超声波和渗透脱水作为预处理对香蕉片红外干燥的影响

IF 2.3 4区 农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Food Technology and Biotechnology Pub Date : 2024-09-01 DOI:10.17113/ftb.62.03.24.8409
Fernanda Rezende Abrahão, Jefferson Luiz Gomes Corrêa, Arlley de Brito Magalhães Sousa, Paula Giarolla Silveira, Renata Nepomuceno da Cunha
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引用次数: 0

摘要

研究背景:人们对增加营养价值和延长保质期的食品越来越感兴趣。本研究调查了红外线技术在香蕉片干燥过程中的应用,通过最大限度地降低水分含量和水活性来提高香蕉片的稳定性和质量:干燥实验在 70 °C 的温度下进行,采用了以下预处理方法:超声波辅助(UA)浸水 20 和 30 分钟、渗透脱水(OD)和超声波辅助渗透脱水(UAOD)20、30 和 40 分钟。渗透过程包括将样品浸入异麦芽糖溶液(40.0 克/100 克去离子水)中 60 分钟:所有用于描述干燥过程的数学模型都显示出良好的拟合度,R2 值很高(大于 0.98),相对平均误差 E(%)、平方误差总和和均方根误差值都很低。用超声波处理 20 和 30 分钟的样品的菲克扩散系数(D eff)较高。超声波处理缩短了干燥时间,平均缩短时间达 29%。OD 不能有效缩短干燥时间,导致样品干燥率较低。用超声波处理的样品各向同性收缩较小,颜色参数较好。渗透过程使样品的再水化能力更强:新颖性和科学贡献:通过渗透预处理,在香蕉片中浸渍了一种低升糖指数的碳水化合物,从而产生了一种具有诱人营养特性的新食品。这一进步不仅代表了功能食品发展的重要一步,也是加工技术方面的重大创新。OD 与红外线干燥相结合,这种方法以其卓越的干燥速率、高传热系数和能源效率而著称。这些前景广阔的技术的协同作用不仅缩短了加工时间,还确保了食品脱水更加均匀,从而使最终产品不仅能保持营养价值,还能优化营养价值。这些进步提供了创新的解决方案,通过超声波和红外线处理等低能耗技术,不仅提高了食品质量,还最大限度地减少了对环境的影响。
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Effect of Ultrasound and Osmotic Dehydration as Pretreatments on the Infrared Drying of Banana Slices.

Research background: There is a growing interest in foods with added nutritional value and extended shelf life. This study investigates the use of infrared technology in the drying of banana slices to improve their stability and quality by minimizing moisture content and water activity.

Experimental approach: The drying experiments were carried out at a temperature of 70 °C, using the following pretreatments: ultrasound-assisted (UA) immersion in water for 20 and 30 min, osmotic dehydration (OD) and ultrasound-assisted osmotic dehydration (UAOD) for 20, 30 and 40 min. The osmotic process consisted of immersing the samples in the isomaltulose solution (40.0 g/100 g deionized water) for 60 min.

Results and conclusions: All mathematical models used to describe the drying process showed a good fit with high R2 values (>0.98) and low value of the relative mean error E (%), the sum of squared error and the root mean squared error. The Fick's diffusion coefficient (D eff) was higher for the samples previously treated with ultrasound for 20 and 30 min. The ultrasonic treatment resulted in shorter drying times with a reduction in average time of up to 29 %. OD was not efficient in reducing drying time, resulting in samples with lower drying rates. The samples treated with ultrasound showed less isotropic shrinkage and better color parameters. The osmotic process resulted in samples with greater rehydration capacity.

Novelty and scientific contribution: The impregnation of a carbohydrate with low glycemic index in banana slices was achieved by the osmotic pretreatment, resulting in a new food product with attractive nutritional properties. This advancement represents not only a significant step in the development of functional foods, but also a major innovation in terms of processing technologies. The OD was combined with infrared drying, a method known for its superior drying rates, high heat transfer coefficient and energy efficiency. The synergy of these promising techniques not only shortens the processing times but also ensures more uniform dehydration of food products, resulting in end products that not only maintain but also optimize their nutritional value. These advances offer innovative solutions to improve food quality and also minimize environmental impact through low-energy technologies such as ultrasound and infrared treatment.

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来源期刊
Food Technology and Biotechnology
Food Technology and Biotechnology 工程技术-生物工程与应用微生物
CiteScore
3.70
自引率
0.00%
发文量
33
审稿时长
12 months
期刊介绍: Food Technology and Biotechnology (FTB) is a diamond open access, peer-reviewed international quarterly scientific journal that publishes papers covering a wide range of topics, including molecular biology, genetic engineering, biochemistry, microbiology, biochemical engineering and biotechnological processing, food science, analysis of food ingredients and final products, food processing and technology, oenology and waste treatment. The Journal is published by the University of Zagreb, Faculty of Food Technology and Biotechnology, Croatia. It is an official journal of Croatian Society of Biotechnology and Slovenian Microbiological Society, financed by the Croatian Ministry of Science and Education, and supported by the Croatian Academy of Sciences and Arts.
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