Klaudia Masztalerz , Krzysztof Lech , Tomasz Dróżdż , Adam Figiel , Anubhav Pratap-Singh
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引用次数: 0
摘要
干燥是最耗能的食品加工技术之一,而且会导致温室气体(GHG)排放。因此,新型非热预处理方法可用于影响植物组织并缩短干燥时间。对黑蒜瓣施加脉冲电场(PEF)、直流电场(DCEF)和电磁场(EMF),然后进行对流预干燥,最后进行真空-微波干燥。本文介绍了这些预处理对物理特性、能耗、纹理轮廓分析(TPA)属性以及通过 X 射线计算机断层扫描确定的微观结构的影响。与未经预处理的样品相比,预处理降低了材料的孔隙率,提高了硬度。总之,事实证明非热预处理有利于缩短干燥时间,最大限度地减少加工过程中的能源消耗和温室气体排放,同时保持黑蒜干的高质量。
Effect of electric and electromagnetic fields on energy consumption, texture, and microstructure of dried black garlic
Drying is one of the most energy-intensive food processing technologies and can contribute to greenhouse gas (GHG) emissions. Therefore, novel nonthermal pretreatment methods can be used to affect the plant tissue and decrease the drying time. A pulsed electric field (PEF), direct current electric field (DCEF), and electromagnetic field (EMF) were applied to black garlic cloves which were subsequently subjected to convective pre-drying followed by a vacuum-microwave finishing drying. The effect of these pretreatments on the physical properties, energy consumption, attributes of texture profile analysis (TPA), as well as microstructure determined by the use of X-ray computed tomography is presented. The application of pretreatments reduced the porosity of the material and resulted in an increased hardness compared to the unpretreated sample. Overall, nonthermal pretreatments proved beneficial in reducing the drying time and minimizing the energy consumption as well as greenhouse gas emissions during processing while maintaining a high quality of dried black garlic.
期刊介绍:
The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including:
Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes.
Accounts of food engineering achievements are of particular value.