胡萝卜加工废料的价值评价

IF 0.9 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Culinary Science & Technology Pub Date : 2021-02-01 DOI:10.1080/15428052.2021.1879338

S. Amin, Stéphanie Jung, Iksoon Kang, A. Duval

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引用次数: 8

摘要

在美国，胡萝卜加工商每年产生大约17.5万吨废物。胡萝卜废物的转化对胡萝卜加工业很重要，因为这种废物富含生物活性化合物和膳食纤维。我们评估了液压机和排气机对液体和生物活性化合物提取的影响。用挤压机对胡萝卜泥进行机械分离，改善了液压机的液体萃取，同时增加了总固体、类胡萝卜素和多酚的含量。与未经处理的对照醪相比，机械处理的醪具有更高的脂肪结合能力。我们的研究表明，胡萝卜泥的进一步转化可以为这种副产品带来更好的价值流。

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Valorization of Baby Carrot Processing Waste

ABSTRACT Carrot processors produce approximately 175,000 tons of waste annually in the United State of America. Carrot waste conversion is important to the carrot processing industry as this waste is rich in bioactive compounds and dietary fiber. We evaluated the effects of hydraulic press and expeller press on liquid and bioactive compound extractions. Mechanical separation of carrot mash by expeller pressing improved liquid extraction over the hydraulic press while simultaneously increasing the total solid, carotenoid, and polyphenol contents. Compared to untreated control mash, mechanically treated mash had higher fat-binding capacity. Our study indicates that further conversion of carrot mash could lead to better value streams for this byproduct.

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来源期刊

Journal of Culinary Science & Technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.20

自引率

7.70%

发文量

期刊介绍： The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations