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Effect of Microwave Vacuum Drying on the Drying Characteristics, Color, Microstructure, and Antioxidant Activity of Green Coffee Beans

文献类型： 外文期刊

作者： Dong, Wenjiang 1 ; Cheng, Ke 1 ; Hu, Rongsuo 1 ; Chu, Zhong 1 ; Zhao, Jianping 3 ; Long, Yuzhou 1 ;

作者机构： 1.Chinese Acad Trop Agr Sci, Spice & Beverage Res Inst, Wanning 571533, Peoples R China

2.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China

3.Chinese Acad Trop Agr Sci, Trop Crops Genet Resources Inst, Danzhou 571700, Peoples R China

关键词： green coffee bean; microwave vacuum drying; mathematical modeling; kinetics; antioxidant activity

期刊名称：MOLECULES （ 影响因子：4.411； 五年影响因子：4.587 ）

ISSN： 1420-3049

年卷期： 2018 年 23 卷 5 期

页码：

收录情况： SCI

摘要： The aim of this study is to investigate the effect of microwave vacuum drying (MVD) on the drying characteristics and quality attributes of green coffee beans. We specifically focused on the effective moisture diffusion coefficient (D-eff), surface temperature, glass transition temperature (T-g), water state, and microstructure. The kinetics of color changes during drying, total phenolic content (TPC), and antioxidant activity (DPPH, FRAP, and ABTS) were also characterized. Microwave power during MVD affected the porosity of coffee beans, their color, TPC, and antioxidant activity. The Allometric 1 model was the most suitable for simulating surface temperature rise kinetics. Thermal processing of green coffee beans resulted in increased b*, L*, E, and TPC values, and greater antioxidant capacity. These findings may provide a theoretical reference for the technical improvement, mechanisms of flavor compound formation, and quality control of dried green coffee beans.

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