柠檬副产品作为干燥剂在柠檬冷冻干燥中的创新应用:干燥动力学和粉末质量分析

IF 2.9 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Banu Koç, Eda Elgin Kılıç, Uğur Vural, Hatice Neval Özbek, İbrahim Halil Kılıç
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引用次数: 0

摘要

生产无粘性粉末需要合适的干燥助剂或载体,这是水果干燥的关键因素之一。高分子量物质由于其玻璃化转变温度(Tg)高,在工业中被用作干燥助剂。果汁加工过程中产生的富含纤维的副产品可能提供适合作为干燥助剂的高分子量组分。因此,本研究的目的是评估在柠檬冷冻干燥过程中从柠檬汁副产物中获得的一种新的干燥剂,并确定柠檬粉的冷冻干燥动力学和理化性质。为此,柠檬汁的副产品直接用作干燥剂,并与柠檬汁混合制成果泥。将制备的果泥在冷冻干燥机中干燥,随后将所得粉末产品磨碎并通过40目和80目两种筛网过筛,并评估粒度对粉末质量特性的影响。采用9种不同的薄层干燥模型来确定冷冻干燥动力学。结果表明,Wang和Singh模型最能解释柠檬样品的干燥动力学,其有效扩散系数的平均值为7.12 × 10−10 m2/s。粒径较小的柠檬粉的水活度(0.306 < 0.320)和孔隙度(65.86 < 66.67%)均低于粒径较大的柠檬粉样品,其玻璃化转变温度(53.07 > 49.07℃)、总酚含量(6.712 > 6.041 mg GAE/g dw)、维生素C含量(91.03 > 87.44 mg/100 g)、压缩容重(535;2 > 510.9 kg/m3)、颗粒密度(1568 > 1533 kg/m3)、流动性(卡尔指数值为24.82 > 21.44%)和润湿性(178.4 > 57.06 s)较高,说明粒径大小影响粉体产品的物理性能,进而影响粉体产品的化学性能。干燥样品的抗氧化活性高于新鲜样品。柠檬副产品作为干燥剂的使用保留了水果原有的颜色。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Innovative application of lemon by-products as a drying aid in the freeze-drying of lemon: an analysis of drying kinetics and powder quality

The production of a non-sticky powder requires suitable drying aids or carriers, which are one of the key elements in the drying of fruit. High-molecular-weight substances are used as drying aids in the industry owing to their high glass transition temperature (Tg). Fiber-rich by-products from the processing of fruit juices could potentially provide high molecular weight components suitable as drying aids. Consequently, the aim of this study was to assess a new drying aid obtained from lemon juice by-products in the freeze-drying of lemons and to determine the freeze-drying kinetics and physicochemical properties of lemon powder. For this purpose, lemon juice by-products were used directly as a drying aid and mixed with lemon juice to produce a puree. The prepared puree was dried in a freeze dryer, the resulting powder product was subsequently ground and sieved through two sieves of 40 and 80 mesh, and the effect of the particle size on the quality characteristics of the powder was evaluated. Nine different thin-layer drying models were applied to determine the freeze drying kinetics. It was found that the Wang and Singh model best explained the drying kinetics of the lemon samples, and the average value of the effective diffusivity was determined to be 7.12 × 10− 10 m2/s. The water activity (0.306 < 0.320) and porosity (65.86 < 66.67%) of the lemon powder with smaller particle size were lower those of the lemon powder sample with larger particle size, while the glass transition temperature (53.07 > 49.07 ℃), the total phenolic content (6.712 > 6.041 mg GAE/g dw), vitamin C (91.03 > 87.44 mg/100 g), the compressed bulk density (535. 2 > 510.9 kg/m3), particle density (1568 > 1533 kg/m3), flowability (Carr index value of 24.82 > 21.44%) and wettability (178.4 > 57.06 s) were higher, indicating that the particle size influences the physical properties and thus the chemical properties of the powder product. The dried samples showed higher antioxidant activity than the fresh sample. The use of lemon by-products as a drying aid preserved the original color of the fruit.

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来源期刊
Journal of Food Measurement and Characterization
Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science
CiteScore
6.00
自引率
11.80%
发文量
425
期刊介绍: This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.
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