Effect of Superfine Grinding on Physicochemical Properties of Apple Pomace

被引：0
作者：
Liang, Xinhong [1 ]
Sun, Junliang [1 ]
Ma, Hanjun [1 ]
机构：
[1] Henan Inst Sci & Technol, Sch Food Sci, Xinxiang 453003, Peoples R China
来源：
JOURNAL OF THE CHEMICAL SOCIETY OF PAKISTAN | 2016年 / 38卷 / 02期
关键词：
Apple pomace; Superfine grinding; Physicochemical properties; Ultrafine powder; Traditional powder; FIBER;
D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
The effect of superfine grinding on the physicochemical properties of apple pomace was investigated in this study. The optimal ultrafine powder could be obtained under the conditions of motor speed 450 rpm and fan speed 300 rpm, whose particle size, water-solubility index, angle of repose, total phenolic content and total sugar content were 10.23 +/- 0.42 mu m, 33.65 +/- 0.91%, 39.36 +/- 1.59 degrees, 12.62 +/- 0.34 mg GAE/g and 136.14 +/- 3.1 mg/g, respectively. Compared with the traditional powder, the significant increase of water-solubility, total phenolic content and total sugar content could be found while the decrease of angle of repose could be observed. It could be concluded that the bioavailability of functional and nutritional ingredients of apple pomace could be significantly improved by superfine grinding.
引用
收藏
页码：192 / 197
页数：6
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