气流超微粉碎对苦荞粉物化特性的影响

目的：探究超微粉碎对不同部位苦荞粉物化特性的影响。方法：以苦荞皮粉、芯粉和全粉为原料,利用流化床气流粉碎机制备苦荞超微粉,通过测定粒径、比表面积、粉体综合特性、溶胀性、水溶性等指标研究气流超微粉碎处理对不同部位苦荞粉物化特性的影响。结果：3种部位苦荞粉经微粉化处理后,粒径分别减小至8.15,8.43,8.04 μm,比表面积增大;微粉化处理降低了粉体的流动性和填充性;水溶性增加;溶胀性、持水力、持油力呈先升高后降低的趋势。结论：经气流超微粉碎处理后苦荞粉具有较为优良的物化特性,适用于苦荞产品的精深加工。     

广佛手超微粉的制备及其理化性质分析

以广佛手为研究对象，用普通粉碎方式以及超微粉碎的方式制备不同粒径的广佛手粉（FC），并探究不同粒径粉体理化性质及其对多糖提取率的影响。实验结果表明，超微粉碎可以显着降低FC的粒径，延长超微粉碎时间，能减小粒径，使颗粒更细、更均匀，且经过超微粉碎的粉体其化学组成并不会发生改变。超微粉碎显著提升了粉体水溶性，降低了粉体持水性，粉碎后粒径大小对上述性质均有显著影响。粒径降低水溶性显著提升，持水性显著下降，粒径D50为20.01 μm的粉体水溶性高达64.49%，持水性仅有8.64%。在色泽方面，随着粒径降低，亮度值逐渐增大、红度值逐渐减小、黄度则先增大后减小。超微粉碎能在一定范围内提高广佛手多糖提取率，其中粒径D50为21.55 μm的广佛手超微粉多糖提取效率最高，达到了7.68%。该研究为广佛手的利用和新产品开发提供了一定的理论依据。     

超微粉碎对莲子心理化性质和抗氧化活性的影响

目的用超微粉碎技术加工莲子心,对超微莲子心粉体的理化性质、抗氧化活性和相关物质进行研究,以期改善莲子心粉的加工适应性。方法检测不同粒径(D90分别为302.5μm、175.0μm、75.2μm和34.3μm)莲子心粉的溶解度、高温持水能力、抗氧化活性、酚类物质总黄酮含量。结果随着莲子心粉粒径的减小,粉体的溶解度逐渐增大,高温持水能力得到显著改善。超微粉碎处理提高了莲子心提取液的抗氧化能力(还原能力、超氧阴离子清除能力、DPPH自由基清除能力、羟自由基清除能力),莲子心粉的粒径越小,其提取液的抗氧化能力越高;增加了相关抗氧化活性物质(总酚、总黄酮)的溶出量,溶出量随粒径的减小而增加。结论超微粉碎技术可以改善莲子心粉体的理化性质,提高莲子心的抗氧化能力。     

振动式超微粉碎对绿豆全粉物化特性的影响

采用振动式超微粉碎技术对绿豆全粉进行处理,研究超微粉碎对绿豆全粉物化特性的影响。结果表明:绿豆粗粉经超微粉碎处理10 min后,平均粒径为29.01±1.06μm,达到超微粉级别。超微粉碎时间延长,绿豆微粉平均粒径减小,颜色更白亮均匀。与粗粉相比,微粉的休止角和滑角增大,松装密度和振实密度减小。当超微粉碎处理时间为10 min时,所得微粉持水力为1.71±0.06 g/g、持油力为0.61±0.06 g/g、吸湿性为5.68%±0.31%、溶胀度为6.00±0.62 mL/g、溶解性为28.60%±1.60%,加工特性最佳。     

超微粉碎对苹果全粉物化性质的影响

以苹果为原料,经粗粉碎后超微粉碎不同时间(1、3、5、10、20、30 min),共得到苹果粗粉和6种不同粒径苹果全粉,通过测定其物化性质,并且利用激光粒度仪和扫描电子显微镜对不同的苹果全粉进行粒径测定和结构观察,探究不同时间的超微粉碎对苹果全粉物化性质及微观结构的影响。结果表明:超微粉碎后,粉体粒径逐渐减小,粒径分布越来越均匀。与粗粉碎苹果全粉相比,不同时间超微粉碎后苹果粉体的溶胀性、水溶性、持水力、阳离子交换能力均增大,容积密度减小(P0.05);随着超微粉碎时间的延长,持水力逐渐增大(P0.05),容积密度、溶胀性未发生显著变化(P0.05);各处理组间水溶性、阳离子交换能力先增大后未发生显著变化。本实验为苹果深加工提供了参考依据。     

