期刊
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
卷 102, 期 3, 页码 1076-1084出版社
WILEY
DOI: 10.1002/jsfa.11443
关键词
barley grass powder; hot-air drying; vacuum freeze drying; far-infrared drying; storage quality
资金
- General Project of Modern Agriculture in Jiangsu Province, China [BE2019309]
- Bingtuan science and technology project, China [2019AB027]
- National Key Research & Development Plan [2018YFC1603705-03]
VFD showed the best preservation of color, l-ascorbic acid, and chlorophyll compared to HAD, SHAD, and FID. SHAD shortened the drying time and delayed the degradation of l-ascorbic acid and chlorophyll during storage.
BACKGROUND Barley grass (BG) powder has gradually attracted researchers' attention for its abundant nutritional components and functional activity. Yet, the effect of different drying methods on storage stability is still unclear. In this study, BG was subjected to hot-air drying (HAD), steam blanching prior to hot-air drying (SHAD), vacuum freeze drying (VFD), and far-infrared drying (FID). Effects of different drying methods on BG powder during storage were evaluated. RESULTS Moisture content of dried samples during storage decreased at 50 degrees C, but at 37 degrees C increased first and then remained stable. The a* value of SHAD BG powder before storage was the highest (-6.51), followed by FID, HAD and VFD. Moreover, the a* value increased during the storage process. Contents of l-ascorbic acid and total chlorophyll in samples dried by VFD were 28.29 and 7.8 g kg(-1), respectively. The degradation of chlorophyll a and b followed a first-order kinetics model and was modeled by the Arrhenius equation. The activation energies for chlorophyll a were 83.68, 83.21, 62.29 and 76.64 kJ mol(-1) in BG powder dried by SHAD, FID, VFD and HAD, respectively. The activation energies for chlorophyll b were 66.76, 48.03, 61.02 and 58.01 kJ mol(-1) in SHAD, FID, VFD and HAD BG powder, respectively. CONCLUSION VFD had the highest preservation of color, l-ascorbic acid and chlorophyll compared to HAD, SHAD and FID. SHAD shortened the drying time and delayed the degradation of l-ascorbic acid and chlorophyll during storage. (c) 2021 Society of Chemical Industry.
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