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首页> 外文期刊>Journal of food engineering >Effect of glass transition on the shrinkage of sugar kelp (Saccharina latissima) during hot air convective drying
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Effect of glass transition on the shrinkage of sugar kelp (Saccharina latissima) during hot air convective drying

机译：玻璃化转变对热风对流干燥过程中海藻糖（Saccharina latissima）收缩的影响

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摘要

Understanding the properties of a biomaterial such as seaweed is important for retaining product quality and improving shelf life through optimized post-harvest processing. An aquacultured sugar kelp (Saccharina latissima) was investigated to determine the effects of glass transition on the shrinkage of dried products. Freeze dried samples of varying moisture content were analyzed for glass transition and freezing point using a differential scanning calorimeter. An image processing algorithm was used for analyzing shrinkage while drying. Drying kinetics were studied at 40 and 70 C-omicron, 10 m/s air velocity and at relative humidity of 25, 50 and 80%. When the drying temperature was 70 C-omicron, above T-g, the shrinkage rate was greater, exhibiting higher matrix mobility in the rubbery state. The glass transition, freezing lines and moisture sorption isotherm can be utilized to extend the shelf-life of both low and high moisture sugar kelp and provide guidelines for other species of seaweed. (C) 2017 Elsevier Ltd. All rights reserved.
机译：了解海藻等生物材料的特性对于通过优化的收获后加工来保持产品质量和延长保质期至关重要。对水产养殖的海带（Saccharina latissima）进行了研究，以确定玻璃化转变对干品收缩的影响。使用差示扫描量热仪分析了水分含量不同的冷冻干燥样品的玻璃化转变温度和凝固点。图像处理算法用于分析干燥时的收缩率。在40和70微米的空气中，10 m / s的空气速度和25％，50％和80％的相对湿度下研究了干燥动力学。当干燥温度为70℃-μm，高于T-g时，收缩率更大，在橡胶态下表现出更高的基质迁移率。玻璃化转变，冻结线和水分吸收等温线可用于延长低水分和高水分海带的保存期限，并为其他种类的海藻提供指导。 （C）2017 Elsevier Ltd.保留所有权利。

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