超微粉碎对芒果皮理化特性的影响

为研究超微粉碎处理芒果皮理化特性的影响,采用干法超微粉碎技术处理芒果皮,比较不同处理时间芒果皮超微粉的粒径、色度、休止角、滑角、溶解度和多酚含量。结果表明,超微粉碎15 min后的粒径为28.87μm,达到超微粉级别;相比于粗粉,超微粉碎处理会改变芒果皮的色泽,颜色更白亮;随着超微时间增加,粉体粒径变小,休止角、滑角和溶解度增大,粉体流动性变好,持水力和持油力提高,同时,多酚溶出量增加。研究结果为超微粉碎技术综合开发利用芒果皮提供理论依据。     

振动式超微粉碎对紫薯全粉物化特性的影响

采用高频振动超微粉碎技术处理紫薯粗粉,结果表明:紫薯粗粉经过超微粉碎处理5min后,平均粒径减小至(27.81±1.21)μm,比表面积和离散度分别为(0.54±0.07)m2·g-1、2.75±0.52,达到超微粉级别。随着超微粉碎时间的延长,紫薯微粉的平均粒径进一步减小,微粉颗粒大小更均匀,亮度更大,颜色更均匀。与粗粉相比,紫薯微粉的休止角和滑角均增大,松装密度和振实密度均小于粗粉。当超微粉碎处理时间为15min时,所得紫薯微粉持水力、持油力、吸湿性、溶胀度和溶解性分别为(1.50±0.14)g·g-1、(1.16±0.10)g·g-1、(2.25±0.09)%、(1.70±0.44)ml·g-1、(32.38±0.76)%,加工特性最佳。超微粉碎处理可以显著改善紫薯全粉的颗粒均匀性、颜色均匀性、溶解性等物化特性。     

利用超微粉碎提高花色苷生物可接受率

探讨超微粉碎对不同食物来源花色苷体外模拟消化生物可接受率的影响。选择蓝莓、紫甘蓝、紫番薯和黑米分别作为浆果、蔬菜、薯类和谷物的代表性食物,充分干燥后进行分级粉碎,得到粗粉和超微粉,测定粉体粒径分布和营养成分;经过模拟胃肠消化后利用高相液相色谱法检测消化液花色苷峰面积,计算得到花色苷生物可接受率。与粗粉相比,超微粉粒径分布更加均匀,平均粒径<25μm,主要营养成分含量没有明显差异,而花色苷含量检测值显著升高;超微粉碎能够将花色苷生物可接受率提高23.78%~87.72%,差异均具有统计学意义(p<0.05)。超微粉碎可以解除细胞壁和纤维素等食物基质对花色苷释放的阻碍作用,提高不同食物来源的花色苷生物可接受率。     

花豇豆全粉超微粉碎对其物化特性和抗氧化性的影响

为评价超微粉碎对花豇豆全粉物化特性及抗氧化能力的影响,研究以花豇豆为原料,利用超微粉碎技术对其进行粉碎,对比分析不同的花豇豆超微粉和粗粉的滑角、休止角、持水力和溶胀度等物化性质的差异;同时采用·OH~—、DPPH·和ABTS~+等自由基清除和还原能力评价花豇豆超微粉的体外抗氧化能力。结果为:与粗粉相比,超微粉碎后花豇豆粉粉体的平均粒径为(20.857～29.507)μm,粉体更均匀、细腻;花豇豆超微粉的滑角、休止角、持水力、溶解性和溶胀度均增大,松装密度和振实密度均降低;持油力变化不明显。抗氧化实验表明,适当的微粉碎可提高花豇豆超微粉对·OH~—、DPPH·等自由基的清除率和还原能力;但是,过长时间粉碎会使活性成分损失,导致花豇豆超微粉对·OH~—、DPPH·和ABTS~+等自由基清除率降低。研究为花豇豆的深加工利用提供理论基础。     

干法超微粉碎荸荠皮

为使废弃荸荠皮得到充分利用,采用振动磨对其进行干法超微粉碎处理。考察了原料水分含量、粉碎温度和粉碎时间等因素对超微粉粒径和总黄酮含量的影响。结果表明,干法超微粉碎能在20min内将荸荠皮粗粉的平均粒径从351.747μm降至20μm以下,粒径分布变得均匀。粉碎20min后随着"团聚"现象产生,颗粒的平均粒径开始逐渐增大。原料水分含量越高,超微粉平均粒径越大。在-20、-10、0、10℃下粉碎30min得到的超微粉总黄酮含量分别为1.469%、1.385%、1.361%和1.205%。粉碎时间越长,荸荠皮黄酮类物质损失越大。     

