- 著者
-
Tetsuro Ogawa
Noriteru Tosa
Kozue Kobayashi
Hiromasa Tabata
Yukari Ohta
Shuki Ishigami
Tsuyoshi Matsusaka
Mitsuhito Hasegawa
Itaru Sotome
Isobe Seiichiro
- 出版者
- Japanese Society for Food Science and Technology
- 雑誌
- Food Science and Technology Research (ISSN:13446606)
- 巻号頁・発行日
- pp.FSTR-D-22-00188, (Released:2023-02-28)
We tested a continuous inline food-drying system that consists of a conveyor belt passing through three chambers containing Aqua-gas ® (AQG), superheated steam (SHS) in the near-anaerobic state, and cooling nitrogen or carbon dioxide gas. Common viable and coliform bacteria were sterilized by the AQG, SHS, AQG →SHS, and steaming treatments. The SHS, AQG →SHS, hot air (HA) drying, and steaming →HA drying treatments each produced dried perilla leaves with a final wet weight-based water content of <10 %. Most of the treatments preserved the α-linolenic acid content. The rosmarinic acid content was greatly increased by SHS and AQG →SHS treatment but greatly decreased by HA drying treatment. The AQG treatment produced significantly higher antioxidant activity, which was greatly increased by the SHS and AQG →SHS treatments due to the increase in the total soluble polyphenol content by the blanching effect, but the activity was greatly decreased by HA drying treatment. Radical-scavenging activity was well correlated with the total soluble polyphenol content. This prototype continuous on-line AQG drying system both retains functional components and enables more efficient processing.