组织衰变对干燥动力学,湿度扩散性和钟和草微观结构的影响
Sindy Palma-Salgado1, Luis Vargas1, Taha M Rababah2
1Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA.
Foods (Basel, Switzerland)
|October 16, 2025
概括
腐烂的植物废物,如草和胡,干燥速度明显快于新鲜产品. 这项研究表明,腐烂的植物组织可以有效地被加工成动物料,减少食物浪费.
科学领域:
- 食品科学 食品科学 食品科学
- 农业工程 农业工程
- 生物技术是生物技术.
背景情况:
- 有限的研究存在于腐烂的植物组织的干燥性能.
- 植物性废物代表了动物料的潜在可持续资源.
- 了解腐烂对干燥的影响对于价值化至关重要.
研究的目的:
- 用热重力测量分析仪 (TGA) 评估腐烂植物组织的干燥性能.
- 研究腐烂对水分扩散率,微生物负载和微观结构的影响.
- 评估将腐烂植物废弃物转化为动物料的潜力.
主要方法:
- 使用热重力测量分析仪 (TGA) 进行受控的对流干燥实验.
- 模拟高孔隙 (草) 和低孔隙 () 的腐烂组织.
- 分析了干燥曲线,有效湿度扩散率 (D_eff),酵母和菌数量以及微观结构变化.
主要成果:
- 腐烂的胡 (BP) 和草 (ST) 组织比新鲜组织干燥速度高达22%.
- 在腐烂的组织中观察到更高的有效湿度扩散率.
- 腐烂的组织显示出明显更高的酵母和菌数量,导致结构软化和恶化.
结论:
- 植物组织中由衰变引起的微观结构变化提高了干燥性能和质量运输动力学.
- 与新鲜的对应物相比,干燥腐烂的植物材料耗时较少.
- 结果为优化干燥过程提供了洞察力,以将食物废弃物价值化为动物料.
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