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Freeze drying and vacuum impregnating characteristics of Nostoc sphaeroides Kutzing

文献类型： 外文期刊

作者： Lv, Weiqiao 1 ; Zhang, Min 1 ; Bhandari, Bhesh 3 ; Wang, Yuchuan 1 ; Liu, Chunquan 4 ;

作者机构： 1.Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi, Jiangsu, Peoples R China

2.Jiangnan Univ, Jiangsu Prov Key Lab Adv Food Mfg Equipment & Tec, Wuxi, Jiangsu, Peoples R China

3.Univ Queensland, Sch Agr & Food Sci, Brisbane, Qld, Australia

4.Jiangsu Acad Agr Sci, Inst Farm Prod Proc, Nanjing, Jiangsu, Peoples R China

关键词： MRI;Nostoc sphaeroides Kutzing;NMR;snack food;vacuum freeze drying;vacuum impregnation

期刊名称：DRYING TECHNOLOGY （ 影响因子：4.452； 五年影响因子：4.034 ）

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收录情况： SCI

摘要： Nostoc sphaeroides Kutzing (N. sphaeroides) is a kind of edible algae widely growing in China. The paper is aimed at developing a novel snack food of N. sphaeroides using vacuum impregnation. The samples from freeze drying (FD) have large volume and loose structure, which were found suitable for processing. With nuclear magnetic resonance and imaging, the water signal of N. sphaeroides was measured in FD, and different drying-stage raw N. sphaeroides were selected to impregnate by different solutions, when the products' impregnated mass, water activity, and flavor difference were analyzed. Results indicate that the water distribution in FD was uniform. Sucrose impregnated product was stable with large impregnated mass and low water activity, whereas trehalose impregnated product was easy to separate from the solution with low sweetness. For the products with the raw N. sphaeroides dried for 9 and 12h, no obvious difference was found in water activity and flavor. Result shows that N. sphaeroides dehydrated for 9h in FD is suitable for vacuum impregnation, and different impregnated products are acceptable from the point of view of flavor and storage stability.

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