CN109696455A - A method of quality stability in prediction mango powder glassy state storage - Google Patents
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Abstract
The present invention provides a kind of method for predicting quality stability in mango powder glassy state storage, includes the following steps: that powder processed is lyophilized to fresh mango in (1)；(2) glass transition temperature of dsc measurement mango powder is used；(3) senile experiment, the enthalpy being released, thermal capacitance difference and glass transition temperature when aging are carried out to mango powder using DSC；(4) relationship that mango powder does not discharge enthalpy (Ф (t)) and time under different aging temperatures, i.e. non-exponential enthalpy relaxation kinetics are described using KWW equation, obtains slack time τ value.The beneficial effects of the present invention are: by slack time τ value can predict mango powder at room temperature during long-term storage quality stability, can predict the suitable storage time of mango powder, τ value is longer to show that mango powder is more stable.
Description
Technical field
The present invention relates to food processing technology fields, more specifically to a kind of prediction mango powder glassy state storage
The method of middle quality stability.
Background technique
Mango is world-renowned tropical fruit (tree).It is full of nutrition, is rich in carotenoid, vitamin B1、B2And vitamin
A variety of nutriments such as C and phenolic compound.In American-European countries, mango is welcome by common people deeply, is known as " tropical fruit king ",
China Taiwan is referred to as the fruit of " most gold phase ".It reports and counts according to FAO, China is one of main mango producing country.But
It is, since fresh mango contains large quantity of moisture and sugar, easily to rot after adopting, causes to waste.Currently, logical both at home and abroad
Frequently with dry technology preservation mango.However in dry process, non-equilibrium amorphous state easy to form causes mango to be store
Unstability when hiding.Therefore, in processing or storage, need to keep the quality of food and the stabilization of nutritional ingredient
Property, avoid transformation of the material from glassy state to rubbery state.
Glassy state theory thinks, is glassy state when food is stored below glass transition temperature, food is under glassy state
Stable state can be kept in a long time, and quality seldom changes.Glass transition temperature can be used as storage
The standard (Rahman, 2009) of quality stability is kept in the process.But this team early-stage study shows with storage time
Extend, although mango is in its quality under glassy state and is also remarkably decreased, this may be because enthalpy relaxation has occurred.
If conventionally predicting the variation (shelf life) of food quality under glassy state, need for food to be placed in
Certain temperature (is less than glass transition temperature), includes by the physical and chemical index of different storage time measurement food at such a temperature
The indexs such as color, texture, sensory evaluation, total plate count, come the quality of evaluating food, whether qualification obtains shelf life.This biography
System method needs many experiments, and the period is long, at high cost, takes time and effort.And if predicting glass using the aspect of enthalpy relaxation
The stability of food under state, it is only necessary to measure the senile experiment of food at a certain temperature with DSC, then pass through Kohlrausch-
Simultaneously average relaxation time τ value is calculated in Williams-Watts (KWW) equation model, and τ value can predict food glass state low-grades
The variation of matter.
Summary of the invention
In view of the above-mentioned problems, it is an object of that present invention to provide quality in a kind of prediction mango powder glassy state storage is steady
Qualitative method, slack time τ value can be shown that mango powder in the molecular mobility of glassy state system, and τ value is longer to show mango powder
More stable, τ value can predict the suitable storage time of mango powder.
A method of quality stability in prediction mango powder glassy state storage includes the following steps:
A method of quality stability in prediction mango powder glassy state storage, it is characterised in that: including walking as follows
It is rapid:
(1) processing fresh mango obtains mango powder；
(2) glass transition temperature of dsc measurement mango powder obtains the glass transition temperature initial value of mango powder
(Tgi), glass transition temperature midrange (Tgm) and Tg endpoint value (Tge)；
(3) DSC carries out the senile experiment of mango powder；
(4) KWW equation describes the non-exponential enthalpy relaxation kinetics behavior of mango powder, obtains slack time τ value, passes through τ value
Predict mango powder at room temperature during long-term storage quality stability.
Further, the method that the step (1) prepares mango powder: the first step is cut into after fresh mango peeling, stoning
Mango block；Second step is dehydrated the mango block that the first step obtains using the method for freeze-drying, is lyophilized
Mango block；The mango block that the second step is lyophilized is milled to mango powder by third step.
