棗粉吸濕與吸濕改善作用機制及吸濕前后生物利用度研究
發(fā)布時間：2020-12-07 19:48
紅棗,作為中國特色果品資源,具有豐富的營養(yǎng)和保健價值。干燥是紅棗的主要加工方式,棗粉是其主要產(chǎn)品形式之一。然而,棗粉在快速干燥過程中呈現(xiàn)無定形態(tài),當暴露到外部環(huán)境中其易吸濕結(jié)塊,從而影響產(chǎn)品的商業(yè)價值。目前,已有添加抗結(jié)塊劑用于改善棗粉的吸濕特性。此外,吸濕對棗粉中的生物活性成分如多酚、黃酮類等物質(zhì)也會有顯著影響。本文主要結(jié)論如下:采用粉末流變儀定量分析了真空冷凍干燥（FD）、紅外干燥（IR）、壓差閃蒸聯(lián)合干燥（DIC）、熱泵干燥（HP）及熱風干燥（HA）等5種不同干燥方式對棗粉結(jié)塊的影響。結(jié)果表明,棗粉吸濕過程為非同步吸濕過程。干燥方法對棗粉的結(jié)塊有顯著影響,FD和DIC處理的棗粉在25℃,75%RH下分別表現(xiàn)出最高和最低的結(jié)塊強度（622和170mJ/g）。結(jié)塊強度隨著相對濕度和加載壓力的增加而增加。溫度和時間對粉末結(jié)塊具有耦合作用,較高的溫度可顯著加速粉末的結(jié)塊強度。當棗粉的含水量在25℃時超過0.066g/g時,會發(fā)生玻璃化轉(zhuǎn)變。棗粉的結(jié)構(gòu)將從“無定形玻璃狀”變?yōu)椤盁o定形橡膠狀”。顆粒的結(jié)塊主要是由于燒結(jié)橋的形成,果糖是棗粉結(jié)塊的主要原因之一。為了降低棗粉的結(jié)塊程度,添加2%w...
【文章來源】：中國農(nóng)業(yè)科學院北京市
【文章頁數(shù)】：95 頁
【學位級別】：碩士
【文章目錄】：
附表
摘要
Abstract
Abbreviation
CHAPTER 1 BACKGROUND
1.1 Introduction
1.2 Germplasm resources of jujube
1.3 Bioactive and nutritional components
1.4 Drying technology of jujube
1.5 Caking of jujube powders
1.6 Effect of anticaking agents on caking of jujube powders
1.7 Bioaccessibility of bioactive compounds of jujube powder
1.8 Aim and objectives
1.9 Research funding
1.10 Technical route
CHAPTER 2 UNDERSTANDING THE CAKING BEHAVIOR OF AMORPHOUS JUJUBE POWDER BY POWDER RHEOMETER
2.1 Introduction
2.2 Materials and methods
2.2.1 Materials
2.2.2 Jujube powder preparation
2.2.3 Moisture content and water activity determination
2.2.4 Particle size distribution
2.2.5 Glass transition temperature
2.2.6 Moisture sorption behavior
2.2.7 Scanning Electron Microscope（SEM）
2.2.8 Powder X-ray Diffraction（PXRD）measurement
2.2.9 Sugar content analysis
2.2.10 Assessment of jujube powder caking by powder rheometer
2.2.11 Statistical analysis
2.3 Results and discussions
2.3.1 Effect of different drying methods on caking of jujube powders
2.3.2 Moisture sorption behavior
2.3.3 Caking of jujube powders
2.3.4 Effect of different factors on caking of DIC jujube powders
2.3.5 Effect of particle size on caking of jujube powders
2.3.6 Understanding caking behavior based on glass transition and particle morphology
2.3.6.1 Glass transition
2.3.6.2 Powder X-ray Diffractometer（PXRD）
2.3.6.3 HPLC analysis
2.3.6.4 SEM
2.4 Summary
CHAPTER 3 ASSESSMENT OF ANTICAKING AGENT ON CAKING BEHAVIOR OF JUJUBE POWDER VIA POWDER RHEOMETER AND BALL INDENTAION
3.1 Introduction
3.2 Materials and methods
3.2.1 Materials and chemicals
3.2.2 Jujube powder preparation and powders mixing
3.2.3 Moisture content
3.2.4 Particle size distribution
3.2.5 Glass transition determination and modelling by differential scanning calorimeter（DSC）
3.2.6 Dynamic moisture sorption
3.2.7 Powder X-ray Diffraction（PXRD）measurement
3.2.8 Assessment of caking behaviour using powder rheometer
3.2.9 Scanning Electron Microscope（SEM）
3.2.10 Statistical analysis
3.3 Results and discussions
3.3.1 Moisture sorption behavior of jujube powder and blends
3.3.2 Flowability and caking behaviors
3.3.3 Effect of mixing time,mixing speed and calcium stearate concentration on caking of jujube powders
3.3.4 Effect of temperature and time on caking of jujube powders
3.3.5 PXRD patterns of jujube with calcium stearate
3.3.6 State diagram analysis
3.3.7 SEM
3.4 Summary
CHAPTER 4 BIOACCESSIBILITY AND ANTIOXIDANT ACTIVITIES OF BIOACTIVE COMPOUNDS OF JUJUBE POWDERS BEFORE AND AFTER CAKING
4.1 Introduction
4.2 Materials and Methods
4.2.1 Materials and Chemicals
4.2.2 Determination of total phenolic content,total flavonoids and antioxidant capacity
4.2.2.1 Extractions
4.2.2.2 Total phenolic content
4.2.2.3 Total flavonoid content
4.2.2.4 Antioxidant activities
4.2.3 Simulated in vitro gastrointestinal digestion of jujube powder
4.2.4 Assessment of bioaccessibility
4.2.5 HPLC analysis of phenolic compounds
4.2.6 Statistical analysis
4.3 Results and discussion
4.3.1 Total phenolic and total flavonoid content of jujube powders prior to digestion
4.3.2 Antioxidant capacity of jujube powders prior to digestion
4.3.3 Changes in total phenolic and total flavonoid content during in vitro gastrointestinal digestion
