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Linlin Li Yunfei Bao Fuzhen Guo Junliang Chen Mengyue Zhao Weiwei Cao Wenchao Liu Xu Duan Guangyue Ren 《Journal of food science》2024,89(3):1387-1402
The edible rose (Rosa Crimson Glory) petals were dried using infrared-assisted spouted bed drying technology. The effects of different drying temperature conditions (30, 35, 40, 45, and 50°C, as well as stepped heating drying [SHD] and stepped cooling drying) on the drying characteristics, physicochemical properties, antioxidant capacity, and changes in volatile flavor compounds of the rose petals were investigated. The results showed that the drying time was shortened with increasing drying temperature. Both variable temperature drying processes gave the shortest drying times. Optimal color retention of rose petals was achieved at a constant temperature of 40°C and SHD. Increased drying temperature resulted in higher water-soluble polysaccharide content in the dried rose petals, whereas lower temperatures facilitated anthocyanin preservation. The variable temperature drying processes favored the retention of water-soluble polysaccharides in rose petals, but not anthocyanins. Regarding antioxidant capacity, the samples dried at 40°C and those subjected to the two variable temperature drying processes performed better. This study also analyzed the differences in volatile flavor compounds of rose petals dried under different drying conditions. It was found that the majority of volatile flavor compounds in the rose petals dried by SHD exhibited higher content levels than the other drying conditions. Therefore, considering a thorough evaluation of all relevant factors, it was clear that utilizing the SHD process was the most efficient method for obtaining the best quality rose petals overall. 相似文献
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以亚麻籽为原料,利用超声波辅助提取技术提取亚麻籽油,研究超声波辅助提取工艺参数对亚麻籽油提取得率和品质的影响。结果表明:虽然较高的提取温度、超声波功率和较长的提取时间在一定程度上利于亚麻籽油提取得率的增加,但是却会导致亚麻籽油品质下降(酸值、过氧化值升高,碘值降低)。综合考虑亚麻籽油的提取得率和品质,各因素对亚麻籽油生产影响的主次顺序为:超声波功率提取温度提取时间。根据正交试验,超声波辅助提取亚麻籽油的最优工艺参数为:提取时间25 min,提取温度35℃,超声波功率800 W。 相似文献
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Younes Ghalavand Mohammad Sadegh Hatamipour Amir Rahimi 《International Journal of Food Science & Technology》2010,45(12):2546-2552
Drying of Green Peas (Pisum sativum) was studied experimentally in a lab‐scale spouted bed. Experiments were carried out at different operating conditions, and the effect of inlet air temperature and its flow rate, bed height (initial mass of wet particles) and average diameter of particles were examined on performance of dryer and rate of drying. The obtained experimental results were fitted by an exponential form equation to model the drying kinetic behaviour of green peas in a spouted bed. The fitting parameters are presented in the form of mathematical correlations as a function of operating parameters. As expected, it was found that by increasing inlet air temperature and air‐flow rate, the rate of drying increases, but by increasing the bed height and diameter of particles, the rate of drying decreases. The results can help the design engineers to choose the optimum drying conditions for industrial applications. 相似文献
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以未处理和焙炒处理后的亚麻籽为原料,采用溶剂浸提、液压压榨和螺旋压榨三种制油工艺,得到六种亚麻籽油和粕,探讨不同制取方法对亚麻籽油和亚麻籽粕品质的影响。结果表明:焙炒溶剂浸提法样品出油率最高(34.50%);在三种制油工艺中,焙炒处理后制得的亚麻籽油过氧化值和酸价均高于未处理组,但焙炒前处理可以提高亚麻籽油中总酚和维生素E含量;此外,制取工艺对亚麻籽油的氧化稳定性也有一定影响,其中螺旋压榨油氧化稳定性最好,且同种制取工艺间焙炒前处理可以增强亚麻籽油的氧化稳定性;制取工艺和焙炒前处理对亚麻籽油中亚麻酸含量和不饱和脂肪酸含量影响不显著,但焙炒处理组中的吡嗪、吡咯物质分别比未处理组高5.1%、15.8%、9.3%,未处理组中的醇类物质分别比焙炒处理组高6.1%、11.8%、3.7%。不同制取方法得到的亚麻籽粕中,未处理液压粕粗脂肪、粗蛋白和NSI(氮溶解系数)最高,焙炒螺旋压榨粕木脂素聚合物含量(16.70%)最高,且NSI也处于较高水平(33.13%);焙炒螺旋亚麻籽粕木脂素聚合物对DPPH、ABTS自由基清除率的半数清除率(IC50)分别为0.49 mg/mL和0.88 mg/mL。本研究结果对亚麻籽油的产业发展和亚麻籽加工副产物的利用提供了参考。 相似文献
