干燥方法对细菌纤维素复水性能的影响.docVIP

干燥方法对细菌纤维素复水性能的影响 罗仓学 张岢薇 丁勇 陕西科技大学食品与生物工程学院 X 关注成功！ 加关注后您将方便地在 我的关注中得到本文献的被引频次变化的通知！ 新浪微博 腾讯微博 人人网 开心网 豆瓣网 网易微博 摘????要： 为探究干燥方法对细菌纤维素 (Bacterial cellulose, 简称BC) 复水性能的影响, 采用热风干燥、微波干燥、真空冷冻升华干燥和梯度升温冷冻干燥四种方法干燥BC, 比较不同干燥处理对BC的溶胀速率、复水率影响, 并对BC微观结构、质构特性、结晶度等指标进行分析.结果表明:不同干燥过程会影响BC结构, 引起结晶度改变, 复水效果呈现较大差异.与未干燥的BC相比, 梯度升温冷冻干燥的BC复水率达54.96%, 分别是真空干燥的2.9倍, 是微波与热风干燥的29倍和31倍, 其溶胀速率最高, 复水效果较其它干燥方式好;真空冻干的BC复水较慢, 复水率为18.80%, 复水效果次之;热风及微波干燥的BC复水最慢, 复水率仅分别为1.77%和1.85%.环境扫描电镜与X衍射结果分析表明, 梯度冻干的BC纤维丝排列疏松, 较好地保持了BC的表面结构, 结晶度较低, 为56.14%;真空冻干的BC纤维排列略紧密, 结晶度为60.56%;热风与微波干燥的BC纤维排列致密杂乱, 且结晶度较高, 分别为63.12%和72.64%.结晶度高导致复水性能较差, 从复水特性来看, 梯度升温冷冻干燥优于其它三种干燥方法. 关键词： 细菌纤维素; 热风干燥; 微波干燥; 真空冻干; 梯度冻干; 复水率; 作者简介：罗仓学 (1959-) , 男, 陕西扶风人, 教授, 研究方向:食品加工及资源综合开发利用 收稿日期：2017-09-10 基金：陕西省教育厅专项科研计划项目 (14JK1089) Influence of drying methods on rehydration quality of bacterial cellulose LUO Cang-xue ZHANG Ke-wei DING Yong School of Food and Biological Engineering, Shaanxi University of Science Technology; Abstract： To investigate the influence of drying methods on the Bacterial cellulose (BC) rehydration performance, hot air, microwave, vacuum freeze and freeze drying by gradient heating were adopted to dry BC pellicles.The swelling rate and rehydration rate were compared.Furthermore, the microstructure, texture properties and crystallinity were analyzed.Finally, the results showed as follows:Different drying process could affected the BC structure, caused the change of crystallinity and the difference of rehydration performance.Compared with non-drying BC, the rehydration rate of BC employed freeze drying by gradient heating achieved 54.96%, which was 2.9 times than that of the vacuum freeze drying, 29 and 31 times than that of microwave and hot air drying, respectively.Its swelling ratio and rehydration capability were better than other drying methods.The next was vacuum freeze drying that rehydration rate was 18.80%.The water absorption rate of microwave and hot-air drying was the slowest.And its r