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Eutectic point and freeze-drying curve of Tremella fuciformis containing sucrose

文献类型： 外文期刊

作者： Li, Yibin 1 ; Chen, Shouhui 1 ; Tang, Baosha 1 ; Wu, Li 1 ; Lai, Pufu 1 ;

作者机构： 1.Fujian Acad Agr Sci, Inst Agr Engn Technol, Fuzhou, Fujian, Peoples R China

2.Natl R&D Ctr Edible Fungi Proc, Fuzhou, Fujian, Peoples R China

3.Fujian Key Lab Agr Prod Food Proc, Fuzhou, Fujian, Peoples R China

关键词： Tremella fuciformis; freeze-drying; differential scanning calorimetry; drying curve

期刊名称：FOOD SCIENCE AND TECHNOLOGY （ 影响因子：2.602； 五年影响因子：2.968 ）

ISSN： 0101-2061

年卷期： 2022 年 42 卷

页码：

收录情况： SCI

摘要： The eutectic point and drying curve of food multicomponent materials are the key to improve the efficiency of freeze-drying. The eutectic point, co-melting point, pre-freezing time, heating temperature and freeze-drying curve of Tremella fuciformis containing sucrose were investigated. The eutectic point and co-melting point temperature of materials were -15.49 degrees C and -8.35 degrees C respectively measured by differential scanning calorimetry (DSC). At the pre-freezing temperature of-25 degrees C for 3.5 h, the moisture of the sample was completely transformed into glassy ice. Different heating temperatures were set in sections during the drying process of multicomponent materials. The best heating temperature was 80 degrees C for 3 hours, then 70 degrees C for 5 hours, then 60 degrees C for 12 hours, and finally 50 degrees C to constant dryness. Under the optimal operating conditions, Tremella fuciformis entered the desorption drying stage at the 8th hour, and the material could be dried to less than 5% moisture content at 25 h.

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