托盘和冷冻干燥对无花果果粉理化和结构特性的影响

IF 2.4 4区农林科学 Q2 AGRICULTURAL ENGINEERING Journal of Agricultural Engineering Pub Date : 2023-10-09 DOI:10.52151/jae2023603.1811

None P. D. Poovai, None K. A. Athmaselvi, None T. Arumuganathan, None Shubham Subrot Panigrahi, None C. Indu Rani, None R. Neelavathi

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引用次数: 0

摘要

采用托盘干燥[50°C、60°C、70°C 3 h]和冷冻干燥[(-)43°C 24 h]脱水技术对无花果果实进行了干燥研究。对无花果果粉的理化性质进行了研究。不同的干燥温度和干燥方式对其含水率、水活度、理化性质和结构性质都有影响。水分含量为6.5 ~ 8.5% (w.b.s)，水分活度为0.40 ~ 0.60。粒径为15 ~ 30 μm的片状粉末具有中等的流动性。FTIR分析显示出不同范围的峰。XRD分析表明，该粉体主要为无定形，存在c型淀粉。

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Effects of Tray and Freeze Drying on Physico-chemical and Structural Properties of Fig Fruit Powder

A study was conducted on the drying of fig fruits using tray-drying [50 °C, 60 °C, 70 °C for 3 h] and freeze-drying [(-)43 °C for 24 h] dehydration techniques. The physico-chemical properties of fig fruit powder were studied. Different temperatures and methods of drying had effects on the moisture content, water activity, physico-chemical properties, and structural properties. Moisture content and water activity were in the range of 6.5-8.5% (w.b.) and 0.40-0.60, respectively. Powders of 15- 30 μm size range and with a flaky texture had moderate flowability. FTIR analysis exhibited peaks of varied range. XRD analysis showed that the powders were predominately amorphous in nature, and C-type starch was present.

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来源期刊

Journal of Agricultural Engineering AGRICULTURAL ENGINEERING-

CiteScore

2.30

自引率

5.60%

发文量

审稿时长

10 weeks

期刊介绍： The Journal of Agricultural Engineering (JAE) is the official journal of the Italian Society of Agricultural Engineering supported by University of Bologna, Italy. The subject matter covers a complete and interdisciplinary range of research in engineering for agriculture and biosystems.