Quality Study of the Preparation of Virgin Brown Sugar Powder by Vacuum Drying
The vacuum drying (VD) process of virgin brown sugar powder (VBSP) was optimized by response surface methodology. The influences of drying temperature (75–85 °C), vacuum pressure (30–50 kPa) and material thickness (0.7–1.3 cm) on the response values of drying rate and total phenolic content (TPC) we...
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| Veröffentlicht in: | Sugar tech : an international journal of sugar crops & related industries 2021-10, Vol.23 (5), p.1171-1182 |
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| container_title | Sugar tech : an international journal of sugar crops & related industries |
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| creator | Dai, Yuchao Li, Mingxing Li, Meiling Wang, Zhuolin Lu, Jie Zhou, Yiyang Meng, Wenping Chen, Shufang Li, Qingtao |
| description | The vacuum drying (VD) process of virgin brown sugar powder (VBSP) was optimized by response surface methodology. The influences of drying temperature (75–85 °C), vacuum pressure (30–50 kPa) and material thickness (0.7–1.3 cm) on the response values of drying rate and total phenolic content (TPC) were investigated. The optimal conditions of 85 °C, 46 kPa and 1.01 cm were obtained. The sensory, physical and chemical properties of VBSP under optimal conditions showed that significant changes in colour,
a
w
and moisture state, but not in sugar composition, were found. The TPC, protein content and free amino acid content were slightly reduced, while certain increases in the DPPH radical scavenging activity,
N
-nitro clearance and reducing power were observed. The results indicated that VD could provide good sensory and physicochemical properties to VBSP, in addition to cost and efficiency advantages. |
| doi_str_mv | 10.1007/s12355-021-00968-6 |
| format | Article |
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a
w
and moisture state, but not in sugar composition, were found. The TPC, protein content and free amino acid content were slightly reduced, while certain increases in the DPPH radical scavenging activity,
N
-nitro clearance and reducing power were observed. The results indicated that VD could provide good sensory and physicochemical properties to VBSP, in addition to cost and efficiency advantages.</description><identifier>ISSN: 0972-1525</identifier><identifier>EISSN: 0974-0740</identifier><identifier>EISSN: 0972-1525</identifier><identifier>DOI: 10.1007/s12355-021-00968-6</identifier><language>eng</language><publisher>New Delhi: Springer India</publisher><subject>Agriculture ; Amino acid composition ; Amino acids ; Biomedical and Life Sciences ; Chemical properties ; Life Sciences ; Phenolic compounds ; Phenols ; Physicochemical properties ; Research Article ; Response surface methodology ; Scavenging ; Sugar ; Vacuum ; Vacuum drying</subject><ispartof>Sugar tech : an international journal of sugar crops & related industries, 2021-10, Vol.23 (5), p.1171-1182</ispartof><rights>Society for Sugar Research & Promotion 2021</rights><rights>COPYRIGHT 2021 Springer</rights><rights>Society for Sugar Research & Promotion 2021.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c386t-643ab645802da14f27fb397372a3161230b281edf5b67776d32870d0080cd39f3</citedby><cites>FETCH-LOGICAL-c386t-643ab645802da14f27fb397372a3161230b281edf5b67776d32870d0080cd39f3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s12355-021-00968-6$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s12355-021-00968-6$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,776,780,27903,27904,41467,42536,51297</link.rule.ids></links><search><creatorcontrib>Dai, Yuchao</creatorcontrib><creatorcontrib>Li, Mingxing</creatorcontrib><creatorcontrib>Li, Meiling</creatorcontrib><creatorcontrib>Wang, Zhuolin</creatorcontrib><creatorcontrib>Lu, Jie</creatorcontrib><creatorcontrib>Zhou, Yiyang</creatorcontrib><creatorcontrib>Meng, Wenping</creatorcontrib><creatorcontrib>Chen, Shufang</creatorcontrib><creatorcontrib>Li, Qingtao</creatorcontrib><title>Quality Study of the Preparation of Virgin Brown Sugar Powder by Vacuum Drying</title><title>Sugar tech : an international journal of sugar crops & related industries</title><addtitle>Sugar Tech</addtitle><description>The vacuum drying (VD) process of virgin brown sugar powder (VBSP) was optimized by response surface methodology. The influences of drying temperature (75–85 °C), vacuum pressure (30–50 kPa) and material thickness (0.7–1.3 cm) on the response values of drying rate and total phenolic content (TPC) were investigated. The optimal conditions of 85 °C, 46 kPa and 1.01 cm were obtained. The sensory, physical and chemical properties of VBSP under optimal conditions showed that significant changes in colour,
a
w
and moisture state, but not in sugar composition, were found. The TPC, protein content and free amino acid content were slightly reduced, while certain increases in the DPPH radical scavenging activity,
N
