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S. Balasubramanian P. Roselin K. K. Singh John Zachariah S. N. Saxena 《Critical reviews in food science and nutrition》2016,56(10):1585-1607
Spices are prime source for flavor, aroma, and taste in cuisines and play an active role as medicines due to their high antioxidant properties. As medicine or food, the importance of spices cannot be overemphasized. The medicinal values of spices are very well established in treating various ailments like cancer, fever, malaria, stomach offset, nausea, and many more. A spice may be available in several forms: fresh, whole dried, or pre-ground dried which requires further processing to be utilized in the form of value-added product. This review paper deals with the cultivation, postharvesting, chemical composition, uses, health, and medicinal benefits of the selected spice viz., black pepper, coriander, cinnamon, fenugreek, turmeric, and technological advances in processing of spices viz., super critical fluid extraction, cryogenic grinding, and microencapsulation etc. This paper also focuses on issues related to utilization of spices toward its high end-product development and characterization in pharmaceuticals and other medicinal purposes. The availability of different spices and their varietal differences and location have their pertinent characters, which are much demanding to refine postharvest and processing to assure its quality in the international market. 相似文献
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微波辐射对柚皮抗氧化物质的浸取作用 总被引:4,自引:0,他引:4
研究了微波辐射对柚皮抗氧化物质浸取的作用及有机溶剂浸取条件的优化。微波辐射预处理试验表明 ,微波辐射的最适操作条件为 :微波辐射功率 52 5W ,辐射时间 7min。通过正交试验确定了微波辐射预处理后柚皮抗氧化物质浸取的最适条件 ,即乙醇体积分数为 70 % ,料液比为1 g∶3mL ;浸取温度为 50℃ ,振荡浸取时间为 4h。结果表明 ,微波辐射预处理有助于柚皮中抗氧化物质的浸取 ,浸取率可提高 1 2 5 %。在此条件下 ,微波辐射不影响柚皮抗氧化物质的活性 ,柚皮抗氧化物质的一次浸取率可达 60 7%。 相似文献
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微波提取竹叶黄酮及其在食品加工中的应用 总被引:2,自引:2,他引:0
采用微波辅助提取植物的有效成分,尤其在食品、日用化工应用中越来越显示其生命力。本文从竹叶黄酮提取的一个侧面介绍其特点与应用,尤其显示出微波连续提取的节能、减排、降耗、提高质量和降低成本的显著经济效益。 相似文献
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微波技术在食品工程中的新应用展望 总被引:5,自引:2,他引:5
微波强化萃取、微波真空干燥及微波浓缩是微波能在食品工程中的先进应用技术、有广泛的应用前景,对食品、制药、生物化工等行业的生产过程将产生较大的变革和影响,能提高生产效率及产品质量。 相似文献
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The effect of microwave drying technique on moisture ratio, drying time and effective moisture diffusivity of white and green parts of leek ( Allium porrum ) were investigated. By increasing the sample amount (100–300 g) at constant microwave output power of 180 W, the drying time increased from 52 to 130 min and increased from 55 to 135 min for white and green parts of leek, respectively. Effective moisture diffusivity values for white and green parts of leek ranged from 0.618 × 10−10 to 2.128 × 10−10 m2 .s−1 and 0.256 × 10−10 to 0.611 × 10−10 m2 s−1 , respectively. Among the models proposed, Midilli et al. model gave a better fit for all drying conditions applied. The activation energy for microwave drying of white and green parts of leek was calculated using an exponential expression based on Arrhenius equation; found as 0.9530 and 1.2045 W g−1 , respectively. The dependence of drying rate constant on effective moisture diffusivity gave a linear relationship. 相似文献
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香辛料精油抑菌作用及其在肉制品中的应用 总被引:3,自引:0,他引:3
香辛料精油的研究已成为目前国内外香辛料研究的热点问题。本文介绍了香辛料精油的主要成分,抑菌活性成分,在肉制品中的应用及国内外研究进展。 相似文献
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热风微波耦合干燥(简称耦合干燥)是微波与热风同时作用于干燥物料的新型干燥方法和技术,但微波加热不均匀性是制约其发展的一个主要因素。作者综述了国内外耦合干燥及其实验设备研究现状,分析了其工业化的主要问题,提出了解决微波均匀性的主要技术方案,探索了工业化耦合干燥器的结构。 相似文献
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As a new development technique microwave technology has applied widely in areas of food processing.This article summarized the principles and characteristics of microwave technology and applications of microwave processing technology in meat products, cereals, fruits and vegetables processing.Some problems existed in microwave applications were analyzed.The development trend of microwave processing technology in food industry was put forward. 相似文献
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微波干燥稻谷的试验研究 总被引:5,自引:2,他引:5
微波是一种具有热效应和较强穿透特性的电磁波,物料吸收大量微波能并将其转化为热能,物料内表同时升温、蒸发带走水分,达到干燥物料的目的。本次试验研究了微波干燥稻谷的应用,介绍了微波干燥稻谷的机理、实验设备以及影响微波干燥稻谷的工艺参数。 相似文献
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对大葱进行了微波真空干燥试验,分析了大葱切段长度、微波功率对大葱微波真空干燥效果的影响,对热风微波真空组合干燥、热风微波组合干燥、微波真空干燥和热风干燥4种干燥方式对大葱干燥效果的影响进行了比较。大葱切段长度对热风微波真空组合干燥的干燥时间和感官品质有显著影响,随着微波功率增大,大葱的干燥时间缩短,感官质量下降;热风微波真空组合干燥的大葱切段长度为5mm,先采用热风干燥温度60℃烘干2.5 h后,在真空度0.085MPa和微波功率0.65kW的条件下,再进行微波真空干燥18min,其整个干燥时间为2.8h,比热风干燥缩短了1.7h。热风微波真空组合干燥的干制品的感官状态比热风干燥差,比热风微波组合干燥和微波真空干燥好,干燥时间与热风微波组合干燥接近,比微波真空干燥延长了2.2h,时间增加了3.6倍。 相似文献
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为提高罗非鱼片热泵-微波联合干燥效率和产品品质,考察热泵干燥温度、热泵干燥风速、微波干燥时间、微波干燥功率对罗非鱼片含水率下降速率、产品复水率及感官品质的影响,讨论热泵-微波联合干燥的转换点含水率。结果表明:前期热泵干燥阶段,为避免罗非鱼片蛋白质严重变性、营养成分损失、色泽变焦黄、质地变硬等,采用低温干燥方式,取热泵干燥温度35℃;为避免鱼片表面"硬壳"效应,取热泵干燥风速3.0m/s。后期微波干燥阶段,为改善干制罗非鱼片口感、保持较好的色泽和减缓蛋白质变性等,采取间歇干燥方式,取微波干燥功率为252W,微波单次干燥时间为1min,单次间歇时间为1min。罗非鱼片热泵干燥至40%含水率以后,干燥速率逐渐变慢,取40%作为热泵-微波联合干燥转换时的含水率。 相似文献