Further, in the step (2) dsc measurement mango powder glass transition temperature TgUsing double scanning degree,
The following steps are included: the first step, drops to -80~-90 DEG C from room temperature (25 DEG C) with the speed of 5 or 10 DEG C/min to mango powder, protects
Hold 10 or 5min；Step 2 after completing the first step, is warming up to 60 DEG C to mango powder with the speed of 5 or 10 DEG C/min；Third
Step, then it is repeated in the first step, the second step, -80~-90 DEG C are dropped to from 60 DEG C of speed with 5 or 10 DEG C/min, so
60 DEG C are warming up to the speed of 5 or 10 DEG C/min again afterwards.
Further, the method for senile experiment being carried out to mango powder in the step (3):
The first step is raised to (T from room temperature (25 DEG C) with the speed of 5 DEG C/min to mango powdergm+50)℃；
Second step, the mango powder that the first step is obtained is with the speed of 5 DEG C/min from (Tgm+ 50) DEG C (T is dropped togi-50)℃；
Third step, the mango powder that second step is obtained is again with the speed of 5 DEG C/min from (Tgm- 50) DEG C it is raised to aging temperature
Ta, TaFor a temperature lower than glass transition temperature, ageing time is 1~96h.
4th step, the mango powder that third step is obtained is with the speed of 5 DEG C/min from TaDrop to (Tgm- 60) DEG C, then again with 5
DEG C/speed of min is from (Tgm- 60) DEG C it is raised to (Tgm+ 60) room temperature (25 DEG C) then DEG C, are cooled back to；
Further, the step (4) using KWW equation description do not discharged under different aging temperatures enthalpy (Ф (t)) with
The relationship of time obtains the non-exponential enthalpy relaxation of mango powder using Origin software (version 8.6) nonlinear regression and fitting
Kinetic curve.The invention has the benefit that
(1) the non-exponential enthalpy relaxation kinetics for using KWW equation model mango powder, can be predicted by slack time τ value
The stability of quality, experimental procedure are easy to operate in mango powder glassy state storage.And if predicted using physical and chemical experiment
The shelf life of mango dried product just needs to do many experiments, has not only wasted time but also cost of idleness and manpower.Therefore, it can be said that this hair
Bright method is easy to operate, low in cost.
(2) obtain that slack time is longer, and quality is more stable, so that slack time should be extended using means of different as far as possible,
The storage period quality stability of mango powder is improved, to bring profit for mango processing enterprise.
(3) slack time can be used as the standard of storage period quality stability, when mango powder is stored within slack time
When, it is hardly happened by the chemical reaction of diffusion control, so as to keep the stability of mango quality and nutritional ingredient.
Detailed description of the invention
The glass transition temperature of Fig. 1 mango powder；
Mango powder is lyophilized in (T in Fig. 2g-5)℃、(Tg-10)℃、(Tg- 15) when Ф (t) is with aging under aging temperature DEG C
Between variation.
Specific embodiment
Below by specific embodiment, further description of the technical solution of the present invention.
The variation of food quality under glassy state can illustrate food under glassy state by enthalpy relaxation behavior explanation
The relationship between the reaction rate and slack time τ value by diffusion control occurs, characterizes the molecular mobility of food system, thus
Disclose the mechanism of quality comparison.Enthalpy relaxation refers in glass transition temperature hereinafter, some Macroscopic physical properties of system and microcosmic
Structure starts obvious sluggishness occur to the response of temperature change, becomes nonequilibrium state thermodynamically, and spontaneously to equality of temperature
Equilibrium state transition under degree, referred to as structural relaxation process or physically aged process.Since the relaxation is along with excess enthalpy
Release, thus also it is often referred to as " enthalpy relaxation " (high, 2010).Enthalpy relaxation has been carried out in polymer science and field of medicaments
Research (Liu et al., 2006).Result of study shows the various physics and chemistry by diffusion control occurred in enthalpy relaxation and polymer
Reaction rate is related, diffusion reaction and slack time negatively correlated property, and thinks between crystalline rate and molecular mobility
Also have part correlation property (Zhou et al., 2008；Luthra et al.,2008).
KWW equation can describe non-exponential enthalpy relaxation kinetics of the material under different aging temperatures, by slack time τ value Lai
Show material in the molecular mobility of glassy state system, slack time is longer, illustrates that the level of molecular relaxation is slower.To relaxation
Time can predict the stability of food quality in storage.
KWW equation are as follows:
Wherein, Ф (t) is the degree that enthalpy relaxation occurs after time t, refers to the degree for not discharging enthalpy；T is senile experiment
Time；τ is mean molecule slack time；β is relaxation time distribution parameter (0≤β≤1).
Wherein, Δ HrelaxIt is the relaxation enthalpy in ageing process, Δ H∞It is that maximum possible under aging temperature occurs
Relaxation enthalpy.
△H∞=△ Cp(Tg-Ta) (3)
Wherein, Δ CpIt is that thermal capacitance in glass transition is poor, TaIt is aging temperature.
