ABSTRACT

This study investigated the rehydration, water activity, pH, Brix, color, bulk density, tapped density, flowability, cohesiveness, wettability, solubility values, and microstructures of freeze-dried European cranberrybush powders. Additionally, experimental freeze-drying data were coupled to nine thin-layer models, and the logarithmic model was chosen to estimate the moisture ratio of European cranberrybush. The pH and Brix values were measured between 3.0–3.2 and 40.33–52.00 for different powder sizes, respectively. A significant difference was observed for the water activity values of different powders that were classified into different powder sizes (P < .05). Moreover, it was identified that all powders exhibited “low” cohesiveness and “fair” flowability. However, the results showed that the highest bulk density (0.440 g/ml), tapped density (0.563 g/ml), wettability (4386 s) and solubility (264 s) were obtained in the samples with a “>500 µm” powder size. According to the all scanning electron microscopy images, skeletal-like structures formed on the surfaces.

摘要

本研究调查了冻干欧洲蔓越莓粉的再水化、水分活度、pH、白利糖度、颜色、堆积密度、振实密度、流动性、内聚性、润湿性、溶解度值和微观结构。此外，将冷冻干燥实验数据与九个薄层模型耦合，并选择对数模型来估计欧洲蔓越莓的水分比。不同粉末尺寸的 pH 值和白利糖度值分别在 3.0-3.2 和 40.33-52.00 之间测量。不同粉体粒度的不同粉体的水分活度值存在显着差异（P< .05）。此外，确定所有粉末都表现出“低”内聚性和“一般”流动性。然而，结果表明在具有“> 500 µm”粉末的样品中获得了最高的堆积密度（0.440 g/ml）、振实密度（0.563 g/ml）、润湿性（4386 s）和溶解度（264 s）尺寸。根据所有扫描电子显微镜图像，表面形成了骨骼状结构。