Powder Technology ( IF 5.2 ) Pub Date : 2021-09-22 , DOI: 10.1016/j.powtec.2021.09.058 Ragya Kapoor 1 , Hao Feng 1
Physicochemical, packing and microstructural properties of beet, blueberry, carrot, and cranberry powders produced by hot-air drying (HAD), freeze drying (FD), and a film drying method (InfriDri® Process (IFD)) were evaluated. Higher bulk and tapped densities were recorded in the IFD powders than other powders. The IFD powders had a lower Hausner ratio and compressibility index, a higher wettability index, and were less hygroscopic compared to other powders. The IFD powders had a smooth and flaky appearance while other powders exhibited a more irregular and porous morphology. Total phenolic content (TPC) of the IFD beet and carrot powders was 20.95% and 30.43% higher than that produced by HAD, and 3.42% and 7.96% higher than those from FD, respectively. Similarly, the beet and carrot powders from IFD exhibited an antioxidant activity 21.45% and 11.52% higher than that from the HAD method, and 14.84% and 14.43% higher than the FD counterparts, respectively.
中文翻译:
甜菜、蓝莓、胡萝卜和蔓越莓粉的物理化学、包装和微观结构特性的表征:干燥方法的影响
评估了通过热风干燥 (HAD)、冷冻干燥 (FD) 和薄膜干燥方法 (InfriDri® Process (IFD)) 生产的甜菜、蓝莓、胡萝卜和蔓越莓粉末的物理化学、包装和微观结构特性。IFD 粉末比其他粉末具有更高的松密度和振实密度。与其他粉末相比,IFD 粉末具有较低的 Hausner 比率和压缩指数、较高的润湿性指数,并且吸湿性较小。IFD 粉末具有光滑和片状的外观,而其他粉末则表现出更不规则和多孔的形态。IFD 甜菜粉和胡萝卜粉的总酚含量 (TPC) 比 HAD 生产的高 20.95% 和 30.43%,分别比 FD 高 3.42% 和 7.96%。同样,来自 IFD 的甜菜和胡萝卜粉表现出 21.45% 和 11% 的抗氧化活性。