Effect of Microwave Vacuum Drying on the Drying Characteristics, Color, Microstructure, and Antioxidant Activity of Green Coffee Beans.
Effect of Microwave Vacuum Drying on the Drying Characteristics, Color, Microstructure, and Antioxidant Activity of Green Coffee Beans.
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微波真空干燥对生咖啡豆干燥特性、色泽、微观结构及抗氧化活性的影响
DOI：
10.3390/molecules23051146
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发表时间：
2018-05-11
期刊：
影响因子：
--
通讯作者：
Long Y
中科院分区：
文献类型：
--
作者：
Dong W;Cheng K;Hu R;Chu Z;Zhao J;Long Y
The aim of this study is to investigate the effect of microwave vacuum drying (MVD) on the drying characteristics and quality attributes of green coffee beans. We specifically focused on the effective moisture diffusion coefficient (Deff), surface temperature, glass transition temperature (Tg), water state, and microstructure. The kinetics of color changes during drying, total phenolic content (TPC), and antioxidant activity (DPPH, FRAP, and ABTS) were also characterized. Microwave power during MVD affected the porosity of coffee beans, their color, TPC, and antioxidant activity. The Allometric 1 model was the most suitable for simulating surface temperature rise kinetics. Thermal processing of green coffee beans resulted in increased b*, L*, ΔE, and TPC values, and greater antioxidant capacity. These findings may provide a theoretical reference for the technical improvement, mechanisms of flavor compound formation, and quality control of dried green coffee beans.
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