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首页> 外文期刊>Advance journal of food science and technology >Effects of Dry-, Wet- and Freeze-grinding Pretreatment Methods on the Physicochemical Properties of Maitake Mushroom (Grifola frondosa) Superfine Powders
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Effects of Dry-, Wet- and Freeze-grinding Pretreatment Methods on the Physicochemical Properties of Maitake Mushroom (Grifola frondosa) Superfine Powders

机译：干磨，湿磨和冷冻磨预处理方法对舞茸（Grifola frondosa）超细粉理化性质的影响

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摘要

The dendritic caps and stipes of maitake mushrooms (Grifola frondosa) were pretreated by dry-, wet-, or freeze-grinding followed by jet milling to produce superfine powders. The effects of the pretreatment grinding conditions on the physicochemical properties of these powders were investigated. Compared to the dry and wet processes, the freeze-grinding pretreatment effectively reduced particle sizes (cap, 6.75 μm; stipe, 5.76 μm) and produced narrow and uniform particle size distributions. For cap or stipe, For the same material (cap or stipe), powders from the freeze-grinding pretreatment exhibited higher values of specific surface area, bulk density, water holding capacity, but worse color values than the dry- and wet-ground powders. For the same grinding pretreatment method, cap powders exhibited higher values for the water solubility index and mobility than stipe powders. For the same environmental humidity, the Halsey model showed the best goodness-of-fit for the moisture sorption isotherms of the superfine powders.
机译：通过干磨，湿磨或冷冻研磨对舞茸（Grifola frondosa）的树突状盖和柄进行预处理，然后进行气流粉碎以生产超细粉末。研究了预处理研磨条件对这些粉末的理化性质的影响。与干法和湿法相比，冷冻研磨预处理有效地减小了粒径（上限为6.75μm；柄为5.76μm），并产生了狭窄而均匀的粒径分布。对于瓶盖或刀柄，对于相同的材料（瓶盖或刀柄），经过冷冻研磨预处理的粉末比干粉和湿粉具有更高的比表面积，堆积密度，持水量，但色值较差。对于相同的研磨预处理方法，帽粉的水溶性指数和迁移率值要高于柄粉。在相同的环境湿度下，Halsey模型显示出超细粉的吸湿等温线的最佳拟合优度。

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