食品科学
均质化(气候)
微观结构
脂肪球
冰淇淋
巴氏杀菌
共焦激光扫描显微镜
材料科学
保质期
化学
乳脂
复合材料
生物医学工程
生物多样性
亚麻籽油
生物
医学
生态学
作者
Joseph Dumpler,Carmen I. Moraru
标识
DOI:10.3168/jds.2023-23657
摘要
Traditional ways to preserve cream involve processing it into butter, butter oil, or frozen storage. These technologies do not preserve the unique functionality of cream with respect to whipping or processing into butter. In this work, microwave vacuum drying (MVD) was investigated as a method to manufacture dehydrated cream. Dehydrated cream microstructure, color, and free fat were evaluated using scanning electron microscopy, colorimetry, and solvent extraction, respectively. Effects of homogenization on reconstituted cream microstructure and functionality were investigated using confocal laser scanning microscopy, color, particle sizing, and texture analysis of whipped cream. Reconstituted MVD cream whipped faster, and the whipped cream was more cohesive and firmer when 2-step homogenization at 3.5/7 MPa was used. Fat globules in reconstituted MVD cream were covered by phospholipids, explaining MVD cream's similar functionality compared with pasteurized cream. These results may foster the development of novel shelf stable and highly functional dairy products using MVD.
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