文献类型： 外文期刊
作者： Shi, Yue 1 ; Wang, Jing 2 ; Wang, Yubin 1 ; Zhang, Huijuan 2 ; Ma, Yue 1 ; Zhao, Xiaoyan 1 ; Zhang, Chao 1 ;
作者机构： 1.Beijing Acad Agr & Forestry Sci, Vegetable Res Ctr, Beijing, Peoples R China
2.Beijing Technol & Business Univ, Adv Innovat Ctr Food Nutr & Human Hlth, Beijing, Peoples R China
3.Key Lab Fruits & Vegetable Storage & Proc, Beijing, Peoples R China
4.Minist Agr, Key Lab Vegetable Postharvest Proc, Beijing, Peoples R China
5.Minist Agr, Key Lab Biol & Genet Improvement Hort Crops
关键词： aroma; crystallinity; inlet temperature; ORAC; radical scavenging capacity; solubility; water activity
期刊名称：CZECH JOURNAL OF FOOD SCIENCES （ 影响因子：1.279； 五年影响因子：1.829 ）
ISSN： 1212-1800
年卷期： 2018 年 36 卷 4 期
页码：
收录情况： SCI
摘要： The effect of the inlet temperature on the quality of watermelon powder after spray drying was evaluated. Inlet temperatures of the drying air of 120, 130, 140, and 150 degrees C maintained water solubility of the watermelon powder at 96%. At 253 mu M/g, the ORAC value of the watermelon powder dried at 130 degrees C was the highest among all tested powders. The D-50 of the watermelon powder dried at 130 degrees C was 18.21 +/- 0.22 mu m with a span of 1.73 +/- 0.038, which was more uniform than that of other powders. The crystallinity of the powder dried at 130 degrees C was higher than that dried at both 120 and 150 degrees C and showed stronger thermal stability. Moreover, watermelon powder dried at 130 degrees C presented a similar aroma as the fresh watermelon juice when being solved. Hence, an inlet temperature of the drying air of 130 degrees C was the optimal temperature for the production of watermelon powder.
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