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Iwona Konopka Marek Markowski Małgorzata Tańska Marta Żmojda Mateusz Małkowski Ireneusz Białobrzewski 《International Journal of Food Science & Technology》2008,43(11):2047-2055
The impact of drying two spring barley cultivars (Mauritia and Prestige) in a spouted‐bed and in infrared radiation (IR) dryers on grain dimensions, colour, pigment content, vitality and malt quality was investigated. The results indicate that the investigated drying methods led to kernel dimension changes. Kernel shrinkage was typical of spouted bed drying, while kernel expansion was observed after IR drying at the intensity of 900 W m?2. An increase in the intensity of yellowness (b*) on the surface of dried grain and a decrease in the yellowness intensity of kernel cross‐section were also observed. The aforementioned changes were associated with the decomposition of carotenoids (endosperm colour) and reduction of soluble proanthocyanidin and total phenolic compounds (surface colour). The drying processes also lowered germination energy and capacity, in addition to susceptibility to moisture diffusion into the endosperm. These adverse results were cultivar dependent and affected the quality of malt and wort only to a limited extent. The main changes were an increase in the Kolbach index in malt from Mauritia cv., and a fluctuation of the diastatic power of malt that did not exceed ±3%. Generally, drying of barley grain in spouted bed should be conducted at an inlet air temperature of 40 °C and using an IR drier at a radiation intensity of 600 W m?2. 相似文献
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采用不同温度对亚麻籽进行炒籽并压榨制油,对压榨亚麻籽油的感官品质、理化指标及营养成分进行分析,研究炒籽温度对压榨亚麻籽油品质的影响。结果表明:随着炒籽温度的升高,压榨亚麻籽油的气味从坚果芳香过渡到严重焦糊味,色泽加深,在195℃炒籽45 min时形成热榨亚麻籽油特有的浓香型风味;营养成分如VE、总酚以及甾醇含量随炒籽温度升高而逐渐减少,在255℃炒籽45 min时,3种营养成分的损失率分别为75. 7%、76. 5%和88. 9%;酸价、过氧化值、茴香胺值、K232值、K270值随炒籽温度升高而增加,且炒籽温度对压榨亚麻籽油中主要脂肪酸含量有显著影响;适当炒籽对压榨亚麻籽油的氧化稳定性是有利的;高温炒籽压榨亚麻籽油中的营养成分含量与其理化指标密切相关,进而共同影响压榨亚麻籽油的品质。 相似文献
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为较好地解决单一红外干燥均匀性差的问题,利用红外加热高效节能的特点,结合喷动床流动性好、传热均匀的特点,设计了红外联合喷动床干燥设备。该装置包括喷动床干燥系统、红外辐射加热系统、回风式空气调节系统、动力循环系统和控制系统等。并以新鲜毛豆为物料,对该装置干燥均匀性和产品品质进行试验验证。结果表明,单一红外干燥耗时270 min,而红外—喷动床联合干燥耗时160 min,与单一的红外干燥相比,红外—喷动床联合干燥时间缩短了40.7%;同时,红外—喷动床联合干燥设备减轻了毛豆仁干瘪皱缩现象,使干制品具有较好的豆香味和感官品质。 相似文献
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针对矩形微波喷动床,基于喷动腔内电场强度及电场分布均匀性进行结构分析与优化。采用的评价指标为反映电场分布均匀性的变异系数COV、平均电场强度E_(mean)和反映电场局部集聚参数E_(max)/E_(mean)。利用多物理场耦合软件COMSOL Multiphysics对喷动腔内电场强度进行数值模拟,通过单因素和正交试验法分别分析喷动床结构参数a(喷动床宽)、H(波导位置)和L(喷动床高)对评价指标的影响。结果发现,a对COV和E_(max)/E_(mean)的影响最显著,H对E_(mean)的影响最显著;a与L的交互作用对COV,E_(mean)和E_(max)/E_(mean)的影响均显著。单波导矩形微波喷动床的优化结构为:a=427mm,H=200mm,L=1 000mm。 相似文献
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亚麻籽胶微波辅助提取与热水浸提方法比较研究 总被引:1,自引:1,他引:0
本研究通过单因素和正交优化试验分别确定了热水浸提与微波辅助提取两种方法提取亚麻籽胶的最佳工艺条件。结果表明,热水浸提法提取亚麻籽胶的最佳工艺为:温度80℃、时间6 h、料液比1:10、提取次数1次;该条件下亚麻籽胶得率为7.28%,所得的亚麻籽胶中,多糖质量分数为68.13%,蛋白质质量分数为10.21%。微波辅助提取的最佳工艺为:温度80℃、时间1 h、料液比1:10、输出功率600 W、搅拌速度900r/min、提取次数1次;该条件下亚麻籽胶得率为6.46%,其中多糖质量分数为63.13%,蛋白质质量分数为13.75%。通过扫描电镜对提胶前后亚麻籽表面微观形态分析表明,胶液的溶出会破坏亚麻籽表面,微波处理对亚麻籽表层结构破坏大于热水浸提。红外吸收光谱分析表明,所得提取物在1 410 cm~(-1)的C-H变角振动和2 930 cm~(-1)的C-H伸缩振动以及1 039 cm~(-1)的O-H变角振动,构成了糖环的特征吸收峰,证明获得的亚麻籽提取物为亚麻籽胶。 相似文献
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不同干燥方法对苹果片品质的影响 总被引:7,自引:0,他引:7
不同干燥方法对苹果片品质的影响不同,探讨了普通热风干燥、远红外线干燥及微波干燥3种方法对苹果片品质(VC的含量、总酸度、复水性及感官品质)的影响。试验结果表明:微波干燥对于苹果片品质的影响最小,其次是普通热风干燥,远红外线干燥则对苹果片品质影响最大;综合考虑苹果片中VC的含量、总酸度、复水性及感官品质等的变化,三种干燥方法中微波干燥是苹果片适宜的干制方法。 相似文献
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