Embodiment 1
A method of quality stability in prediction mango powder glassy state storage includes the following steps:
The glass transition temperature T of 1.DSC measurement mango powdergUse double scanning degree: first with the speed of 5 DEG C/min
- 85 DEG C are dropped to from 25 DEG C, are kept 10min, are then warming up to 60 DEG C again with the speed of 5 DEG C/min.Above step is repeated, from 60
DEG C -85 DEG C are dropped to the speed of 5 DEG C/min, is then warming up to 60 DEG C again with the speed of 5 DEG C/min.Go out mango by dsc measurement
Glass transition temperature initial value, glass transition temperature midrange and the Tg endpoint value of powder.Such as Fig. 1 institute
Show, the glass transition temperature of mango powder is detected by DSC, obtains intermediate point glass transition temperature TgmAverage value is 36.5 DEG C.
2. mango powder carries out senile experiment: being raised to (T from 25 DEG C of room temperature with the speed of 5 DEG C/mingm+ 50) DEG C, then again with 5
DEG C/speed of min is from (Tgm+ 50) DEG C (T is dropped togm-50)℃；Mango powder is again with the speed of 5 DEG C/min from (Tgm- 50) it DEG C is raised to
Aging temperature Ta, Ta=(Tgm- 5) 6,12,24,48,72 and 96h DEG C, is then kept under aging temperature；Then again with 5 DEG C/
The speed of min is from TaDrop to (Tgm- 60) DEG C, then again with the speed of 5 DEG C/min from (Tgm- 60) DEG C it is raised to (Tgm+ 60) DEG C, so
After be cooled back to 25 DEG C of room temperature.
3. not discharging the relationship of enthalpy (Ф (t)) and time under different aging temperatures using the description of KWW equation, utilize
Origin software (version 8.6) nonlinear regression and fitting obtains the non-exponential enthalpy relaxation kinetics curve of mango powder.
Embodiment 2
A method of quality stability in prediction mango powder glassy state storage includes the following steps:
The glass transition temperature T of 1.DSC measurement mango powdergUse double scanning degree: first with the speed of 10 DEG C/min
Degree drops to -85 DEG C from 25 DEG C, keeps 10min, is then warming up to 60 DEG C again with the speed of 10 DEG C/min.Above step is repeated,
- 85 DEG C are dropped to from 60 DEG C of speed with 10 DEG C/min, is then warming up to 60 DEG C again with the speed of 5 DEG C/min.Gone out by dsc measurement
Glass transition temperature initial value, glass transition temperature midrange and the Tg endpoint value of mango powder.
2. mango powder carries out senile experiment: being raised to (T from 25 DEG C of room temperature with the speed of 10 DEG C/mingm+ 50) DEG C, then again with
The speed of 10 DEG C/min is from (Tgm+ 50) DEG C (T is dropped togm-50)℃；Mango powder is again with the speed of 10 DEG C/min from (Tgm- 50) it DEG C rises
To aging temperature Ta, i.e. Ta=(Tgm- 10) 6,12,24,48,72 and 96h DEG C, is then kept under aging temperature；Then again with
The speed of 10 DEG C/min is from TaDrop to (Tgm- 60) DEG C, then again with the speed of 5 DEG C/min from (Tgm- 60) DEG C it is raised to (Tgm+60)
DEG C, then it is cooled back to 25 DEG C of room temperature.
3. not discharging the relationship of enthalpy (Ф (t)) and time under different aging temperatures using the description of KWW equation, utilize
Origin software (version 8.6) nonlinear regression and fitting obtains the non-exponential enthalpy relaxation kinetics curve of mango powder.
Embodiment 3
A method of quality stability in prediction mango powder glassy state storage includes the following steps:
The glass transition temperature T of 1.DSC measurement mango powdergUse double scanning degree: first with the speed of 5 DEG C/min
- 80 DEG C are dropped to from 25 DEG C, are kept 10min, are then warming up to 60 DEG C again with the speed of 5 DEG C/min.Above step is repeated, from 60
DEG C -80 DEG C are dropped to the speed of 5 DEG C/min, is then warming up to 60 DEG C again with the speed of 5 DEG C/min.Go out mango by dsc measurement
Glass transition temperature initial value, glass transition temperature midrange and the Tg endpoint value of powder.
2. mango powder carries out senile experiment: being raised to (T from 25 DEG C of room temperature with the speed of 5 DEG C/mingm+ 50) DEG C, then again with 5
DEG C/speed of min is from (Tgm+ 50) DEG C (T is dropped togm-50)℃；Mango powder is again with the speed of 5 DEG C/min from (Tgm- 50) it DEG C is raised to
Aging temperature Ta, i.e. Ta=(Tgm- 15) 6,12,24,48,72 and 96h DEG C, is then kept under aging temperature；Then again with 5
DEG C/speed of min is from TaDrop to (Tgm- 60) DEG C, then again with the speed of 5 DEG C/min from (Tgm- 60) DEG C it is raised to (Tgm+60)
DEG C, then it is cooled back to 25 DEG C of room temperature.
