Abstract

This research work focuses on a comparative study of the impact of four drying processes (Air Flow Drying (AFD), Freeze-Drying (FD), Vacuum Multi Flash Drying (VMFD), and Swell-Drying (SD) coupling Instant Controlled Pressure-drop (DIC) to standard Air Flow) on the biochemical, physicochemical, thermochemical, and biological properties of the pumpkin potimarron (Cucurbita maxima) powders. The main results showed that the availability of bioactive substances was much more related to the drying process and attributed to the porosity. VMFD, SD, and FD drying processes had the best preservation of Total Polyphenols (TPP) and Total Flavonoids (TF) much better than AFD. It is worth noting that FD and SD improve the availability thanks to the presence of multi-particulate pores, while VMFD keeps better preservation of thermo-sensitive products.

摘要

这项研究工作的重点是对四种干燥工艺（气流干燥 (AFD)、冷冻干燥 (FD)、真空多重闪蒸干燥 (VMFD) 和溶胀干燥 (SD) 耦合即时控制压力）的影响进行比较研究。下降 (DIC) 到标准气流）南瓜potimarron ( Cucurbita maxima ) 的生化、物理化学、热化学和生物学特性) 粉末。主要结果表明，生物活性物质的可用性与干燥过程密切相关，并归因于孔隙率。与 AFD 相比，VMFD、SD 和 FD 干燥工艺对总多酚 (TPP) 和总黄酮 (TF) 的保存效果最好。值得注意的是，FD和SD由于多颗粒孔隙的存在提高了可用性，而VMFD则可以更好地保存热敏产品。