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首页> 外文期刊>LWT-Food Science & Technology >Novel drying treatment to stabilize bilberry, blackcurrant, and cloudberry press cakes: Dryer performance and product quality characteristics
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Novel drying treatment to stabilize bilberry, blackcurrant, and cloudberry press cakes: Dryer performance and product quality characteristics

机译：新型干燥处理稳定越桔，黑醋栗和Cloudberry Press Cakes：干燥器性能和产品质量特性

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摘要

In this paper, continuous cyclone drying was compared to conventional batch fixed-bed convective drying of bilberry (Vaccinium myrtillus L.), blackcurrant (Ribes nigrum L.), and cloudberry (Rubus chamaemorus L.) press cakes from berry juice production. When the cyclone dryer was operated at a low feeding rate (2 kg/h), a drying air temperature of similar to 90 degrees C, and an inlet-air velocity of similar to 110 m/s, the dry matter content of the press cakes increased from 23.9 to 85.3 wt% for bilberry, 44.3 to 80.6 wt% for blackcurrant, and 36.4 to 68.4 wt% for cloudberry. The residence/drying time of feedstock particles inside the cyclone dryer when using the process variables mentioned above was approximately 2 s. The product from cyclone drying of cloudberry consisted mainly of seeds; therefore, only bilberry and blackcurrant press cakes were tested in fixed-bed drying. Average convective fixed-bed drying rates were lower than those for cyclone drying. The total polyphenol contents in fixed-bed and cyclone dried samples at the same drying air temperature was close. For bilberry similar to 8.6 freeze-dried, similar to 7 at 40 degrees C, similar to 5 at 90 degrees C, and for blackcurrant similar to 8 freeze-dried, similar to 7 at 40 degrees C, similar to 6 at 90 degrees C given as g GAE/100 g press cake d.b.
机译：在本文中，将连续的旋风干燥与胆道（Ribes nigrum L.）的常规批量固定床对流干燥进行比较，并从浆果汁生产的Cloudberry（Rubus nigrum L.）和Cloudberry（Rubus chamaemorus L.）。当旋风式干燥器以低进给速率（2kg / h）操作时，干燥空气温度类似于90℃，以及类似于110m / s的入口空气速度，压力机的干物质含量越桔的蛋糕从23.9增加到85.3重量％，黑醋栗44.3％至80.6重量％，36.4〜68.4重量％用于阴茎。使用上述过程变量时，旋风式干燥机内的原料颗粒的停留时间/干燥时间约为2秒。来自Cloudberry的旋风干燥的产品主要包括种子;因此，仅在固定床干燥中测试越桔和黑醋栗压饼。平均对流固定床干燥率低于旋风干燥的床液。固定床和旋风干燥样品中的总多酚含量在相同的干燥空气温度下接近。对于越桔，与8.6冷冻干燥，类似于40℃的7，类似于90℃，并且对于类似于8次冷冻干燥的黑醋栗，类似于40℃的7，类似于90度的6给予G GAE / 100克按蛋糕DB

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