3. not discharging the relationship of enthalpy (Ф (t)) and time under different aging temperatures using the description of KWW equation, utilize
Origin software (version 8.6) nonlinear regression and fitting obtains the non-exponential enthalpy relaxation kinetics curve of mango powder.
1 mango powder KWW equation of table describes the parameter that enthalpy relaxation is fitted
Available according to table 1, mango powder is in TgStored under -5 (31.5 DEG C), the average relaxation time be 359.3h, i.e., 15
Mango powder quality is begun to decline after it；In TgIt is stored under -10 (26.5 DEG C), the average relaxation time is 692.6h, i.e., awns after 29 days
Fruit powder quality is begun to decline；TgIt is stored under -15 (21.5 DEG C), the average relaxation time is 972.6h, i.e., mango powder quality after 41 days
It begins to decline.In addition, can learn that the shelf life of food can be extended by improving slack time by the research of food enthalpy relaxation.
Claims (5)
1. a kind of method of quality stability in prediction mango powder glassy state storage, characterized by the following steps:
(1) processing fresh mango obtains mango powder；
(2) glass transition temperature of dsc measurement mango powder obtains the glass transition temperature initial value (T of mango powdergi), glass
Glass transition temperature midrange (Tgm) and Tg endpoint value (Tge)；
(3) DSC carries out the senile experiment of mango powder；
(4) KWW equation describes the non-exponential enthalpy relaxation kinetics behavior of mango powder, obtains slack time τ value, is predicted by τ value
Mango powder at room temperature during long-term storage quality stability.
2. the method for quality stability, feature exist in prediction mango powder glassy state storage according to claim 1
In: the method that the step (1) prepares mango powder: the first step is cut into mango block after fresh mango peeling, stoning；Second
Step is dehydrated the mango block that the first step obtains using the method for freeze-drying, the mango block being lyophilized；The
The mango block that the second step is lyophilized is milled to mango powder by three steps.
3. the method for quality stability, feature exist in prediction mango powder glassy state storage according to claim 1
In: the glass transition temperature T of dsc measurement mango powder in the step (2)gUsing double scanning degree, comprising the following steps:
The first step drops to -80~-90 DEG C from room temperature (25 DEG C) with the speed of 5 or 10 DEG C/min to mango powder, keeps 10 or 5min；Step
Rapid two, after completing the first step, 60 DEG C are warming up to the speed of 5 or 10 DEG C/min to mango powder；Third step, then be repeated in
The first step, the second step drop to -80~-90 DEG C from 60 DEG C of speed with 5 or 10 DEG C/min, then again with 5 or 10
DEG C/speed of min is warming up to 60 DEG C.
4. the method for quality stability, feature exist in prediction mango powder glassy state storage according to claim 1
In: the method that senile experiment is carried out to mango powder in the step (3):
The first step is raised to (T from room temperature (25 DEG C) with the speed of 5 DEG C/min to mango powdergm+50)℃；
Second step, the mango powder that the first step is obtained is with the speed of 5 DEG C/min from (Tgm+ 50) DEG C (T is dropped togi-50)℃；
Third step, the mango powder that second step is obtained is again with the speed of 5 DEG C/min from (Tgm- 50) DEG C it is raised to aging temperature Ta, TaFor
Lower than a temperature of glass transition temperature, ageing time 1-96h.
4th step, the mango powder that third step is obtained is with the speed of 5 DEG C/min from TaDrop to (Tgm- 60) DEG C, then again with 5 DEG C/
The speed of min is from (Tgm- 60) DEG C it is raised to (Tgm+ 60) room temperature (25 DEG C) then DEG C, are cooled back to.
5. the method for quality stability, feature exist in prediction mango powder glassy state storage according to claim 1
In: the step (4) uses KWW equation to describe the relationship for not discharging enthalpy (Ф (t)) and time under different aging temperatures, benefit
The non-exponential enthalpy relaxation kinetics curve of mango powder is obtained with Origin software (version 8.6) nonlinear regression and fitting.
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| CN106770427A (en) * | 2017-01-19 | 2017-05-31 | 南京师范大学 | A kind of heat analysis method for determining each phase constituent content of hypocrystalline macromolecular material |
| CN107300568A (en) * | 2017-06-01 | 2017-10-27 | 中国农业科学院农产品加工研究所 | The method for measuring new fresh mushroom glass transition temperature |
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Application publication date: 20190430 |