-nitro clearance and reducing power were observed. The results indicated that VD could provide good sensory and physicochemical properties to VBSP, in addition to cost and efficiency advantages.</description><subject>Agriculture</subject><subject>Amino acid composition</subject><subject>Amino acids</subject><subject>Biomedical and Life Sciences</subject><subject>Chemical properties</subject><subject>Life Sciences</subject><subject>Phenolic compounds</subject><subject>Phenols</subject><subject>Physicochemical properties</subject><subject>Research Article</subject><subject>Response surface methodology</subject><subject>Scavenging</subject><subject>Sugar</subject><subject>Vacuum</subject><subject>Vacuum drying</subject><issn>0972-1525</issn><issn>0974-0740</issn><issn>0972-1525</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><recordid>eNp9kV1LwzAUhosoOKd_wKuA19WTpE2ayzk_YehkutuQtknN2JqZtIz-e7tNGILIuTiHw_ucD94ousRwjQH4TcCEpmkMBMcAgmUxO4oGIHgSA0_geFeTGKckPY3OQlgAMMKFGEQvb61a2qZDs6YtO-QMaj41mnq9Vl411tXb1tz6ytbo1rtNjWZtpTyauk2pPco7NFdF267Qne9sXZ1HJ0Ytg774ycPo4-H-ffwUT14fn8ejSVzQjDUxS6jKWZJmQEqFE0O4yanglBNFMet_gZxkWJcmzRnnnJWUZBxKgAyKkgpDh9HVfu7au69Wh0YuXOvrfqUkaSowIZTQg6pSSy1tbVzjVbGyoZAjjhkRAijvVdd_qPoo9coWrtbG9v1fANkDhXcheG3k2tuV8p3EILd2yL0dsrdD7uyQrIfoHgq9uK60P1z8D_UNazaJrg</recordid><startdate>20211001</startdate><enddate>20211001</enddate><creator>Dai, Yuchao</creator><creator>Li, Mingxing</creator><creator>Li, Meiling</creator><creator>Wang, Zhuolin</creator><creator>Lu, Jie</creator><creator>Zhou, Yiyang</creator><creator>Meng, Wenping</creator><creator>Chen, Shufang</creator><creator>Li, Qingtao</creator><general>Springer India</general><general>Springer</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>20211001</creationdate><title>Quality Study of the Preparation of Virgin Brown Sugar Powder by Vacuum Drying</title><author>Dai, Yuchao ; Li, Mingxing ; Li, Meiling ; Wang, Zhuolin ; Lu, Jie ; Zhou, Yiyang ; Meng, Wenping ; Chen, Shufang ; Li, Qingtao</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c386t-643ab645802da14f27fb397372a3161230b281edf5b67776d32870d0080cd39f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Agriculture</topic><topic>Amino acid composition</topic><topic>Amino acids</topic><topic>Biomedical and Life Sciences</topic><topic>Chemical properties</topic><topic>Life Sciences</topic><topic>Phenolic compounds</topic><topic>Phenols</topic><topic>Physicochemical properties</topic><topic>Research Article</topic><topic>Response surface methodology</topic><topic>Scavenging</topic><topic>Sugar</topic><topic>Vacuum</topic><topic>Vacuum drying</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Dai, Yuchao</creatorcontrib><creatorcontrib>Li, Mingxing</creatorcontrib><creatorcontrib>Li, Meiling</creatorcontrib><creatorcontrib>Wang, Zhuolin</creatorcontrib><creatorcontrib>Lu, Jie</creatorcontrib><creatorcontrib>Zhou, Yiyang</creatorcontrib><creatorcontrib>Meng, Wenping</creatorcontrib><creatorcontrib>Chen, Shufang</creatorcontrib><creatorcontrib>Li, Qingtao</creatorcontrib><collection>CrossRef</collection><jtitle>Sugar tech : an international journal of sugar crops & related industries</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Dai, Yuchao</au><au>Li, Mingxing</au><au>Li, Meiling</au><au>Wang, Zhuolin</au><au>Lu, Jie</au><au>Zhou, Yiyang</au><au>Meng, Wenping</au><au>Chen, Shufang</au><au>Li, Qingtao</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Quality Study of the Preparation of Virgin Brown Sugar Powder by Vacuum Drying</atitle><jtitle>Sugar tech : an international journal of sugar crops & related industries</jtitle><stitle>Sugar Tech</stitle><date>2021-10-01</date><risdate>2021</risdate><volume>23</volume><issue>5</issue><spage>1171</spage><epage>1182</epage><pages>1171-1182</pages><issn>0972-1525</issn><eissn>0974-0740</eissn><eissn>0972-1525</eissn><abstract>The vacuum drying (VD) process of virgin brown sugar powder (VBSP) was optimized by response surface methodology. The influences of drying temperature (75–85 °C), vacuum pressure (30–50 kPa) and material thickness (0.7–1.3 cm) on the response values of drying rate and total phenolic content (TPC) were investigated. The optimal conditions of 85 °C, 46 kPa and 1.01 cm were obtained. The sensory, physical and chemical properties of VBSP under optimal conditions showed that significant changes in colour,
a
w
and moisture state, but not in sugar composition, were found. The TPC, protein content and free amino acid content were slightly reduced, while certain increases in the DPPH radical scavenging activity,
N
-nitro clearance and reducing power were observed. The results indicated that VD could provide good sensory and physicochemical properties to VBSP, in addition to cost and efficiency advantages.</abstract><cop>New Delhi</cop><pub>Springer India</pub><doi>10.1007/s12355-021-00968-6</doi><tpages>12</tpages></addata></record> |
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| subjects | Agriculture Amino acid composition Amino acids Biomedical and Life Sciences Chemical properties Life Sciences Phenolic compounds Phenols Physicochemical properties Research Article Response surface methodology Scavenging Sugar Vacuum Vacuum drying |
| title | Quality Study of the Preparation of Virgin Brown Sugar Powder by Vacuum Drying |
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