不同干燥工艺获得的多糖的水分容量和热稳定性的差异。

Department of Food Nutrition and Health Biotechnology, Asia University, 500, Lioufeng Rd., Wufeng, Taichung 41354, Taiwan.

Office of Environmental Safety and Health, Asia University, 500, Lioufeng Rd., Wufeng, Taichung 41354, Taiwan.

Molecules. 2019 Aug 6;24(15):2856. doi: 10.3390/molecules24152856.

We compared the proportions and differences in the polysaccharides of (Berkeley) after drying them by various processes, such as 18 °C cold air, 50 °C hot air, and freeze-drying. We also focused on the moisture capacity kinetic parameters of polysaccharides using various thermal analyses, including differential scanning calorimetry and thermogravimetric techniques. Erofeev's kinetic and proto-kinetic equations, utilized for kinetic model simulation, can predict the moisture capacity due to the thermal effect. Among the various drying processes, cold air-drying had the highest molecular weight of 2.41 × 10 Da and a moisture content of 13.05% for polysaccharides. Overall, the freeze-dried products had the best thermal decomposition properties under the conditions of a closed system, with an air or nitrogen atmosphere, and had an excellent moisture capacity of around 35 kJ/kg under a closed system for all samples.

我们比较了不同干燥工艺（如 18℃冷风、50℃热空气和冷冻干燥）对（Berkeley）多糖的比例和差异。我们还使用各种热分析方法，包括差示扫描量热法和热重技术，重点研究了多糖的水分容量动力学参数。Erofeev 的动力学和原动力学方程用于模拟动力学模型，可以预测由于热效应引起的水分容量。在各种干燥工艺中，冷风干燥使多糖的分子量最高，达到 2.41×10 Da，水分含量为 13.05%。总的来说，在封闭系统、空气或氮气气氛下，冷冻干燥产品的热分解性能最好，所有样品在封闭系统下的水分容量约为 35 kJ/kg。