4.3.4 Changes in total antioxidant capacity during in vitro gastrointestinal digestion
4.3.5 Bioacessibility of total phenolic and flavonoid content
4.3.6 Quantification of phenolic compounds by HPLC
4.4 Summary
CHAPTER 5 CONCLUSION
REFERENCES
ACKNOWLEDGEMENT
RESUME
PUBLICATIONS
本文編號：2903808
【文章來源】：中國農(nóng)業(yè)科學院北京市
【文章頁數(shù)】：95 頁
【學位級別】：碩士
【文章目錄】：
附表
摘要
Abstract
Abbreviation
CHAPTER 1 BACKGROUND
1.1 Introduction
1.2 Germplasm resources of jujube
1.3 Bioactive and nutritional components
1.4 Drying technology of jujube
1.5 Caking of jujube powders
1.6 Effect of anticaking agents on caking of jujube powders
1.7 Bioaccessibility of bioactive compounds of jujube powder
1.8 Aim and objectives
1.9 Research funding
1.10 Technical route
CHAPTER 2 UNDERSTANDING THE CAKING BEHAVIOR OF AMORPHOUS JUJUBE POWDER BY POWDER RHEOMETER
2.1 Introduction
2.2 Materials and methods
2.2.1 Materials
2.2.2 Jujube powder preparation
2.2.3 Moisture content and water activity determination
2.2.4 Particle size distribution
2.2.5 Glass transition temperature
2.2.6 Moisture sorption behavior
2.2.7 Scanning Electron Microscope（SEM）
2.2.8 Powder X-ray Diffraction（PXRD）measurement
2.2.9 Sugar content analysis
2.2.10 Assessment of jujube powder caking by powder rheometer
2.2.11 Statistical analysis
2.3 Results and discussions
2.3.1 Effect of different drying methods on caking of jujube powders
2.3.2 Moisture sorption behavior
2.3.3 Caking of jujube powders
2.3.4 Effect of different factors on caking of DIC jujube powders
2.3.5 Effect of particle size on caking of jujube powders
2.3.6 Understanding caking behavior based on glass transition and particle morphology
2.3.6.1 Glass transition
2.3.6.2 Powder X-ray Diffractometer（PXRD）
2.3.6.3 HPLC analysis
2.3.6.4 SEM
2.4 Summary
CHAPTER 3 ASSESSMENT OF ANTICAKING AGENT ON CAKING BEHAVIOR OF JUJUBE POWDER VIA POWDER RHEOMETER AND BALL INDENTAION
3.1 Introduction
3.2 Materials and methods
3.2.1 Materials and chemicals
3.2.2 Jujube powder preparation and powders mixing
3.2.3 Moisture content
3.2.4 Particle size distribution
3.2.5 Glass transition determination and modelling by differential scanning calorimeter（DSC）
3.2.6 Dynamic moisture sorption
3.2.7 Powder X-ray Diffraction（PXRD）measurement
3.2.8 Assessment of caking behaviour using powder rheometer
3.2.9 Scanning Electron Microscope（SEM）
3.2.10 Statistical analysis
3.3 Results and discussions
3.3.1 Moisture sorption behavior of jujube powder and blends
3.3.2 Flowability and caking behaviors
3.3.3 Effect of mixing time,mixing speed and calcium stearate concentration on caking of jujube powders
3.3.4 Effect of temperature and time on caking of jujube powders
3.3.5 PXRD patterns of jujube with calcium stearate
3.3.6 State diagram analysis
3.3.7 SEM
3.4 Summary
CHAPTER 4 BIOACCESSIBILITY AND ANTIOXIDANT ACTIVITIES OF BIOACTIVE COMPOUNDS OF JUJUBE POWDERS BEFORE AND AFTER CAKING
4.1 Introduction
4.2 Materials and Methods
4.2.1 Materials and Chemicals
4.2.2 Determination of total phenolic content,total flavonoids and antioxidant capacity
4.2.2.1 Extractions
4.2.2.2 Total phenolic content
4.2.2.3 Total flavonoid content
4.2.2.4 Antioxidant activities
4.2.3 Simulated in vitro gastrointestinal digestion of jujube powder
4.2.4 Assessment of bioaccessibility
4.2.5 HPLC analysis of phenolic compounds
4.2.6 Statistical analysis
4.3 Results and discussion
4.3.1 Total phenolic and total flavonoid content of jujube powders prior to digestion
4.3.2 Antioxidant capacity of jujube powders prior to digestion
4.3.3 Changes in total phenolic and total flavonoid content during in vitro gastrointestinal digestion
4.3.4 Changes in total antioxidant capacity during in vitro gastrointestinal digestion
4.3.5 Bioacessibility of total phenolic and flavonoid content
4.3.6 Quantification of phenolic compounds by HPLC
4.4 Summary
CHAPTER 5 CONCLUSION
REFERENCES
ACKNOWLEDGEMENT
RESUME
PUBLICATIONS
本文編號：2903808
本文鏈接：http://www.lk138.cn/projectlw/qgylw/2903808.html
最近更新
教材專著