Production of silver carp bone powder using superfine grinding technology: Suitable production parameters and its properties

Superfine grinding technology is a new type of food processing that is employed to produce powders with outstanding properties such as high solubility, dispersion, adsorption, chemical reactivity and fluidity. The objective of this work was to study the superfine grinding technology on the silver carp bone and to optimize the operational parameters. The optimum processing conditions of superfine grinding were: feeding pressure of 0.85 MPa, grinding pressure of 1.0 MPa, feeding rate of 0.0325 g/s, feeding particle size of 150-300 μm and one pass through the grinder. Silver carp bone powder with average particle size (D₅₀) of 7.65 μm was produced at these conditions. It was found that the smaller particle size of the powder, the higher its fluidity, solubility, solubility of protein, electric conductivity and water holding capacity of the powder were. So the quality of the products produced by the superfine grinding technology was said to be improved.     

超微粉碎对竹笋壳粉理化性质的影响

本文研究了超微粉碎技术对竹笋壳粉的基本组成、物理性质以及对亚硝酸根和胆固醇的吸附能力的影响。结果显示:超微粉碎处理后竹笋壳粉的水分、灰分、蛋白质和膳食纤维含量保持稳定的同时其平均粒径由383.90 μm降至12.69 μm。另外粉体亮度显著提升(p<0.05),红色度和黄色度均显著降低(p<0.05)。竹笋壳超微粉的持水性和持油性无显著变化,溶胀性显著降低(由7.48 mL/g降至5.50 mL/g)(p<0.05)。竹笋壳超微粉对亚硝酸根离子和胆固醇吸附量分别为558.26 μg/g(pH2.0)、346.19 μg/g(pH7.0),吸附能力分别提升了24.6%和9.1%(p<0.05)。傅立叶红外光谱显示超微粉碎对竹笋壳粉中羟基,糖类亚甲基以及木质素中芳香族化合物没有影响。同时扫描电镜观察发现超微粉碎造成粉体颗粒表面呈蜂窝状。故超微粉碎处理能够较好的维持竹笋壳粉的基本组成成分,并改善其理化性质。     

超微粉碎对红小豆全粉物化特性的影响

以红小豆粗粉为研究对象,通过高频振动超微粉碎处理,研究振动式超微粉碎技术对红小豆全粉物化特性的影响。结果表明:随着超微粉碎时间的延长,红小豆微粉的平均粒径进一步减小,微粉颗粒大小更均匀,颜色更白亮,更均匀。与粗粉相比,红小豆微粉的休止角和滑角均增大,松装密度和振实密度均小于粗粉。超微粉碎处理可以显著改善红小豆全粉的颗粒均匀性、颜色均匀性、吸湿性、溶胀度、溶解性等物化特性。     

Superfine grinding of Dendrobium officinale: the finer the better?

In this study, Dendrobium officinale powders with different particle size were prepared, and the functional components solubility, phenolic compounds contents and antioxidant activities were determined and compared. Results showed that powders with smaller particle size usually showed better physicochemical properties compared with coarse ones; however, finer particles were not necessarily better. The nutritional ingredients solubility, antioxidant components contents and antioxidant activities increased with an initial decrease in particle size and then plateaued, indicating that rational processing can meet its objectives. The obtained results indicated that particle size of ~30 μm was suitable for D. officinale powder processing considering the nutritional ingredients solubilities and the antioxidants contents; while from the point of view of antioxidant activities, ~20 μm could meet the requirements. An understanding of the influences of micronization on physicochemical properties of D. officinale was expected to provide new insights in guiding the development of micronized food powders in practice.     

