Physicochemical characteristics of the Spirulina sp dried in heat pump and conventional tray dryers

被引：13

作者：

Costa, Bruna R. ^{[1
]}

Rocha, Silva F. ^{[1
]}

Rodrigues, Marla C. K. ^{[1
]}

Pohndorf, Ricardo S. ^{[1
]}

Larrosa, Ana P. Q. ^{[1
]}

Pinto, Luiz A. A. ^{[1
]}

机构：

[1] Fed Univ Rio Grande, Sch Chem & Food, Unit Operat Lab, BR-96203900 Rio Grande, RS, Brazil

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2015年 / 50卷 / 12期

关键词：

Antioxidant activity; drying; physicochemical properties; pigments; DRYING CHARACTERISTICS; ANTIOXIDANT CAPACITY; DIFFERENT FRACTIONS; PHYCOCYANIN; TEMPERATURE; BIOMASS;

D O I：

10.1111/ijfs.12930

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A comparative study of Spirulina drying in heat pump dryer (HPD) and in conventional tray dryer (CTD) was performed. The effects of the methods used for the sample were evaluated in relation to the operation kinetics and the characteristics of the dehydrated microalgae. The air temperatures were 50 and 60 degrees C, and the absolute humidity of HPD was ten times smaller than in CTD. The values of the total drying time of HPD were 40% inferior to the found in CTD, for both air temperatures. The highest preservation of the Spirulina characteristics was found in HPD and air temperature of 50 degrees C, and in this condition, the values of phycocyanin, total phenolic compounds and total antioxidant activity were 14%, 60% and 10% higher than the values to the found in the same condition for CTD, respectively. These results are showing that the drying method is decisive in the product quality dehydrated.

引用

页码：2614 / 2620

页数：7

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