鲜的气味,而碳化合物主导着干燥的强烈的气味,白色坚果,干燥显著改变它们的度.
结论:
- 干燥显著改变了子的水分发,微观结构和挥发性成分.
- 漂白和优化的干燥条件 (更高的温度) 提高了干燥效率,并影响了香味配置文件.
- 佩奇模型提供了一个可靠的框架来预测Areca坚果的干燥行为.
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