非离心式糖干燥过程中湿度和温度对酚保留、粉末流动、玻璃化转变和结晶变化的影响

IF 2.7 3区 农林科学 Q3 ENGINEERING, CHEMICAL
T. Venkatesh, M. S. Sajeev, V. V. Venugopal, Anjineyulu Kothakota
{"title":"非离心式糖干燥过程中湿度和温度对酚保留、粉末流动、玻璃化转变和结晶变化的影响","authors":"T. Venkatesh,&nbsp;M. S. Sajeev,&nbsp;V. V. Venugopal,&nbsp;Anjineyulu Kothakota","doi":"10.1111/jfpe.70020","DOIUrl":null,"url":null,"abstract":"<div>\n \n <p>Non-centrifugal sugars (NCS), traditionally obtained through open pan evaporation of cane juice, typically possess a moisture content ranging from 7% to 10% (wet basis). This study introduces a dehumidified drying technique aimed at significantly reducing moisture content, enhancing flow properties, minimizing antioxidant losses, increasing the glass transition temperature, and improving both the crystallinity and surface morphology of NCS. Two drying methods were evaluated: a solar dryer, with no control over temperature and humidity, and a refrigerated adsorption dehumidified dryer (RADD) with precise control of both parameters. The RADD achieved a substantial reduction in moisture content to 4.05% ± 0.2%, leading to markedly improved flow properties and a higher retention of phenolic content (82% ± 3.05%) compared to the solar dryer (71% ± 3.83%). Additionally, the RADD resulted in enhanced crystallinity, with a percentage of 83.5%, exceeding the 70%–75% range observed in solar-dried samples. Surface morphological analysis revealed that RADD-dried samples exhibited a uniform crystalline structure, whereas solar-dried samples displayed lumps and irregular particle shapes due to retained moisture. These findings highlight the practical implications of adopting dehumidified drying techniques for improving the quality of NCS. Future research should focus on exploring the scalability and energy efficiency of these techniques for industrial applications.</p>\n </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 12","pages":""},"PeriodicalIF":2.7000,"publicationDate":"2024-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"An Insight Into the Role of Humidity and Temperature on Phenolic Retention, Powder Flow, Glass Transition, and Crystalline Changes During Non-centrifugal Sugar Drying\",\"authors\":\"T. Venkatesh,&nbsp;M. S. Sajeev,&nbsp;V. V. Venugopal,&nbsp;Anjineyulu Kothakota\",\"doi\":\"10.1111/jfpe.70020\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n <p>Non-centrifugal sugars (NCS), traditionally obtained through open pan evaporation of cane juice, typically possess a moisture content ranging from 7% to 10% (wet basis). This study introduces a dehumidified drying technique aimed at significantly reducing moisture content, enhancing flow properties, minimizing antioxidant losses, increasing the glass transition temperature, and improving both the crystallinity and surface morphology of NCS. Two drying methods were evaluated: a solar dryer, with no control over temperature and humidity, and a refrigerated adsorption dehumidified dryer (RADD) with precise control of both parameters. The RADD achieved a substantial reduction in moisture content to 4.05% ± 0.2%, leading to markedly improved flow properties and a higher retention of phenolic content (82% ± 3.05%) compared to the solar dryer (71% ± 3.83%). Additionally, the RADD resulted in enhanced crystallinity, with a percentage of 83.5%, exceeding the 70%–75% range observed in solar-dried samples. Surface morphological analysis revealed that RADD-dried samples exhibited a uniform crystalline structure, whereas solar-dried samples displayed lumps and irregular particle shapes due to retained moisture. These findings highlight the practical implications of adopting dehumidified drying techniques for improving the quality of NCS. Future research should focus on exploring the scalability and energy efficiency of these techniques for industrial applications.</p>\\n </div>\",\"PeriodicalId\":15932,\"journal\":{\"name\":\"Journal of Food Process Engineering\",\"volume\":\"47 12\",\"pages\":\"\"},\"PeriodicalIF\":2.7000,\"publicationDate\":\"2024-12-14\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Process Engineering\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1111/jfpe.70020\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"ENGINEERING, CHEMICAL\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Process Engineering","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/jfpe.70020","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"ENGINEERING, CHEMICAL","Score":null,"Total":0}
引用次数: 0

摘要

非离心糖(NCS),传统上是通过开锅蒸发甘蔗汁获得的,通常具有7%至10%的水分含量(湿基)。本研究介绍了一种除湿干燥技术,旨在显著降低NCS的水分含量,增强流动性能,最大限度地减少抗氧化剂损失,提高玻璃化转变温度,改善NCS的结晶度和表面形貌。对两种干燥方法进行了评估:一种是不控制温度和湿度的太阳能干燥机,另一种是精确控制温度和湿度的冷冻吸附除湿干燥机(RADD)。与太阳能干燥器(71%±3.83%)相比,RADD将水分含量大幅降低至4.05%±0.2%,从而显著改善了流动性能,并提高了酚醛含量的保留率(82%±3.05%)。此外,RADD还提高了结晶度,结晶度达到83.5%,超过了太阳能干燥样品的70%-75%范围。表面形态分析表明,rad干燥样品呈现出均匀的晶体结构,而太阳能干燥样品由于保留水分而呈现块状和不规则的颗粒形状。这些发现突出了采用除湿干燥技术提高NCS质量的实际意义。未来的研究应侧重于探索这些技术在工业应用中的可扩展性和能源效率。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
An Insight Into the Role of Humidity and Temperature on Phenolic Retention, Powder Flow, Glass Transition, and Crystalline Changes During Non-centrifugal Sugar Drying

Non-centrifugal sugars (NCS), traditionally obtained through open pan evaporation of cane juice, typically possess a moisture content ranging from 7% to 10% (wet basis). This study introduces a dehumidified drying technique aimed at significantly reducing moisture content, enhancing flow properties, minimizing antioxidant losses, increasing the glass transition temperature, and improving both the crystallinity and surface morphology of NCS. Two drying methods were evaluated: a solar dryer, with no control over temperature and humidity, and a refrigerated adsorption dehumidified dryer (RADD) with precise control of both parameters. The RADD achieved a substantial reduction in moisture content to 4.05% ± 0.2%, leading to markedly improved flow properties and a higher retention of phenolic content (82% ± 3.05%) compared to the solar dryer (71% ± 3.83%). Additionally, the RADD resulted in enhanced crystallinity, with a percentage of 83.5%, exceeding the 70%–75% range observed in solar-dried samples. Surface morphological analysis revealed that RADD-dried samples exhibited a uniform crystalline structure, whereas solar-dried samples displayed lumps and irregular particle shapes due to retained moisture. These findings highlight the practical implications of adopting dehumidified drying techniques for improving the quality of NCS. Future research should focus on exploring the scalability and energy efficiency of these techniques for industrial applications.

求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
Journal of Food Process Engineering
Journal of Food Process Engineering 工程技术-工程:化工
CiteScore
5.70
自引率
10.00%
发文量
259
审稿时长
2 months
期刊介绍: This international research journal focuses on the engineering aspects of post-production handling, storage, processing, packaging, and distribution of food. Read by researchers, food and chemical engineers, and industry experts, this is the only international journal specifically devoted to the engineering aspects of food processing. Co-Editors M. Elena Castell-Perez and Rosana Moreira, both of Texas A&M University, welcome papers covering the best original research on applications of engineering principles and concepts to food and food processes.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信