Effect of superfine grinding on physicochemical and antioxidant properties of pomegranate peel

Pomegranate peel powders were prepared by superfine grinding, whose effects were investigated on the composition, functional and antioxidant properties of the pomegranate peel products. Fluidised bed jet milling technology was used to process superfine pomegranate peel powder. The physical–chemical properties of coarse powder A (D50 = 413.4 μm) and B (D50 = 197.1 μm), fine powder C (D50 = 142.6 μm) and D (D50 = 41.2 μm), superfine powder E (D50 = 7.68 μm) and raw material powder (RMP) (D50 = 352.2 μm) were investigated in this study. SEM images revealed the shape and surface morphology of six pomegranate peel powders. The physical determinations showed that the smaller the powder particle size was, the greater the surface area (from 0.214 to 1.597 m² g^?1) and bulk density (from 0.653 to 0.751 g mL^?1) were, the smaller the angles of repose (from 51.69° to 38.74°) and slide (from 48.32° to 34.18°) were. The water holding capacity (WHC), water‐solubility index (WSI), polyphenols and flavonoids release were significantly improved as the size of pomegranate peel particle decreased. The results of FTIR and UV indicated that grinding process would not influence chemical composition of pomegranate peel. Vitamin C (VC) and butylated hydroxytoluene (BHT) were used in DPPH scavenging activity determination, and DPPH scavenging activity was A < RMP < BHT < B < C < D < E < VC.     

Effect of superfine grinding on properties of <Emphasis Type="Italic">Vaccinium bracteatum</Emphasis> Thunb leaves powder

Vaccinium bracteatum Thunb, have been widely used in various traditional medicines and food products. The narrow and uniform particle size distribution in V. bracteatum Thunb leaves (VBTL) can be achieved through a new emerging type of foodstuff processing and superfine grinding. The VBTL powders were subjected to four particle sizes as followed: 300–125, 125–75, 75–40, and <40 μm. The VBTL powders were observed to be with smaller size and bulk density, greater surface area, tapped density and the angle of repose. Water solubility index, water holding capacity and total flavonoid extraction increased slightly with the decrease in particle size. Differential scanning calorimetry showed that the VBTL exhibiting particle size of <40 μm had the lowest peak temperature; whereas, powder with a particle size of 125–300 μm displayed the largest endothermic enthalpy. Our results of the properties of VBTL superfine powder supplied the basis for VBTL in potential industrial applications of foods.     

气流超微粉碎对桃金娘果粉物理化学性质的影响

研究超微粉碎处理对桃金娘果粉粒径、色度、颗粒形貌、流动性及水溶性等物化性质的影响。结果表明：随着超微粉碎时间的增加,桃金娘果粉粒径逐渐减小、色泽明显改善、质地更加蓬松、形貌渐趋一致,持水力、持油力和膨胀力分别由1.57、0.76 g/g和0.57 mL/g增加至2.46、1.08 g/g和0.89 mL/g,流动性及溶解性明显降低。由此说明,控制好超微粉碎处理条件可以生产出品质特性较好的桃金娘果粉。     

西藏光核桃超微粉粉体特性及活性成分研究

为探究超微粉碎技术对西藏光核桃粉粉体特性及活性成分的影响,本研究以西藏光核桃为试材,真空冷冻干燥后,粗粉碎3 min再超微粉碎5、10、15 min,对比分析粉体粒径、微观结构、流动性、吸湿性等粉体特性,多酚、多糖、水溶性果胶(WSP)等活性成分及其抗氧化活力。结果表明:随超微粉碎时间延长,光核桃粉粒径变小,离散度由6.58±0.54减小到2.86±0.09,粉体均一性提高。随超微粉碎时间延长,光核桃粉容积密度增大,压缩性减小,基本流动能增加。水合特性随超微粉碎时间延长逐渐增强,相对湿度小于50%时吸湿性无显著变化。光核桃经超微粉碎,多酚、多糖的抗氧化活力无显著变化;WSP含量显著降低,但抗氧化活力显著提高(p0.05)。综合分析发现,超微粉碎技术可以制备品质优良的光核桃粉,较好地保留其主要活性成分及抗氧化活力,为光核桃深加工提供新途径。     

用气流粉碎分级法对超细WC粉末研磨

超细硬质合金具有高硬度、高耐磨性的优异性能,保证超细硬质合金的晶粒度小而且均匀的一个关键因素就是以粒度细小、分布均匀的超细W C粉末为原料。在超细W C粉末的制备过程中,对从氧化物还原、碳化后得到的W C粉末的后续处理非常重要,目前普遍采用的是球磨粉碎,但是经过机械方法粉碎后的超细粉末,很难使物料达到所需粒度要求,产品往往处于一个较大的粒度分布范围。文中讨论了一种新型的粉碎技术——气流粉碎分级技术,它兼有气流粉碎和气流分级,使得到的粉末在气流粉碎下细化、在气流分级下减小其粒度分布。气流粉碎分级技术是当今世界原材料加工技术的重要方面,将其应用于超细硬质合金的制备中有很重要的实际意义。